Baked Italian Stuffed Peppers with Ground Chicken
Roasted bell pepper halves filled with seasoned ground chicken, farro, diced tomatoes, and melted mozzarella. Herbs and garlic flavor the hearty grain-based filling. Finished with fresh parsley or basil for brightness. Naturally lower in carbs if substituting quinoa or brown rice for farro.
Ingredients
- 3 medium bell peppers
- 2 tablespoon olive oil
- 1 small onion, finely diced
- 1 pound ground chicken
- 3 teaspoon Italian seasoning
- 3 teaspoon garlic powder
- 2 ½ teaspoon kosher salt
- 1 14.5 oz can diced tomatoes, with juices
- 1 cup farro, cooked
- 1 cup mozzarella cheese, grated and divided
- 2 tablespoon parsley or basil, chopped
Instructions
- 1
Preheat oven to 350°F
- 2
Cut bell peppers in half lengthwise, keeping stem intact; remove seeds and membranes
- 3
Brush peppers inside and out with olive oil; roast until just undercooked, about 10 minutes
- 4
Meanwhile, cook farro, quinoa, or rice per package directions
- 5
Heat a pan over medium-low heat; add diced onion and sauté until soft and translucent, about 5 minutes
- 6
Increase heat to medium-high; add ground chicken, Italian seasoning, garlic powder, and kosher salt to the pan; break up meat with a spoon as it cooks, about 3-4 minutes
- 7
Add diced tomatoes with juices; cook 1 minute
- 8
Turn off heat; stir in cooked grain and grated mozzarella; taste and adjust seasoning
- 9
Remove peppers from oven; spoon filling into each pepper half
- 10
Top with remaining mozzarella; return to oven uncovered for 10 minutes until peppers are fully cooked and cheese melts
- 11
Remove from oven; top with chopped parsley or basil before serving
Tips
Roast peppers just until undercooked in the first step so they finish cooking when filled and returned to oven, ensuring tender but structurally intact peppers
Break ground chicken into small pieces during cooking for even texture and faster cooking
Taste the filling before stuffing peppers to ensure seasoning is balanced; salt and garlic can vary by brand
Good to Know
Cover and refrigerate up to 4 days. Reheat covered at 350°F until warmed through.
Assemble stuffed peppers up to 24 hours ahead; cover and refrigerate. Bake for 12-15 minutes until peppers are fully cooked and cheese melts.
Pair with a green salad, roasted vegetables, or garlic bread. Serve warm.
Common Mistakes
Do not fully cook peppers in the first roast to avoid mushy, collapsing peppers after filling and second bake
Do not skip breaking apart the ground meat during cooking to avoid dense, chunky texture
Do not omit the second 10-minute bake to avoid improperly melted cheese and undercooked pepper flesh