These Italian Stuffed Peppers are a super recipe to have on stand by. They are very versatile too. You can use cooked brown rice for the filling or if you prefer, you could use farro, quinoa or low carb cauliflower rice. I use ground chicken or turkey but you could easily substitute with beef or pork or leave out meat altogether if you want a vegetarian version.
To make these, start by preparing peppers and placing them in a baking dish. Cook chicken, Italian seasoning, garlic powder, salt, and red pepper flakes. Cook while breaking apart the meat until browned and cooked through. Add a can of tomatoes and simmer. Stir in the rice, mozzarella and some of the Parmesan and spoon the filling into the peppers. Top with the remaining cheeses and bake in the oven until the cheese melts and the peppers are tender. Serve topped with fresh basil.
To make my Italian Stuffed Peppers, you will need the following ingredients:
Preheat the oven to 375 °F. Spray a 9 x 13-inch baking pan with oil or line with parchment paper for easy cleaning.
Cut the bell peppers in half from top to bottom. Use a paring knife to remove the seeds, stalk and membrane. Place the pepper halves in the baking dish, cut side up.
Heat 2 teaspoons of olive oil in a skillet over medium high heat. Cook 1 pound of chicken in the oil with 2 teaspoons of Italian seasoning, 1 teaspoon of garlic powder, ½ a teaspoon of salt and red pepper flakes to taste. As the meat cooks, break it apart using a wooden spoon. Sauté for about 4 minutes until the chicken is browned and cooked through.
Drain the excess liquid from the chicken and add a can of diced tomatoes and juices. Simmer for 1 minute.
Add 1½ cups of cooked rice to the pan and take from the heat. Stir in ½ a cup of mozzarella and ¼ cup of the Parmesan cheese.
Spoon the chicken and rice mixture into each pepper half. Sprinkle with the remaining cheese. Add some water to the baking pan just enough to cover the bottom.
Bake in the oven for 30-35 minutes.
Sprinkle with freshly chopped basil and eat while hot from the oven.
These Italian Stuffed Peppers are versatile and really easy to make. Try them soon and come back to leave a review below with your thoughts.
So dang good!
Delicious! I made these for dinner with friends, and everyone was raving about them. The mix of flavors is simply brilliant, especially with my twist of using quinoa. Definitely a keeper!
Simply loved them
Man, these Italian Stuffed Peppers are just epic! I whipped them up for a buddies night, and they vanished fast! Super easy to make, and I love how you can switch up the stuffin'. Totally my go-to dish now.
So simple, delicious, and healthy. Made these for my friends last weekend, and they loved them. Will be making again soon for sure.
These Italian Stuffed Peppers are amazing! I made them for my husband's birthday and he loved them. So easy to customize and the flavors are just incredible. My whole family devoured them.
Delicious! Made these stuffed peppers for the first family dinner a week ago. We all loved them, and the kids enjoyed helping me stuff the peppers. A great way to mix veggies and protein without too much fuss.
So delish! My kiddos loved these stuffed peppers; they couldn't get enough!
Absolutely delicious meal!
¡Delicioso!
Simply delicious meal!
Delicious!
Delicious, loved it!
Amazing! These stuffed peppers were a hit at our family dinner. My husband loved them and I felt like a chef for a night. Can't wait to make them again soon!
so easy and tasty! Thanks!
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