Stuffed Peppers with Tomato Basil Cream Sauce
User Reviews
5
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Servings
4 peppers
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Course
Main Course
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Cuisine
American
Stuffed Peppers with Tomato Basil Cream Sauce
Description
Stuffed Peppers with Tomato Basil Cream Sauce are prepared by hollowing out colorful bell peppers and filling them with a combination of ground chicken sautéed with onion and garlic, mixed with cooked brown rice and Parmesan cheese. The filling is combined with a creamy tomato basil sauce made by simmering canned tomato sauce with heavy cream, garlic, and fresh basil.
The stuffed peppers are arranged upright in a baking dish, topped with additional tomato cream sauce and Parmesan, then baked until the peppers are tender and the filling is heated through. The sauce adds a rich and fresh note, while the rice provides texture and bulk to the filling. The Parmesan cheese inside and on top enriches the flavor with a subtle saltiness.
This dish makes a hearty main course suitable for lunch or dinner, combining protein, vegetables, and grains in one.
Ingredients
- 4 red, green, orange or yellow peppers
- 1 pound ground chicken or turkey breast
- 1/2 onion chopped
- 3 garlic minced, cloves
- 1 tablespoon olive oil
- 1 1/2 cups brown rice cooked
- 3/4 cup Parmesan Cheese
- 1 29- ounce tomato sauce I used Red Pack, canned
- 1/3 cup heavy cream
- 1/3 cup basil chopped, fresh
- salt
- black pepper
Instructions
- Preheat the oven to 400 degrees. Slice the tops off of the peppers and remove the ribs and seeds. Set aside.
- In a skillet over medium heat, add olive oil and chopped onion, sauteing until soft – about 5 minutes. Stir in 2 minced garlic cloves and cook for 1 minute. Season ground chicken breast with salt and pepper and add it to the skillet to brown. All chicken to cook completely – it should take about 10-12 minutes to brown. Stir occasionally.
- While chicken is cooking, mix the tomato sauce with the heavy cream and remaining garlic clove and heat it over low heat. Stir in almost all of the fresh basil, reserving some for garnish.
- Stir brown rice and 1/2 cup of parmesan cheese into chicken mixture, then add about 1/2 cup of tomato cream sauce in mixing to coat. Turn off heat. Divine the mixture evenly between the four peppers, stuffing them to the top. Place in a dish that allows the peppers to stand. Spoon a bit of tomato cream sauce over the tops, and pour the rest of the sauce into the bottom of the pan. Set the tops gently back on the peppers. Bake for 20 minutes, then cover with foil and bake for 30 more. Serve with more parmesan cheese and basil to garnish, with mashed potatoes on the side.
User Reviews
Overall Rating
5
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