Chicken Stuffed Peppers
User Reviews
5
8 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
50 mins
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Servings
4
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Calories
346 kcal
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Course
Main Course
Chicken Stuffed Peppers
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These easy Italian-style Chicken Stuffed Peppers are a healthy, delicious meal that's perfect for busy weeknights. Just 20 minutes of hands-on prep and 30 minutes in the oven. They're loaded with veggies for a simple low-carb meal.
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Ingredients
- 3-4 bell pepper We like a mix of red, yellow and orange, sweet variety
- ⅓ cup oatmeal
- ⅓ cup tomato juice or 3 tablespoons tomato sauce + 2 tablespoons water
- 1 large egg
- 1 ½ teaspoons olive oil
- 1 medium onion diced
- 1 small zucchini grated on the large holes of a box grater
- 1 large garlic minced, clove
- 3 ounces mushrooms finely chopped
- ½ teaspoon fennel seed lightly crushed in a mortar and pestle or with the weight of a heavy skillet.
- ½ teaspoon basil dried
- ½ teaspoon oregano dried
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes crushed
- ¼ teaspoon black pepper fresh ground
- 1 pound ground chicken
- 1 cup mozzarella cheese part skim, shredded
- 16 ounces marinara sauce
- Parmesan Cheese optional, grated
Instructions
- Preheat the oven to 350° F.
- In a small bowl, combine the oatmeal, tomato juice and egg and mix together with a fork to combine. Set aside so the oatmeal can absorb the liquids.
- Heat a large skillet over medium heat and add the olive oil. Turn the pan to coat the bottom with the oil, then add the onion, grated zucchini and garlic. Sweat the vegetables, stirring occasionally until they're tender and slightly translucent. Add the mushrooms, fennel, basil, oregano, salt, crushed red pepper flakes and black pepper. Cook down until the mushrooms give up some of their liquid and soften and the mixture is fragrant. Set aside to cool.
- Slice the bell peppers in half, vertically and use a sharp paring knife or your fingers to remove the ribs and seeds from the peppers. Arrange the peppers on a rimmed baking sheet lined with parchment paper.
- In a medium bowl, combine the ground chicken and oatmeal mixture. Use your hands to mix well until thoroughly blended.
- Add the cooled vegetable mixture to the chicken and mix to combine.
- Divide the chicken and vegetable stuffing among the split bell peppers, slightly mounding the filling.
- Bake the peppers for 30 minutes, then remove and top each with 1-2 tablespoons of marinara sauce and a sprinkle of the remaining mozzarella cheese. Bake for an additional 10-15 minutes or until the cheese is melty.
- Serve with additional marinara sauce and grated parmesan cheese.
Notes
- Leftovers keep well in an airtight container in the refrigerator for 3-5 days. Reheat leftovers in the microwave or a 325° oven for 10-15 minutes.
Nutrition Information
Show Details
Calories
346kcal
(17%)
Carbohydrates
16g
(5%)
Protein
32g
(64%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.1g
(5%)
Cholesterol
162mg
(54%)
Sodium
1121mg
(47%)
Potassium
1241mg
(26%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
923IU
(18%)
Vitamin C
20mg
(22%)
Calcium
253mg
(25%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 16g | 5% |
| Protein | 32g | 64% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 162mg | 54% |
| Sodium | 1121mg | 47% |
| Potassium | 1241mg | 26% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 923IU | 18% |
| Vitamin C | 20mg | 22% |
| Calcium | 253mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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