This quick and easy dinner combines the greatness of a pasta dish we all love – baked ziti, with a healthy serving of veggies.
Your whole family will enjoy the cheesy goodness of these stuffed peppers.
Ziti Stuffed Peppers – Adapted from Cinnamon Spice and Everything Nice
- 1/2 C cooked, diced chicken
- 4 bell peppers
- 1 T minced onion
- 1/4 tsp. minced garlic
- 2 cans diced tomatoes
- 1 tsp. basil
- 1 tsp. oregano
- 1 T parsley
- 6 oz. rotini pasta
- 1 C ricotta cheese
- 4 oz. mozzarella cheese, shredded
- 1/4 C Parmesan cheese
- salt and pepper, to taste
Begin by slicing and coring the bell peppers. Arrange them in a large 9x13 glass baking dish that has been lightly greased with olive oil. Set aside. Then, bring a pot of water to a boil and boil the pasta according to package directions. Drain, and set aside.
Meanwhile, heat a skillet and add the onions, garlic and tomatoes; simmer for 2-3 minutes to boil off the excess liquid from the tomatoes.
Then, add in the shredded chicken. Alternatively, you could use ground beef, turkey or Italian sausage here too. Simmer for 5-7 minutes.
When the pasta is ready, add the pasta to the skillet. Stir well and season everything with 1 tsp. basil, 1 tsp. oregano and 1 T parsley. Add salt and pepper as desired.
Stir in the ricotta cheese.
Heat until warmed throughout. Then, remove from the heat.
Stir in 1/2 of the mozzarella cheese and fill the bell peppers. I found it easiest to fill the peppers using a large cookie/ice cream scoop.
Cover the pan with a cookie sheet, and bake at 400 for 30-35 minutes. Remove the cookie sheet and top with additional shredded mozzarella and Parmesan cheese. Continue cooking, uncovered this time, for 7-10 minutes, or until the cheese is melted and the peppers are tender.
Garnish with extra parsley before serving, if desired.
Serve warm and enjoy!