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CHICKEN PARMESAN STUFFED PEPPERS

Hey friends! Are you looking for a flavorful new way to enjoy tender chicken parmesan? Well, get ready to have your mind blown with these insanely delicious Chicken Parmesan Stuffed Peppers!
I love finding creative spins on classic dishes, and these veggies stuffed with saucy, melty chicken is a total home run. Imagine – colorful bell peppers overflowing with cheese-covered chicken, tomato sauce, and spices. Each bite is a flavor explosion!
My family can’t get enough of these stuffed peppers. Even my picky eaters go back for seconds. And why wouldn’t they? The ingredients are simple but absolute perfection together. Plus, they’re super easy to throw together.
So skip the chicken parm sandwiches tonight and try this recipe instead. I promise, one bite and you’ll be hooked!

Let’s start with the FAQs:

What kind of peppers work best?
I recommend using bell peppers since they hold their shape nicely when baked. Any color works!

How do you cook the chicken?
I bake boneless, skinless chicken breasts until cooked through then dice or shred before stuffing into the peppers.

What’s the sauce made of?
An easy blend of tomato sauce, tomato paste, and Italian herbs and spices.

Can I prep these ahead of time?
Yes! Assemble everything then refrigerate for a few hours or overnight before baking.

What can I serve with the stuffed peppers?
Rice, pasta, garlic bread or a fresh salad would all pair nicely!

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Ingredients:

  • 4 medium bell peppers (any color), tops cut off and cored
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts
  • 1 1/2 cups marinara sauce
  • 1/4 cup tomato paste
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • Salt and pepper

Instructions:

  1. Preheat oven to 400°F. Brush bell peppers all over with 1 tbsp olive oil and place on a baking sheet. Bake 10 minutes.
  2. Meanwhile, coat chicken with remaining 1 tbsp olive oil and season with salt and pepper. Bake until cooked through, 15-20 minutes. Dice into bite-size pieces.
  3. In a medium bowl, mix together marinara sauce, tomato paste, Italian seasoning and garlic powder.
  4. Add 3/4 cup mozzarella and the parmesan. Stir in chicken.
  5. Spoon chicken mixture evenly into peppers. Top with remaining 3/4 cup mozzarella.
  6. Bake peppers 20-25 minutes until cheese is melted. Enjoy!

Tips:

  • Play around with different fillings like ground beef or sausage
  • Top with red pepper flakes for extra spice
  • Swap in zucchini or eggplant boats for low-carb

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