Stuffed Bell Peppers

Stuffed Bell Peppers

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Connie Veneracion


  • 1 tablespoon butter
  • 200 grams ground chicken meat
  • 1 onion finely chopped
  • 2 celery stalks finely sliced
  • 3/4 cup frozen sweet peas thawed
  • 2 small red bell peppers cored, seeded and finely chopped
  • 1/2 cup grated parmesan cheese
  • 1/2 cup fine bread crumbs
  • 2 large or 4 medium bell peppers halved lengthwise, seeds and veins removed
  • salt
  • pepper


  • Melt the butter in a non-stick frying pan (you’ll need more butter or oil if using a regular pan). When hot, add the ground chicken and cook over high heat until lightly browned, about 5 minutes. Add the onion, celery, red bell peppers and peas. Season with salt and lots of freshly ground pepper. Stir and continue cooking for another two minutes.
  • Remove from the stove and cool for about 10 minutes. Cooling is faster if you transfer the mixture to a shallow bowl and stir it often.
  • After the chicken mixture has cooled, stir in the bread crumbs and cheese.
  • Fill the cavities of the bell peppers with the mixture, top with more parmesan cheese if you like, and bake in a preheated 180C oven for about 10 minutes or until the tops are lightly browned.
  • Serve with rice, pasta or bread.