Piri Piri Fried Chicken
These stuffed bell peppers are a healthy, low-carb alternative to the traditional rice-filled version. Packed with lean protein and fresh vegetables, they’re perfect for a nutritious dinner.
Equipment
- Baking dish
- knife, spoon,
- spoon, large bowl
- oven, stovetop
Ingredients
- 4 large bell peppers red, yellow, or green
- 1 lb 450g ground turkey (or ground chicken)
- 1 medium onion diced
- 2 cloves garlic minced
- 1 cup diced tomatoes canned or fresh
- 1 cup black beans drained and rinsed (optional)
- 1/2 cup corn kernels fresh, frozen, or canned
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese cheddar or Mexican blend, optional
- Fresh cilantro for garnish optional
Instructions
- Preheat oven to 375°F (190°C).
- Cut tops off bell peppers and remove seeds. Place in a baking dish.
- Cook ground turkey in a skillet until browned, then add diced onion and garlic and sauté until soft.
- Stir in diced tomatoes, black beans, and corn, and season with cumin, chili powder, paprika, salt, and pepper.
- Stuff peppers with the mixture, top with cheese if desired.
- Cover with foil and bake for 25 minutes, then remove foil and bake for another 5-10 minutes.
- Garnish with cilantro and serve.
Notes
Stuffed bell peppers without rice are a lighter, healthier version of the classic dish. By using lean ground turkey, black beans, and corn, you get a filling meal that's rich in protein and fiber. This recipe is customizable, and you can add or remove ingredients based on your preferences. It's perfect for a low-carb or gluten-free diet and offers a delicious and nutritious option for lunch or dinner.