top of page
  • Writer's pictureCoach Kate

Unstuffed Peppers

Updated: Oct 18, 2023

This is a great lunch or easy weeknight meal!


Ingredients

  • 3 tablespoons olive oil, separated

  • 1.5 cups finely diced yellow onion (1 large onion)

  • 2 cups chopped sweet bell peppers (2 large peppers; I use 1 red and 1 orange)

  • 1 tablespoon minced garlic (3 cloves)

  • 1 tablespoon tomato paste

  • 1 tablespoon chili powder

  • 1 teaspoon EACH: ground cumin, Italian seasoning

  • 1/2 teaspoon EACH: onion powder, roasted garlic powder

  • 1/8 teaspoon red pepper flakes, optional

  • Fine sea salt and freshly cracked pepper

  • 1 pound ground chicken

  • 1 can (14.5 ounces) fire-roasted diced tomatoes

  • 1 tablespoon Worcestershire sauce

  • 1/2 cup marinara sauce (we love Rao's)

  • 1 1/4 cup freshly grated sharp Cheddar cheese

  • 3-4 tablespoons freshly chopped Italian parsley for garnish

Serve over: cooked rice or cauliflower


Directions

  1. PEPPERS AND ONIONS: Preheat the oven to 350 degrees F. Heat 2 tablespoons olive oil in an oven-safe 12-inch skillet over medium-high heat. Once hot, add in the finely diced onions, and chopped bell peppers. Saute for 6-8 minutes or until softened. Add in garlic and stir for 30 seconds. Stir in the tomato paste and the seasonings: the chili powder, cumin, Italian seasoning, onion powder, garlic powder, and optional red pepper flakes. Season with salt and pepper to taste; I add 3/4 teaspoon salt and 1/4 teaspoon pepper. Saute until fragrant, about 30 seconds.

  2. GROUND CHICKEN: Move veggies to the sides of the pan. Drizzle remaining 1 tablespoon olive oil in the center of the pan and add ground turkey. Let cook without stirring, until golden brown on bottom, about 1-2 minutes and then break up into chunks. Continue to cook and crumble the ground chicken until browned, incorporating veggies as you cook through the ground turkey, about 5 more minutes.

  3. Add in the fire-roasted diced tomatoes & Worcestershire sauce. Stir to incorporate and cook off most of the liquid from the tomatoes. Add in the marinara sauce and stir to heat through.

  4. Sprinkle with Cheddar cheese and immediately transfer the skillet to the oven. Bake for 4-8 minutes or until cheese is melted.

Enjoy!!!



52 views0 comments

Recent Posts

See All

Comments

Rated 0 out of 5 stars.
No ratings yet

Add a rating
bottom of page