Easy Chicken Parmesan Stuffed Peppers Recipe
Okay, so listen up, ’cause this ain’t your grandma’s stuffed peppers. We’re talking chicken parm vibes stuffed inside a bell pepper. Yeah, you heard me. It’s like, two comfort foods had a baby, and this is it. I promise, even if you think you HATE stuffed peppers (I used to!), this will change your mind. It’s seriously good.
My hubby, bless his heart, used to wrinkle his nose at anything “stuffed.” Now? He practically inhales these things. Last week, he even tried to sneak the last one for breakfast! I caught him, of course. But that’s how you KNOW a recipe is a winner. It’s pure magic in a pepper, I swear.
Why You’ll Love This Easy Chicken Parmesan Stuffed Peppers Recipe
- Okay, first, less dishes! Seriously, anything in one vessel is a win.
- It’s sneakily healthy, like, you’re eating veggies and lean protein without even realizing it.
- Chicken parmesan is a guaranteed crowd pleaser, duh.
- It looks fancy but takes minimal effort!
- Leftovers taste amazing, cold or reheated. Don’t @ me.
How to Make It
Alright, let’s get down to business. First, you’re gonna preheat your oven. Don’t be like me and forget. Then, slice those bell peppers in half – I like to do it lengthwise so you get those pretty pepper-boat vibes. Scoop out the seeds and that white stuff inside. Nobody likes that bitter surprise!
Next, brown your ground chicken in a pan. Seriously, it doesn’t have to be perfect. We’re not winning any awards for the most perfectly browned chicken. Just get it cooked through. Add your garlic and let it get all fragrant… mmm. Now, dump in your tomato sauce, Italian seasoning, and a pinch of salt and pepper. Let that simmer for a few minutes while you prep the rest of the stuff.
Grab a bowl and mix together the cooked rice (or quinoa if you’re feeling fancy), some of that glorious chicken mixture, and a handful of shredded mozzarella. Don’t be shy with the cheese, okay? That’s what makes it chicken PARM!
Spoon this cheesy, chicken-y goodness into your pepper halves. Top with even MORE mozzarella and a sprinkle of Parmesan. Because, duh.
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Pop those babies into the oven and bake until the peppers are tender and the cheese is all melty and golden brown. I like to broil them for the last minute or two to get that extra crispy cheese action.
Let them cool for a few minutes before serving. Don’t burn your tongue off, okay? Sprinkle with fresh basil if you’re feeling fancy. Boom. Dinner is served!
Easy Chicken Parmesan Stuffed Peppers Recipe
Ingredient Notes
- Bell Peppers: Any color works, but I usually grab whatever’s on sale. Green ones are cheaper, but red and yellow are sweeter! Also, make sure they can stand up on their own, or you’ll have a cheesy mess in your oven.
- Ground Chicken: You could use ground turkey or beef, too. But chicken just feels right for chicken parm, ya know?
- Cooked Rice: I usually have leftover rice in the fridge, but those microwave pouches work great too in a pinch. Brown rice is healthy, white rice is nostalgic.
- Tomato Sauce: Don’t get the super fancy stuff. The cheap can stuff works just fine!
- Mozzarella Cheese: Pre-shredded is fine, but freshly grated melts better, and it’s also less likely to have cellulose in it.
- Parmesan Cheese: Get the good stuff, not the powdery stuff in the green can. Trust me on this one.
- Italian Seasoning: If you don’t have Italian seasoning, just throw in some dried oregano, basil, rosemary, and thyme. Nobody will know the difference.
- Garlic: I’m a garlic fiend, so I usually use a lot. But, like, use your heart, okay?
- Salt and Pepper: Duh. Seasoning is key! Don’t skip it!
Recipe Steps:
- Preheat oven to 375°F (190°C).
- Halve bell peppers lengthwise, and remove seeds and membranes.
- Brown ground chicken in a skillet, then add garlic and cook until fragrant.
- Stir in tomato sauce, Italian seasoning, salt, and pepper; simmer.
- Combine cooked rice, chicken mixture, and mozzarella cheese in a bowl.
- Spoon mixture into pepper halves.
- Top with mozzarella and Parmesan cheese.
- Bake until peppers are tender and cheese is melted and golden brown.
- Broil for a minute or two to crisp the cheese.
- Cool slightly, garnish with basil (optional), and serve.
What to Serve It With
Honestly, these are pretty filling on their own. But if you’re feeling extra, a simple side salad with a vinaigrette would be perfect. Or, garlic bread! Always garlic bread.
Tips & Mistakes
- Don’t overstuff the peppers, or the filling will spill out everywhere.
- If the peppers start to brown too much, just tent them with foil.
- Don’t be afraid to experiment with different cheeses. Provolone or fontina would be amazing!
- Make sure to cook the rice before stuffing the peppers. I may or may not have made that mistake once…
- If you’re short on time, you can use pre-cooked chicken or rotisserie chicken.
Storage Tips
Leftovers will keep in the fridge for up to 3 days. Just pop them in an airtight container. They’re actually pretty bomb cold straight from the fridge if you’re into that kinda thing (I am). Or you can reheat them in the oven or microwave. I’ve even been known to eat them for breakfast. Hey, no judgement here!
Variations and Substitutions
- No ground chicken? Ground beef or turkey works great. Heck, even Italian sausage would be amazing.
- Don’t have rice? Quinoa, couscous, or even cauliflower rice would work.
- Out of mozzarella? Provolone or any other melty cheese will do.
- If you’re feeling spicy, add a pinch of red pepper flakes to the chicken mixture.
- I once used leftover marinara sauce instead of tomato sauce. It was even better!
- I’ve even skipped the rice completely when I was trying to be all low-carb. Still good, just different.
- You could even try other stuffing mixes! One time I made a batch with ground chicken and mashed sweet potatoes. The sky is the limit, really!
Frequently Asked Questions
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Easy Chicken Parmesan Stuffed Peppers Recipe
Ingredients
Main Ingredients
- 4 whole bell peppers red or yellow, halved and seeded
- 1.5 pounds chicken breast diced
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 0.5 teaspoon garlic powder
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh basil chopped, for garnish
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add the diced chicken breast and cook until no longer pink, about 5-7 minutes.
- Stir in the marinara sauce, Italian seasoning, garlic powder, salt, and black pepper. Simmer for 5 minutes.
- Place bell pepper halves in a baking dish. Fill each half with the chicken mixture, then top with mozzarella and Parmesan cheese.
- Bake in the preheated oven for 15-20 minutes, until the peppers are tender and the cheese is bubbly.
- Garnish with fresh basil before serving.
Notes
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