Tag Archives: Bell Peppers

Recipe: Rainbow-Stuffed Chicken

Rainbow-Stuffed Chicken

Rainbow-Stuffed Chicken

No, it’s not chicken stuffed with Skittles. Bell peppers are the inspiration and filling in Rainbow-Stuffed Chicken. Bell peppers are awesome to cook with since they virtually come in all colors of the rainbow (except maybe blue).

I also add red onion (which is, let’s face it, really purple), mushrooms and cheese to the multicolor bell pepper blend. The whole blend is really versatile and can be used to complement any dish.


  • 4 chicken breast, split or boneless
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • Bell Pepper Blend

    Multicolored Bell Peppers, Mushrooms and Red Onions

  • 1/2 yellow bell pepper, diced
  • 1/2 orange bell pepper, diced
  • 1/2 red onion, diced
  • 1 1/2 cup button mushrooms, diced
  • 1 cup shredded cheddar cheese
  • Salt and pepper, to taste


  1. Preheat oven to 400F and grease a large baking sheet or pan.
  2. In a large bowl, combine bell peppers, mushrooms, onion and cheese.
  3. Half the chicken breasts horizontally, but don’t cut all the way through, making a envelope for the bell pepper blend. Season chicken with salt and pepper or seasonings of your choice.
  4. Stuff the chicken breasts with bell pepper blend. And press down to seal in stuffing. You can also tie with twine if you have any handy.
  5. Prepped Rainbow-Stuffed Chicken

    Prepped Rainbow-Stuffed Chicken

  6. Bake for 40-45 minutes or until chicken temperature registers between 170F and 180F.
  7. Remove chicken from oven, let cool for a couple minutes, then serve.

Not only is this a colorful dish, it’s full of flavor and healthy nutrients from the veggies in the bell pepper blend. I don’t have a kid, but I imagine this is a fairly kid-friendly recipe.

Feel free to add any other veggies you have on hand to the bell pepper blend. If you have any of the bell pepper blend left over, it goes great with eggs to make a quiche or quick scramble.


Posted by on January 18, 2012 in Cookin', Entrees, Recipes


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Recipe: Ground Turkey Stuffed Bell Peppers

Stuffed Bell Peppers

Stuffed Bell Peppers

After about a week of decadent dishes (lots of duck fat), I’m taking a step back and doing a simple recipe with a low degree of difficulty: Stuffed Bell Peppers.

This is one of those dishes that can be made a variety of ways with a wide variety of ingredients. It’s the perfect mix-and-match recipe. My recipe uses ground turkey, brown and wild rice and a variety of different colored bell peppers.


  • 4 bell peppers (different colors, if available), cored and seeded
  • 1/2 cup brown and wild rice mix, cooked
  • 1 pound ground turkey meat
  • 3 cloves garlic, minced
  • 1/2 red onion, minced
  • 1 TBSP olive oil
  • 1 TBSP cumin
  • 1/2 cup shredded Cheddar cheese
  • Salt and pepper, to taste


  1. Preheat oven to 350F.
  2. Ground Turkey Stuffing

    Ground Turkey Stuffing Mix

  3. Heat olive oil in a large skillet over medium heat. Saute onion and garlic until translucent (about 3-4 minutes).
  4. Add ground turkey meat, cumin, salt and pepper and cook until browned (about 10-12 minutes).
  5. Combine prepared rice mix and ground turkey in the skillet.
  6. Oil a baking pan and place bell peppers upright then stuff 1/3 full with ground turkey and rice mixture. Then, layer in 1/2 of the cheese among the four peppers. Repeat stuffing layer and cheese layers until the peppers are fully stuffed.
  7. Place stuffed bell peppers in oven and cook 12-15 minutes, until peppers are soft. For softer peppers, cook longer.
  8. Remove peppers from oven and serve upright.

Bell Pepper Variety

Bell Pepper Variety

I like my peppers on the crunchier side so I don’t cook them so long that they get soggy. It’s a personal preference and since you can’t really burn the peppers at 350F, feel free to cook them longer if you don’t want such a crunchy texture.

Each different color or bell pepper has a unique taste and even different nutritional facts. I’m partial to red and yellow, but enjoy every color. If you haven’t tried every variety, this is a great recipe to adventure with.

The Stuffed Bell Peppers can get a little messy if the stuffing starts to fall out, but they’re worth it. As an alternative, you can slice the bell peppers in half and lay them in the pan before stuffing. I think the presentation is better when the entire pepper is stuffed.


Posted by on December 1, 2011 in Cookin', Eatin', Entrees


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