Stuffed peppers are a piece of my childhood. Growing up, my mom whipped up this dish on a cold winter's night, and it was truly magical sitting at the kitchen table while the whole house was enveloped in the smell of roasted, sweet tomatoes (from her sauce!) The nostalgia I feel from this comforting dish truly solidifies how good food does wonders for the mind, body, and soul.
Insert my version of this family favorite. I've packed it with delicious veggies, sun dried tomatoes, and rotisserie chicken. This recipe is easy (and fast) to make, filled with nourishing ingredients, and absolutely delicious!
4 large bell peppers, cut in half vertically, with the tops & seeds removed
1 rotisserie chicken
1/2 of a diced sweet onion
5 cloves of minced fresh garlic
4 large carrots, peeled & diced
1 medium head of broccoli, stems removed & chopped
1/2 a jar of sun dried tomatoes
1/2 a bag of cauliflower rice
1 jar of your favorite store bought tomato sauce
1 bunch of fresh chopped parsley
1/4 cup of olive oil
3 tablespoons dried italian herbs
3 teaspoons salt
3 teaspoons pepper
Preheat your oven to 425°
Cut your peppers in half vertically and scoop out the seeds. I prefer cutting the tops with the stems off, but leaving it on does make for a pretty presentation.
Lay each pepper half in a baking dish, making sure the hollowed out area is right side up. These should look like little boats.
Generously drizzle the peppers with a few tablespoons of olive oil, and a few teaspoons of salt and pepper.
Set aside until ready to stuff.
Sauté the onions and garlic in olive oil, 1 teaspoon each of salt and pepper, and 1 tablespoon dried Italian herbs.
Add in the carrots, broccoli, and another teaspoon each of salt and pepper, and 1 tablespoon of dried Italian herbs. Sauté until soft.
Then, toss in half a jar of sun dried tomatoes, half a bag of cauliflower rice, the remaining seasoning, and sauté until cooked.
Mix in 2 cups of shredded rotisserie chicken meat. (This is my weeknight hack to cut down on cooking time! You can absolutely use some Italian sausage, ground turkey or beef, or any other meat you like!)
Add in 1/2 of the jarred tomato sauce and a big bunch of chopped parsley. Set some aside for garnish!
Stuff the mixture into each pepper half and top with the remaining tomato sauce.
Bake for 30 minutes or until the peppers are roasted and soft. Just eyeball it, you’ll know when they’re done!
Top the peppers with some more fresh parsley and serve with a simple green salad! Enjoy!
This recipe tastes rich and decadent, but is actually grain-free, gluten-free, dairy-free, paleo, and Whole30 approved. Meaning, this dish will work for an array of different lifestyles and diets. Bell peppers contain tons of vitamin C, which is perfect for keeping our immune systems strong during the winter months. All of the veggies inside the filling have tons of vitamins and minerals, and the chicken adds a wonderful dose of protein, which works to keep our bodies feeling full longer. This is truly a wholesome, healthy meal your whole family can enjoy! These peppers also keep well in the fridge throughout the week, and make a perfect make-ahead lunch!