Chicken Parmesan Stuffed Peppers Recipe
Love chicken parmesan but hate the deep-fried guilt? These stuffed peppers solve that problem while still delivering cheesy, saucy, comfort-food bliss. Juicy chicken, rich marinara, and gooey mozzarella get packed inside sweet bell peppers for a meal that’s both satisfying and sneakily healthy. No breading, no oil-drenched regrets—just classic flavors in a smarter, easier form. Plus, it’s all baked in one dish, which means fewer dishes to wash. Want to impress your family with minimal effort? This recipe has your back. Just be prepared for them to demand it weekly.
Chicken Parmesan Stuffed Peppers Recipe
Love chicken parmesan but hate the deep-fried guilt? These stuffed peppers solve that problem while still delivering cheesy, saucy, comfort-food bliss. Juicy chicken, rich marinara, and gooey mozzarella get packed inside sweet bell peppers for a meal that’s both satisfying and sneakily healthy. No breading, no oil-drenched regrets—just classic flavors in a smarter, easier form. Plus, it’s all baked in one dish, which means fewer dishes to wash. Want to impress your family with minimal effort? This recipe has your back. Just be prepared for them to demand it weekly.
Ingredients
- 4 large bell peppers red, yellow, or orange
- 2 cups cooked chicken shredded
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- ½ tsp Italian seasoning
- ½ cup cooked rice optional, for extra heartiness
- 1 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.
- Cut the bell peppers in half lengthwise and remove seeds. Arrange them in the dish, cut side up.
- In a bowl, mix shredded chicken, marinara sauce, garlic powder, onion powder, salt, pepper, and Italian seasoning.
- Add rice if using, then stir everything together until well combined.
- Spoon the mixture evenly into the bell peppers, packing it in.
- Sprinkle mozzarella and parmesan generously over the top because more cheese is always the right choice.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is melted and bubbly.
- Let cool for a few minutes before serving, unless you enjoy burning your mouth.
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 30g
Vitamins & Minerals
- Calcium: 20% DV
- Vitamin C: 70% DV
- Iron: 15% DV
- Potassium: 12% DV
- Phosphorus: 18% DV
Tips for Maximum Flavor
- Roast the peppers for 10 minutes before stuffing for extra tenderness.
- Swap rice for quinoa or leave it out for a lower-carb option.
- Add red pepper flakes if you like a little heat.
- Top with fresh basil before serving for that fancy, restaurant-style finish.
