Mediterranean Chicken Stuffed Bell Peppers
Sweet bell peppers cradling a vibrant chicken filling with artichokes, sun-dried tomatoes, and cauliflower rice. A healthy, zesty Mediterranean dish packed with protein and flavor, perfect as a weeknight dinner or make-ahead meal.
- Prep Time: 20
- Cook Time: 40
- Total Time: 60
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Balanced
Ingredients
4 large bell peppers (any color)
1 lb boneless, skinless chicken breast, diced
1 cup marinated artichoke hearts, drained
1/2 cup sun-dried tomatoes (oil-packed or rehydrated)
1 cup cauliflower rice
2 cloves garlic, minced
1 tbsp olive oil
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
2 tbsp chopped fresh parsley or cilantro
Instructions
Preheat oven to 375°F (190°C). Cut peppers vertically, remove tops and seeds.
Toss pepper halves with 1 tbsp olive oil, place cut-side down on a baking sheet. Roast 15 minutes.
Meanwhile, cook chicken in a skillet over medium heat until browned and cooked through. Add garlic, oregano, basil, salt, and pepper. Stir in artichokes, sun-dried tomatoes, and cauliflower rice. Cook 5-7 minutes until heated through.
Stuff roasted peppers with chicken mixture, fold down edges to secure. Bake 10-12 minutes at 375°F until peppers are tender. Garnish with parsley.
Notes
Freeze baked/unbaked peppers for up to 3 months. Substitute feta cheese (halal-certified) if desired. Use pre-cooked cauliflower rice for time savings. Add 1/4 cup red onion for extra depth.