Chicken In Red Bell Peppers(Low-Fat, Big Taste!)
Juicy chicken fillets stuffed into red bell peppers with aromatic tarragon and garlic, baked in white wine and broth for a flavorful, low-fat meal perfect for any occasion.
Ingredients
- 1 red bell pepper per person ⓘ
- 1 boneless, skinless chicken breast fillet per person ⓘ
- fresh or dry tarragon (if fresh, chop and use 1 leaf per fillet) ⓘ
- fresh garlic cloves or garlic salt ⓘ
- salt and pepper to taste ⓘ
- 1/2 to 1 teaspoon olive oil per bell pepper ⓘ
- 1/2 cup white wine
- 1/2 cup chicken broth ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Lay chicken fillets on Saran Wrap, covering with another piece of wrap, and pound until fairly flat.
- Remove top layer of Saran Wrap and sprinkle tarragon and garlic salt or slivers over the chicken. Season with salt and pepper.
- Core and wash red bell peppers, removing seeds and pulp.
- Roll up each chicken fillet like a cigar and stuff into a red bell pepper.
- Pour 1/2 teaspoon olive oil into each pepper and place in a glass baking dish, lying flat.
- Add 1/2 cup white wine and 1/2 cup chicken broth to the dish, along with sliced or pressed garlic.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove foil and bake for an additional 25 minutes until peppers are tender and filling is cooked through.
Tips & Substitutions
For added flavor, consider marinating the chicken in the white wine and tarragon for a few hours before cooking. If you don't have fresh tarragon, dried tarragon can be used but reduce the amount by half. You can also substitute the white wine with chicken broth for a non-alcoholic version. Adjust the garlic according to your taste; roasted garlic works great here too.
Serving Suggestions
Serve these stuffed red bell peppers on a bed of quinoa or brown rice for a complete meal. A fresh green salad or steamed vegetables make excellent side dishes. This dish pairs beautifully with Greek Chicken Lemon Soup for a vibrant and healthy dinner experience. Garnish with additional tarragon for a pop of color.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through, ensuring the chicken remains moist. Alternatively, use a microwave, but be careful not to overcook.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken In Red Bell Peppers(Low-Fat, Big Taste!) contains roughly 276 calories, with 2g protein, 7g carbohydrates, and 27g fat. It is an excellent source of vitamin C (36% of the Daily Value). Note that it is relatively high in sodium, at 1819mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of chicken for this recipe?
Yes, you can use other cuts of chicken, such as thighs or drumsticks, but adjust the cooking time accordingly. Thicker cuts may need longer baking times. Ensure the internal temperature reaches 165°F (75°C) for safe consumption.
What can I substitute for white wine?
If you prefer not to use wine, you can replace it with additional chicken broth or a mixture of vinegar and water. For a sweeter option, try using apple juice or a splash of lemon juice to maintain acidity.
Can this recipe be made ahead of time?
Absolutely! You can prepare the stuffed peppers in advance and store them in the refrigerator for up to 24 hours before baking. Just cover them tightly with plastic wrap or foil. When ready to bake, allow them to come to room temperature before placing them in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).