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1
Preheat oven to 400.
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2
Cut the tops off of the peppers and scoop out seeds and insides so the pepper is hollow. Stand peppers in a deep baking dish. Set aside.
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3
Cook whole grain rice according to package directions (I used Success Boil-in-Bag; it turns out perfect every time in the microwave). Make sure to drain and fluff rice as soon as it's done cooking.
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4
While rice is cooking, sprinkle seasoned salt and garlic powder over cubed chicken breast (season to taste). Cook in a large saucepan, adding diced onion halfway through cooking. Cook until chicken is no longer pink and onion is tender.
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5
Set burner heat to low and add rice and spaghetti sauce to chicken in saucepan. Stir until well combined.
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6
Stir in Parmesan and Mozzarella cheeses to chicken mixture. Stir until well combined and Mozzarella cheese has melted.
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7
Add garlic powder and hot sauce (more or less of each to taste -- we like stuff spicy around here!) to chicken mixture and stir to combine.
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8
Let the mixture cook on Low heat for about 10 minutes to blend flavors.
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9
Remove from heat and divide equally and fill the 6 green peppers with chicken mixture. If it's not enough to fill them to the top, I just mix more spaghetti sauce and extra rice to get them filled.
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10
Add 1/2 c water to the bottom of the deep baking dish to help peppers cook. Bake in oven 45 minutes or until pepper cups are mostly tender with just a little crunch.
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11
Serve with additional shredded Mozzarella to sprinkle over the tops of peppers.
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12
PLEASE NOTE: All of my measurements are approximate as I don't usually measure my ingredients when making my own recipes. Please adjust the amounts of each ingredient to your liking and feel free to contact me if you don't understand some of my rambling instructions!
