Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • Preheat oven to 350 degrees F and cook rice as per package instructions.
  • 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 9x13 baking dish and another 8x8 baking dish and set aside.
  • 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.
  • 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.
  • 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.
  • Remove the foil, sprinkle peppers with mozzarella cheese, and bake for another 10 minutes until cheese has melted.
  • Remove peppers from the oven and serve hot.