Italian Stuffed Peppers
A delicious and customizable meal option that combines ground chicken and colorful peppers for a flavorful dish.
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.