Logo of Old Way Farm featuring illustrations of a pig and chickens, promoting the values of happy animals and healthy food in a circular design.
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Logo of Old Way Farm featuring illustrations of a pig and chickens, promoting the values of happy animals and healthy food in a circular design.
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iTALIAN STUFFED PEPPERS (WITH GROUND CHICKEN!)

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Stuffed bell peppers filled with a savory mixture of rice and meat, garnished with fresh parsley, served with a side of creamy sour cream on a white plate.

ITALIAN STUFFED PEPPERS

BELL PEPPPERS are fresh and wonderful this time of year. Add our new GROUND CHICKEN to those peppers, and you’re in for a treat. We love this as a family dinner, but it is also perfect to portion for your meal prepping.

Ingredients

  • 1 lb ground chicken from Old Way Farm
  • 2 tsp Italian seasoning
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp red pepper flakes (more or less or none as desired)
  • 1 can no salt added 4diced tomatoes with juices, 15 oz
  • 1 ½ cups cooked grain of choice (brown rice, quinoa, etc).
  • 1 cup shredded Mozzarella (or provolone, or your cheese of choice)
  • ½ cup Parmesan, divided
  • 2 Tbsp chopped fresh basil

Directions

  1. Preheat oven to 375F. Grease a 9×13 baking dish (may need 2) with nonstick spray.
  2. Prep the bell peppers 1 of 2 ways (depending on the shape of your peppers and your preference). Remove seeds and arrange cut-side-up on the prepared baking dish.
    1. You can cut the tops off of the peppers, remove seeds and stuff them from the top
    2. You can slice them perfectly in half from the top to the bottom, remove seeds, and lay them so the cut side is up.
    3. OH! And if you decided to try some summer squash, cut that in half from the top to the bottom and scoop out as much inside flesh as possible without breaking a hole in the uncut side.
  3. 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 (optional). Cook, breaking apart the meat, until the chicken is browned and cooked through. (4-5 min usually). Drain off any excess liquid, then pour in the can of tomatoes and their juices. Simmer for 1 min.
  4. Remove pan from the heat, stir in your grain (rice, quinoa, farro, etc) AND ½ c of the Mozzarella and ¼ c of the Parmesan.
  5. Mound the filling inside of the peppers and top with the remaining cheeses.
  6. Pour just enough water in the pan to cover the bottom barely, then bake UNCOVERED for 30-35 min, until the peppers are tender and cheese is melted.
  7. Serve with hot and top with fresh basil.

Store leftovers in an air-tight container in your fridge and enjoy it for the next few days.

Recipe has been modified from www.WellPlated.com