These stuffed bell peppers come two ways in one pan, one hearty meat filling and one creamy cheese filling, so everyone at the table gets a favorite. Layers of seasoned chicken, tomatoes and melted cheese bake together until tender and golden. For more easy dinners, try the chicken and mushroom julienne in tartlet shells or the one-pan quick pasta with tomatoes and cheese.
Ingredients
- 2 bell peppers
- 50 g (1/2 cup) hard cheese, sliced
- For the meat filling: 300 g (10 oz) ground chicken
- 1 garlic clove, minced
- 200 g (3/4 cup) crushed tomatoes
- For the cheese filling: 120 g (1/2 cup) cottage cheese
- 1 egg
- 15 g fresh cilantro or other herbs, chopped
- 1 garlic clove, grated
- 1 processed cheese slice, grated
Instructions
- Brown the ground chicken with garlic, add the crushed tomatoes, and simmer about 5 minutes.
- For the second filling, mix the cottage cheese, egg, herbs, garlic, and grated processed cheese.
- Layer the two fillings alternately into the peppers, tucking cheese slices between layers.
- Bake at 180 C (350 F) for about 40 minutes.
Tips
- Choose peppers that sit flat so they stay upright while baking.
- Pack the fillings gently so the layers stay distinct when sliced.
- Rest the peppers for a few minutes before serving so the cheese sets slightly.
Nutrition: per pepper: 109 kcal, protein 7.6 g, fat 4.3 g, carbs 9.6 g.
For more stuffed vegetable ideas, see Allrecipes and Serious Eats.