Healthy Italian Stuffed Peppers

Italian food is a staple in my house. I love the fresh herbs and the love that Italians put into their cooking. This stuffed pepper recipe is super easy and great for meal prepping. It can be changed into different meals throughout the week if you start to get bored of the same thing.

Italian stuffed peppers are a fresh, healthy twist on a classic! Made with ground chicken, tomatoes, herbs and cheese, they're easy and freezer friendly. I feel like every family has their own version of this recipe. I have tried to make it more macro friendly by using ground chicken or turkey instead of the traditional sausage. I have also changed out the white rice for brown rice or grains.

I have been making these peppers for years with tons of different flavour combinations. This recipe is high in protein and and low in fat. Using fresh herbs and fresh tomato sauce really makes the difference in this recipe.

Healthy Italian Stuffed Peppers

Ingredients

• 4 large red bell peppers

• 2 teaspoons extra virgin olive oil

• 1 pound ground chicken or turkey

• 2 teaspoons Italian seasoning

• 1 teaspoon garlic powder

• 1/2 teaspoon pink Himalayan salt

• ¼ teaspoonred pepper flakes or up to ½ teaspoon if you like more spicy

• 15 oz of Nonna Approved Tomato Sauce

• 1 1/2 cups cooked brown rice farro, quinoa or cauliflower rice

• 1 cup shredded Mozzarella provolone (or a mix)

• ½ cup Parmesan divided

• 2 tablespoons chopped fresh basil

Directions

1. Preheat your oven to 375 degrees F. Lightly coat a 9×13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom. Remove the seeds and membranes then arrange cut side up in the prepared baking dish.

2. Heat the olive oil in a large, nonstick skillet over medium high heat. Add the chicken, Italian seasoning, garlic powder, salt, and red pepper flakes. Cook, breaking apart the meat, until the chicken is browned and cooked through, about 4 minutes. Drain off any excess liquid.

3. Remove the pan from the heat. Stir in the rice (or farro) and ½ cup of the Mozzarella and ¼ cup of the parmesan. Mound the filling inside of the peppers, then top with the remaining cheeses.

4. Pour Nonna's Tomato Sauce into the pan with the peppers—just enough to barely cover the bottom of the pan. Bake uncovered for 30 to 35 minutes, until the peppers are tender and the cheese is melted. Top with fresh basil. Serve hot.

This recipe is great paired with a simple arugula salad or fresh zucchini. When using this as a meal prep item, I like to spiral the zucchini that way later in the week when I need a change, I chop up the stuffed peppers and cook them in a pan with the zucchini and now I have a healthy Bolognese.

If you make this recipe, be sure to tag me @fitness_adventures_with_liz on Instagram and TikTok!

Happy Cooking!

Love,

Liz