This easy stuffed peppers recipe is a mix of ground meat, rice, and spices stuffed in bell peppers, then baked golden brown. It’s a nourishing and soothing dinner perfect for family dinners!
0
Add to Favorites
Stuffed Peppers Recipe
Description
This easy stuffed peppers recipe is a mix of ground meat, rice, and spices stuffed in bell peppers, then baked golden brown. It's a nourishing and soothing dinner perfect for family dinners!
Ingredients
Instructions
Video
- Preheat your oven to 375 degrees F. Lightly coat a 9×13-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 becomes browned and cooked through, which should take about 4 minutes. Drain off any excess liquid, then pour in the can of diced tomatoes and their juices. Let it 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.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 437kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 9g45%
- Cholesterol 128mg43%
- Sodium 743mg31%
- Potassium 955mg28%
- Total Carbohydrate 27g9%
- Dietary Fiber 4g16%
- Sugars 5g
- Protein 34g68%
- Vitamin A 4067 IU
- Vitamin C 152 mg
- Calcium 328 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Keep leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Let it 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.
