PREP TIME: 10 minutes
COOK TIME: 1 hour 30 minutes
YIELD: 4 servings


1 tablespoon butter 1 clove garlic, minced 1 small onion, diced 1 teaspoon Himalayan salt ½ teaspoon freshly ground black pepper 1 teaspoon smoked paprika 1 teaspoon chili powder 1 cup grape tomatoes, halved 1 pound ground chicken 3 eggs, beaten 4 large bell peppers, halved


  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. Melt the butter in a skillet over medium heat. Add the garlic, onion, salt, pepper, paprika, and chili powder. Sauté for 5 to 7 minutes.
  3. Add the tomatoes and sauté for another 5 to 7 minutes.
  4. Add the ground chicken and cook until golden brown, about 15 minutes, stirring occasionally.
  5. Transfer the cooked meat mixture to a medium-sized bowl and slowly mix in the eggs.
  6. Lay each bell pepper half cut side up on the prepared baking sheet. Pour the meat and egg mixture into the bell peppers.
  7. Place the stuffed peppers in the oven and bake for 60 minutes, until the peppers soften slightly.

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