Here at Delish,
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classic stuffed peppers are a staple on our weeknight dinner rotation. They’re cheap and easy to whip up, and perfectly versatile. We’ve created countless variations (we’re looking at you, cheesesteak-stuffed peppers), but this just might be one of our favorites. We added all the flavors of classic chicken Parmesan into these stuffed peppers, creating a two-in-one dinner that truly is the best of both worlds. Ready in a little over an hour, this cheesy recipe is the best way to upgrade your stuffed pepper game.
Ingredients
- 3 c.shredded mozzarella, divided
- 1/2 c.freshly grated Parmesan, plus more for serving
- 3cloves garlic, minced
- 1 1/2 c.marinara sauce
- 1 tbsp.freshly chopped parsley, plus more for garnish
- Pinch of crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 12 oz.fresh or frozen breaded chicken, cooked according to package instructions and diced
- 4large bell peppers, halved and seeds removed
- 1/2 c.Swanson Chicken Broth
Directions
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- Step 1
Preheat oven to 400º. In a large bowl, combine 2 cups mozzarella, Parmesan, garlic, marinara, parsley, and red pepper flakes and season with salt and pepper. Stir until combined, then gently fold in chicken.
- Step 2Spoon mixture into halved bell peppers and sprinkle with remaining 1 cup mozzarella.
- Step 3Pour chicken broth into baking dish (to help the peppers steam) and cover with foil.
- Step 4Bake until peppers are tender, 55 minutes to 1 hour. Uncover and broil 2 minutes.
- Step 5Garnish with parsley and more Parmesan before serving.
- Step 1
