why make this recipe
Italian Stuffed Peppers are a delicious and healthy meal option. They are colorful, easy to make, and can be filled with a variety of tasty ingredients. This dish offers a perfect combination of flavors and textures, making it a family favorite. Moreover, it allows for customization based on what you have on hand, ensuring a satisfying experience every time.
how to make Italian Stuffed Peppers
Ingredients
- 4 large red bell peppers
- 2 teaspoons extra virgin olive oil
- 1 pound ground chicken (or turkey)
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes (or up to 1/2 teaspoon if you like it spicier)
- 1 can no salt added diced tomatoes (with juices, 15 ounces)
- 1 1/2 cups cooked brown rice (or farro, quinoa, cauliflower rice, or orzo)
- 1 cup shredded Mozzarella (or provolone or a mix)
- 1/2 cup Parmesan (divided)
- 2 tablespoons chopped fresh basil
Directions
- Preheat your oven to 375 degrees F. Lightly coat a 9×13-inch baking dish with nonstick spray.
- Slice the red bell peppers in half from top to bottom. Remove the seeds and membranes, then arrange them cut side up in the prepared baking dish.
- Heat the olive oil in a large, nonstick skillet over medium-high heat.
- Add the ground chicken, Italian seasoning, garlic powder, salt, and red pepper flakes. Cook, breaking apart the meat, until the chicken is browned and cooked through, about 4 minutes.
- Drain off any excess liquid, then pour in the can of diced tomatoes along with their juices. Let it simmer for 1 minute and then remove the pan from the heat.
- Stir in the cooked rice (or your choice of grain) and 1/2 cup of the Mozzarella cheese and 1/4 cup of the Parmesan cheese.
- Mound the filling inside the peppers, then top them with the remaining cheeses.
- Pour a little water into the pan with the peppers—just enough to barely cover the bottom of the pan.
- Bake uncovered for 30 to 35 minutes, until the peppers are tender and the cheese is melted.
- Top with fresh basil and serve hot.
how to serve Italian Stuffed Peppers
Serve Italian Stuffed Peppers hot from the oven. They make a great main dish paired with a simple side salad or garlic bread. You can also serve them as a hearty lunch option.
how to store Italian Stuffed Peppers
Store any leftovers in an airtight container in the refrigerator. They will keep well for up to 3 days. When ready to eat, reheat them in the microwave or in a preheated oven until warmed through.
tips to make Italian Stuffed Peppers
- For extra flavor, consider adding chopped onions or mushrooms to the filling mixture.
- If you prefer a vegetarian version, you can substitute the ground chicken with lentils or beans.
- Feel free to mix in other vegetables, like zucchini or spinach, for added nutrition.
variations
You can experiment with different types of cheese, such as feta or cheddar, to change the flavor profile. Additionally, using different grains like quinoa or farro can give a different texture and taste.
FAQs
Can I use different kinds of peppers?
Yes! While red bell peppers are sweet and mild, you can use green, yellow, or orange peppers for varying flavors and colors.
Can I prepare these peppers ahead of time?
Absolutely! You can stuff the peppers a day in advance and keep them in the refrigerator. Just bake them when you’re ready to serve.
What should I serve with Italian Stuffed Peppers?
They pair well with a fresh side salad, roasted vegetables, or crusty bread for a complete meal.
Italian Stuffed Peppers
Ingredients
For the Peppers
- 4 large red bell peppers Sliced in half and seeded
For the Filling
- 2 teaspoons extra virgin olive oil For cooking the filling
- 1 pound ground chicken (or turkey) Can substitute with lentils for a vegetarian option
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes Adjust to taste
- 1 can no salt added diced tomatoes with juices (15 ounces)
- 1 1/2 cups cooked brown rice Can substitute with farro, quinoa, or cauliflower rice
- 1 cup shredded Mozzarella cheese Can substitute with provolone or a mix
- 1/2 cup Parmesan cheese Divided for filling and topping
- 2 tablespoons chopped fresh basil
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with nonstick spray.
- Slice the red bell peppers in half from top to bottom. Remove the seeds and membranes, then arrange them cut side up in the prepared baking dish.
Cooking the Filling
- Heat the olive oil in a large nonstick skillet over medium-high heat.
- Add the ground chicken, Italian seasoning, garlic powder, salt, and red pepper flakes. Cook, breaking apart the meat, until the chicken is browned and cooked through, about 4 minutes.
- Drain off any excess liquid, then pour in the can of diced tomatoes along with their juices. Let it simmer for 1 minute and then remove the pan from the heat.
- Stir in the cooked rice and 1/2 cup of the Mozzarella cheese and 1/4 cup of the Parmesan cheese.
Assembly and Baking
- Mound the filling inside the peppers, then top them with the remaining cheeses.
- Pour a little water into the pan with the peppers—just enough to barely cover the bottom of the pan.
- Bake uncovered for 30 to 35 minutes, until the peppers are tender and the cheese is melted.
- Top with fresh basil and serve hot.