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Italian Stuffed Peppers

Cheesy Italian seasoned ground chicken, fire roasted tomatoes, and vegetables stuffed inside roasted bell peppers.
4.46 from 22 votes
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Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 10 Stuffed Peppers
Calories: 170kcal
Author: Mason Woodruff

Ingredients

  • 5 large Red Bell Peppers or 8 smaller peppers
  • 1 Tbsp 16g Olive Oil
  • 1 lb Ground Chicken 97/3
  • 1 medium 150g Yellow Onion, diced
  • 2 medium 150g Carrots, peeled and diced
  • 4 cloves Garlic minced
  • 2 Tbsp 30g Balsamic Vinegar
  • 15 oz can Fire Roasted Diced Tomatoes
  • 1 handful Fresh Basil minced
  • 1 tsp Dried Oregano
  • 1 tsp Garlic Powder
  • 1/2 tsp Red Pepper Flakes
  • 1/2 tsp Black Pepper
  • 1 oz Grated Parmesan
  • 12 oz Frozen Cauliflower Rice
  • 4 oz Shredded Italian Cheese

Instructions

  • Microwave the cauliflower rice for 5 minutes and preheat oven to 400ºF.
  • Heat the olive oil in a skillet over medium-high heat. Add the onion and carrot to the skillet and cook until soft, about 5-6 minutes. Add the garlic and cook until fragrant, about another minute. Finally, add the balsamic vinegar and stir everything together.
  • Push the veggies to the side of the skillet. Add the chicken and brown both sides before mincing and fully cooking.
  • Once the chicken is cooked, stir everything together and add the diced tomatoes, parmesan, seasoning, and cauliflower rice. Stir together, remove from the heat, and set aside. Salt and pepper to taste before filling the peppers.
  • Cut the peppers in half through the stem and remove any seeds and membranes. Spoon the filling in and bake on half sheet pan for 25 minutes before adding the shredded cheese on top and baking an additional 10-15 minutes. Top with fresh basil or parsley and enjoy!

Notes

Each Italian stuffed pepper has 2 WW SmartPoints (blue).

Nutrition

Serving: 1Stuffed Pepper | Calories: 170kcal | Carbohydrates: 13g | Protein: 17g | Fat: 6g