Balsamic Chicken Stuffed Peppers

These balsamic chicken stuffed peppers are a super easy healthy recipe that the entire family will fall in love! Big on flavor but small on prep time makes this a winner.

Course Main Dishes

Cuisine American

Keyword Chicken and Rice Stuffed Peppers, Chicken Stuffed Bell Peppers, Chicken Stuffed Peppers Recipe, Ground Chicken Stuffed Peppers

Prep Time 8

Cook Time 25

Total Time 33

Servings Peppers

Calories 162kcal

Author Shannah Coe

Ingredients

2 boneless, skinless chicken breast cut into 1-inch pieces
Salt and Pepper
3 teaspoons No Salt Herb Seasoning
1 Tablespoon avocado oil
2 Tablespoons balsamic vinegar divided
1/2 cup farro cooked
1 cup baby spinach torn
3 bell peppers halved with seeds removed
4 Tablespoons crumbled goat cheese

Instructions

Season chicken pieces with salt, pepper, and No Salt Herb Seasoning.
2 boneless, skinless chicken breast, Salt and Pepper, 3 teaspoons No Salt Herb Seasoning
Heat avocado oil in large skillet over medium-high heat. Cook chicken, stirring occasionally, for 4-5 minutes or until no longer pink. Stir in 1 Tbsp balsamic vinegar, cooked farro, and baby spinach. Stir well and cook for 2-3 minutes or until spinach begins to wilt.
1 Tablespoon avocado oil, 2 Tablespoons balsamic vinegar, 1/2 cup farro, 1 cup baby spinach
Preheat oven to 350 degrees.
Place bell pepper halves in baking dish. Divide chicken mixture between bell peppers halves. Sprinkle goat cheese on top. Cover with foil and bake in preheated oven for 10 minutes.
3 bell peppers, 4 Tablespoons crumbled goat cheese
Remove peppers from oven and drizzle with remaining 1 Tbsp balsamic vinegar.

Notes

You can use ground chicken in place of chicken pieces. Just add seasonings after chicken is cooked and crumbled in the pan.
If using this recipe for meal prep, I recommend shortening the baking time to 5 minutes or skipping it all together if you prefer a crisper pepper.
Crumbled feta or shredded mozzarella work in place of crumbled goat cheese as well.

Nutrition