Description

These Chicken Parmesan Stuffed Peppers are a delightful fusion of classic Italian flavors and wholesome stuffed vegetables. Tender bell peppers are filled with a savory mixture of shredded chicken, breadcrumbs, mozzarella, and Parmesan cheese, baked to perfection in a rich tomato sauce. This recipe offers a comforting, protein-packed meal that’s easy to prepare and perfect for family dinners.

Ingredients

Vegetables

4 large bell peppers

Filling

1 + ½ cups cooked chicken breast, shredded or finely chopped
½ cup panko breadcrumbs
1 cup mozzarella cheese, grated and divided
½ cup Parmesan cheese, freshly grated
¼ cup fresh parsley, finely chopped
1 tablespoon olive oil
1 cup tomato sauce or marinara sauce
1 teaspoon salt (or to taste)
¼ teaspoon ground black pepper
½ teaspoon garlic powder

For Baking

¼ cup water (for baking)

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Instructions

Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the stuffed peppers evenly.
Prepare the peppers: Cut the bell peppers in half vertically and remove the seeds and membranes. Arrange the pepper halves in a 9×13-inch casserole pan or a large half sheet baking pan, ensuring they stand upright and are ready to be filled.
Make the filling: In a large mixing bowl, combine the shredded chicken, panko breadcrumbs, half of the grated mozzarella, freshly grated Parmesan cheese, chopped parsley, olive oil, tomato or marinara sauce, salt, black pepper, and garlic powder. Stir everything thoroughly to create a well-incorporated filling.
Fill the peppers: Spoon the chicken mixture evenly into each pepper half, filling them generously. Then, top each filled pepper with approximately 1 tablespoon of the remaining mozzarella cheese.
Prepare for baking: Pour ¼ cup of water into the casserole dish around the peppers. This water will create steam while baking, helping to tenderize the peppers. Cover the dish tightly with aluminum foil to trap the steam.
Bake covered: Place the covered casserole pan in the preheated oven and bake for 30 minutes, allowing the filling to cook through and the peppers to soften.
Bake uncovered to melt cheese: Remove the foil and continue baking the peppers, uncovered, for an additional 5 to 7 minutes until the cheese topping is melted and slightly golden.
Rest and serve: Take the stuffed peppers out of the oven and let them rest for 5 minutes. This helps settle the filling and makes them easier to serve. Enjoy while warm.

Notes

Use any color of bell peppers you prefer – red, yellow, green, or orange.
For a richer flavor, consider using homemade marinara sauce.
Leftover cooked chicken or rotisserie chicken can be used to save time.
If you prefer a spicier dish, add some crushed red pepper flakes to the filling mixture.
Covering the baking dish with foil creates steam to help soften the peppers faster.
Allow the dish to rest before serving to let the flavors meld and filling firm up.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American