California-Style Stuffed Bell Peppers

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Total Time: 1 h

Cook Time:

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Nutrition Facts

Nutrition information
per serving

Calories 320
Total Fat 21g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 65mg
Sodium 170mg
Total Carbs 19g
Dietary Fiber 8g
Total Sugars 5g
Protein 17g
Potassium 1274mg

Vitamin A 181 mcg; Vitamin C 214 mg; Calcium 45 mg; Iron 2 mg; Vitamin D 0 mcg; Folate 124 mcg; Omega 3 Fatty Acid 0.23 g

% Daily Value*: Vitamin A 20%; Vitamin C 240%; Calcium 4%; Iron 10 %; Vitamin D 0%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This stuffed bell pepper recipe is great for meal planning and has a high potency of vitamin C giving more than 2 times you daily value (240 DV%). An excellent source of dietary fiber (29% DV), protein (34% DV), vitamins B3 (60% DV), B6 (60% DV), B5 (40% DV), B2 (30 % DV), A (20% DV), K (25% DV), E (20% DV), folate (30% DV) and potassium (25% DV) while providing a good source of vitamins B1 (15% DV), B12 (15% DV) and iron (10% DV). Stuff bell peppers during the weekend to eat during the week.

Start cooking

Serves: 5

1 Tbsp. olive oil 1/2 cup red onion, chopped 1 Tbsp. garlic, minced 2 celery stalks, 6", diced 1 carrot, 6", diced 1 zucchini, 6", diced 1 lb. ground chicken 1/4 tsp. sea salt, or to taste 1/8 tsp. black pepper, or to taste 1 cup cherry tomatoes, sliced in half 2 ripe, Fresh California Avocados, peeled, seeded and cut in small cubes 6 bell peppers, large colorful, tops cut off
  1. Preheat oven to 350 degrees F.
  2. Heat oil in a large pot over medium heat. When hot, add onion and garlic. Sauté for 2 minutes.
  3. Add celery, carrots, and zucchini. Cook for 3 minutes.
  4. Add ground chicken to pot and mix well. Cook for 6 minutes. Add salt and pepper.
  5. Add the cherry tomatoes and avocados and mix well.
  6. Divide ground chicken mixture among bell peppers. Line up bell peppers on rimmed baking pan and cover with aluminum foil. Bake for 30 minutes.
  7. Remove pan from oven and carefully remove aluminum foil. Place back in the oven and cook for another 10 minutes or until peppers are tender.

Variations: You may use ground turkey instead of chicken and grape tomatoes instead of cherry tomatoes.

Beverage Pairing: A glass of carbonated water.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

California Avocados can be used as a substitute for butter. Learn about avocados and dietary guidelines for Americans.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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