1 8oz. block mozzarella cheese, finely shredded (don’t buy pre-shredded, buy a block and shred your own for maximum melting ability)
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 according to package instructions and diced (you can also make your own or use unbreaded diced chicken)
4 bell peppers, tops & seeds removed
1/2 cup vegetable or chicken broth
Preheat oven to 400º F and spray an 8×8 inch baking pan with cooking spray.
In a large bowl, combine 2/3rds of the mozzarella, 1/3 cup parmesan, garlic, shallot, marinara, basil and red pepper flakes.Season with salt and pepper as desired then toss to combine.Gently fold in chicken.
Spoon mixture into bell peppers and sprinkle with remaining mozzarella and parmesan.
Pour broth into baking dish (to help the peppers steam) and cover with foil.
Bake until peppers are tender (~55 minutes to 1 hour). Uncover, place the oven on broil and cook for 2 more minutes (or until cheese is browned & bubbly).
Garnish with freshly chopped basil and more Parmesan before serving.