Description
These Chicken-Stuffed Cubanelle Peppers are a savory, nutritious, and flavor-packed meal that’s easy to prepare. Cubanelle peppers have a mild, slightly sweet taste, making them the perfect base for a delicious chicken filling. Whether you’re looking for a low-carb dinner, meal prep idea, or a new family favorite, this recipe is sure to satisfy.
Ingredients
Scale
For the Peppers:
- 6 large Cubanelle peppers (washed and deseeded)
- 2 tbsp olive oil
For the Chicken Filling:
- 1 lb ground or shredded chicken
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup diced tomatoes
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp cumin
- 1 tsp oregano
- ½ cup shredded mozzarella or Parmesan cheese (optional)
Optional Add-Ins:
- ½ cup cooked rice or quinoa (for a heartier filling)
- ¼ cup black beans or corn
- ½ tsp red pepper flakes (for extra spice)
Instructions
Step 1: Prepare the Peppers
- Preheat oven to 375°F (190°C).
- Slice the tops off the Cubanelle peppers and remove the seeds.
- Lightly brush with olive oil and place in a baking dish.
Step 2: Cook the Chicken Filling
- Heat olive oil in a skillet over medium heat.
- Add onion and garlic, sauté until fragrant.
- Stir in chicken, breaking it apart as it cooks.
- Add tomatoes, salt, pepper, paprika, cumin, and oregano.
- Cook for 5-7 minutes, stirring occasionally.
Step 3: Stuff the Peppers
- Spoon the chicken mixture into each Cubanelle pepper.
- Sprinkle cheese on top if using.
Step 4: Bake and Serve
- Cover with foil and bake for 25 minutes.
- Remove foil and bake an additional 5 minutes until slightly golden.
- Serve hot with rice, salad, or crusty bread.
Notes
Pre-roast the peppers for extra sweetness.
Don’t overstuff – Leave room for the filling to expand.
Use fresh herbs for extra flavor.
Make it spicy by adding red pepper flakes or chopped jalapeños.
- Prep Time: 15 minutes
- Cook Time: 30 minutes