Easy
Préparation de Repas au Poulet Haute Protéine (5 Jours)
55 min5
(214)
Easy
Poivrons Farcis au Poulet
(289)
50 min4380 calStuffed peppers are one of those dinners that looks like it requires effort but is secretly very straightforward — hollow out the peppers, make a filling, stuff them, bake them. The filling in this version uses ground chicken mixed with cooked rice, diced tomatoes, black beans, corn, and Mexican spices. It's a complete meal inside an edible container. The peppers soften in the oven and become sweet and slightly smoky while the filling stays moist from the tomatoes. Top with shredded cheese in the last 10 minutes so it melts and bubbles but doesn't burn. This recipe makes 8 pepper halves, which feeds 4 people or provides meal-prep lunches for the week.
Ingrédients
Portions :
4
Instructions
Valeur nutritive par portion
Calories380 kcal
Protéines30 g
Lipides14 g
Glucides34 g
Fibres7 g
Sucre10 g
Sodium520 mg
Conseils de pro
- 💡Red and orange bell peppers are sweeter than green ones. Use whatever colour you prefer, but the sweetness of ripe peppers pairs better with the spiced filling.
- 💡Par-bake the empty peppers for 10 minutes before stuffing if you prefer softer peppers.
- 💡Leftover stuffed peppers reheat perfectly in the microwave — one of the best meal-prep lunches.
Variantes
- 🔄Low-carb: skip the rice and add extra vegetables — diced zucchini or cauliflower rice works great.
- 🔄Italian version: use Italian seasoning, marinara sauce, and mozzarella cheese.
- 🔄Add a tablespoon of cream cheese to the filling for a creamier, richer stuffing.
