Ingredients
Peppers
- 4 large red bell peppers
Filling
- 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 for more heat)
- 1 can no salt added diced tomatoes with juices (15 ounces)
- 1½ cups cooked brown rice (or farro, quinoa, cauliflower rice, or slightly undercooked orzo)
- 1 cup shredded mozzarella cheese (or provolone/mix)
- ½ cup Parmesan cheese, divided
- 2 tablespoons chopped fresh basil
Instructions
- Preheat and prepare peppers: Preheat your oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with nonstick spray. Slice the bell peppers in half lengthwise and remove the seeds and membranes. Arrange the pepper halves cut side up in the prepared baking dish.
- Cook the filling: Heat the olive oil in a large nonstick skillet over medium-high heat. Add the ground chicken, Italian seasoning, garlic powder, kosher salt, and red pepper flakes. Cook while breaking apart the meat until browned and fully cooked, about 4 minutes. Drain any excess liquid, then add the diced tomatoes with their juices and let the mixture simmer for 1 minute.
- Mix and stuff: Remove the skillet from heat and stir in the cooked brown rice, half of the mozzarella cheese (½ cup), and a quarter cup of Parmesan cheese. Spoon the filling evenly into the pepper halves, mounding it slightly. Sprinkle the remaining mozzarella and Parmesan cheese over the top of the stuffed peppers.
- Bake and finish: Pour a small amount of water into the bottom of the baking dish—just enough to barely cover the base. Bake the peppers uncovered for 30 to 35 minutes until the peppers are tender and the cheese is melted and golden. Remove from the oven and top with chopped fresh basil. Serve hot.
Notes
- You can substitute ground turkey or another lean ground meat for chicken.
- Feel free to swap brown rice with farro, quinoa, cauliflower rice, or slightly undercooked orzo for different textures.
- Adjust red pepper flakes to your preferred spice level.
- For a lower sodium version, use no salt added diced tomatoes and reduce added salt.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
