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Chicken Parm Stuffed Peppers Irresistible Oven Classic

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 550
A delicious and hearty dish featuring bell peppers stuffed with chicken parmesan mixture, baked to perfection and topped with melted cheese.

Ingredients

Cheese

  • 2 cups Sargento Shredded Mozzarella Natural Cheese (divided)
  • 1 cup BelGioioso Mozzarella Shredded Cheese
  • 0.5 cup Cabot Creamery Parmesan Cheese (plus extra for serving)

Vegetables & Aromatics

  • 3 cloves garlic (minced)
  • 1.5 cups Rao’s Homemade Marinara Sauce
  • 1 tablespoon fresh parsley (chopped, plus more for garnish)
  • 0.25 teaspoon crushed red pepper flakes
  • 0.5 teaspoon kosher salt (or to taste)
  • 0.5 teaspoon black pepper (freshly ground)

Chicken & Peppers

  • 12 ounces Applegate Naturals Breaded Chicken Breast Tenders (cooked and diced)
  • 4 large bell peppers (halved and seeds removed)
  • 0.5 cup Swanson Chicken Broth

Instructions 

  • Preheat oven to 400°F and grease a baking dish.
  • Cook chicken, dice, and mix with cheeses, garlic, marinara, parsley, red pepper flakes, salt, and pepper.
  • Slice peppers, remove seeds, and stuff with chicken mixture. Top with remaining cheese.
  • Pour broth into dish, cover with foil, and bake for 55-60 minutes.
  • Remove foil, broil 2 minutes until golden, then rest 5 minutes. Garnish with parsley and Parmesan.

Notes

For best results, use fresh parsley and high-quality cheese.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Chicken, Stuffed Peppers