Everything is better stuffed.
This is no exception! Our stuffed bell peppers are cheesy, hearty, nutritious, and delicious. You don’t want to miss out on this heartwarming meal.
Let’s get after it. 🧑🍳
Ingredients
- 4 large red bell peppers
- 2 teaspoons extra virgin olive oil of your choice, we prefer @getgraza 😉
- 1 pound ground chicken or turkey
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- ¼ teaspoon red pepper flakes (or up to ½ teaspoon for extra spice)
- 1 can no salt added diced tomatoes with juices (15 ounces)
- 1 1/2 cups cooked brown rice, farro, quinoa, cauliflower rice, or orzo (undercook if using orzo)
- 1 cup shredded Mozzarella or provolone (or a mix)
- ½ cup Parmesan (divided)
- 2 tablespoons chopped fresh basil
Instructions
- Preheat your oven to 375 degrees F. Lightly coat a 9×13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom. Remove the seeds and membranes then arrange cut side up in the prepared baking dish.
- Heat the olive oil in a large, nonstick skillet over medium-high heat.
- Add the 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 and their juices. Let simmer for 1 minute.
- Remove the pan from the heat. Stir in the rice (or farro) ½ cup of the Mozzarella and ¼ cup of the parmesan.
- Mound the filling inside of the peppers, then top with the remaining cheese.
- Bake uncovered for 30 to 35 minutes, until the peppers are tender and the cheese is melted. Top with fresh basil. Serve hot + enjoy!
Last step: ENJOY! 😋
Did you make this recipe?
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