Chicken Parmesan Stuffed Peppers

Tender bell peppers filled with cooked chicken and marinara, then baked with mozzarella, Parmesan, and breadcrumbs for an easy family dinner.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Oven

Ingredients

• 4 large bell peppers
• 3 cups cooked chicken
• 2 cups marinara sauce
• 1.5 cups shredded mozzarella cheese
• 0.5 cup grated parmesan cheese
• 0.5 cup plain breadcrumbs
• 1 tablespoon olive oil
• 1 teaspoon italian seasoning
• 0.5 teaspoon garlic powder
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Heat the oven to 375°F. Cut the peppers in half lengthwise and remove the seeds and membranes. Arrange them cut-side up in a 9-by-13-inch baking dish. (about 5 min) — 375°F
2. In a bowl, combine the cooked chicken, 1 cup marinara, Italian seasoning, garlic powder, salt, and pepper. Spoon the filling evenly into the pepper halves. (about 7 min)
3. Pour the remaining marinara around the peppers. Cover the dish tightly with foil and bake until the peppers begin to soften, about 25 minutes. (about 25 min) — 375°F
4. Remove the foil. Top the peppers with mozzarella. Combine the Parmesan, breadcrumbs, and olive oil, then sprinkle the mixture over the cheese. (about 3 min)
5. Bake uncovered for 8 to 10 minutes, until the cheese melts and the filling reaches 165°F. Broil for 1 to 2 minutes if a more golden topping is desired, watching closely. (about 10 min) — 375°F