Stuffed Chicken Peppers Recipe

This recipe gives you a ground chicken version to stuff your peppers


2 bell peppers (red,yellow or both)
150 grams ground chicken
1/2 cup frozen chopped spinach (or make enough fresh to have 1/2 cup when cooked and chopped)
1/3 cup panko (aka bread crumbs for GF use gluten free bread crumbs)
1 1/2 teaspoons taco spice
1 tablespoon tomato paste
2 tablespoons salsa sauce
1/2 cup grated mozerella cheese
1 egg
salt and pepper
fresh parsley for garnish if desired


Preheat the oven to 350F (180 C)

Cut the peppers in half lengthwise and take out the seeds while leaving the shape intact.

In a medium-sized bowl, mix the remaining ingredients with your hands until fully combined.

*Do not put the grated cheese, save that for later to melt on the top.

Divide the mixture into four balls and stuff each pepper half with a ball.

Press the meat into the corners of the pepper and set it in the pepper.

Bake for 30-40 minutes until the meat browns on top.

Divide the grated cheese onto the pepper halves and put back into the oven for another 5-7 minutes to melt the cheese.

Serve when cooled toa suitable temperature.

Garnish with a bit of freshly chopped parsely greens if desired.