Italian Stuffed Peppers
Ingredients
The peppers
The 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
-
15
ounces
canned diced tomatoes with juices
-
1 ½
cups
cooked brown rice, farro, quinoa, cauliflower rice, or orzo
-
1
cup
shredded Mozzarella cheese
-
½
cup
Parmesan cheese
-
2
tablespoons
chopped fresh basil
Instructions
- Preheat the oven to 375°F and coat a baking dish with nonstick spray.
- Slice the bell peppers in half, remove seeds and membranes, and arrange them cut-side up in the dish.
- Heat olive oil in a skillet over medium-high heat, add ground chicken, Italian seasoning, garlic powder, salt, and red pepper flakes, and cook until browned.
- Drain excess liquid, add diced tomatoes, and simmer for 1 minute.
- Remove from heat and stir in the grain of choice and half of the cheeses.
- Fill each pepper half with the mixture and top with remaining cheese.
- Add a bit of water to the bottom of the baking dish and bake for 30 to 35 minutes until peppers are tender and cheese is melted.
- Top with fresh basil and serve hot.
Nutrition Facts (estimated)
Servings
4 servings
Calories
437
Total fat
22g
Total carbohydrates
27g
Total protein
34g
Sodium
743mg
Cholesterol
128mg
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