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Stuffed Bell Peppers

Try out these Stuffed Peppers, a classic at the dinner table now made healthier and more affordable – a Real Food Dinner for Under $5.




  1. Preheat the oven to 400F and bring a large pot of salted water to a boil.
  2. 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.
  3. Place cleaned peppers in the pot of water, boiling for 5 minutes. Remove and let cool.
  4. 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.
  5. 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.
  6. Place peppers in the baking dish, cut side up.
  7. 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.
  8. Top each pepper with approximately 2 Tbsp of shredded Monterey jack or mild cheddar cheese.
  9. Bake in the oven for 15-20 minutes, or until the cheese is melted and the peppers are hot.
  10. If desired, place peppers under the broiler for 2-3 minutes to brown and bubble the cheese.
  11. Serve hot with the optional Parmesan cheese sprinkled on top and the remaining 1/4 cup red pasta sauce, if desired.