Chicken & Ricotta Stuffed Bell Peppers

Tender ground chicken and creamy ricotta baked in bell pepper halves. Soft texture is easy on a small stomach, and each half delivers 28g of protein.

Ingredients

• 2 large bell peppers, any color, halved and seeded
• 12 oz lean ground chicken (or turkey)
• ½ cup part-skim ricotta cheese
• ½ cup marinara sauce (low sugar)
• ¼ cup shredded mozzarella
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Place pepper halves cut-side up in a baking dish. Bake empty for 8 minutes to soften slightly.

3. 3

   Meanwhile, cook ground chicken with garlic in a skillet over medium heat until no longer pink, about 6–7 minutes. Season with Italian seasoning, salt, and pepper.

4. 4

   Remove from heat. Stir in ricotta and 3 tbsp of the marinara sauce.

5. 5

   Fill each pepper half with the chicken mixture. Spoon a little marinara on top of each, then add shredded mozzarella.

6. 6

   Bake for 15–18 minutes until cheese is melted and bubbly.