Stuffed Bell Peppers (and tomatoes)

I love veggies and cooking. M hates vegetables and cooking. It is not so much of a ying and yang, as it is an opportunity to be creative…and eat the same vegetable M does like over and over.


Once vegetable he does like is peppers. I love tomatoes. So when I found a variation of this recipe I quickly made it.

Turns out it is now one of Marc’s favorites! In one meal you get tons of veggies without even realizing it!


It is super easy to make and we always fill up quickly with them. The best part is you can use this for a whole bunch of vegetables…peppers, tomatoes, zucchini…




  • Bell peppers (3)
  • Large tomatoes (4)
  • Brown rice (I used risotto rice, or whatever is on hand)
  • Chicken breasts (3)
  • Onion (1)
  • Chicken stock (1 cup / 235 ml)
  • Tomato sauce (1 cup / 236 ml)
  • Garlic cloves (2)
  • Italian Seasoning (1/2 tbs / 5 ml)
  • Smoked paprika (to taste)
  • Salt & Pepper (to taste)
  • Cooking oil
  • Water
  • Mozzarella (about 1 cup / 236 ml)


  1. Preheat oven to 375F (or 190C).
  2. Pour water into oven safe baking dish, pour just enough to help the tomatoes and peppers stand straight. Not so much that it will splash around when carrying it to the oven. Trust me.
  3. Cut the tops of the peppers and tomatoes, then clear out the insides. Refer to the photos for how I attempt to do it. Then place peppers and tomatoes in the dish with water.
  4. Heat a bit of cooking oil in a pan.
  5. Add chopped onions and salt to pan. Cook until the onions turn translucent.
  6. While the onions are cooking, cook your rice in a separate pot. Then set aside.
  7. Add diced garlic to the pan containing onions.
  8. Add pepper seasoning, smoked paprika, and Italian seasoning to the pan with onions. Continue to stir as it cooks.
  9. Add chopped raw chicken to pan. Remember, this chicken is going to go into the tomatoes and peppers, so you will want the pieces to be fairly small and bite size.
  10. Once the chicken is cooked, add chicken stock, tomato sauce, and cooked rice.
  11. Combine and cook for 10 minutes or until it is a thicker consistency and not so soupy.
  12. Fill each pepper and tomato with the filling then cover with aluminum foil.
  13. Bake 45-60 minutes
  14. Remove from oven and sprinkle with mozzarella!
  15. Place peppers and tomatoes back in the oven without foil. Then broil until cheese turns brown or just until the peppers/tomatoes start to burn.
  16. Enjoy!

Did you try out the recipe? Do you cook your stuffed peppers a little different? Let us know what you think in the comments below! We are always looking for new ideas 😉


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