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Stuffed Baked Bell Peppers with Minced Chicken, Mozzarella, and Tomatoes

Stuffed Baked Bell Peppers with Minced Chicken, Mozzarella, and Tomatoes
Stuffed Baked Bell Peppers with Minced Chicken, Mozzarella, and Tomatoes

I recently made these stuffed bell peppers, and they turned out even better than I expected. The filling is juicy and flavorful, with minced chicken, mushrooms, tomatoes, herbs, and melted mozzarella creating a delicious combination. Topped with grated Parmesan cheese and baked until golden, these peppers make a simple yet satisfying meal that I'll definitely be making again.

Recipe Ingredients

  • 8 small bell peppers 
  •  400 g minced chicken 
  •  200 g mushrooms, sliced 
  •  3–4 tomatoes, diced 
  •  150 g mozzarella, diced 
  •  1/2 cup grated Parmesan cheese 
  •  2 cloves garlic, minced 
  •  1 small onion, diced 
  •  1 tsp dried basil 
  •  1 tsp dried oregano 
  •  1/2 tsp salt 
  •  1/4 tsp black pepper 
  •  2 tbsp olive oil 


First, prepare the bell peppers

Cut off the tops of the bell peppers and remove the seeds and membranes. Arrange the peppers in a baking dish or on a baking sheet and set aside.

Stuffed Baked Bell Peppers with Minced Chicken, Mozzarella, and Tomatoes
Stuffed Baked Bell Peppers with Minced Chicken, Mozzarella, and Tomatoes

Then, make the filling

  • Heat the olive oil in a large skillet over medium heat.
  • Add the garlic and onion, and cook until the onion is translucent and the garlic is fragrant.
  • Add the minced chicken and cook for 5–7 minutes, or until it is no longer pink.
  • Stir in the mushrooms and cook for another 5–7 minutes, until softened.
  • Season with the dried basil, oregano, salt, and black pepper.
  • Remove the skillet from the heat and stir in the diced mozzarella and tomatoes.
Stuffed Baked Bell Peppers with Minced Chicken, Mozzarella, and Tomatoes
Stuffed Baked Bell Peppers with Minced Chicken, Mozzarella, and Tomatoes

Finally, bake the peppers

  • Preheat the oven to 190°C (375°F).
  • Fill each bell pepper with the chicken mixture and sprinkle the grated Parmesan cheese on top.
  • Bake for 25–30 minutes, until the peppers are tender and the cheese is golden brown.
Stuffed Baked Bell Peppers with Minced Chicken, Mozzarella, and Tomatoes
Stuffed Baked Bell Peppers with Minced Chicken, Mozzarella, and Tomatoes

NOTES

  • You can use ground turkey instead of minced chicken.
  • Any mushrooms will work, but button mushrooms are a great choice. 
  • If your peppers are large, increase the baking time by 5–10 minutes. 
  •  Leftovers can be stored in the refrigerator for up to 3 days.

EQUIPMENT


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