If you love easy weeknight dinners with familiar Italian flavors and simple ingredients, this Italian Chicken Stuffed Peppers recipe fits right into your rotation. The filling reminds me of the peppers my Nonna used to make, and this is my spin on her version. Sweet red peppers make the perfect base, and the melted mozzarella cheese on top is always the best part. We don't focus on low-carb recipes around here, but these stuffed peppers are naturally low-carb and still comforting and satisfying.
If you’re building your weekly dinner plan and want a few more ideas that feel just as warm and familiar, take a look at my Chicken Fettuccine Alfredo recipe. It has that same cozy, homemade flavor that reminds me of Sunday dinners growing up. Another favorite in our house is my Garlic Parmesan Chicken and Potatoes, which comes together quickly for busy nights, and my Chicken Alfredo Lasagna Roll Ups always get rave reviews and are just as comforting.
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Ingredient Notes
See recipe card for quantities.
Ground chicken: Lean, mild, and perfect for absorbing seasoning and sauce. Feel free to substitute ground beef, ground turkey, or your favorite Italian sausage.
Red bell peppers: These are the sweetest variety, and they soften beautifully in the oven.
Tomato paste: Adds rich flavor that builds the sauce without overpowering.
Italian seasoning: Helps bring balance and warmth to the filling.
Step-by-Step Instructions
Step 1: Place bell peppers, cut side up, on the baking sheet. Bake for 10 minutes and set aside.
Step 2: Heat olive oil in a large skillet over medium heat. Add the diced sweet onion and jalapeño, and saute for 3-4 minutes.
Step 3: Add the ground chicken and cook while breaking it apart with a wooden spoon. Continue until no longer pink.
Step 4: Stir in the diced tomatoes, granulated garlic, Italian seasoning, kosher salt, and black pepper. Cook for another 2 minutes.
Step 5: Add the tomato paste and cook for 1 minute. Pour in the chicken broth and simmer for 3 to 4 minutes until slightly thickened.
Step 6: Remove from the heat, then stir in mozzarella and Parmesan cheese.
Step 7: Spoon the chicken mixture into each bell pepper half.
Step 8: Top with the remaining mozzarella and Parmesan. Bake for 35 minutes until the peppers.
Storage and Make Ahead
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Warm in the oven at 350°F until heated through, or reheat gently in the microwave.
Make Ahead: You can prepare the filling up to one day in advance. Store in the refrigerator, then fill and bake when ready.
Easy Italian Chicken Stuffed Peppers
Ingredients
- 1 tablespoon extra virgin oil
- 1 small sweet onion finely diced
- 1 finely diced jalapeño seeds removed
- 16 ounces ground chicken
- 1 Roma tomato finely diced
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 teaspoons granulated garlic
- 2 teaspoons Italian seasoning
- 2 tablespoons tomato paste
- ½ cup chicken broth
- 3 large red bell peppers cut in half lengthwise and seeds removed
- 2 cups shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese divided
- Flat-leaf Italian parsley chopped for garnish
Instructions
- Preheat your oven to 375°F. Lightly spray a 9x13-inch baking sheet lined with foil and set aside. Cut and arrange the bell pepper halves in the prepared baking dish, cut side up. Bake for 10 minutes and then set aside.
- Heat 1 tablespoon extra virgin olive oil in a large non-stick skillet over medium heat. Add 1 small finely diced sweet onion and 1 finely diced jalapeño and cook for 3 to 4 minutes, stirring often, until softened.
- Add 16 ounces of ground chicken to the skillet and cook, breaking it apart with a wooden spoon, until it is no longer pink, about 4 to 5 minutes.
- Stir in 1 finely diced Roma tomato, 2 teaspoons granulated garlic, 2 teaspoons Italian seasoning, 1 teaspoon kosher salt, and ½ teaspoon ground black pepper. Cook for 2 minutes to blend the flavors.
- Add 2 tablespoons of tomato paste and cook for 1 minute, letting it toast slightly in the pan. Pour in ½ cup chicken broth and simmer for 3 to 4 minutes, stirring often, until the mixture thickens slightly.
- Remove the skillet from the heat. Immediately stir in 1 cup of mozzarella and ¼ cup Parmesan until melted and fully blended into the chicken mixture.
- Spoon the chicken and cheese mixture evenly into each half, pressing it down gently so it fills completely.
- Sprinkle the remaining 1 cup of shredded mozzarella and ¼ cup of grated Parmesan evenly over the stuffed peppers.
- Bake for 35 minutes, or until the peppers are tender and the filling is heated through. Serve hot. ENJOY!
Notes
Nutrition
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