Chicken Stuffed Peppers

Difficulty: Easy

Serves: 4


  • 1/3 cup panko bread crumbs

  • 1/4 tsp garlic powder

  • salt

  • black pepper

  • 1 tbsp olive oil

  • 1 cup grated cheese

  • 2 x 170g chicken breast cutlets, roughly chopped

  • 1 Tbsp chopped fresh thyme leaves

  • 1 Tbsp all-purpose white flour

  • 4 red bell peppers, halved from stem to base and de-seeded



  1. Preheat oven to 400ºF.

  2. In a small bowl combine the panko, garlic powder, 1/8 teaspoon of salt, 1/8 teaspoon of black pepper, 1 teaspoon of olive oil and 1/3 cup of the shredded cheese. Use your fingers to rub the crumbs and cheese together until the bits of cheese are about the size of the larger crumbs. Set aside.

  3. In a second bowl combine the chicken, thyme, 1/4 teaspoon of salt the remaining 2/3 cup cheese and the flour.

  4. Brush the outsides of the peppers lightly with olive oil (about 1 tablespoon will be enough for them all) and sprinkle lightly with salt. Arrange them on a baking sheet cup-side-up. Fill each half of pepper with approximately 1/4 cup of the chicken filling and then top each with about 1 tablespoon of the crumbs.

  5. Bake until the chicken is cooked through and the crumbs on top are golden brown, 22-25 minutes.

Chicken Stuffed Peppers


Nutritional Information

Per Serving:

Calories: 367

Protein: 35.9g

Carbohydrates: 16.2g

Fats: 16.9g

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