Stuffed peppers-one dish wonder
I love peppers, and I have few recipes up my sleeve that I think you will enjoy. This one is really good and fairly easy. It’s one of those one dish wonders! It has your protein, your grain and your veggies! Serve with a salad with homemade salad dressing and you’re done!
I like to use red, green and yellow peppers, but use whatever peppers you like here! This recipe is very versatile. You can change up the ingredients and add all sorts of things to the mix. For instance, this recipe call for brown rice. Instead, I have used lentils, farro, cous cous, barley or whatever is your favorite grain. In this recipe I used kale. Again you can substitute spinach or any other greens you like. Its really never the same recipe twice, depending on what I have in the house!
When I made this the other day, I had only 2 1/2 peppers ( I used half of my green pepper for pizza topping). I usually use 3-4 peppers with each half being one serving. Usually the filling is enough for that amount. Because I used less peppers this time, I had a lot of leftover filling. I formed the leftover filling it into a mini meatloaf for a quick lunch later in the week. I’m not gonna lie, sometimes I use less peppers on purpose just to make my little meatloaf lunch…
Stuffed Peppers
Ingredients
- 3 regular peppers assorted colors (green, yellow, red)
- 1 lb ground chicken you can use turkey or beef
- 3/4 cup instant brown rice you can use, lentils, barley or any other grain
- 1 cup frozen chopped kale you can use spinach
- 1 small onion chopped
- 2-3 cloves garlic chopped
- 1 tsp crushed red pepper optional
- 2 tablespoons olive oil plus more for drizzling
- 1 tablespoon sundried tomatoes you can buy these pre-cut
- 1 cup chicken broth or stock
- 1/4 cup Parmesan cheese grated
Instructions
- Pre-heat your oven to 375 degrees F. Cut the peppers horizontally and clean out all the ribs and seeds. In a large deep casserole dish, drizzle about 1-2 tablespoons of olive oil and place the peppers in cut side up (we need the oil to cook the outside of the peppers). Now drizzle the inside of your peppers with a little more olive oil and season them with some salt and pepper.
- Now for the filling. In a large mixing bowl combine the ground chicken with the remaining ingredients an mix gently. It will be soggy. That is what we want! We need all that liquid to cook our rice. If you are using something other that instant rice, make sure you add enough liquid for your grain to cook through.
- Stuff each pepper with chicken mixture.
- Cover the peppers and pop them in the oven for about 20-25 minutes. Uncover the pepper and finish cooking for another 10-15 minutes. Be careful not to overcook. Chicken tends to dry out easily
- Remove them from the oven when golden brown!
Notes
