Ranch-to-table recipe: Warm and delicious, these California-style Stuffed Bell Peppers are a healthy twist on a favorite cooler-weather meal. Avocados make this one of our favorites to serve!

  • Total time: 60 mins
  • Prep time: 10 mins
  • Cook time: 50 mins
  • Serves 5


  • 1 Tbsp. olive oil
  • 1/2 cup red onion, chopped
  • 1 Tbsp. garlic, minced
  • 2 celery stalks, 6″, diced
  • 1 carrot, 6″, diced
  • 1 zucchini, 6″, diced
  • 1 lb. ground chicken
  • 1/4 tsp. sea salt, or to taste
  • 1/8 tsp. black pepper, or to taste
  • 1 cup cherry tomatoes, sliced in half
  • 2 ripe, Fresh California Avocados, peeled, seeded and cut in small cubes
  • 6 bell peppers, large colorful, tops cut off


  1. Preheat oven to 350 degrees F.
  2. Heat oil in a large pot over medium heat. When hot, add onion and garlic. Sauté for 2 minutes.
  3. Add celery, carrots, and zucchini. Cook for 3 minutes.
  4. Add ground chicken to pot and mix well. Cook for 6 minutes. Add salt and pepper.
  5. Add the cherry tomatoes and avocados and mix well.
  6. Divide ground chicken mixture among bell peppers. Line up bell peppers on rimmed baking pan and cover with aluminum foil. Bake for 30 minutes.
  7. Remove pan from oven and carefully remove aluminum foil. Place back in the oven and cook for another 10 minutes or until peppers are tender.
  • Variations: You may use ground turkey instead of chicken and grape tomatoes instead of cherry tomatoes.

🥑 Order premium California Avocados for this recipe from Rossi Ranch – delivered farm-fresh to your door!