These easy Italian-style Chicken Stuffed Peppers are a healthy, delicious meal that's perfect for busy weeknights. Just 20 minutes of hands-on prep and 30 minutes in the oven. They're loaded with veggies for a simple low-carb meal.
In a small bowl, combine the oatmeal, tomato juice and egg and mix together with a fork to combine. Set aside so the oatmeal can absorb the liquids.
Heat a large skillet over medium heat and add the olive oil. Turn the pan to coat the bottom with the oil, then add the onion, grated zucchini and garlic. Sweat the vegetables, stirring occasionally until they're tender and slightly translucent. Add the mushrooms, fennel, basil, oregano, salt, crushed red pepper flakes and black pepper. Cook down until the mushrooms give up some of their liquid and soften and the mixture is fragrant. Set aside to cool.
Slice the bell peppers in half, vertically and use a sharp paring knife or your fingers to remove the ribs and seeds from the peppers. Arrange the peppers on a rimmed baking sheet lined with parchment paper.
In a medium bowl, combine the ground chicken and oatmeal mixture. Use your hands to mix well until thoroughly blended.
Add the cooled vegetable mixture to the chicken and mix to combine.
Divide the chicken and vegetable stuffing among the split bell peppers, slightly mounding the filling.
Bake the peppers for 30 minutes, then remove and top each with 1-2 tablespoons of marinara sauce and a sprinkle of the remaining mozzarella cheese. Bake for an additional 10-15 minutes or until the cheese is melty.
Serve with additional marinara sauce and grated parmesan cheese.
Notes
Leftovers keep well in an airtight container in the refrigerator for 3-5 days. Reheat leftovers in the microwave or a 325° oven for 10-15 minutes.