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Spicy Stuffed Bell Peppers

Prep: 15 min
Cook: 40 min
Total: 55 min



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


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!