Ingredients
Scale
- 2 large green bell peppers, sliced in half and seeded (can sub 4 small whole peppers, tops cut off and seeded)
- 3 T olive oil, divided (1 to roast peppers, 2 for onions)
- 1 small onion, diced
- 1 large garlic clove, minced
- 1 lb ground chicken
- 1 cup canned diced tomato, drained
- 1 cup cooked rice (white or brown)
- 1 tsp Italian seasoning
- 1 T tomato paste
- 2 T water
- 2 oz grated parmesan (save some for garnish)
- 10–12 large basil leaves, sliced into thin ribbons or chopped fine (save some for garnish)
- Kosher salt
- Pepper
Instructions
- Preheat the oven to 400 degrees. Pour about half a tablespoon of oil into the center of each half green pepper. Brush or rub each pepper with oil inside and out, then sprinkle with a bit of the salt and pepper. Place prepared pepper boats onto a baking sheet, cut side up. Roast in the oven for 25 to 30 minutes.
- While the peppers are roasting, prepare the stuffing. Heat remaining tablespoon of olive oil in pan over medium heat. Add onions and cook for 5-7 minutes, until onions are soft, translucent, and beginning to turn golden brown. Lower heat slightly and add garlic. Cook for additional minutes, stirring frequently.
- Add ground chicken to pan. Using a wooden spoon to break into small pieces while cooking, until now pink remains.
- Turn the heat to low. Add diced tomato, cooked rice, Italian seasoning, basil, tomato paste, water to the pan. Cook, stirring frequently, for 3-5 minutes, until ingredients are heated through and liquid has evaporated.
- Stir in cheese (be sure to leave a little out for garnish). Taste stuffing and add salt and pepper if needed.
- Divide the chicken stuffing among the roasted peppers, filling each pepper boat with a generous mound of stuffing. Sprinkle a little cheese on top of each pepper boat. Return baking pan to oven for a minute or two, to melt cheese.
- Remove pan from oven. Sprinkle a bit of basil on each stuffed pepper boast. Serve immediately or cover baking pan with foil, store in refrigerator, and reheat to enjoy later. Will keep in refrigerator for 2 to 3 days.