If you’re in need of a delicious, healthy, and filling dish, then look no further than this chicken parm stuffed peppers recipe. This meal combines two incredibly tasty elements: chicken parmesan and stuffed bell peppers, and the results are absolutely phenomenal.
Not only is it full of cheesy, parmesany goodness, but it’s all wrapped inside tender, flavorful bell peppers too. More importantly, stuffed peppers actually freeze really well, so they’re great to make ahead of time and even better for meal prepping. What more could you ask for?
Ingredients:
- 3 cups mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 3 cloves garlic, minced
- 1 1/2 cups marinara sauce
- 1 tbsp. chopped parsley
- Crushed red pepper flakes
- Salt & pepper
- 12 oz. boneless chicken breast, cooked and diced
- 4 bell peppers, halved and seeds removed
- 1/2 cup chicken broth
Directions:
Step 1
Preheat the oven to 400º. Then, in a large bowl, combine 2 cups of mozzarella cheese with the Parmesan cheese, garlic, marinara sauce, parsley, and a pinch of red pepper flakes, and season with salt and pepper. Stir until everything is completely mixed. Later, gently fold in your diced chicken.
Step 2
Next, carefully cut the bell peppers in half, removing and discarding the seeds as well. Once the peppers are cut, line them up in a large baking dish, with the insides facing up. Then, spoon the chicken mixture into the opening of the peppers and sprinkle the remaining 1 cup of mozzarella cheese on top.
Step 3
Then, pour the chicken broth into the bottom of the baking dish (to help steam the peppers) and cover the dish with foil. Bake until peppers are tender, about 50-60 minutes or so. Afterwards, remove the foil and broil the dish for another 2 minutes.
Step 4
Finally, remove the dish from the oven and garnish with parsley (and more parmesan cheese if you want) before serving.
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