Italian Stuffed Peppers Recipe! Made With Ground Chicken And Rice!

These Italian Stuffed Peppers recipes have become a favorite and are healthy too! I love to find new ways to get my kids to eat vegetables! This dish got them to eat peppers and tomatoes; even better, they liked it!

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Kylie is my huge sweet pepper fan, so she was pumped for this dinner! Michael was the only one who didn’t care for this, but he said the insides were good. (Basically, he knew it was a vegetable) We plan to make these again but with some modifications to make them lower Weight Watchers points. 

McCormick Perfect Pinch Italian Seasoning, 6.25 OzMcCormick Crushed Red Pepper (Organic, Non-GMO, Kosher), 7.75 ozRecipes for Stuffed Bell Peppers: Stuffed Green, Yellow, Red or Orange Bell Peppers Cookbook

 Italian Stuffed Peppers Ingredients:

• Red Bell Pepper– Yellow and orange bell peppers will also work in this recipe.
• Olive Oil
• Ground Chicken
• Italian Seasoning
• Garlic Powder
• Salt
• Red Pepper Flakes
• Diced Tomatoes– You will use the juices from the canned tomatoes in this recipe.
• White Rice
• Mozzarella Cheese
• Parmesan Cheese
• Provolone Cheese– I used round sandwich slices to fit over the top of the bell peppers.
• Basil
• Green Onions
• Minced Garlic

How To Make Italian Stuffed Peppers

Start cooking your rice; I made mine in a rice cooker, so I started that up before any prep.

Preheat your oven to 375 degrees.

Next, spray your baking pan with a nonstick spray.

Next, cut the tops off your peppers or slice them in half.

Remove the seed and any remaining membranes from the peppers.

Place the peppers in the baking dish; this was difficult for one of my peppers as it didn’t want to stand. Next time I will be slicing them the other way.

In a skillet, heat your olive oil on medium-high heat.

Add in the pan your chicken and seasonings.

Cook the ground chicken by breaking up the meat until the meat is cooked all the way thru. A meat chopper works terrific for this.

Drain off any extra liquids, but my cooked ground chicken didn’t have any to drain off.

Pour in the can of tomatoes and allow it to simmer for 2 minutes.

Next, remove the pan from the heat and stir in the rice, mozzarella, and parmesan cheese. I also stirred in some green onions and minced garlic at this stage.

Put a little bit of water into the bottom of the baking pan, and use just enough to cover the bottom of the pan.

Stuff your peppers with the mixture, and then top with a slice of provolone cheese.

Bake for about 35-45 minutes and top with fresh basil.

Serve and enjoy!! 

Other Stuffed Peppers Recipe Substitutions:

• Rice substitutions- you can use brown rice, farro, quinoa, cauliflower rice, or orzo ( but if using orzo, undercook it slightly)
• You could use ground turkey, beef, or sausage instead of chicken.
• Add extra Red Pepper Flakes to make them spicier, or add another spice

What To Serve With Stuffed Peppers

• Oven Roasted Baby Potatoes
• Oven Roasted Acorn Squash
• Loaded Mashed Potatoes
• Slow Cooker Loaded Beans
• Garlic Pull-Apart Bread

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Italian Stuffed Peppers Recipe

Italian Stuffed Peppers Recipe is the perfect healthy dinner to make! Use your favorite spices with cheese, chicken, and rice to stuff make these.

Course Entree

Cuisine Italian

Keyword bell peppers, cheese, healthy dinner, Mozzarella cheese, peppers, stuffed peppers

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 4

Calories 469 kcal

Author Jenny

Ingredients

• 3 Bell peppers
• Olive Oil
• 1 Pound Ground Chicken
• 2 Teaspoon Italian Seasoning
• 1 Teaspoon Garlic Powder
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Red Pepper Flakes
• 15 Ounce Diced Tomatoes
• 1 1/2 Cups White Rice
• 1 Cup Mozzarella Cheese
• ½ cup Parmesan Cheese
• 3 Slices Provolone Cheese
• 2 Tablespoon basil
• 1 Teaspoon Minced garlic

Instructions

1. Start cooking your rice, I made mine in a rice cooker so I started that up before any of the prep.
2. Preheat your oven to 375 degrees.
3. Next, spray your baking pan with a nonstick spray.
4. Next either cut the tops off of your peppers or slice them in half. Remove the seed and any remaining membranes from the peppers.
5. Place them in the baking dish, this was difficult for one of my peppers as it didn’t want to stand. Next time I will be slicing them the other way.
6. In a frypan heat your olive oil on medium-high heat.
7. Add in the pan your chicken and seasonings.
8. Cook by breaking up the meat until the meat is cooked all the way thru. Now you can drain off any extra liquids but my chicken didn’t have any to drain off.
9. Pour in the can of tomatoes and allow it to simmer for 2 minutes.
10. Next, remove the pan from the heat and stir in the rice, mozzarella, and parmesan cheese. At this stage, I also stirred in some green onions and some minced garlic.
11. Put a little bit of water into the bottom of the baking pan, use just enough to cover the bottom of the pan.
12. Stuff your peppers with the mixture and then top with a slice of provolone cheese.
13. Bake for about 35-45 minutes and top with fresh basil.
14. Serve and enjoy!!

Nutrition Facts

Italian Stuffed Peppers Recipe

Amount Per Serving (4 g)

Calories 469 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 11g69%

Trans Fat 0.1g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 138mg46%

Sodium 1578mg69%

Potassium 1080mg31%

Carbohydrates 29g10%

Fiber 4g17%

Sugar 7g8%

Protein 38g76%

Vitamin A 3438IU69%

Vitamin C 124mg150%

Calcium 468mg47%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.