So you’re here because you probably have a few red peppers in your fridge and you don’t know what to do with them. Luckily, stuffed red peppers are a common dish and there are many ways to make stuffing for your peppers.
If you’re looking for a healthy option and you love cheese and spicy food, check out this stuffed red pepper recipe I put together. I love making this recipe and it’s always a huge hit among friends during a get together. Best of all, it is very easy to make and contains some pretty healthy ingredients.
Chicken Stuffed Red Peppers Recipe
Equipment
- 1 Cutting Knife and Board
- 1 Loaf Pan
- 1 Large Mixing Bowl
Ingredients
OR (MAKE YOUR OWN Chilies & Habaneros Diced Tomatos):
- 1 Can Plain Diced Tomatoes
- 1 Green Jalapeno Pepper
- 2 Tbsp Hot Sauce
Instructions
- Start by cutting off the tops of Red Peppers. You can either throw away the pepper tops or keep them to add as a bit of a presentation once the meal’s complete. Empty out the contents of the peppers with the cutting knife until the peppers are hollowed out.
- Place the Peppers upright with the hole facing upwards into the loaf pan (add the tops into the pan too if you decided to keep them). Bake in the stove at 350 degrees for 20 minutes.
- While the peppers are baking, start by dicing the grilled chicken into small cubes and adding them into the mixing bowl. Next, chop up the cauliflower so that it resembles rice and mix it in with the diced chicken. Add approximately 3 or so cups of the shredded cheese and mix the contents together. Leave just enough of the shredded cheese for later as we will use this to top the stuffed peppers (the remaining cheese will act as a net to keep the stuffing in the pepper).
- Do the same with the radishes by chopping them into very small pieces and adding to the mixing bowl along with the diced chicken.
- Now this step is divided into two options, depending on whether you purchased a can of diced spicy tomatoes, or the ingredients separately.
- If you purchased the can of spicy diced tomatoes, simply pour the contents into the mixing bowl with the chicken and cheese, and add the additional 4 Tbsp of Hot Sauce, the pepper and the salt all together and mix once more.If you purchased the ingredients separately, start by cutting off the top of the green jalapeno pepper and removing the contents (you can alternatively keep some of the seeds for added spiciness if you choose, however, the hot sauce will add the kick you’re looking for). Then chop the jalapeno into very small cubes. Mix with the can of plain diced tomatoes and hot sauce, then finally mix this into the large mixing bowl containing the diced chicken and cheese along with the additional 4 Tbsp of hot sauce, the salt and pepper.
- The peppers should be ready by now and should look slightly shriveled up. Take out the peppers from the oven, and let them cool off for a bit before adding the stuffing.
- Once cooled a bit, start spooning in the contents and stuffing the pepper as much as possible. Once full, add the remaining shredded cheese onto each pepper. You may have extra stuffing left over which is OK! Simply add this into the loaf pan onto the side – the extra stuffing will be cooked as well.
- Place back into the oven at 350 degrees and let cook for another 30-40 minutes until the top of the cheese has browned a bit.
- Take the peppers out of the oven and serve, You can also add spoonful's of the extra stuffing onto the side of each pepper since it is just as yummy to eat on it’s own!
And there you have it. This is a super simple recipe to make and most of it really involves waiting for the stuffed red peppers to bake in the oven. Just sprinkle a bit of parsley on the cooked peppers and they’re ready to be served and eaten!
