Stuffed peppers are one of those meals that just feels like a hug in a bowl and these High Protein Zucchini Chicken Stuffed Peppers take that comfort to a whole new level. Lean ground chicken, shredded zucchini, brown rice, and a creamy Greek yogurt and Parmesan filling get packed into roasted bell peppers and topped with melty Havarti cheese. They're hearty, cozy, and packed with protein to keep you full and satisfied. The best part? They reheat beautifully, making them a meal prep dream for busy weeknights. If you're looking for a dinner that checks every box easy, nutritious, and genuinely delicious, this is it.
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Ingredients
Everything you need for this recipe is simple and wholesome. Here's what to grab:
- Large bell peppers
- Lean ground chicken
- Yellow onion
- Zucchini
- Cooked brown rice (or cauliflower rice for a lighter option)
- Plain Greek yogurt
- Parmesan cheese, grated
- Garlic cloves
- Everything Bagel seasoning
- Paprika Salt and pepper F
- resh basil (for garnish)
- Havarti cheese (for topping)
- Olive oil
See recipe card for quantities.
Instructions
Step 1: Roast the peppers. Preheat your oven to 375°F. Halve your bell peppers lengthwise and remove the seeds and membranes. Place them cut-side up on a baking sheet and roast for 8-10 minutes, just until they start to soften. You're not fully cooking them here - they'll go back in the oven later.
Step 2: Sauté the onion and garlic. While the peppers roast, heat a drizzle of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and golden, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Step 3: Brown the chicken. Add the ground chicken to the skillet and cook, breaking it up as you go, until fully browned and cooked through. Season lightly with salt and pepper as it cooks.
Step 4: Add the zucchini. Stir in the shredded zucchini and cook over medium heat, stirring occasionally, until most of the moisture has cooked off - about 5-7 minutes. This step is important so your filling doesn't turn out watery.
Step 5: Mix in the filling. Remove the skillet from heat and stir in the cooked rice, Greek yogurt, Parmesan, paprika, and Everything Bagel seasoning. Taste and adjust salt and pepper as needed. The filling should be creamy and well-seasoned.
Step 6: Fill the peppers. Spoon the filling generously into each roasted pepper half, mounding it up slightly. Place them back on the baking sheet.
Step 7: Top with Havarti and bake. Lay a slice or a handful of shredded Havarti over each filled pepper. Bake at 375°F for 15-20 minutes until the cheese is fully melted, bubbly, and starting to turn golden.
Step 8: Garnish and serve. Top with fresh basil and serve immediately. Try not to eat three of them.
Substitutions
Here are some options for substitutions:
- Ground chicken → Ground turkey: A seamless swap with a very similar lean protein profile and flavor.
- Brown rice → Cauliflower rice: Keep it lighter and lower carb without sacrificing texture. Just make sure to cook and squeeze out excess moisture before adding.
- Greek yogurt → Sour cream: Works as a 1:1 substitute if you don't have Greek yogurt on hand - still creamy, just slightly less protein.
- Havarti → Mozzarella or Monterey Jack: Both melt beautifully and give you that bubbly golden top.
- Everything Bagel seasoning → Italian seasoning: A different flavor profile but equally delicious - more herby, less everything-bagel.
- Parmesan → Pecorino Romano: A slightly sharper, saltier swap that works great in the filling.
Variations
- Make it spicy: Add a pinch of red pepper flakes or a diced jalapeño to the skillet with the onion for some heat.
- Go full low-carb: Use cauliflower rice and skip the Parmesan in favor of a bit more Greek yogurt for a lighter, keto-friendly version.
- Add marinara: Spoon a little tomato sauce into the bottom of your baking dish before placing the peppers in, it adds moisture and a classic stuffed pepper flavor.
- Make it Greek-inspired: Swap the Everything Bagel seasoning for oregano and add crumbled feta in place of Parmesan for a Mediterranean spin.
- Meal prep version: Make the filling ahead of time and store it separately from the roasted peppers. Assemble and bake when ready to eat.
Equipment
- Baking sheet or Stock Pot: for roasting the peppers and the final bake
- Large skillet: for building the filling; something with a wide surface area helps the zucchini moisture cook off faster
- Box grater: for shredding the zucchini
- Sharp knife and cutting board: for halving and prepping the peppers
- Wooden spoon or spatula: for breaking up the chicken as it cooks
Related
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Pairing
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High Protein Zucchini Chicken Stuffed Peppers
Ingredients
Equipment
Method
- Roast the peppers: Preheat oven to 375°F. Place 3 large bell peppers, halved and seeded cut-side up on a baking sheet or in a dutch oven! and roast for 8-9 minutes until just beginning to soften. Remove and set aside.
- Sauté onion and garlic: Heat 1 tablespoons olive oil in a large skillet over medium heat. Add 1 yellow onion, diced and cook until golden, about 5 minutes. Add 2 garlic cloves, minced and cook for 30 seconds until fragrant.
- Brown the chicken: Add 1 pounds lean ground chicken to the skillet and cook, breaking it up, until fully browned and cooked through. Season with 1 pinch salt and pepper.
- Cook the zucchini: Stir in 2 medium zucchini, shredded and cook over medium heat until most of the moisture has cooked off, about 5-6 minutes
- Mix the filling: Remove from heat. Stir in 1 cups cooked brown rice (or cauliflower rice), ½ cup plain Greek yogurt, ⅓ cups Parmesan cheese, grated, 2 teaspoons Everything Bagel seasoning, and ½ teaspoons paprika. Taste and adjust seasoning with 1 pinch salt and pepper as needed.
- Fill and top: Spoon the filling generously into each roasted pepper half. Top each with 4 Havarti cheese, sliced or shredded.
- Bake: Bake at 375°F for 15-18 minutes until the cheese is melted, bubbly, and golden.
- Garnish and serve: Top with 1 tablespoons fresh basil, for garnish and serve immediately.
