Italian stuffed peppers are a fresh, healthy twist on a classic! Made with ground chicken, tomatoes, herbs and cheese, they're easy and freezer friendly.
Prep time: PT10M
Cook time: PT40M
Total time: PT50M
Rating
4.78 stars (161 reviews)
Keywords
authentic stuffed peppers, healthy italian stuffed peppers, stuffed pepper recipe, stuffed peppers with chicken, stuffed peppers with rice
Ingredients
4 large red bell peppers
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 teaspoon red pepper flakes (or up to ½ teaspoon if you like more spicy)
1 can no salt added diced tomatoes (with juices, 15 ounces)
1 1/2 cups cooked brown rice (farro, quinoa, cauliflower rice, or orzo (if using orzo, undercook it slightly))
1 cup shredded Mozzarella (provolone (or a mix))
½ cup Parmesan (divided)
2 tablespoons chopped fresh basil
Categories
Main Course
Cuisine
Italian
Steps
Preheat your oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom. Remove the seeds and membranes then arrange cut side up in the prepared baking dish.
Heat the olive oil in a large, nonstick skillet over medium high heat. Add the chicken, Italian seasoning, garlic powder, salt, and red pepper flakes. Cook, breaking apart the meat, until the chicken is browned and cooked through, about 4 minutes. Drain off any excess liquid, then pour in the can of diced tomatoes and their juices. Let simmer for 1 minute.
Remove the pan from the heat. Stir in the rice (or farro) and ½ cup of the Mozzarella and ¼ cup of the parmesan. Mound the filling inside of the peppers, then top with the remaining cheeses.
Pour a bit of water into the pan with the peppers—just enough to barely cover the bottom of the pan. Bake uncovered for 30 to 35 minutes, until the peppers are tender and the cheese is melted. Top with fresh basil. Serve hot.
Nutitrion
Serving Size: 2 (pepper halves)
Calories: 437 kcal
Carbohydrates: 27 g
Protein: 34 g
Fat: 22 g
Saturated Fat: 9 g
Cholesterol: 128 mg
Sodium: 743 mg
Sugar: 5 g
Reviews
Janet de Ste Croix on 2026-04-07 (5 stars): Made this today (7/4/2026). I tried it with Orzo,added some chopped spring onions and a few shakes of onion granules. Absolutely delicious!
Mandie on 2026-02-17 (5 stars): you're welcome, but thank you too!! I make this for my family often and several friends as it's easy, but it's also so heart and kidney friendly. an all around great recipe!
Mandie M Stoffers on 2026-02-12 (5 stars): This is such an easy recipe to make AND absolutely delicious!!!
Joyce on 2026-01-06 (5 stars): I really liked these, and I’d definitely make these again. I did up the seasoning. I may add some onion next time. . I used ground beef vs. chicken. Very tasty
Betty on 2025-09-04 (5 stars): I use Green Giant Cheesy Cauliflower & Broccoli for the "grain"- steamed in the bag (for a shorter time) makes 1 cup. I also like a combo of ground beef and hot Italian sausage. Easy to add or subtract depending on what you have on hand. Great, healthy recipe - well, chicken or turkey would be healthier, but we love the flavor of the sausage.
Lesleigh on 2025-07-21 (5 stars): Made this tonight and upped the veggies with grated zucchini, mushrooms and onions sautéed with the ground chicken. Was such a hit and requested as a monthly repeat!
Meghan on 2025-03-06 (2 stars): The filling is very bland. I had to add a lot of extra seasoning to give it flavour.
