No rice stuffed peppers (GF & DF)
Welcome to a flavor-packed twist on a classic favourite with our No Rice Stuffed Peppers recipe! Say goodbye to the traditional rice filler and hello to a healthier, alternative that doesn’t skimp on taste. These vibrant peppers are filled with a hearty mixture of lean protein, creating a satisfying meal that’s both nutritious and delicious.
Whether you’re looking for a lighter option or simply want to shake up your dinner routine, these are sure to become a new family favourite. We eat these once a week!
Ingredients
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1 pound lean ground chicken
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2 celery stalks, diced
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2 cloves garlic, minced
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5 bell peppers (any colour)
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1 bottle natural plain tomato sauce (insure no onions are in ingredients)
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salt and ground black pepper to taste
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1 teaspoon Italian seasoning
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¼ cup grated Parmesan cheese, optional
Directions
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Preheat your oven to 350 degrees F (175 degrees C).
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In a large skillet over medium heat, add chicken, celery, and garlic. Cook and stir until the chicken is evenly browned and the celery is softened, about 5 minutes. Set aside.
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Prepare the bell peppers by cutting in half sideways, removing and discarding the stem, seeds, and membranes. Arrange them in a baking dish with the hollowed sides facing upward.
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Add tomato sauce, salt, pepper and Italian seasoning to skillet with the browned chicken.
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Spoon this mixture into each hollowed pepper.
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Bake in the preheated oven until the peppers are tender, approximately 1 hour. Optionally, sprinkle grated Parmesan cheese over the peppers before serving warm. Enjoy your delicious no rice stuffed peppers
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