Description
Chicken Parm Stuffed Peppers are a flavorful twist on classic chicken parmesan, featuring tender bell peppers filled with a savory mixture of marinara sauce, shredded mozzarella, Parmesan cheese, garlic, and diced breaded chicken. Baked to perfection and topped with fresh parsley, this hearty and comforting dish is perfect for a satisfying family meal.
Ingredients
Cheese Mixture
- 3 cups shredded mozzarella, divided
- 1/2 cup freshly grated Parmesan, plus more for serving
- 3 cloves garlic, minced
Other Ingredients
- 1 1/2 cups marinara sauce
- 1 tablespoon freshly chopped parsley, plus more for garnish
- Pinch of crushed red pepper flakes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 12 ounces fresh or frozen breaded chicken, cooked according to package instructions and diced
- 4 large bell peppers, halved and seeds removed
- 1/2 cup Swanson Chicken Broth
Instructions
- Prepare the Cheese Mixture: Preheat your oven to 400ºF. In a large bowl, combine 2 cups of shredded mozzarella, 1/2 cup Parmesan, minced garlic, marinara sauce, freshly chopped parsley, and a pinch of crushed red pepper flakes. Season the mixture generously with kosher salt and freshly ground black pepper, then stir until all ingredients are well incorporated. Gently fold in the diced cooked breaded chicken to evenly distribute it through the cheese and sauce mixture.
- Stuff the Peppers: Carefully spoon the chicken and cheese mixture into the halved bell peppers, ensuring each pepper half is generously filled. Once stuffed, sprinkle the remaining 1 cup of shredded mozzarella evenly over the tops of the filled peppers for a melty, cheesy crust.
- Prepare for Baking: Place the stuffed peppers in a baking dish. Pour 1/2 cup of Swanson Chicken Broth into the bottom of the dish to create steam during baking, which helps tenderize the peppers. Cover the dish tightly with aluminum foil to trap the steam and ensure even cooking.
- Bake the Peppers: Bake the covered dish in the preheated oven for 55 minutes to 1 hour, or until the bell peppers are tender when pierced with a fork. This slow baking allows the flavors to meld beautifully.
- Broil for Finish: Remove the foil covering and switch the oven to broil. Broil the peppers for about 2 minutes or until the cheese on top is bubbly and golden brown, watching closely to avoid burning.
- Garnish and Serve: Remove the baking dish from the oven and garnish the stuffed peppers with additional freshly chopped parsley and grated Parmesan cheese. Serve hot for a delicious and comforting meal.
Notes
- If fresh breaded chicken is unavailable, you can use cooked rotisserie chicken, but consider adding light breading for authentic texture.
- You can use any color of bell pepper, but red, yellow, or orange peppers provide sweetness that balances the savory filling well.
- For a spicier dish, increase the crushed red pepper flakes or add a dash of hot sauce to the filling mixture.
- Make sure to remove seeds and membranes from peppers thoroughly to reduce bitterness.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven for best results.