Italian Stuffed Peppers
Italian stuffed peppers are made with a creamy bolognese sauce and your classic spaghetti pasta.
Equipment
- Stovetop
Ingredients
Peppers
- 4 bell peppers
Spaghetti
- 4 ounces spaghetti pasta, dry
Bolognese Sauce
- 4 cloves minced garlic
- ⅛ cup diced white onion
- 16 ounces ground chicken breast
- 2 tablespoons Italian seasonings
- 1 tablespoon oregano dried
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon granular sugar replacement
- 1 can crushed tomatoes 14.5 oz can
- 1 ounce ⅓ less fat cream cheese
- 1 tablespoon reduced fat parmesan cheese
Instructions
Bell Peppers
- Start by preheating your oven to 400 degrees. Grease a baking tray with cooking spray.
- Cut each pepper in half and remove the seeds/core. Place them on the baking sheet, cut side up, and bake for 20-30 minutes, or until desired wellness is reached.
Spaghetti
- Cook spaghetti according to package instructions. Drain well and set aside.
Bolognese Sauce
- Heat a large pan over medium/high heat. Grease with cooking spray.
- Once heated, add the minced garlic and diced onion. Cook until soft and fragrant, about 3-4 minutes.
- Add the ground chicken and begin breaking it up. Add the seasonings and continue to break up while cooking and mixing up the chicken.
- Once the chicken is fully cooked, add the crushed tomatoes and reduce the heat to low. Let the tomatoes simmer for a few minutes.
- Then, add the cream cheese and parmesan cheese and mix that together until melted.
- Add the cooked spaghetti noodles into the sauce and toss together.
- Stuff the peppers with the spaghetti bolognese and enjoy!
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