Ingredients:

  • 6 large bell peppers
  • 1 tbsp olive oil
  • 1 lb lean ground chicken
  • 2 cups cooked white rice
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup tomato sauce
  • 2 tbsp tomato paste
  • 1/2 cup chicken broth
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 1 1/2 cups shredded mozzarella cheese
  • fresh parsley, chopped for garnish

Instructions:

  1. Slice the tops off the bell peppers and remove the seeds and membranes. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a skillet over medium-high heat. Add ground chicken and cook until browned, breaking it apart with a spoon.
  3. Stir in the diced onion and garlic, sautéing until the onion becomes translucent.
  4. Stir in the tomato paste, oregano, and paprika, cooking for 2 minutes to toast the spices.
  5. Fold in the cooked rice, tomato sauce, and chicken broth. Simmer for 3–5 minutes until the liquid is mostly absorbed.
  6. Spoon the chicken and rice mixture into the prepared bell peppers.
  7. Top each stuffed pepper with shredded mozzarella cheese.
  8. Place peppers in a baking dish and bake for 30-40 minutes until the peppers are tender and the cheese is bubbling.
  9. Garnish with chopped fresh parsley before serving.