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Italian Stuffed Peppers
Italian stuffed peppers are a fresh, healthy twist on a classic! Made with ground chicken, tomatoes, herbs and cheese, they're easy and freezer friendly.
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4 servings
Calories: 437 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 4 large red bell peppers
- 2 teaspoons extra virgin olive oil
- 1 pound ground chicken or turkey
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes or up to ½ teaspoon if you like more spicy
- 1 can no salt added diced tomatoes with juices, 15 ounces
- 1 ½ cups cooked brown rice farro, quinoa, cauliflower rice, or orzo (if using orzo, undercook it slightly)
- 1 cup shredded mozzarella provolone (or a mix)
- ½ cup parmesan divided
- 2 tablespoons chopped fresh basil
Instructions
- Preheat your oven to 375 degrees F. Lightly coat a 9x13-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) and ½ cup of the Mozzarella and ¼ cup of the parmesan. Mound the filling inside of the peppers, then top with the remaining cheeses.
- Pour a bit of water into the pan with the peppers—just enough to barely cover the bottom of the pan. Bake uncovered for 30 to 35 minutes, until the peppers are tender and the cheese is melted. Top with fresh basil. Serve hot.
Cup of Yum
Notes
- Keep leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Let thaw overnight in the refrigerator. Reheat gently in the microwave or oven. For easiest reheating, cut the peppers into a few pieces first so that they warm evenly.
- Adapted from my Mexican Stuffed Peppers.
Nutrition Information
Serving
2(pepper halves)
Calories
437kcal
(22%)
Carbohydrates
27g
(9%)
Protein
34g
(68%)
Fat
22g
(34%)
Saturated Fat
9g
(45%)
Cholesterol
128mg
(43%)
Sodium
743mg
(31%)
Potassium
955mg
(27%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
4067IU
(81%)
Vitamin C
152mg
(169%)
Calcium
328mg
(33%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 437
% Daily Value*
| Serving | 2(pepper halves) | |
| Calories | 437kcal | 22% |
| Carbohydrates | 27g | 9% |
| Protein | 34g | 68% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 128mg | 43% |
| Sodium | 743mg | 31% |
| Potassium | 955mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 4067IU | 81% |
| Vitamin C | 152mg | 169% |
| Calcium | 328mg | 33% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.