Low Sodium Classic Chicken Stuffed Peppers

Total time1 hr 10 min

Prep time20 min

Cook time45 min

Low Sodium Classic Chicken Stuffed Peppers

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Ingredients

4 servings

4 large bell peppers (any color), halved lengthwise and seeded
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1 tbsp olive oil
1 lb ground chicken
1 small yellow onion, finely diced
3 garlic cloves, minced
1 can (14.5 oz) diced tomatoes, drained
1 ½ cups cooked long-grain white rice
1 tsp dried italian seasoning
½ tsp smoked paprika
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
½ cup low-sodium chicken broth
1 cup shredded mozzarella cheese
Chef's tip
Use low-moisture mozzarella and shred before measuring.

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Arrange the pepper halves cut-side up in a 9x13-inch baking dish. Pour the chicken broth into the bottom of the dish.
2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.

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