Try this Italian stuffed peppers recipe for a light, healthy, and affordable meal! Make it for a quick weeknight dinner, or serve it for guests on special occasions.
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Dinner
Cuisine: American, Italian
Keyword: 30 minute meal, healthy dinner, Italian stuffed peppers recipe, quick dinner, stuffed bell peppers, stuffed peppers
Cut the bell peppers in half, leaving the stem intact, then remove the seeds and the membrane. Brush them with a little bit of olive oil inside out, and roast them in the oven until they're just undercooked (about 10 minutes).
Cook the farro, quinoa, or rice according to the directions.
Heat a pan to medium-low heat, add the diced onion, and saute until soft and translucent (about 5 minutes).
Bring the heat to medium-high. In the same pan, add the ground chicken, Italian seasoning, garlic powder, and kosher salt. Using a wooden spoon or spatula break down the chicken as it cooks for an additional 3-4 minutes. Add the can of diced tomatoes, and cook for an additional 1 minute.
Turn the heat off, and add in cooked farro (or whatever grain you cooked), and grated mozzarella. Taste and adjust the seasoning if needed.
Take the bell peppers out of the oven. They should be roasted but just undercooked.
Spoon the stuffing into each bell pepper half, then top with the remaining mozzarella cheese.
Place back in the oven, uncovered for 10 more minutes. This will allow the flavors to settle, the bell peppers will be fully cooked, and the cheese will melt. Remove from oven and top with chopped parsley or basil. Enjoy with a side salad or on its own.