Craving cozy Italian flavors but tired of the same old pasta? Meet your new weeknight hero: Chicken Parmesan Stuffed Peppers. Imagine juicy bell peppers stuffed with tender chicken, marinara sauce, melty cheese, and crispy breadcrumbs—all the flavors of chicken parm, minus the fork-twirling. It’s gluten-friendly (if you tweak it!), customizable, and looks fancy with minimal effort. Let’s get your kitchen smelling like an Italian trattoria!
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Ingredients (Serves 4–6)
(Measurements matter, but don’t stress—cooking is fun!)
- 4–6 large bell peppers (red, yellow, or orange—they’re sweeter than green)
- 2 cups cooked shredded chicken (rotisserie chicken saves time!)
- 1.5 cups marinara sauce (Rao’s or Newman’s Own for depth, but jarred works!)
- 1 cup shredded mozzarella (freshly grated melts better than pre-shredded)
- ½ cup grated Parmesan (the real stuff, not the shaky-canister kind)
- ½ cup Italian-seasoned breadcrumbs (panko for extra crunch, or gluten-free if needed)
- 1 egg (binds the filling)
- 1 tsp garlic powder
- 1 tsp dried basil (or 1 tbsp fresh, chopped)
- ½ tsp red pepper flakes (optional, for heat)
- Salt & black pepper (to taste)
- Olive oil (for drizzling)
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Prep Work: Let’s Chop & Mix!
- Prep the Peppers
- Slice off the tops (save them for garnish or compost).
- Remove seeds and ribs. Rinse.
- Rub insides with olive oil + sprinkle salt. Set in a baking dish.
- Make the Filling
- In a bowl, mix: chicken, 1 cup marinara, ½ cup mozzarella, ¼ cup Parmesan, breadcrumbs, egg, garlic powder, basil, red pepper flakes, salt, and pepper.
- Pro Tip: Let the mix sit 10 mins so breadcrumbs absorb moisture (prevents dryness).
Baking Time: Cheesy Perfection
- Stuff ‘Em Up
- Divide filling evenly into peppers. Pack it down gently.
- Top each pepper with remaining marinara, mozzarella, and Parmesan.
- Bake
- Preheat oven to 375°F (190°C).
- Cover dish with foil. Bake 25 mins.
- Remove foil, bake 15–20 mins more until peppers soften and cheese bubbles.
- Secret Move: Broil 2–3 mins at the end for golden-brown tops (watch closely!).
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Serving Ideas: Plate It Like Nonna
- Garnish: Fresh basil, extra Parmesan, or a drizzle of balsamic glaze.
- Sides: Garlic bread, a crisp arugula salad, or zucchini noodles.
- Drink Pairing: Chianti or sparkling water with lemon.
Pro Tips to Level Up
- Flavor Boost: Sauté diced onions + garlic, mix into filling.
- Diet Tweaks: Use plant-based chicken and vegan cheese.
- Meal Prep: Assemble peppers 1 day ahead; bake day-of.
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Nutrition (Per Serving, 1 Pepper)
- Calories: ~320
- Protein: 24g
- Carbs: 22g
- Fat: 16g
- Fiber: 4g
- Note: Values vary based on cheese/breadcrumb brands.
FAQ: Your Questions, Answered
Q: Can I use raw chicken?
A: Yes! Cook 1 lb ground chicken with Italian seasoning first, then mix into filling.
Q: Freezer-friendly?
A: Assemble unbaked peppers, freeze up to 3 months. Thaw overnight before baking.
Q: Can I skip egg?
A: Swap with 2 tbsp ricotta or mashed avocado for binding.
Q: Too saucy?
A: Drain excess liquid from marinara before mixing.
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Wrap-Up & Fun Fact
Chicken Parmesan Stuffed Peppers are the ultimate comfort food mashup—no pasta required! While stuffed peppers date back to ancient times (thanks, Mediterranean cooks!), this recipe gives a nod to Italian-American diner classics. Perfect for meal prep, potlucks, or impressing your picky cousin.
Final Thought: Don’t forget the garlic bread. Always the garlic bread. 😉 Now go stuff those peppers and mangia!
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