Description
A Mediterranean-inspired, colorful dish with roasted bell peppers filled with shredded chicken, rice, and melty mozzarella. This easy weeknight meal is packed with lean protein and vibrant flavors, perfect for families and meal prep.
Ingredients
4 large bell peppers (red, yellow, or green)
1 1/2 cups cooked rice
1 cup shredded cooked chicken breast (halal)
1/2 cup marinara sauce
1/4 cup grated mozzarella cheese
1 teaspoon Italian seasoning
Salt and pepper to taste
Instructions
Preheat oven to 375°F (190°C)
Cut bell peppers vertically, remove seeds and membranes
In a bowl, mix cooked rice, shredded chicken, marinara sauce, Italian seasoning, salt, and pepper
Stuff pepper halves evenly with the mixture, press gently
Top each with mozzarella cheese
Place in a baking dish and roast for 30 minutes or until peppers are tender and cheese is bubbly
Let cool slightly before serving
Notes
Use halal-certified chicken and dairy for adherence to dietary restrictions.
Substitute marinara sauce with homemade tomato sauce for a fresher flavor.
Add diced onions, carrots, or spinach to the filling for extra nutrition.
Peppers can be prepared ahead and refrigerated up to 24 hours before baking.
- Prep Time: 10
- Cook Time: 35
- Category: Low-Carb Comfort Dinner Recipes
- Method: Roasting
- Cuisine: American/Mediterranean
Nutrition
- Serving Size: 1 stuffed pepper (2-3 pepper halves per serving)
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 55mg