Stuffed Peppers with Fat Chick

If your weeknight dinner is feeling a little too responsible, this one’s your upgrade. Fat Chick brings smoky BBQ vibes to a classic stuffed pepper that’s cheesy, filling, and absolutely not boring. Bake once, eat twice, and don’t skimp on the hot sauce.

Servings: 4
Prep Time: 10 minutes
Cook Time: 35 minutes

Ingredients

• 4 bell peppers, halved and deseeded
• 1 pound ground turkey or chicken
• 1 tablespoon olive oil
• 2 tablespoons Fat Chick
• 1 cup cooked rice
• 1 can (14 oz) diced tomatoes, drained
• ½ cup shredded cheese (cheddar, jack, or whatever’s in the fridge)

Instructions

1. Preheat oven to 375°F.
2. In a skillet, brown the meat with olive oil and Fat Chick until fully cooked.
3. Stir in cooked rice and diced tomatoes. Taste and adjust seasoning if needed.
4. Fill pepper halves with the mixture, pile on the cheese, and place in a baking dish.
5. Bake uncovered for 30–35 minutes until the peppers are tender and the cheese is melted and golden.
6. Serve hot with a dollop of sour cream, a splash of hot sauce, or both.

✅ Fat Man Tip

Swap the bell peppers for poblano if you want smoky heat and a little more edge.