- 4 Red bell pepperlarge
- 2 tsp Olive oilextra virgin
- 1 lb Ground chickenor turkey
- 2 tsp Dried Italian seasoning
- 1 tsp Garlic powder
- ½ tsp Kosher Salt
- ¼ tsp Red pepper flakesor up to ½ a teaspoon if you like it spicy
- 1 (15-oz) Can chopped tomatoesno salt added, with juices
- 1½ cups Brown ricecooked, or farro, quinoa, cauliflower rice, or slightly undercooked orzo
- 1 cup Mozzarellashredded
- ½ cup Parmesan cheesedivided
- 2 tbsp Basilfresh, chopped
Italian Stuffed Peppers
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:
Steps to make Italian Stuffed Peppers
Heat the oven and prepare a baking pan
Sauté chicken in oil
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.
Add rice and cheese
Stuff the peppers