Italian Stuffed Peppers Recipe! Made With Ground Chicken And Rice!
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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!
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 lower the Weight Watchers points and lower calories.
Why You’ll Love Italian Stuffed Peppers With Rice
- Quick and easy to make
- Easy to customize to different tastes
- Nutritious and balanced healthy dinner for the whole family
- Fulfills every Italian food lover’s tastebud needs
This Italian Stuffed Peppers Recipe uses your favorite spices with cheese, chicken, and rice to stuff make these. These are perfect for busy weeknight and are flavorful! The bell peppers are stuffed with ground chicken, Italian herbs, tomatoes, and fluffy white rice, then topped with gooey cheese for that irresistible melty goodness. A sprinkle of fresh basil adds the perfect finishing touch! Quick, nutritious, and satisfying! Pin this to your easy dinners pinterest board for later.
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
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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 seeds and any remaining membranes from the peppers.
Place the peppers in the baking dish; one of my peppers was difficult because it wouldn’t 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!!
Ways To Make Healthier And Substituions
- Rice substitutions- you can use brown rice, farro, quinoa, cauliflower rice, or orzo ( but if using orzo, undercook it slightly)
- Reduced fat or fat free cheese
- You could use ground turkey, beef, or sausage instead of chicken.
- Add extra Red Pepper Flakes to make them spicier, or add another spice
How To Store Leftover Italian Stuffed Bell Peppers
Store the leftover stuffed peppers in an airtight container in your fridge for up to two days after making them. They will not freeze well.
How To Reheat Stuffed Peppers
You can easily reheat these cheesy stuffed peppers in the oven or in the microwave.
What To Serve With Stuffed Peppers
Bread: Cheesy Garlic Pull Apart Bread, Garlic Parmesan Biscuit Pull Part Bread, English Muffin Garlic Cheese Bread, Easy Cheesy Monkey Bread, Corn Bread, Bread Bowls
Soups: Tomato Soup, Beef Chili, Vegetable and Ground Beef Soup, Crockpot Cheesy Broccoli Potato Soup, Chicken Parm Soup, Crockpot Lasagna Soup Recipe
Side Dishes: Air Fryer Bacon Asparagus, Garlic Mashed Potatoes, Oven Roasted Baby Potatoes, Air Fryer Brussell Sprouts. Green Beans, Ceasar Salad, Green Salad, Baked Sweet Potatoes, Air Fryer Broccoli, Grilled Zucchini, Grilled Corn On The Cob, Air Fryer Zucchini Chips, Crockpot Quinoa
Italian Stuffed Peppers Recipe
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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
- Start cooking your rice, I made mine in a rice cooker so I started that up before any of the prep.
- Preheat your oven to 375 degrees.
- Next, spray your baking pan with a nonstick spray.
- Next either cut the tops off of your peppers or slice them in half. Remove the seed and any remaining membranes from the peppers.
- 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.
- In a frypan heat your olive oil on medium-high heat.
- Add in the pan your chicken and seasonings.
- 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.
- 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. At this stage, I also stirred in some green onions and some minced garlic.
- Put a little bit of water into the bottom of the baking pan, 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!!
