RECIPE: Caprese Chicken Stuffed Peppers

What’s better than tomato, basil and mozzarella? Not much…unless you add some more delicious ingredients to the mix, which is exactly what I did to update one of my absolute favorite combos! So, how did I do it? By getting a little help from the pre-made section of my go-to grocery store, Trader Joe’s and by combining that with one of my staple recipes, stuffed peppers!

Caprese chicken stuffed peppers

Caprese Chicken Stuffed Peppers

1 lb ground chicken

1 12 oz container Trader Joe’s vegan pesto {you don’t have to use vegan pesto, regular works as well I just love the flavor of this kind!}

1/2 bag Trader Joe’s frozen cauliflower rice

1/2 diced yellow onion

2 diced garlic cloves

1/2 container grape tomatoes, sliced in half

2 tblsp chopped fresh basil

1 cup light shredded mozzarella cheese

4 green bell peppers {red, yellow or orange is also fine!}

How To//

Start by pre-heating your oven to 375F. Then cut the tops off of the peppers and remove the core and seeds from the inside. Once the peppers are cleaned out, place them cut side up on a baking sheet, spray lightly with olive oil spray and place in the oven to start to cook while you prepare the stuffing.** Don’t leave them in the oven for more than 15 minutes as you want them sturdy enough to hold the stuffing**

While the peppers are roasting, heat a large sauté pan with a drizzle of olive oil and add the onions and garlic so they can begin to brown. Once the onions and garlic are browned, add the ground chicken and begin to break up the meat with a wooden spoon. You want the meat to turn into small crumbles.

Once the meat is in crumbles and cooked through add the rest of the ingredients, reserving 1/4 cup of cheese to sprinkle on top. You may need to add a little bit of water to help the mixture come together. Make sure to season generously with salt and pepper as well as any other Italian spices you prefer {I like garlic powder, Italian herbs and a sprinkle of hot pepper flakes!}

Remove the peppers from the oven and use a large spoon to scoop 1/2 - 3/4 cup of the caprese chicken mixture into the peppers. Then top the peppers with the rest of the cheese and place them back in the oven so the cheese can melt and the pepper can finish cooking.

*Reserve any extra mixture to serve on the side or freeze for another time.

Serve these Caprese chicken stuffed peppers with a salad and some crispy bread!