Chicken Parm Stuffed Peppers

(from rfoehl’s recipe box)

Prep time: 15 minutes
Cook time: 60 minutes
Serves 4 people

Categories: Chicken


  • 3 cups shredded mozzarella
  • 1/2 cup freshly grated Parmesan, plus more for serving
  • 3 cloves garlic, minced
  • 1 1/2 cup marinara
  • 1 tbsp. freshly chopped parsley, plus more for garnish
  • pinch crushed red pepper flakes
  • kosher salt
  • freshly ground blank pepper
  • 12 oz. fresh or frozen breaded chicken, cooked according to package instructions
  • 4 bell peppers, halved (seeds removed)
  • 1/2 cup low-sodium chicken broth


  1. In a large bowl, combine 2 cups mozzarella, Parmesan, garlic, marinara, parsley, and red pepper flakes and season with salt and pepper. Stir until combined, and then gently fold in cooked breaded chicken.

  2. Spoon mixture into halved bell peppers and sprinkled with remaining 1 cup mozzarella.

  3. Pour chicken broth into baking dish (to help the peppers steam) and cover with foil.

  4. Bake at 350 until peppers are tender, 55 minutes to 1 hour. Uncover and broil 2 minutes.

  5. Garnish with parsley and more Parmesan and serve.

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