If you need a quick and easy dinner this healthy chicken stuffed peppers recipe is it. Stuffed with brown rice, sugar-free marinara, ground chicken, and a simple Italian herb blend, you’re going to love how simple this recipe is. It’s the best stuffed peppers recipe I’ve made (and the easiest too).
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Healthy Chicken Stuffed Peppers
Over a month ago I put up an Instagram story poll asking if you prefered stuffed peppers with chicken and rice or stuffed peppers without rice.
I was so surprised. Over 90% of you liked it with rice.
Personally, I have only had it with the vegetables and meat (sometimes quinoa) so I knew I had to whip up a batch pronto.
They turned out so well and my own family agreed and said they preferred stuffed peppers with rice.
I have picky eaters (and a toddler who changes her mind on what she likes on the daily) so to have a delicious and healthy meal that we all can agree on was heaven sent.
Do You Cook Meat First for Stuffed Peppers?
For this recipe for chicken stuffed peppers, I cooked the ground chicken first in a cast iron skillet.
This ensures that the chicken is cooked to temperature and cuts down on the amount of time being baked in the oven.
I recommend cooking the ground meat first, it saves you time in the long run.
Marinara with No Added Sugar
It’s important that you use a marinara sauce with no added sugar for these chicken stuffed bell peppers. You would think this is easy to find, but sugar is very common in store bought sauce.
My favorite store bought marinara is the Kirkland Organics brand from Costco. At the time of writing this, there is no added sugar, which is fantastic.
That being said, do remember to keep reading labels as brands change their ingredients list often (which can be such a bummer).
If you’re gasping because I’m saving a step (busy mom here) and using a jarred sauce for these ground chicken stuffed peppers, you can totally make your own.
You can use crushed tomatoes, garlic, and seasoning or try this hidden veggie tomato sauce.
What Do You Eat with Stuffed Peppers?
If you’re looking to stretch the recipe even further I recommend these simple side dishes:
Whether you make stuffed peppers with chicken, turkey, ground beef, or vegetarian style these side dishes are a great pairing.
How to Meal Prep Stuffed Bell Peppers
The best part about these easy stuffed peppers? They’re so simple to throw together, which makes them perfect for meal prep.
Meal prep tips:
- Follow the instructions below on the recipe card.
- Let the peppers cool completely to room temperature.
- Package them away in a clear resealable container (like these ones).
- Refrigerate for up to 4 days for an easy week of healthy dinners or lunch.
Another option is to cook up the filling ahead of time during your meal prep, stuff them, and then a day or two later bake them.
There is no right or wrong way to meal prep. Do what works best for you and your family.
How to make Chicken Stuffed Peppers
To make the healthy stuffed peppers with chicken easy to throw together I used pre-cooked brown rice.
I typically cook up a pot of rice or quinoa on a Sunday when I meal prep to have an as side that’s ready to go throughout the week. I also like to add it to salads, stir fries, soups, and now these peppers.
In addition to the rice, I also added cheese.
This is completely optional, so if you’re unable to eat dairy it’s an easy ingredient to leave out.
The nutritional information at the bottom of the recipe card counts the calories and macros without the cheese. In the notes section, I have how much more the cheese would add for 1/4th of the recipe so you can add it to your trackers if needed.
Looking for more healthy chicken recipes?
I also made this into a soup: Chicken Stuffed Pepper Soup Recipe.
Healthy Chicken Stuffed Peppers
- 6 bell peppers sliced in half and seeded
- 1 tablespoon avocado oil
- 1 lb ground chicken
- 1 onion diced
- 1 green pepper diced
- 2 cloves garlic minced
- 2 cups broccoli chopped
- 2 cups cooked brown rice
- 2 cups marinara sauce with no added sugar
- 1 tablespoon Italian seasoning
- 3/4 cup part skim mozzarella
- Preheat the oven to 425F. Line a sheet pan with parchment paper. Arrange the sliced bell peppers.
- Heat 1 tablespoon of avocado oil in a large pan over medium heat. Add the ground chicken and cook. Remove from pan and set aside.
- Add another tablespoon of oil and then add the onion and green pepper. Saute until translucent, about 4 minutes. Add the additional veggies and stir for two minutes.
- Transfer the chicken and the cooked rice to the pan. Combine and add the marinara and Italian seasoning.
- Spoon the mixture into each pepper. Top with optional cheese.
- Bake at 425 for 20-25 minutes or until cheese is bubbly.