Description
A vibrant, low-carb dish with tender chicken, marinated artichokes, and fresh veggies in sweet bell peppers, offering a savory-sweet Mediterranean twist. Perfect for healthy meals, family dinners, or meal prep with a balance of protein, vitamins, and flavor.
Ingredients
4 large bell peppers (red, yellow, green)
1 lb (450g) ground chicken or diced chicken breast
1/2 cup (75g) marinated artichoke hearts, drained
1/2 cup (50g) sun-dried tomatoes, chopped
1/2 cup (50g) cooked brown rice or cauliflower rice
1 onion, diced
2 cloves garlic, minced
1/2 cup (80g) tomato sauce
1 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
1/2 tsp cumin
Salt and pepper to taste
Optional: crumbled feta or goat cheese (1/4 cup) for garnish
Instructions
Preheat oven to 375°F (190°C)
Cut bell peppers in half lengthwise and remove seeds and membranes
Place pepper halves in a baking dish and add 1/4 cup water to the bottom
Crisp onion and garlic in olive oil in a skillet
Add chicken and season with oregano, basil, cumin, salt, and pepper
Cook until chicken is browned and no longer pink
Stir in artichokes, sun-dried tomatoes, rice, and optional cheese
Stuff mixture into pepper halves and replace tops
Bake for 35 minutes or until peppers are tender
Let cool briefly before serving
Notes
Use oven-safe dish to keep peppers upright during baking
Substitute brown rice with quinoa for a nutty texture
Freeze unbaked stuffed peppers for later use
Adjust spice levels by adding chili flakes if desired