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Wow, these peppers were a hit with my family!  Creamy, cheesy, curry-ee (I know that’s not a word!), delicious!  One of the most popular recipes on my blog the first year it was around was my Quinoa, Beef, and Cheese stuffed peppers, boy are they good.  If you haven’t made them you should give it a try.

These peppers are completely different but just as yummy!  These are full of flavor, similar to my Chicken Divine Soup.  They really hit the spot if you’re craving some warm comfort food on these wet and chilly winter days.  My kids enjoyed the filling wrapped in tortillas (I think the big peppers on their plates scared them!) but my husband and I ate…let me just say, more than one each.  They are simple to make and can be made in advance and stored in the fridge until it’s time to bake them up, simple dinner prep at dinner time makes everyone’s life that much easier!  Oh, and did I mention they are gluten free and low carb?  Now, don’t worry, if those words don’t mater to you, you’ll still love this dinner but this way it’s a win, win for everyone!

Creamy Curry and Chicken Stuffed Peppers

  • 4-6 large bell peppers
  • 2-3 Tbs. butter
  • 1/2 onion, diced
  • 1 chicken breast, cut in small cubes
  • 3 garlic cloves, minced or pressed
  • 3 cups steamed cauliflower
  • 2 tsp. curry powder
  • 2 tsp. dry mustard powder
  • 1/2 tsp paprika
  • dash of cayenne
  • salt and pepper, to taste
  • 1/2 cup sour cream
  • 1 cup grated cheese, cheddar or other preferred variety

Preheat the oven to 375.

Place a large skillet over medium heat and melt the butter.  While the skillet is heating cut the tops off of the peppers and remove the seeds.  Arrange the empty peppers in an 8×8 inch square baking dish and set aside.  Dice the pepper tops and add these diced tops and the diced onion to the pan.  Sauté for 5 minutes.  Push the onions and peppers to the side of the skillet and add the diced chicken to the middle.  Let it cook, without stirring for about 3-5 minutes, or until the chicken releases from the pan and is lightly golden.  Flip the diced chicken over and let cook on the other side.

Once the chicken is cooked add in the garlic and cook until fragrant, about 30 seconds.  Stir in the steamed cauliflower, curry powder, dry mustard powder, and paprika.  Add in a dash of cayenne and salt and pepper to taste.  Finally, stir in the sour cream.  Adjust seasonings as desired and remove the pan from the heat.

Fill each pepper half full with the filling, then put about 1 tablespoon of grated cheese on top of the filling.  Stuff the pepper the rest of the way and sprinkle with another tablespoon of grated cheese.  Once all peppers are stuffed* place in the preheated oven and bake until heated through and the cheese is golden on top, about 20-30 minutes.

*This is a great place to stop and refrigerate the peppers, removing from the fridge and baking when desired.  Don’t you love make ahead meals?

Trim Healthy Mama’s this is a satisfying “S” dinner or lunch!