Peanut Chicken Stuffed Green Peppers

Peanut Chicken Stuffed Green Peppers [Recipe]

by Eric on August 20, 2012 · 5 comments

in Recipes

Mmm…peanuts.  If there were a way to work it into every meal, I would.  On the slow carb diet, we have to use it sparingly, but that doesn’t mean it can’t liven up a meal every once in a while.

Stuffed green peppers are a classic dinner entree, and you really have a lot of options (as far as what you can stuff them with).  This particular recipe has a fairly simple list of ingredients, but the flavor comes out relatively complex.

Without further ado, let’s get to it.

Here’s What You’ll Need

  • 3 chicken breast halves
  • 4 green peppers (larger ones are best)
  • 1 1/3 onion
  • Peanut oil (olive oil is a fine substitute if you don’t have peanut oil)
  • 1/2 cup peanuts
  • 1/2 tsp. of ground cumin
  • salt (Kosher salt preferred)
  • ground pepper
  • 1 can black beans (used as a side, not part of the stuffed peppers)


1) First things first – we need to boil the chicken.

Add 3 chicken breast halves, approximately 1/3 of a sliced onion, 2-3 teaspoons of salt, and 2 garlic cloves to a large pot. Bring to a boil, cover, lower heat to maintain a simmer, and cook until done (about 20 – 25 minutes).

2) While the chicken is cooking, dice a whole onion.  Chop approximately 1/4 cup of cilantro.

3) Chop off the tops of the green peppers, and remove the insides (seeds, etc).

4) Remove the chicken from the pot and let it cool.

While the chicken cools, preheat your oven to 350º.  We will be baking the green peppers just to make them slightly less raw.  As soon as the oven is preheated, put the green peppers in the oven on a baking sheet and bake for 10-12 minutes.

5) While the peppers bake, crush 1/2 cup of peanuts.  I like to do this using the bottom of a glass, as pictured below.

6) Once the chicken is cool, begin shredding it by holding the chicken down with one fork and scraping away at it with another fork (in the opposite direction).  The chicken, if fully cooked, should shred fairly easily.

7) Heat a large pan on medium-high and drizzle pan with peanut oil.  Add shredded chicken, chopped onions and cilantro, 1/2 tsp. of ground cumin, along with ground pepper and salt to taste (approx. 1/2 tsp. of each).

Cook for 6-8 minutes.  As everything fries in the pan, be sure to periodically toss the ingredients so that everything is mixed well.  While it’s cooking, feel free to drizzle a little bit more peanut oil over the top and mix it in.  Personally, I think this adds a lot of flavor, but it obviously also adds some fat and calories, so it’s your call.

8) Fill the green peppers with the chicken mixture and add cilantro on top to garnish.   

Optional: Add a few whole peanuts on top as well.

Serve with a side of black beans, or your favorite low carb side.

Enjoy!  Leave a comment below and let me know what you think.

[As always, I’d appreciate a share on your favorite social network.  Also, we’re on Facebook now – like us here and see some recipes and other food pictures that won’t be posted on the blog! :)]

{ 5 comments… read them below or add one }

Ali August 22, 2012 at 1:54 pm

Looks & sounds absolutely delicious! Can’t wait to try it


Eric August 22, 2012 at 6:20 pm

Thanks Ali! Let me know how you like it! :)


Joy September 26, 2012 at 8:06 pm

Wonderful! Excellent! Fresh take on stuffed bell peppers. Plus the peppers had that crunch still which I like (I confess I did cook mine about 12 minutes longer to get them hotter). And I stir fried the peanuts in peanut oil and a little cumin. I skipped the black beans, had just ate them a night or so ago, but took some yellow corn tortillas, sprinkled with fajita seasoning and shredded cheddar cheese and it complimented it very well. Thanks for sharing the recipe!!!


Eric September 28, 2012 at 5:52 am

So glad to hear you enjoyed this, Joy! Sounds delicious with the tortillas and cheese. :)


Joy September 26, 2012 at 8:07 pm

I toasted the yellow corn tortillas is what I meant to say!


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