Healthy Baked Chicken Stuffed Red Bell Peppers

When sitting down to eat any meal, I eat with my eyes first. My Healthy Baked Chicken Stuffed Red Bell Peppers are a delight for the eyes and the delectable aroma fills the air. Your mouth will salivate long before you take that first bite.

Not only does this dish make a great presentation and tastes delicious, it is very easy to put together to create an impressive meal.

 

 

In order to make it easy to cut the chicken in equally sized diced pieces, I use almost completely frozen chicken. It just seems easier to cut for me, but you can thaw your chicken out entirely. Just try to keep all your diced pieces the same size so that everything cooks evenly in the same amount of time.

Place the cubed chicken in the pan with a tablespoon of olive oil. Sprinkle with cumin.

Mmmmm…it is going to be so delicious!

Add pepper.

Add ground thyme.

Add basil, parsley and garlic. Now cook the chicken until it is cooked all the way through and slightly browned..

After washing the red bell peppers, cut the tops with the stems off evenly.

Take a knife and separate all the seeds and the white membrane from the edges of the red bell pepper. Then pull out and discard the seeds and the membrane.

Remove the stem from the cut off red bell pepper top.

Place the cut off bell pepper top in the bottom of the baking dish. If you are only cooking two stuff red bell peppers, you can use a loaf pan to bake them.

Set the empty red bell peppers on top the “tops” that are laying in the bottom of the pans.

Wash half a bunch of scallions.

Dice the scallions into small pieces.

Wash the mushrooms, pat them dry and then slice them into medium thick slices.

After the chicken is finished browning, add the mushrooms and scallions.

Also add the spinach. Cook until the spinach has wilted.

After the spinach has wilted, add the diced tomatoes.

Also add the pureed tomatoes. When all the ingredients are thoroughly heated, fill the red bell peppers halfway full.

Add cheese.

Fill the red bell peppers the rest of the way full with the meat, mushroom, onion and spinach mixture.

Cover the top with more grated cheese.

Bake for 50 minutes in a 400F degree oven.

Alyssa did not hesitate to immediately come into the kitchen and get one for herself.

She didn’t want to pause so that I could take a picture, but Alyssa finally had to acquiesce for the sake of tantalizing my readers taste buds.

Of course, you know that I am not trying to tempt you with this mouth-watering dish.

The pictures make it rather hard to resist making this recipe, doesn’t it?

Yeah, they are so wonderful and the taste is amazing.

Soft red bell pepper on the outside and the stuffing is bursting with moist and flavorful, healthy ingredients. Would you like a bite? I’ll share.

Healthy Baked Chicken Stuffed Red Bell Peppers

Ingredients:

3 boneless, skinless chicken breasts, diced small
1 tablespoon of olive oil
1/4 ground cumin
1/4 teaspoon ground black pepper
1/4 teaspoon ground thyme
1 teaspoon basil
2 teaspoons parsley
1 teaspoon ground garlic or 1 garlic clove, minced
4 or 5 large red bell peppers
1/2 bunch of scallions (green onions), diced
3 cups fresh baby spinach
6 ounces fresh mushroom, sliced
14 ounces of tomatoes, diced
1 cup tomato puree
1/2 cup Parmesan cheese, shredded/grated for 2 peppers (1/4 cup per pepper)

Directions:

In order to make it easy to cut the chicken in equally sized diced pieces, I use almost completely frozen chicken. It just seems easier to cut for me, but you can thaw your chicken out entirely. Just try to keep all your diced pieces the same size so that everything cooks evenly in the same amount of time.

Place the cubed chicken in the pan with olive oil. Sprinkle the chicken with cumin, pepper, ground thyme, basil, parsley and garlic.

After washing the red bell peppers, cut the tops with the stems off evenly. Now cook the chicken until it is cooked all the way through and slightly browned.

Take a knife and separate all the seeds and the white membrane from the edges of the red bell pepper. Then pull out and discard the seeds and the membrane. Remove the stem from the cut off red bell pepper top.

Place the cut off bell pepper top in the bottom of the baking dish. If you are only cooking two stuff red bell peppers, you can use a loaf pan to bake them. Set the empty red bell peppers on top the “tops” that are laying in the bottom of the pans.

Wash half a bunch of scallions. Dice the scallions into small pieces.

Wash the mushrooms, pat them dry and then slice them into medium thick slices.

After the chicken is finished browning, add the mushrooms and scallions.

Also add the spinach. Cook until the spinach has wilted. After the spinach has wilted, add the diced tomatoes. Also add the pureed tomatoes. When all the ingredients are thoroughly heated, fill the red bell peppers halfway full. Add cheese. Fill the red bell peppers the rest of the way full with the meat, mushroom, onion and spinach mixture. Cover the top with more grated cheese.

Bake for 50 minutes in a 400F degree oven.