The Best Stuffed Pepper Recipe – An amazing dish for your family

This is a super hearty version of a classic stuffed pepper recipe. Loaded with sausage & chicken these stuffed peppers are loaded with protein and are a great filling and healthy meal for you and your family! These are gluten free stuffed bell peppers.

INGREDIENTS

• 1 cup long grain rice

• 1.5 cups chicken broth

• 4 tbsp olive oil

• 3-5 large bell peppers, cut in half vertically and inside cleaned of seeds

• 1 smaller pepper or half of one of the large ones, small dice
• ½ onion, small dice

• 5-8 garlic cloves, minced
• 1 lb boneless skinless chicken thighs cut into small pieces
• 2 tbsp Chef Ange Base Seasoning – https://www.youtube.com/watch?v=1Yt_jN1tDfY
• 1 tsp smoked paprika

• 1 lb ground Italian sausage

• salt & pepper, to taste
• 2 tsp white wine vinegar

• 14.5 oz can petite diced tomatoes
• 3-4 cups shredded mozzarella cheese
• 1 tsp Italian seasoning
• a few leaves fresh basil to garnish, finely chopped

DIRECTIONS
1. Preheat oven to 400F.
2. Make rice according to package instructions. Use chicken broth/stock instead of water and add 1 tbsp olive oil. Set aside when fully cooked.
3. Cut bell peppers in half vertically and remove seeds/pith. Arrange on a baking sheet cut side up and bake in preheated oven for 10-15 minutes until semi cooked. Let cool and drain any liquid that collects inside the peppers.
4. In a small bowl, season cut chicken thighs with 2-3 tbsp olive oil, Chef Ange Base Seasoning – https://www.youtube.com/watch?v=1Yt_jN1tDfY, smoked paprika. Mix until well coated.
5. Heat a large, heavy bottomed pan or cast iron over medium high heat, brown and break up ground sausage. Once sausage is browned, remove with a slotted spoon and add seasoned chicken thighs to brown in pan with sausage drippings.
6. After chicken is fully browned, reduce heat to medium and add onions and diced bell peppers. Sauté until onions are translucent and peppers soften a little. Add minced garlic and sauté 1-2 minutes or until garlic is fragrant. Season with salt & pepper.

7. Add vinegar and canned tomatoes and mix. Sauté for 1-2 minutes.
8. Add browned ground sausage and rice into pan and mix until evenly distributed throughout stuffing. Taste and add salt & pepper if needed. Remove from heat.
9. Stuff precooked bell pepper halves with stuffing mix and top with a handful of shredded mozzarella cheese on top of each pepper. Season with a sprinkle of Italian seasoning and bake in oven for 15-20 minutes or until cheese is melted and browned a little.
10. Remove from oven, transfer to serving platter and garnish with fresh chopped basil.

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Hi, I’m Chef Ange, a self-taught cooking nerd who has been learning how to cook over the past decade by burning stuff, cutting my fingers, and occasionally making amazing dinners for my family and friends. I became a home chef after a long and successful career in sports and fitness training so most of the food I cook is healthy(er) but I love my chicken wings, have a pizza night regularly and can’t say no to a mouthwatering cheeseburger! SUBSCRIBE to my channel so you can learn to cook so you can lose weight and be healthy while eating delicious and tasty food with my easy-to-follow recipes, skills and tips! Let’s get cooking!

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