Ingredients
Peppers
- 6 bell peppers (any color)
Filling
- 1 pound ground chicken (93% lean)
- 1 clove garlic (chopped)
- 1/4 onion (chopped)
- 1.5 cup brown rice (cooked)
- 1 tbsp Italian seasoning
- 2 tsp onion powder
- 1 tsp garlic powder
- 16 ounces tomato sauce
- 1/2 cup Parmesan cheese (canned or fresh)
- 1.5 cup Mozzarella cheese (shredded, divided)
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat the oven to 350°F (175°C). Lightly spray a 9x9 inch baking dish with pan release spray and set aside for later use.
- Prepare Bell Peppers: Wash the bell peppers thoroughly. Cut off the tops and remove all seeds and inner membranes to create hollow vessels for stuffing.
- Parboil Peppers: Fill a large saucepan with enough water to cover the peppers completely and bring it to a boil.
- Boil Peppers: Submerge the prepared peppers fully into the boiling water. Boil them for 5 minutes to soften slightly, then remove from heat and drain the peppers thoroughly to prevent excess water during baking.
- Cook Ground Chicken: In a medium saucepan, combine the ground chicken, chopped onion, and minced garlic. Cook over medium heat until the chicken reaches an internal temperature of 165°F (74°C) and is no longer pink, stirring occasionally.
- Drain Excess Liquid: Drain any excess liquid or fat that has accumulated during cooking to avoid soggy filling. Set the cooked chicken mixture aside.
- Mix Filling Ingredients: In a large bowl, combine the cooked chicken mixture with the cooked brown rice, Italian seasoning, onion powder, garlic powder, tomato sauce, and Parmesan cheese. Mix thoroughly until well blended.
- Add Mozzarella Cheese: Stir in 1 cup of shredded Mozzarella cheese into the filling mixture, ensuring even distribution.
- Arrange Peppers in Baking Dish: Stand the parboiled peppers upright in the prepared baking dish. To keep them stable, lean them slightly against each other if necessary.
- Stuff Peppers: Spoon the prepared filling into each pepper, packing it tightly to fill all inner spaces to the top.
- Add Cheese Topping: Sprinkle the remaining 0.5 cup of shredded Mozzarella cheese over the tops of the stuffed peppers for a melty, golden finish.
- Bake Stuffed Peppers: Place the baking dish in the preheated oven and bake for 20 minutes to heat through and allow flavors to meld.
- Broil for Finish: After 20 minutes, switch the oven to broil mode and broil the peppers for 2 additional minutes to brown and crisp the cheese topping.
- Serve: Remove from the oven carefully and serve the stuffed peppers warm for a comforting and satisfying meal.
Notes
- Parboiling peppers softens them slightly, ensuring they cook evenly and remain tender after baking.
- Use lean ground chicken to maintain a healthy, low-fat profile.
- Brown rice adds fiber and nuttiness; you can substitute with white rice or quinoa if preferred.
- Adjust seasoning to taste, especially salt, as tomato sauce and cheeses can add sodium.
- For a vegetarian version, substitute ground chicken with cooked lentils or a plant-based meat alternative.
- Ensure the chicken is fully cooked to 165°F to guarantee safety.
- Use fresh cheeses if possible for best melt and flavor, but canned Parmesan works well too.
- Broil carefully and watch closely to prevent burning the cheese topping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
