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Italian Stuffed Bell Pepper with Pesto & Mozzarella

Prep Time: 5 minutes
Cook Time: 25 minutes
Author: Kelsey Romano
These Italian stuffed peppers are easy, delicious & ready in 30 minutes! They are stuffed with Italian style ground chicken, tomatoes, garlic, quinoa, mozzarella & topped with pesto!
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Ingredients
 

  • 2 tbsp extra virgin olive oil
  • 3 bell peppers
  • 1 onion, diced
  • 1 lb ground chicken
  • 2 tsp italian seasoning
  • 1 tsp salt & pepper
  • 1 (14 oz) can diced tomatoes
  • 1 cup cooked quinoa
  • 1 cup mozzarella pearls
  • 1 tbsp fresh basil
  • ½ cup pesto

Instructions
 

  • Preheat the oven to 375 F.
  • Prepare the bell peppers by slicing them in halves, then remove the seeds and the membrane. Brush them with a little bit of olive oil inside out, and roast them in the oven until they’re just undercooked. 
  • In a non-stick pan, saute the diced onion until soft and translucent. Then add the ground turkey, Italian seasoning, salt, and pepper. 
  • Brown the ground chicken as you break it down with a wooden spoon, add a can of diced tomatoes, and cook everything together. 
  • Add in cooked quinoa and mozzarella and mix on medium heat until everything is melted. Season with salt and pepper.
  • ake the bell peppers out of the oven. They should be roasted but just undercooked.
  • Spoon the stuffing into each bell pepper half, then top with more mozzarella cheese. 
  • Return to the oven for 10 minutes. This will allow the flavors to settle, bell peppers to fully cook, and the cheese to melt. Top with pesto!
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