Italian Stuffed Red Bell Peppers

These Italian stuffed red bell peppers are super delicious! They are also healthy and low carb but that will be the last thing on your mind as you enjoy these flavorful stuffed bell peppers! They are great for dinner or you can make them ahead of time for meal prep and eat them all week long for lunches. They re-heat great and the flavors just enhance from the time spend in the refrigerator.

Italian stuffed red bell peppers. These are SO good! Here is my recipe.

What you need to make Italian Stuffed Bell Peppers:

Serves 3-4 people

• 3 red bell peppers – cut lengthwise, core and seeds removed.
• 1 small onion – finely diced
• 2 medium zucchini
• 1 cup cooked chicken breast – diced
• 1 cup cherry tomatoes
• 1 tablespoon garlic and herb seasoning
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 2 tablespoon pesto
• 1/4 cup Parmesan cheese
• 1/2 cup mozzarella cheese

Instructions:

1. Pre-heat oven to 350 F.
2. Slice peppers lengthwise and remove cores and seeds.
3. Boil water in a large stock pot.
4. Boil peppers for 5-6 minutes or until slightly softened.
5. Pull peppers out of water, drain and place in a 9 x 13 pan.
6. For the filling:
7. In a pan, add onion, zucchini, chicken breast, tomatoes, garlic and herb seasoning, salt and olive.
8. Saute over medium heat for about 5 minutes.
9. Add pesto and mix through.
10. Fill the bell peppers with filling and sprinkle Parmesan and mozzarella on top.
11. Bake for 15 minutes.
12. Enjoy! 

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Italian Stuffed Red Bell Peppers

Delicious and healthy stuffed bell peppers!

Course Dinner, Lunch, Main Dish, Vegetable

Cuisine Dinner, Italian, Low Carb, vegetables

Keyword 30 minute, Bell Peppers, cheese, Dinner, Easy Recipes, Italian, low carb, Peppers, Tomatoes, Weekend Dinner, Weeknight Dinner

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 3 people

Ingredients

• 3 red bell peppers - cut lengthwise core and seeds removed.
• 1 small onion - finely diced
• 2 medium zucchini
• 1 cup cooked chicken breast - diced
• 1 cup cherry tomatoes
• 1 tablespoon garlic and herb seasoning
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 2 tablespoon pesto
• 1/4 cup Parmesan cheese
• 1/2 cup mozzarella cheese

Instructions

• Pre-heat oven to 350 F.
• Slice peppers lengthwise and remove cores and seeds.
• Boil water in a large stock pot.
• Boil peppers for 5-6 minutes or until slightly softened.
• Pull peppers out of water, drain and place in a 9 x 13 pan.
• For the filling:
• In a pan, add onion, zucchini, chicken breast, tomatoes, garlic and herb seasoning, salt and olive.
• Saute over medium heat for about 5 minutes.
• Add pesto and mix through.
• Fill the bell peppers with filling and sprinkle Parmesan and mozzarella on top.
• Bake for 15 minutes.
• Enjoy!