Ingredients
Scale
For the stuffed peppers:
- 4 large bell peppers (any color), halved lengthwise and deseeded
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1 cup chopped fresh spinach (optional for added nutrition)
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
For the sauce:
- 2 tablespoons tomato paste
- 1/4 cup water (to thin the paste)
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon dried basil (or fresh basil for garnish)
Preparation tips before starting:
- Wash and dry your bell peppers before cutting.
- Grate your cheese ahead of time if using blocks.
- Preheat your oven to 375°F (190°C).
Instructions
- Preheat the oven
Preheat your oven to 375°F (190°C) so it’s ready when it’s time to bake. - Prepare the bell peppers
Slice the bell peppers lengthwise through the stem, remove the seeds and membranes, and place them in a 9×13-inch baking dish cut-side up. Set aside. - Cook the chicken
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground chicken, season with salt, pepper, and Italian seasoning. Cook until browned and fully cooked through, breaking it up as it cooks. This should take about 7–10 minutes. Remove from heat and let it cool slightly. - Mix the filling
In a large mixing bowl, combine the cooked chicken, ricotta cheese, chopped spinach, 1/2 cup of shredded mozzarella, and 1/4 cup of grated Parmesan. Stir until well mixed. The mixture should be thick and creamy. - Make the sauce
In a small bowl, stir together 2 tablespoons of tomato paste and 1/4 cup of water. Add garlic powder and dried basil if using. This simple sauce adds moisture and flavor without overwhelming the filling. - Fill the peppers
Spoon about 1 tablespoon of the tomato sauce into the bottom of each bell pepper half. Then fill each pepper generously with the ricotta-chicken mixture, pressing down slightly to compact the filling. - Top with sauce and cheese
Spoon a little more sauce over the top of each stuffed pepper, then sprinkle with the remaining mozzarella and Parmesan cheese. - Bake
Cover the baking dish loosely with foil and bake for 30 minutes. After 30 minutes, remove the foil and bake uncovered for an additional 10–15 minutes until the cheese is bubbly and slightly golden. - Garnish and serve
Let the peppers rest for about 5 minutes after baking. Garnish with chopped fresh basil or parsley if desired. Serve warm.
Notes
- Bell pepper size matters: Choose medium to large bell peppers so there’s enough room to stuff them. If your peppers are smaller, you may need to reduce the filling amount per pepper or prepare more peppers to use all the filling.
- Meat alternatives: If you don’t have ground chicken, ground turkey works just as well. You can also use shredded rotisserie chicken for a quick shortcut.
- Vegetarian option: Skip the meat and increase the ricotta and spinach quantities. You can also add mushrooms or lentils to keep it hearty.
- Cheese tip: Use freshly grated cheese for better melt and flavor. Pre-shredded cheese may contain anti-caking agents that affect melting.
- Sauce consistency: You want the tomato sauce to be spoonable but not watery. Adjust with more tomato paste or water as needed.
- Even baking: Make sure your peppers are level in the baking dish. If they tilt, they might cook unevenly or spill the filling. You can trim the bottom slightly if needed to help them sit flat.
- Make ahead: You can assemble the peppers a day in advance, cover them tightly, and refrigerate. Bake when ready to serve.
- Storage and reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 15 minutes or microwave for 2–3 minutes until warmed through.
- Prep Time: 20 minutes
- Cook Time: 40 minutes