Stuffed Peppers with Jerk Chicken, an easy way to enjoy peppers with your favorite protein. Pan-fried well-seasoned chicken breast cubes, with onion, garlic, tomatoes, and parsley, and stuff into roasted bell peppers – topped with melted fresh mozzarella cheese
It is always a great idea to create a full dinner and serve it in the same baking dish. Stuffed Peppers are not only delicious but easy to put together. You also have a choice of adding your favorite rice dish or quinoa recipe or serve it with a side salad.
Making any dish with bell peppers is original. I say original because that is one particular ingredient that most of us often don’t think about making. Although there are tons of different recipes, it is not as popular as lasagna, for example.
The ingredients you need to make stuffed peppers
This recipe is not your typical pepper recipe. Rice, a common ingredient in stuffed peppers, is not present. I chose to remove it because I don’t eat rice every day. Don’t get me wrong. I love it! But rice doesn’t quite love me back every day. My body seems to love more vegetables than grains dishes.
The following ingredients are easy to find and can be substituted to your liking:
- Chicken breast: cut up small, so the pieces can easily fit inside the bell peppers
- Seasoning and spices: a variety of spices can be Noubess Jerk Seasoning for a subtle peppery taste, garlic for hearty awesome flavor, and parsley for freshness.
- Tomatoes to keep the chicken pieces moist while baking in the oven
- Onion, for added flavor
- Lemon juice, a secret ingredient for both the chicken and the seasoning. A flavor enhancer!
- Bell Peppers, the star of the show! I chose colored bell peppers because their taste is less pungent than green bell peppers. And also they look so wonderful when baked. Bell peppers have different flavors, so it all depends on your preference.
- Marinara Sauce: you can either make your own by trying out my recipe or `store-bought. By the way, the Barilla Sauce, tomato and basil flavor are fantastic with this recipe.
How to make stuffed peppers
As I always say, it is a good idea to gather all your ingredients before cooking. It saves time, and you will become a better cook.
Let’s start with the chicken:
- Cook the chicken with the seasoning first – I used Noubess Jerk Seasoning, Salt-Free, with a little bit of salt). Then added the onion, tomatoes, and parsley and cook for a few minutes, then set aside.
- Halve the peppers and scoop out the seeds and white membrane. Place the peppers cut-side up in a roasting dish, season with salt and pepper, and bake for 20 mins. Remove and place on a plate and let cool.
- Spread the marinara sauce onto the bottom of the baking dish.
- When the peppers are cool to the touch, fill the peppers with pasta sauce (add about 1 tbsp to each half), cooked chicken, and top with fresh mozzarella cheese. Bake until bubbly.
Why pre cook the peppers?
When the peppers are precooked for 20 minutes, they are easier to slice. Whereas raw peppers can be too crispy, and you may not be that enjoyable to eat. I think they are better when precooked.
Why didn’t you add rice?
Many stuffed peppers recipes indeed include rice. We do not eat a lot of rice, and therefore prefer this dish without it. Adding another side dish like a sauteed mushroom is much healthier than rice.
How long to cook the peppers
The peppers are cooked at about 350°F for a total of about 35 minutes. Be sure to precook them for 20 minutes and then for about 10-15 minutes when stuffed with the chicken mixture.
Notes and Tips
- You can use other seasoning blends such as chicken seasoning, cajun seasonings, or adobo seasoning.
- Try to purchase peppers that are about the same size.
- Add marinara sauce to the bottom of the dish to help keep the peppers moist.
- Grate or slice the mozzarella cheese.
- Use other types of cheese like cheddar, Havarti, or gouda. (best with soft cheese)
- It is easier to use chicken strips than a whole breast – easier to cut and slice.
- Add additional seasoning to the chicken mixture if necessary. You can either use Noubess Jerk Seasoning, your preferred seasoning blend, or a mixture of salt, pepper, and garlic powder.
Here’s the recipe
- 3 – 4 chicken breasts strips or 1 large chicken breast cut into cubes
- 1 tbsp Noubess Jerk Seasoning, Salt-Free
- ½ tsp salt or more to taste
- 1 tbsp olive oil
- ½ tbsp fresh lemon juice
- 1 onion medium size, and chopped
- 2 medium tomatoes cut into cubes
- 2 tbsp parsley
- 1 – 1 ½ cup marinara sauce
- 4 peppers mixed colors
- Mozzarella cheese fresh or packaged – about 6 to 8 oz
- Clean and cut the chicken strips into small cubes. Season with Noubess Jerk Seasoning and salt and set aside.
- Heat oven to 350°F and heat the oil in a large pan.
- Add the chicken with the seasoning to the pan and let cook over medium heat while occasionally stirring until halfway cooked – about 5 minutes.
- Add the onion, tomatoes, and parsley. Add lemon juice and stir to combine and continue to cook. Add more seasoning if necessary – additional jerk seasoning or salt, pepper with garlic powder. Remove from heat and set aside.
- Halve the peppers and scoop out the seeds and white membrane. Place cut-side up in a prepared roasting pan, season with salt and pepper, and bake for 20 mins. Remove and let cool.
- When the peppers are cool to the touch, remove them from the baking dish and place them on a plate. Divide the chicken mixture between the softened peppers. Place them on top of the marinara sauce and top with cheese. Return to the oven for 10 mins. Scatter with chopped parsley or basil leaves before serving.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.