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Easy, Healthy Dinners: Chicken Stuffed Pepper Boats

  • Author: Marie Bostwick
  • Yield: 4 servings 1x


  • 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)
  • 1012 large basil leaves, sliced into thin ribbons or chopped fine (save some for garnish)
  • Kosher salt
  • Pepper


  1. 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.
  2. 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.
  3. Add ground chicken to pan. Using a wooden spoon to break into small pieces while cooking, until now pink remains.
  4. 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.
  5. Stir in cheese (be sure to leave a little out for garnish). Taste stuffing and add salt and pepper if needed.
  6. 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.
  7. 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.