Parmesan Chicken Stuffed Peppers Recipe
Get ready to dive into a deliciously cheesy and savory twist on a classic favorite with our Parmesan Chicken Stuffed Peppers! This recipe takes the beloved flavors of chicken parmesan and transforms them into a vibrant, veggie-packed meal that the whole family will adore.
Why You’ll Love This Recipe
If you’re a fan of chicken parmesan, you’ll absolutely love this creative spin on the dish. These stuffed peppers are not only a fantastic way to incorporate more vegetables into your diet, but they also enhance the traditional flavors with the fresh taste of bell peppers. The flexibility of this recipe means you can adjust it to suit your taste preferences, whether that means using unbreaded chicken, tofu, or eggplant for a vegetarian option. Plus, they make for an excellent make-ahead meal that holds up beautifully for a few days.
Kitchen Equipment You’ll Need
- 8×8 inch baking pan
- Large bowl
- Cooking spray
- Cheese grater
- Knife and cutting board
- Aluminum foil
Ingredients
- 1 8oz. block mozzarella cheese, finely shredded
- 2/3 cup freshly grated Parmesan, plus more for serving
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 1/2 cups of your favorite marinara sauce
- 1 tablespoon freshly chopped basil, plus more for garnish
- Pinch of crushed red pepper flakes
- Salt & pepper, to taste
- 10 oz. package frozen breaded chicken, cooked and diced
- 4 bell peppers, tops & seeds removed
- 1/2 cup vegetable or chicken broth
Instructions
- Preheat your oven to 400º F and spray an 8×8 inch baking pan with cooking spray.
- In a large bowl, mix together 2/3 of the mozzarella, 1/3 cup Parmesan, garlic, shallot, marinara sauce, basil, and red pepper flakes. Season with salt and pepper to taste, then gently fold in the chicken.
- Spoon the chicken mixture into the prepared bell peppers. Top with the remaining mozzarella and Parmesan.
- Pour the broth into the baking dish to help steam the peppers, then cover the dish with foil.
- Bake for 55 minutes to 1 hour, until the peppers are tender. Remove the foil, switch the oven to broil, and cook for an additional 2 minutes or until the cheese is browned and bubbly.
- Garnish with freshly chopped basil and additional Parmesan before serving.
Tips for Success
- For the best melting results, always shred mozzarella from a block instead of using pre-shredded cheese.
- Cooking the chicken beforehand is crucial to ensure it’s thoroughly cooked inside the peppers.
- Adjust the seasoning to your taste by adding more or less red pepper flakes.
Additional Tips and Variations
Feel free to experiment with different fillings like ground turkey, beef, or even a vegetarian option like crumbled tofu or roasted eggplant. You can also add other herbs like oregano or thyme for added flavor.
Nutritional Highlights (Per Serving)
This dish is packed with protein from the chicken and cheese, while the bell peppers provide a good dose of fiber and vitamins. It’s a balanced meal that offers a delightful combination of nutrients.
Frequently Asked Questions (FAQ)
Can I make this recipe ahead of time? Yes, you can prepare the peppers and store them in the fridge for up to two days before baking.
What can I use instead of bell peppers? Try using hollowed-out zucchini or eggplant as an alternative.
Can I freeze these stuffed peppers? Absolutely, they freeze well. Just ensure they are fully cooled before wrapping them tightly and freezing. Reheat in the oven until heated through.
Conclusion
We hope you love these Parmesan Chicken Stuffed Peppers as much as we do! They’re a tasty, nutritious meal that’s sure to become a household favorite. We’d love to hear how they turned out for you, so feel free to share your experience and any tweaks you made in the comments below. Happy cooking!
