Tomato Basil Chicken Stuffed Peppers
Stuffed peppers make an easy and hearty dinner, especially when filled with classic Italian-style elements. Sweet bell peppers act as sturdy edible vessels for lean ground chicken simmered in crushed tomatoes and aromatic fresh basil. Once filled and baked under a generous layer of mozzarella, the peppers turn tender while the cheese melts into a golden, bubbling crust. It is a balanced, satisfying dish that brings vibrant color and fresh herb aroma straight to the table with minimal hands-on prep time.
Why this one works
- Lean ground chicken simmers quickly in crushed tomatoes for a light yet savory filling.
- Fresh basil brings a fragrant, sweet herbal note that lifts the tomato sauce.
- A thick top layer of shredded mozzarella melts into a gooey, satisfying crust.
- Baking the peppers whole softens their walls while keeping their structure intact.
- Preps in just ten minutes with simple, accessible produce and pantry staples.
What you’ll need
- 4 large (4 large) bell peppers Choose firm peppers with level bases so they stand upright in the baking dish without tipping.
- 1 lb (450g) ground chicken Brown completely over medium heat and drain any rendered fat or moisture before adding the sauce.
- 1 cup (240ml) crushed tomatoes Provides rich tomato flavor and moisture without making the filling too loose or watery.
- 1 cup (25g) fresh basil leaves Stir half into the simmering meat to infuse the sauce, reserving the rest for serving.
- 2 cups (200g) shredded mozzarella cheese Melts smoothly over the top of each pepper, capping the filling and locking in moisture.
- 1/4 teaspoon (1g) ground black pepper
TRY THIS NEXT: If these flavors sound good to you, Balsamic Herb Chicken Stuffed Peppers is a natural one to save for next time.
What to have nearby
- Chef's knife and cutting board
- Large skillet
- Baking dish
Step-by-step instructions
The filling comes together quickly on the stovetop by browning the chicken and letting the tomato-basil mixture simmer before spooning it into the trimmed pepper cavities for a steady bake.
- 1Step 1
Preheat oven to 375F (190C). Cut tops off peppers and remove seeds.
- 2Step 2
In a skillet, brown ground chicken until fully cooked. Drain excess fat.
- 3Step 3
Stir in crushed tomatoes and half of the fresh basil, simmering for 5 minutes.
- 4Step 4
Stuff each pepper with the chicken mixture and top with mozzarella cheese.
- 5Step 5
Place in a baking dish and bake for 30 minutes until peppers are tender and cheese is bubbling.
ALSO GOOD: If these flavors sound good to you, Tomato Basil Chicken Sheet-Pan Dinner with Tomato & Cucumber is a natural one to save for next time.
A few things worth knowing
- Trim a thin sliver off the bottom of any wobbly pepper to help it stand flat, taking care not to puncture the bottom.
- Let the chicken and crushed tomato mixture simmer the full 5 minutes so excess liquid reduces slightly before filling.
- Pack the filling gently into each pepper cavity to ensure even heat distribution during the 30-minute bake.
Ways to make it your own
- Scatter the reserved fresh basil over the melted cheese right out of the oven for a bright aroma.
- Use an assortment of red, yellow, and orange bell peppers for a colorful presentation across the table.
Serving suggestions
Pair these stuffed peppers with a crisp tossed green salad, roasted zucchini, or warm garlic bread to sop up any tomato juices left in the baking dish.
Storage & reheating
Store leftover peppers in a covered airtight container in the refrigerator once cooled. Reheat gently in a warm oven or covered in the microwave until warmed through to the center.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Can I use green bell peppers instead of colored ones?+
Yes, any color of bell pepper works well in this recipe, though green peppers will provide a slightly more earthy, less sweet flavor.
How do I keep the peppers from tipping over while baking?+
Choose a baking dish that fits the peppers snugly side by side, or trim a very thin sliver from the uneven bottom bumps without cutting into the inner cavity.
These tomato basil chicken stuffed peppers bring together tender roasted vegetables, rich tomato sauce, and bubbly melted cheese in one simple pan. Serve them fresh from the oven for a dependable weeknight meal.
Tomato Basil Chicken Stuffed Peppers
Tender bell peppers baked with seasoned ground chicken, crushed tomatoes, fragrant fresh basil, and a bubbling cap of melted shredded mozzarella cheese.
Ingredients
- 4 large (4 large) bell peppers
- 1 lb (450g) ground chicken
- 1 cup (240ml) crushed tomatoes
- 1 cup (25g) fresh basil leaves
- 2 cups (200g) shredded mozzarella cheese
- 1/4 teaspoon (1g) ground black pepper
Instructions
- Preheat oven to 375F (190C). Cut tops off peppers and remove seeds.
- In a skillet, brown ground chicken until fully cooked. Drain excess fat.
- Stir in crushed tomatoes and half of the fresh basil, simmering for 5 minutes.
- Stuff each pepper with the chicken mixture and top with mozzarella cheese.
- Place in a baking dish and bake for 30 minutes until peppers are tender and cheese is bubbling.
Nutrition
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