Stuffed peppers are one of the easiest and most versatile recipes.  You can mix together so many different flavor combos and create a delicious meal.  This recipe is the way that I commonly make mine.  But sometimes I sub spicy sausage for chicken and add fresh baby spinach to the mix to shake things up.  Don't be afraid to experiment!
2 1/2 cups brown rice
5 green bell pepper
1 medium white onion
2 tsp olive oil
1 lb ground chicken
2 garlic cloves, minced
1 tbsp crushed red pepper flakes (optional)
1 (14.5 oz) can petite diced tomatoes with jalapenos
1 1/2 cups shredded part skim mozzarella cheese
1/2 cup parmesan cheese
cooking spray

Preheat the oven to 375.

Cook rice according to the package.

Cut off the stem of the peppers and remove the guts.  Dice the tops of the peppers and the onion. 
Heat 2 tsp olive oil in a pan and saute the onions and peppers until they begin to soften.

Add ground chicken, garlic, and hot pepper flakes.  Break apart the chicken as it cooks through (no longer pink).

Once the chicken is cooked, add the tomatoes and saute about 5 minutes so everything heats up.  Transfer mixture into a large bowl (or mix it all together in the pan if it's big enough).

Add the brown rice, 1 cup mozzarella cheese, and parmesan cheese to the meat and veggie mixture.

Spray a baking dish with non-stick spray and place the hollowed out peppers in the dish.  Stuff each pepper with the filling mixture (I like to pack my peppers tightly in the baking dish and overstuff my peppers a little).  Sprinkle the top of the peppers with mozzarella cheese.

Bake the peppers for about 25 to 30 minutes or until your desired softness of the pepper.
That's all it takes!  Enjoy!
4/12/2012 01:29:21 pm

love stuffed peppers! these look fab

4/12/2012 01:33:25 pm

omg my mouth is watering..... i have to make these!!!!


Leave a Reply.