Description
A vibrant, heart-healthy dish combining tender chicken, cauliflower rice, and marinated artichokes within golden bell peppers. Lightly seasoned with garlic, oregano, basil, and sun-dried tomatoes, these stuffed peppers offer a burst of Mediterranean flavors with a satisfying mix of textures.
Ingredients
4 large sweet bell peppers (red or yellow)
1.5 lbs ground chicken breast
2 cups cauliflower rice
1/2 cup marinated artichoke hearts (rinse and squeeze well)
1/4 cup sun-dried tomatoes (chopped)
3 cloves garlic (minced)
1 tsp dried oregano
1 tsp dried basil
4 cups baby spinach (chopped)
2 tbsp olive oil
Salt and pepper to taste
1/2 cup low-sodium vegetable broth (optional, for cooking)
Instructions
Preheat oven to 375°F (190°C)
Cut peppers in half lengthwise and remove seeds
In a pan, heat 1 tbsp olive oil, cook garlic and ground chicken until browned
Add remaining olive oil, cauliflower rice, oregano, basil, sun-dried tomatoes, and artichokes; sauté for 5-7 minutes
If using broth, add it to the mixture and simmer briefly to soften cauliflower
Stir in baby spinach until wilted
Stuff each pepper half evenly with the chicken mixture, packing lightly
Place stuffed peppers in a baking dish, cover with water or broth
Bake for 25-30 minutes until peppers are tender and tops are golden
Notes
For a plant-based option, substitute chicken with cooked chickpeas (1.5 cups drained)
Microwave peppers for 10 minutes to reduce baking time
Adjust baking duration based on peppert size and desired doneness
Store leftovers in the fridge for up to 4 days
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 2g
- Sodium: 80mg
- Fat: 13g
- Saturated Fat: 1.5g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 65mg