Home > Just for you > Parmesan Chicken Stuffed Peppers Recipe > Page 2

Parmesan Chicken Stuffed Peppers Recipe


  • 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.