Author:
Kevin Curry
Spicy Stuffed Bell Peppers
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Spicy Stuffed Bell Peppers
Ingredients
Substitution
Note
Ingredients for 6 servings
- 3 large (red) bell peppers, halved and seeds removed so it’s hollow
- 1 tablespoon avocado oil
- 1/2 smoked turkey (or beef) sausage
- 1 large green bell pepper, diced
- 1 medium onion, diced
- 1 celery stalk, diced
- 1 lb chicken breast, cut into 1-inch pieces
- Seasoning
- 1 tablespoon chili powder
- 2 teaspoons Italian seasoning
- 1 teaspoon cayenne
- 2 teaspoons fennel powder
- 3 cups cooked jasmine rice (I used frozen rice as a time saver)
- 1 cup low sodium chicken broth
- 5 tablespoons no salt added tomato paste
- sea salt & pepper to taste
- Garnish
- parsley
Steps
Step 1
Before getting started, ensure you have prepped all of the ingredients as listed in the Ingredients section. Set oven to 400F.
Step 2
Spray the insides of the hollowed out bell pepper halves then place them face down on a baking tray. Bake in the oven for 20 minutes.
Step 3
Set a large nonstick skillet on medium high heat. Once hot add oil and sausage. Cook for 2 – 3 minutes or until the edges of the turkey are seared, then add in the veggies and cook everything together for an additional 2 – 3 minutes or until the veggies have softened and the onions are slightly brown and translucent.
Step 4
Make a hole in the skillet and add the chicken breast to the center. Let the chicken cook without stirring or agitating so that it sears, about 2 minutes, then begin tossing everything together in the skillet.
Step 5
Sprinkle in the seasonings and rice mix everything together, ensuring every grain of rice is covered in the seasoning, then add broth and tomato paste to thicken. It should be a thick and creamy, not watery. Season to taste with sea salt & pepper.
Step 6
Evenly divide the mixture among the baked bell peppers, then cover the baking tray with foil and bake for 20 minutes, removing the foil for the final 5 minutes of cooking.
Step 7
These will last for 5 – 6 days in the fridge. NOTE: if you intend to freeze these for future meal preps, I advise you to reduce the baking time by 5 – 10 minutes so that the bell peppers are not too soft before freezing, since thawing them can likely cause wilting as well. Garnish and enjoy!
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Spicy Stuffed Bell Peppers
Kevin Curry
Ingredients for 6 servings
- 3 large (red) bell peppers, halved and seeds removed so it’s hollow
- 1 tablespoon avocado oil
- 1/2 smoked turkey (or beef) sausage
- 1 large green bell pepper, diced
- 1 medium onion, diced
- 1 celery stalk, diced
- 1 lb chicken breast, cut into 1-inch pieces
- Seasoning
- 1 tablespoon chili powder
- 2 teaspoons Italian seasoning
- 1 teaspoon cayenne
- 2 teaspoons fennel powder
- 3 cups cooked jasmine rice (I used frozen rice as a time saver)
- 1 cup low sodium chicken broth
- 5 tablespoons no salt added tomato paste
- sea salt & pepper to taste
- Garnish
- parsley
-
Before getting started, ensure you have prepped all of the ingredients as listed in the Ingredients section. Set oven to 400F.
-
Spray the insides of the hollowed out bell pepper halves then place them face down on a baking tray. Bake in the oven for 20 minutes.
-
Set a large nonstick skillet on medium high heat. Once hot add oil and sausage. Cook for 2 – 3 minutes or until the edges of the turkey are seared, then add in the veggies and cook everything together for an additional 2 – 3 minutes or until the veggies have softened and the onions are slightly brown and translucent.
-
Make a hole in the skillet and add the chicken breast to the center. Let the chicken cook without stirring or agitating so that it sears, about 2 minutes, then begin tossing everything together in the skillet.
-
Sprinkle in the seasonings and rice mix everything together, ensuring every grain of rice is covered in the seasoning, then add broth and tomato paste to thicken. It should be a thick and creamy, not watery. Season to taste with sea salt & pepper.
-
Evenly divide the mixture among the baked bell peppers, then cover the baking tray with foil and bake for 20 minutes, removing the foil for the final 5 minutes of cooking.
-
These will last for 5 – 6 days in the fridge. NOTE: if you intend to freeze these for future meal preps, I advise you to reduce the baking time by 5 – 10 minutes so that the bell peppers are not too soft before freezing, since thawing them can likely cause wilting as well. Garnish and enjoy!
Nutrition per serving
ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!