Stuffed Peppers, just what the doctor ordered

Foodie recipe
Ian Leatt

Most Italian dishes include olive oil, not that that is a bad thing. I am a big proponent of it but this dish has none. My belief is that when you think about food and all the enveloping flavours, the Italians really did come up with a winner with this dish.

Personally speaking, I like the sweetness of the peppers coupled with the flavours of cheese. ‘Chicken Parmesan Stuffed Peppers’ have it all going on. From super quick and easy to prepare, to a low carb delight. It is a perfect appetizer or a full on hearty meal. 

All the flavor of a real Italian dinner without any of the guilt! 


1 cup cooked and shredded chicken
1 cup marinara sauce
1 ½ cups grated mozzarella
1/3 cup freshly grated Parmesan
2 teaspoons minced garlic
¼ teaspoon red pepper flakes
1 teaspoon Oregano freshly chopped
Season salt and pepper
4 bell peppers
½ cup of water


Preheat the oven to 350 degrees C. Place the chicken, marinara sauce, ½ cup of mozzarella, Parmesan, garlic, red pepper flakes, oregano and salt and pepper, in to a large mixing bowl. Blend together thoroughly, then set to one side.

Wash and cut the peppers in half lengthwise, then remove all the seeds and membranes. Place peppers in to a large rectangular oven proof dish. 

Using a large spoon, spoon the chicken mixture evenly in to all the peppers, then top with the remaining mozzarella cheese. Pour the cup of water in to the dish, then seal the dish with foil tightly. 

Bake in the oven for 25 minutes until the peppers are soft and to your liking.

Depending on the time of day, a light lunch, an appetizer or even an evening meal served on its own or with a nice Caesar salad, of course not forgetting a nice glass of your favourite wine. 

Ian Leatt is general manager of Pegasus Publications and a trained chef.