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High Protein Rotisserie Chicken Stuffed Peppers - Easy, Satisfying, and Meal-Prep Friendly

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 large bell peppers (any color), tops cut off and seeds removed
  • 3 cups shredded rotisserie chicken (skin removed for leaner filling)
  • 1 cup cooked brown rice or quinoa (quinoa boosts protein slightly)
  • 1 cup low-fat cottage cheese (blended or whole curd)
  • 1/2 cup plain Greek yogurt (2% or nonfat)
  • 1 cup shredded part-skim mozzarella, divided
  • 1/3 cup grated Parmesan
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup canned diced tomatoes, well drained
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 1–2 tablespoons olive oil
  • Fresh parsley or basil, chopped, for garnish

Method
 

  1. Prep the peppers: Heat the oven to 400°F (200°C). Slice the tops off the bell peppers and remove seeds and membranes. If they don’t stand upright, trim a thin slice from the bottoms to level.
  2. Soften the peppers: Place peppers cut-side up in a baking dish. Brush or spray lightly with olive oil and sprinkle with salt. Roast for 12–15 minutes to soften slightly. Set aside.
  3. Sauté aromatics: In a skillet over medium heat, warm 1 tablespoon olive oil. Add onion and a pinch of salt. Cook 4–5 minutes until translucent. Stir in garlic for 30 seconds until fragrant.
  4. Build the base: Add diced tomatoes and tomato paste to the skillet. Stir in smoked paprika, Italian seasoning, and red pepper flakes if using. Simmer 2–3 minutes to thicken. Remove from heat.
  5. Make the protein mix: In a large bowl, combine shredded chicken, cooked rice or quinoa, cottage cheese, Greek yogurt, 1/2 cup mozzarella, and Parmesan. Add the tomato-onion mixture. Season with salt and black pepper. Mix until evenly combined.
  6. Stuff the peppers: Spoon the filling into the pre-roasted peppers, packing firmly and slightly mounding on top. Sprinkle the remaining 1/2 cup mozzarella over the stuffed peppers.
  7. Bake: Pour a splash of water (about 1/4 cup) into the bottom of the baking dish to help steam. Cover loosely with foil and bake 15 minutes. Remove foil and bake another 10–12 minutes until cheese is melted and lightly golden.
  8. Finish and serve: Let peppers rest 5 minutes. Garnish with chopped parsley or basil. Taste and add a final pinch of salt or pepper if needed.