Ziti Stuffed Peppers

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

Ingredients

• 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

Directions

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!