Italian Stuffed Peppers
Sweet bell peppers stuffed with a savory blend of ground chicken or turkey, Italian herbs and cheeses, and the whole grain of your choice, each stuffed pepper is it's own tidy and complete package.
- 4 large red bell peppers
- 2 tablespoons olive oil
- 450 g. ground chicken — or turkey
- 2 teaspoons Italian seasoning
- 2 cloves garlic, minced 1/2 teaspoon kosher salt ¼ teaspoon red pepper flakes
- 1 400 ml can diced tomatoes
- 1 1/2 cups cooked brown rice
- 1 cup shredded Mozzarella
- ½ cup Parmesan — divided
- 2 tablespoons chopped fresh basil
YIELD: 8 half pepper servings, 4 to 8 people
COURSE: Lunch and Sandwiches
- Preheat the oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray. Slice the bell peppers in half horizontally. 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 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.