Stuffed Baked Bell Peppers with Minced Chicken, Mozzarella, and Tomatoes
I recently made these stuffed bell peppers, and they turned out even better than I expected. The filling is juicy and flavorful, with minced chicken, mushrooms, tomatoes, herbs, and melted mozzarella creating a delicious combination. Topped with grated Parmesan cheese and baked until golden, these peppers make a simple yet satisfying meal that I'll definitely be making again.
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First, prepare the bell peppers
Cut off the tops of the bell peppers and remove the seeds and membranes. Arrange the peppers in a baking dish or on a baking sheet and set aside.
Then, make the filling
- Heat the olive oil in a large skillet over medium heat.
- Add the garlic and onion, and cook until the onion is translucent and the garlic is fragrant.
- Add the minced chicken and cook for 5–7 minutes, or until it is no longer pink.
- Stir in the mushrooms and cook for another 5–7 minutes, until softened.
- Season with the dried basil, oregano, salt, and black pepper.
- Remove the skillet from the heat and stir in the diced mozzarella and tomatoes.
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Finally, bake the peppers
- Preheat the oven to 190°C (375°F).
- Fill each bell pepper with the chicken mixture and sprinkle the grated Parmesan cheese on top.
- Bake for 25–30 minutes, until the peppers are tender and the cheese is golden brown.
Notes
- You can use ground turkey instead of minced chicken.
- Any mushrooms will work, but button mushrooms are a great choice.
- If your peppers are large, increase the baking time by 5–10 minutes.
- Leftovers can be stored in the refrigerator for up to 3 days.
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