Recipe description
June 21, 2026
Stuffed bell pepper with chicken mince
Fiber-friendly stuffed peppers with chicken mince for balanced digestion.
High Protein
82%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Fiber-rich peppers provide plant fiber and polyphenols.
- Lean chicken offers protein to aid fullness and digestion.
- Colorful vegetables contribute dietary diversity and polyphenols.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Bell Pepper
4
piece
Chicken, mince
1
piece
Onion
1
piece
Garlic
2
piece
Rice
1
cup
Tomato
2
piece
Mozzarella cheese
100
gram
Oil, olive
2
tablespoon
Parsley
2
tablespoon
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Instructions
1
Preheat the oven to 180°C (350°F).
2
Wash the bell peppers and slice the tops off. Remove seeds and membranes.
3
In a frying pan, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until softened.
4
Add the chicken mince, cumin, salt, and black pepper to the pan. Cook until the chicken is browned.
5
Stir in the cheese until melted and combined with the chicken mixture.
6
Stuff the bell peppers with the chicken mixture, placing them upright in a baking dish.
7
Bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
8
Remove from the oven and let cool slightly before serving.
More Recipes For Your Gut
Nutrition
320 kcal
Calories
25 g
Protein
24 g
Carbohydrates
6 g
Fiber
7 g
Sugar
12 g
Fat
3 g
Saturated fat
0.9 g
Salt
FAQ
Is this recipe suitable for a low-fat or weight-conscious diet?
Yes. Using lean chicken mince and peppers keeps fat and calories moderate, and the fiber helps with fullness.
How many servings does it yield and what are approximate calories per serving?
It yields about 4 servings. Calorie content depends on exact ingredients; estimate using the nutrition values of your chosen ingredients.
What is the safe internal temperature for chicken in this dish?
Cook to an internal temperature of 74°C (165°F) for minced chicken.
Can I prepare this in advance or freeze leftovers?
Yes. You can assemble and refrigerate for up to 1 day, or freeze baked peppers for 1–2 months; reheat thoroughly.
Can I make a vegetarian or dairy-free version?
Yes. Use plant-based mince or lentils for the filling, and omit dairy cheese or use a dairy-free alternative.
How can I keep sodium low if I’m watching salt intake?
Choose unsalted tomato products, use herbs and spices instead of salt, and rinse any canned ingredients.
What flavors or ingredients can I add to enhance taste without heavy sauces?
Try garlic, onion, paprika, oregano, cumin, lemon zest, or fresh herbs.
What baking temperature and time should I follow?
Bake at about 180°C (350°F) until peppers are tender and filling is heated through, typically 30–40 minutes.
Can I adapt the filling or peppers with different vegetables or proteins?
Yes. Swap in other ground meats or plant-based options, or add mushrooms, spinach, or quinoa.
Is this dish suitable for weeknights and mindful eating?
Yes. It’s quick to assemble, balanced, and easy to portion for mindful meals.
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