These chicken and cheese stuffed peppers turn simple ingredients into a dinner worth gathering around. Sweet bell pepper halves are filled with juicy diced chicken, tomato, sour cream and herbs, then baked under a blanket of melted cheese. At just 63.7 kcal per 100 g, they are light yet completely satisfying.
Ingredients
- 400 g (14 oz) bell peppers
- 350 g (12 oz) chicken breast
- 150 g (5 oz) tomato
- 30 g (2 tbsp) sour cream (20%)
- 50 g (1 3/4 oz) cheese
- Fresh herbs to taste
- Salt, pepper, dried garlic, paprika, lemon pepper to taste
Instructions
- Finely dice the chicken, add the diced tomato, most of the grated cheese (save some), the sour cream, herbs, salt and spices. Mix well.
- Fill the pepper halves with the mixture and bake at 190 C (375 F) for 30-40 minutes, then sprinkle with the remaining cheese and bake for 10 more minutes. (In an air fryer: 180 C / 350 F for 20 minutes, add cheese and cook 10 minutes more.)
Tips
- Dice the chicken small and evenly so the filling cooks through in time. If you love juicy chicken dinners, try our Creamy Chicken Curry or the Juicy Chicken Patties with Tomato and Cheese.
- Save a handful of grated cheese to sprinkle on top for the last 10 minutes — it melts into a golden, bubbly crust. Allrecipes has great inspiration for stuffed pepper variations.
- In an air fryer, cook at 180 C (350 F) for 20 minutes, add the cheese and cook 10 minutes more — the peppers turn out tender with lightly charred edges.
Nutrition
Per 100 g: 63.7 kcal | Protein 6 g | Fat 2.9 g | Carbs 3.2 g