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–+ servings

Italian Stuffed Peppers

A delicious and customizable meal option that combines ground chicken and colorful peppers for a flavorful dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 4 servings
Calories 380 kcal

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.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or a preheated oven until warmed through. For extra flavor, consider adding chopped onions or mushrooms to the filling mixture.

Nutrition

Serving: 1gCalories: 380kcalCarbohydrates: 30gProtein: 30gFat: 18gSaturated Fat: 7gSodium: 600mgFiber: 4gSugar: 5g
Keyword Easy Recipe, Ground Chicken Recipe, Healthy Dinner, Italian Stuffed Peppers, Stuffed Peppers
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