Tag: stuffed bell peppers

Stuffed peppers are a full meal in a bowl. A bowl you can eat.

Ground chicken. Rice. Marinara. Mozzarella. All baked inside sweet bell peppers. Healthy? Sure. Delicious? Absolutely. No one will miss the beef.

Ingredients

Serves 4.

• 4 large bell peppers (any color)
• 1 lb ground chicken
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup cooked rice (white, brown, or cauliflower rice)
• 1 can (15 oz) marinara or tomato sauce (divided)
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup shredded mozzarella cheese (divided)
• 2 tbsp fresh parsley or basil, chopped (optional)

Step-by-Step Instructions

Step 1: Preheat and Prep Peppers

1. Preheat oven to 375°F (190°C).
2. Slice tops off peppers. Remove seeds and membranes.
3. Place peppers upright in a baking dish. Add 2 tbsp water to dish.

Step 2: Cook the Filling

1. In a skillet over medium heat, cook ground chicken and onion until chicken is browned (5-7 minutes). Drain any liquid.
2. Add garlic. Cook 1 minute until fragrant.
3. Stir in cooked rice, half the marinara sauce (about ¾ cup), Italian seasoning, salt, pepper, and half the mozzarella.

Step 3: Stuff the Peppers

1. Spoon filling into each pepper, pressing down gently.
2. Pour remaining marinara over and around the peppers.
3. Top with remaining mozzarella cheese.

Step 4: Bake and Serve

1. Cover dish with foil. Bake 30 minutes.
2. Uncover. Bake 10 more minutes until cheese is bubbly and peppers are tender.
3. Garnish with parsley or basil. Serve hot.

Summary

Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes

Yield: 4 stuffed peppers

Difficulty: Easy

Storage Notes

Fridge:

Store in an airtight container for up to 4 days. Tastes even better day 2.

Reheat:

Microwave 2-3 minutes. Or oven at 350°F for 10-12 minutes.

Freezer Friendly:

Assemble (don’t bake). Freeze up to 3 months. Bake from frozen at 375°F for 50-60 minutes.

Pro Tip:

Substitute cauliflower rice to keep it low-carb. Works perfectly.