Servings: 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients

• 4 large red bell peppers, halved top to bottom, seeds and membranes removed

• 2 teaspoons extra virgin olive oil

• 1 pound ground chicken or turkey

• 2 teaspoons Italian seasoning

• 1 teaspoon garlic powder

• 1/2 teaspoon kosher salt

• ¼ to ½ teaspoon red pepper flakes (adjust to taste for spiciness)

• 1 can (15 ounces) no-salt-added diced tomatoes (with juices)

• 1 1/2 cups cooked brown rice (or substitute farro, quinoa, cauliflower rice, or slightly undercooked orzo)

• 1 cup shredded mozzarella (or provolone, or a mix)

• ½ cup Parmesan cheese, divided

• 2 tablespoons chopped fresh basil

Instructions

1. Prepare the Peppers: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick spray. Place the halved peppers cut-side up in the dish.

2. Cook the Filling:

• Heat the olive oil in a large nonstick skillet over medium-high heat.

• Add the ground chicken, Italian seasoning, garlic powder, salt, and red pepper flakes. Cook for about 4 minutes, breaking the meat apart with a spatula, until the chicken is browned and cooked through. Drain any excess liquid.

• Add the diced tomatoes with their juices to the skillet. Let simmer for 1 minute.

3. Combine Filling Ingredients:

• Remove the skillet from the heat. Stir in the cooked rice, ½ cup of the mozzarella, and ¼ cup of the Parmesan cheese until well combined.

4. Stuff the Peppers:

• Spoon the filling evenly into the bell pepper halves. Top each stuffed pepper with the remaining cheeses.

5. Bake the Peppers:

• Pour a small amount of water into the baking dish, just enough to cover the bottom.

• Bake the peppers uncovered for 30-35 minutes, or until the peppers are tender and the cheese on top is melted and bubbly.

6. Garnish and Serve:

• Sprinkle the baked peppers with fresh basil before serving.

Enjoy these deliciously stuffed bell peppers as a hearty main course, perfect for any day of the week!

Nutritional Facts (Per Serving)

• Calories: 450 kcal

• Protein: 35 g

• Total Fat: 20 g

• Saturated Fat: 8 g

• Trans Fat: 0 g

• Cholesterol: 95 mg

• Sodium: 450 mg