Chicken & Veggie Stuffed Bell Peppers
August brings harvest-fresh vegetables at their peak, making stuffed bell peppers a colourful and nutritious choice. These Chicken & Veggie Stuffed Peppers are high in protein, fibre, and essential vitamins, supporting digestion and energy levels for seniors. They’re also visually appealing, making meals more inviting and satisfying.
This dish is versatile, great for lunch or dinner, and can be prepared ahead for busy schedules. The combination of lean chicken, rice, and fresh vegetables makes it filling without being heavy. It’s an excellent way to enjoy seasonal produce while keeping meals heart-healthy and gentle on the joints.
Ingredients
2 medium bell peppers, halved and seeded
1 chicken breast, cooked and diced
1 cup cooked brown rice
½ cup diced tomatoes
¼ cup shredded cheese
1 teaspoon olive oil
¼ teaspoon garlic powder
Salt & pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Brush pepper halves with olive oil; bake for 10 minutes.
- Mix chicken, rice, tomatoes, cheese, garlic powder, salt, and pepper.
- Stuff peppers with mixture.
- Bake for 15–20 minutes until heated through.
- Serve warm.
These stuffed peppers are a hearty yet healthy way to enjoy summer flavours. They’re protein-rich, colourful, and easy to digest.
Perfect for a family dinner or make-ahead meal, they bring warmth and nutrition to any table.
