Today I have a new version of a favorite dish at home: Italian stuffed peppers. Stuffed with sweet peppers mixed with ground chicken or turkey, Italian herbs and cheese, and a tasty whole grain blend of your choice, each pepper is a clean, healthy package on its own.
Every time I make chili, I realize how good they are in a small size.
Whether you choose Chili, Mexican Chili, Quinoa, Spinach, and Artichoke Stuffed Peppers, or Slow Cooker Stuffed Peppers, I always look forward to dinner (and leftovers!). It’s super easy, delicious, and a total crowd pleaser. I made this delicious deconstructed stuffed pepper casserole to further profess my love for stuffed peppers.
And today I’m sharing some sweet (or spicy) Italian peppers for your health and culinary pleasure.
I started with the tried and true chili root recipe, then gave it an Italian twist. very
Italian flavors and red peppers go hand in hand. By the time you’re drizzled with fresh basil and a generous helping of mozzarella and parmesan, this will be your favorite chili recipe!
Italian Stuffed Peppers
Before we get to the recipe, I want to share a few reasons why I think chili peppers are a great ingredient for a healthy diet.
- Stuffed peppers are a dream meal plan. You can fill all the toppings in advance or just prepare the toppings. Whatever suits you best.
- Italian Stuffed Peppers are quick and easy to make with no prep (that’s what I do most of the time!) and can be on the table in less than an hour.
- You can adjust the amount of stuffed peppers to your liking.
- They freeze and warm like a dream. When I worked in an office, I often packed my lunches with stuffed peppers that were easy to heat up in the microwave (try it, your co-workers would be jealous). These days, I like to bake them at the beginning of the week and heat them up in the oven for a quick and healthy dinner.
How to make healthy Italian stuffed peppers with meat?
The ingredients for this recipe are simple and delicious.
Ingredients:
- Bell Peppers. I like to look for big, round ones because they’re easier to pack. You can use any color, but red peppers are my favorite for this Italian version. Its sweet flavor pairs well with Italian herbs and cheeses.
- Cut Peppers for Stuffing; First, wash and dry the peppers. Next, cut the pepper in half from top to bottom, cutting off the stem completely. Remove the seeds and skin. that’s it! Ready to meet.
- Ground Chicken; Italian chicken stuffed peppers are very mild, so you can season them to your liking. For a different twist, try sweet or spicy Italian turkey sausage (look for lightly ground sausage or uncooked sausage in a casing; remove the meat from the casing before cooking) ). Regular ground turkey will also work.
- whole wheat flour of your choice; At my house, we use cooked brown rice. Because I always have brown rice in my pantry and a container of pre-cooked brown rice in my freezer for quick meals. Cooked farro (a popular Italian whole grain) may be delicious, but unlike rice, it is not gluten-free. So if it’s important to you to make this recipe gluten-free, be sure to keep that in mind. I would also like to try this Italian stuffed peppers with orzo someday! If you do it this way, be sure to overcook the orzo a bit or it will remain cooked in the oven.
- Canned Diced Tomatoes; A pantry staple! This will make the inside of the pepper soft and juicy. Look for diced tomatoes without added salt so you can control the salt content of the peppers.
- Italian Seasoning; With this herbal blend, you’ll have a blend of dried herbs in any pinch. You can find it in the spice section of almost any grocery store.
- Red Pepper Flakes; Although I added a little pinch for flavor, these Italian stuffed peppers are not spicy. If you really like spicy Italian stuffed peppers, add red pepper flakes or use spicy Italian sausage instead of ground chicken.
- Fresh Herbs; For me it’s all about basil. Chopped fresh thyme or parsley would also be good.
- Cheese; We recommend a mix of melty cheeses like mozzarella and sharp, nutty cheeses like Parmesan. For a more intense flavor, try substituting fontina, smoked provolone, or a mix for mozzarella.
Directions:
- Arrange the peppers, cut side up, in a baking dish lightly coated with nonstick spray. This recipe makes 8 bell pepper halves. If all the peppers do not fit in one mold (mine did not, as you can see in the photo), you can also bake the rest in another mold.
- Stir-fry the chicken and spices together. Add tomatoes.
- Add your favorite grains and some cheese and mix. Stuff the bell pepper halves with the delicious mixture and top with more cheese (yes, please).
- Add enough water to cover the bottom of the baking dish. Bake the peppers at 375°F for 30-35 minutes, sprinkle with fresh basil on top.
Freeze Stuffed Peppers:
Do you want to freeze stuffed peppers cooked or uncooked? We recommend freezing these stuffed peppers after cooking. Leftovers can easily be reheated for a quick and healthy dinner.
Freezing. Store the baked stuffed Italian peppers, cut side up, in a freezer-safe container in the freezer for up to 3 months.
Warm from frozen state. Thaw in the refrigerator overnight before reheating. Reheat gently in the microwave or oven. If heating in the microwave, first cut the pepper into several pieces to ensure even heating. If in the oven, place the peppers cut side up in a baking dish and heat at 350 degrees F for about 10 minutes.
The perfect side dish for stuffed peppers:
We usually enjoy this Italian stuffed peppers as is. It contains protein, vegetables, and whole grains, so it feels like a pretty healthy and balanced meal.
However, if you want to serve something with stuffed peppers, it goes well with some side dishes.
vegetables. Roasted or sautéed vegetable garnishes go well with stuffed Italian peppers as a light garnish. Roasted Brussels sprouts, roasted zucchini, or sautéed zucchini are his three favorites. If you’re roasting vegetables, place the tray with the peppers in the oven.
salads. A big green salad always goes well with Italian recipes. Always try our arugula salad or shaved Brussels sprouts Caesar salad
