PEPERONI RIPIENI DI COSCE DI POLLO

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while still providing creaminess.

ground turkey

🥗Healthier: ground chicken

💰Cheaper: ground beef

Ground chicken is leaner, while ground beef is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option, while pecorino is often cheaper.

Preheat the oven to 375°F (190°C).

Prepare bell peppers by cutting the tops off and removing seeds and membranes.

In a skillet, heat olive oil over medium heat and sauté chopped onion until translucent, about 5 minutes.

Add minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.

Stir in ground turkey, cooking until browned and cooked through, about 7-10 minutes.

Add cooked rice, tomato sauce, basil, oregano, salt, black pepper, and red pepper flakes to the turkey mixture; mix well.

Remove from heat and stir in half of the mozzarella cheese and half of the parmesan cheese.

Stuff each bell pepper with the turkey and rice mixture, packing it tightly.

Place stuffed peppers upright in a baking dish and pour a little tomato sauce over each pepper.

Cover the dish with foil and bake for 25-30 minutes.

Remove the foil and sprinkle remaining mozzarella and parmesan cheese on top of the peppers.

Bake uncovered for an additional 10-15 minutes, until the cheese is bubbly and golden.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens