Lunch recipe · from the recipe book

Garlic Herb Chicken-Stuffed Peppers with Roasted Roots

Name: Garlic Herb Chicken-Stuffed Peppers with Roasted Roots
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 4 medium (476 g) Red bell pepper, halved lengthwise and seeded; 1 lb (454 g) Ground chicken; 3½ small (600 g) Red potatoes, cut into 1-inch chunks; 5 medium (300 g) Carrots, cut into 1/2-inch coins; 1 medium (110 g) Yellow onion, finely diced; 5 cloves (15 g) Garlic, minced; 2 cups loosely packed (60 g) Baby spinach, chopped; ¼ cup (25 g) Plain dry breadcrumbs; 2 oz (60 g) Part-skim mozzarella, shredded; ¼ cup chopped (15 g) Fresh parsley, chopped; 2 tsp (2 g) Dried thyme; 1 tsp (1 g) Dried oregano; 2 tbsp (30 g) Olive oil; ¾ tsp (5 g) Salt; ½ tsp (1 g) Black pepper

Sweet roasted bell peppers filled with juicy garlic-herb ground chicken, spinach and mozzarella, served with crisp-edged potatoes and caramelized carrots.

Sheet pan
1 hr 10 min · 30 min hands-on
Serves 4

46–60 g carbs
Protein 30 g+
Fiber 6 g+
500 calories or less

Ingredients

4 medium476 gRed bell pepperhalved lengthwise and seeded
1 lb454 gGround chicken
3½ small600 gRed potatoescut into 1-inch chunks
5 medium300 gCarrotscut into 1/2-inch coins
1 medium110 gYellow onionfinely diced
5 cloves15 gGarlicminced
2 cups loosely packed60 gBaby spinachchopped
¼ cup25 gPlain dry breadcrumbs
2 oz60 gPart-skim mozzarellashredded
¼ cup chopped15 gFresh parsleychopped
2 tsp2 gDried thyme
1 tsp1 gDried oregano
2 tbsp30 gOlive oil
¾ tsp5 gSalt
½ tsp1 gBlack pepper

Steps

Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
Toss the potato and carrot with two-thirds of the olive oil, half the thyme, half the salt and half the black pepper. Spread on one side of the sheet pan and roast 15 minutes.
Meanwhile, heat nothing yet: in a bowl, mix the chicken-ground, onion, garlic, spinach, breadcrumbs, oregano, half the parsley, the remaining half of the thyme, the remaining half of the salt and the remaining half of the black pepper until just combined.
Brush the bell pepper halves inside and out with the remaining third of the olive oil, then pack the chicken filling evenly into them.
Stir the potato and carrot, push them to one side, and set the stuffed peppers cut side up on the other side of the sheet pan.
Roast 25 minutes, then top the peppers with the mozzarella and roast 5 to 8 minutes more, until the cheese is bubbly, the vegetables are tender and browned, and the filling reaches 165°F (74°C) in the center.
Sprinkle the remaining half of the parsley over the peppers and vegetables and serve two pepper halves with a share of roasted potatoes and carrots per person.

Contains: Milk, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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Garlic Herb Chicken-Stuffed Peppers with Roasted Roots

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