Michael’s Stuffed Bell Peppers with Chicken Parmesan Filling (recipe by “Oishii!”)
Ground chicken, fresh basil, and parmesan star in the filling of these delicious stuffed peppers. My summer long quest to incorporate fresh farmers market produce in my cooking culminated in a recipe of my own. My recipe was inspired by some stuffed shell fillings in an amazing cookbook called “Vegetable Love” by Barbara Kafka. Try filling red, yellow-orange, and green bell peppers for a colorful and attractive dinner party dish.
Please share your best stuffed pepper recipes in the comments section below!
- 6 green bell peppers, cut in half lengthwise, with stems, seeds, and ribs removed
- 1 cup chopped onion
- 3 large cloves garlic, chopped
- 1 pound ground chicken
- 4 tablespoons tomato paste
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 1 cup bread crumbs
- 1/2 cup milk
- 1 egg, beaten
- 1/3 cup basil, packed plus more for garnish
- 1 cup grated parmesan cheese, plus more for garnish
Preheat oven to 350°F. Arrange 12 bell pepper halves in a 9″ x 12″ baking dish cut side up. To make filling, mix together remaining ingredients in a large bowl. Divide filling equally among shells and stuff. Pour 1/4 cup water in baking dish to keep peppers moist. Bake in oven for about an hour. Replenish water during baking if necessary. Garnish with additional fresh basil and parmesan.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: firstname.lastname@example.org
Now it’s your turn. What do you put in your stuffed peppers? If you enjoyed this post, we would love to hear from you! -Michael