Stuffed Bell Peppers
Try this easy recipe for stuffed peppers! A classic dinner now made healthier and more affordable! Freezer-friendly, versatile, and simple with only a handful of real food ingredients. Enjoy with crispy baked potato wedges and steamed veggies.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 1x
- Category: Main Meals
- Method: Oven
- Cuisine: American
Ingredients
Scale
- 3 large bell peppers
- 1 cup shredded or diced cooked chicken
- 1 cup cooked rice
- 1 cup red pasta sauce, divided
- 1/4 cup creamy cauliflower sauce
- 1/2 Tbsp Italian seasoning
- 1/2 tsp dried sage
- 1/2 tsp dried thyme
- salt & pepper, to taste
- 3/4 cup shredded Monterey jack or mild cheddar cheese
- 1/4 cup shredded Parmesan cheese (optional)
Instructions
- Preheat the oven to 400F and bring a large pot of salted water to a boil.
- Meanwhile, prepare the peppers by washing well, cutting in half (through the middle, not from the top down) and removing the seeds and white pulp the pepper.
- Place cleaned peppers in the pot of water, boiling for 5 minutes. Remove and let cool.
- In a large bowl, combine cooked chicken, cooked rice, creamy cauliflower sauce, seasonings and 1/2 cup red pasta sauce. Taste and season with salt and pepper, adjusting seasonings as desired.
- When peppers are cool, spoon 1/4 cup of red pasta sauce into the bottom of a 9×13 glass baking dish. Smear around, covering the entire bottom with a thin layer of sauce.
- Place peppers in the baking dish, cut side up.
- Fill each pepper evenly with the chicken and rice mixture, pressing the mixture into the peppers well so that they are truly “stuffed.” Fill each pepper approximately 3/4 of the way full.
- Top each pepper with approximately 2 Tbsp of shredded Monterey jack or mild cheddar cheese.
- Bake in the oven for 15-20 minutes, or until the cheese is melted and the peppers are hot.
- If desired, place peppers under the broiler for 2-3 minutes to brown and bubble the cheese.
- Serve hot with the optional Parmesan cheese sprinkled on top and the remaining 1/4 cup red pasta sauce, if desired.
Notes
Meat Substitutions:
- Ground Beef or Ground Turkey Variation: Substitute chicken with your favorite ground beef recipe, prepared up until the baking step.
- Sausage Variation: Substitute 1/2 lb spicy ground sausage (cooked) for the chicken and creamy cauliflower sauce for the red pasta sauce. Double the spices and add 1/2 tsp dried onion powder and 1 tsp dried garlic powder.
Nutrition
- Calories: 236
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