Description
A cozy twist on a classic Italian favorite, these Chicken Parmesan Stuffed Peppers are loaded with juicy chicken, melty cheese, and rich marinara sauce baked inside sweet roasted bell peppers.
Ingredients
Scale
- 4 large bell peppers, halved and deseeded
- 2 cups shredded cooked chicken
- 1 ½ cups marinara sauce
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and lightly oil a baking dish.
- In a large bowl, mix shredded chicken, 1 cup mozzarella, ¼ cup parmesan, marinara sauce, Italian seasoning, garlic powder, salt, and pepper.
- Arrange the halved bell peppers in the baking dish, cut side up, and drizzle with olive oil.
- Spoon the chicken mixture evenly into each pepper half and top with remaining mozzarella and parmesan cheese.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes until the cheese is bubbly and golden.
- Let rest for 5 minutes, garnish with parsley, and serve warm.
Notes
- Pre-roast peppers for extra tenderness before filling.
- Use thick marinara sauce to avoid soggy results.
- Add red pepper flakes for a spicy twist.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 380
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken parmesan, stuffed peppers, baked chicken peppers, Italian dinner, gluten free comfort food