chicken stuffed peppers

Chicken Stuffed Peppers

  • Author: Cuts and Crumbles
  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 15 mins
  • Yield: 6 pepper halves 1x
  • Category: Dinner


Loaded with chicken, onion and cheese, these stuffed peppers are a tasty, low calorie, super healthy dinner option, plus they’re easy and fun to make! Only 163 calories per pepper half! (2SP per half)



  • 2 boneless, skinless chicken breasts
  • 1 clove minced garlic
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 1 Tbsp balsamic vinegar
  • 1 small onion, diced
  • 3 bell peppers
  • 3 slices provolone cheese
  • Cilantro, to garnish
  • Cooking spray


  1. Over medium-high heat, bring a medium pot of water to a full boil. Once boiling, reduce the heat to low, add in chicken breasts and cover. Allow to cook for about 15-25 minutes. Ensure that the chicken is done by checking with a meat thermometer (needs to be at 165 degrees F).
  2. Shred the chicken using two forks or a KitchenAid Mixer with flat beater attachment.
  3. Preheat your oven to 350 degrees then add the chicken to a medium-sized bowl. Add in garlic, cayenne pepper, salt, balsamic vinegar and onion. Mix thoroughly.
  4. Slice 3 bell peppers in half and remove the seeds and core.
  5. Stuff each pepper half with the chicken mixture then top with a little extra onion and some cilantro.
  6. Place the peppers into a ceramic baking dish and mist with cooking spray. Cover with foil and bake for 30-35 minutes, until the peppers are slightly softened.
  7. Remove from the oven and top each pepper half with 1/2 slice of provolone cheese. Place back into the oven uncovered for an additional 5-10 minutes, or until the cheese is hot and bubbly. Top with a little extra cilantro then serve!
  8. Enjoy!


2 SP per pepper half


  • Serving Size: 1 pepper half
  • Calories: 163
  • Sugar: 1.4 g
  • Sodium: 120.5 mg
  • Fat: 4.7 g
  • Saturated Fat: 1.9 g
  • Carbohydrates: 9 g
  • Fiber: 1.1 g
  • Protein: 21.4 g
  • Cholesterol: 55.4 mg