How to Make Amazing Stuffed Peppers

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground chicken

Lower in fat and calories, or more budget-friendly.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

More nutritious or a cheaper alternative.

Cut the bell peppers in half lengthwise and remove the seeds and stems.

Place the halved peppers in a large roasting pan and spray with oil.

Sprinkle salt into the peppers.

Cover the pan with foil and roast the peppers in the oven at 400°F for 30 minutes.

In a skillet, heat 1 tablespoon of olive oil and add the chopped onion with a pinch of salt; cook until soft but not brown.

Add 1 pound of ground chicken to the skillet with the onions; cook until the chicken is no longer pink, adding more salt to taste.

Once the chicken is mostly cooked, add 3 large cloves of pressed garlic and cook for 30-60 seconds.

Stir in 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried fennel, along with several tablespoons each of fresh basil and parsley, and 1/2 tablespoon of fresh rosemary.

Add 8 oz of prepackaged rice, 1 cup of marinara sauce, and 1/4 cup of chicken stock to the skillet; mix well and cook until combined.

Add 2/3 cup of shredded provolone cheese to the mixture and stir until creamy, cooking for about 3 minutes.

Remove the roasted peppers from the oven, draining any excess moisture from inside them.

Stuff each pepper with the filling using an ice cream scoop, patting it down gently.

Top each stuffed pepper with a tablespoon of marinara sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens