Chicken Parm Stuffed Peppers
(from rfoehl’s recipe box)
Prep time: 15 minutes
Cook time: 60 minutes
Serves 4 people
Categories: Chicken
Ingredients
- 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
Directions
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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.
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Spoon mixture into halved bell peppers and sprinkled with remaining 1 cup mozzarella.
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Pour chicken broth into baking dish (to help the peppers steam) and cover with foil.
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Bake at 350 until peppers are tender, 55 minutes to 1 hour. Uncover and broil 2 minutes.
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Garnish with parsley and more Parmesan and serve.