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►INGREDIENTS:
• 1 1/2 cups white or brown rice cooked
• 6 large bell peppers
• 1 medium onion finely chopped
• 2 large garlic cloves minced
• 1 lb ground chicken
• 1 tbsp Italian seasoning
• 3/4 tsp salt
• Ground black pepper to taste
• 1/4 teaspoon red pepper flakes
• 1 tbsp oil for frying
• 15 oz can tomato sauce
• 1 tbsp balsamic vinegar
• 1/4 cup Parmesan cheese grated
• 1 cup mozzarella shredded
• 1 cup water or broth for baking
🖨Printable recipe:
►DIRECTIONS:
1. Preheat oven to 350 degrees F and cook rice as per package instructions.
2. To prepare bell peppers, cut them in half lengthwise and remove the seeds and white membrane. You can also cut off the stem, if desired. Add to 9×13 baking dish and another 8×8 baking dish and set aside.
3. Preheat large skillet on medium-high heat and add onion, garlic, ground chicken, Italian seasoning, salt, pepper and red pepper flakes. Cook until fully cooked, about 10 minutes, stirring often and breaking up the meat.
4. When the meat is fully cooked add in the cooked rice, tomato sauce, balsamic vinegar, and Parmesan cheese. Cook for about 5 minutes longer to incorporate the flavors and cook off some of the juices.
5. Spoon the filling into the halved bell peppers, stuffing well with slight domes. Pour in water or broth into baking dishes, cover with foil and bake for 35 minutes.
6. Remove the foil, sprinkle peppers with mozzarella cheese, and bake for another 10 minutes until cheese has melted.
7. Remove peppers from the oven and serve hot.
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My name is Olena Osipov and I have spent the last 11 years making it my mission for you to cook quick and easy healthy meals for your family. I grew up in Ukraine watching my grandma cook with real food. Now I combine her recipes with a sprinkle of my nutrition education and budget and time-saving skills (as a mom of 2), to help you eat healthy while living a busy life! Read more about me
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