Go Back
- 4 large bell peppers (any color) - 2 cups cooked chicken, shredded - 1 cup marinara sauce - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - ½ cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste The main ingredients are simple yet full of flavor. The bell peppers serve as the vessel for our tasty filling. I love using different colors, like red, yellow, or green. They add a nice pop to the dish. Cooked chicken gives a hearty base, while marinara sauce adds moisture and zest. Ricotta cheese helps bind everything together, and mozzarella brings that melty goodness. Parmesan cheese adds a sharp touch, while garlic powder and Italian seasoning boost the flavor. Don't forget to season with salt and pepper to taste! - Fresh basil leaves for garnish (optional) - Chopped onions or garlic for added flavor - Spinach or kale for extra veggies - Cooked sausage for a meatier filling Feel free to get creative! Fresh basil leaves make a beautiful garnish. You can add chopped onions or garlic for more depth. If you want more veggies, spinach or kale work great. Want a heartier stuffed pepper? Try adding cooked sausage to the mix. The beauty of this recipe is its flexibility. - Baking dish - Mixing bowl - Sharp knife - Cutting board - Measuring cups and spoons You’ll need a few basic tools to make this dish. A baking dish holds the stuffed peppers as they bake. A mixing bowl is perfect for combining all the filling ingredients. A sharp knife and cutting board make cutting the peppers easy. Measuring cups and spoons help ensure the right amounts of each ingredient. Having these tools ready will make your cooking experience smooth and enjoyable! 1. Preheat your oven to 375°F (190°C). 2. Grab 4 large bell peppers. Cut off the tops and take out the seeds. 3. Stand the peppers upright in a baking dish for easy stuffing. 4. In a big bowl, mix together the shredded chicken and marinara sauce. 5. Add the ricotta cheese, half of the mozzarella, and grated Parmesan cheese. 6. Sprinkle in garlic powder, Italian seasoning, salt, and pepper. 7. Stir well until everything is nicely blended. 1. Stuff each bell pepper with the chicken mix. Press down gently to pack it in. 2. Top each pepper with the rest of the mozzarella cheese. 3. Pour a bit of water into the bottom of the baking dish. This keeps the peppers moist. 4. Cover the dish with foil and bake for 25 minutes. 5. After 25 minutes, take off the foil. Bake for another 10 to 15 minutes. 6. Look for bubbly and golden cheese as a sign they are done. 7. Once baked, take them out and let cool for a few minutes. - Choose firm bell peppers to hold the filling well. - Press the filling in tightly to avoid empty spaces. - Use a mix of cheeses for extra flavor. - Let the dish rest before serving to help flavors meld. - Garnish with fresh basil for a pop of color and taste. The total cooking time for Chicken Parmesan stuffed peppers is 50 minutes. This includes 15 minutes for prep and 35 minutes for baking. It's quick enough for a weeknight meal but tasty enough for a special dinner. This recipe serves four people. Each person gets one stuffed pepper. You can serve these peppers with a simple green salad or garlic bread. This adds a nice touch and balances the meal. For drinks, a light red wine pairs well with the flavors. Each stuffed pepper packs a punch of nutrition. Here’s a quick look: - Calories: About 350 per pepper - Protein: Approximately 30 grams - Carbohydrates: Roughly 20 grams - Fat: Around 15 grams These peppers provide a good source of protein from chicken and cheese. They also offer vitamins from the bell peppers, making them a healthy choice for dinner. {{image_2}} To keep your peppers crisp, start by removing the seeds and membranes. This helps reduce moisture. Bake them upright in a dish to let steam escape. Pour a little water in the bottom of the dish. This adds moisture without making the peppers soggy. You can also pat the insides of the peppers dry with paper towels before stuffing. For a deeper flavor, use fresh garlic instead of garlic powder. You could also add some crushed red pepper for a kick. Mixing in fresh herbs like parsley or thyme can brighten the dish. A splash of balsamic vinegar in the chicken mixture adds a tangy twist. Feel free to play with spices; it’s all about what you like! If you need a lighter meal, swap ricotta for cottage cheese. For a gluten-free option, use gluten-free breadcrumbs instead of regular ones. You can also make it dairy-free by using vegan cheese. If you're vegetarian, replace chicken with black beans or lentils. Always adjust seasoning to match different ingredients. You can easily make these stuffed peppers vegetarian. Instead of chicken, use cooked quinoa or lentils. Add extra veggies like spinach, mushrooms, or zucchini. Mix them with marinara sauce and ricotta cheese. This keeps the dish hearty and flavorful. You can also add your favorite spices for extra taste. For those who love spice, add some heat to your chicken mixture. Use diced jalapeños or crushed red pepper flakes. You can replace regular marinara with a spicy marinara sauce. This gives your stuffed peppers a nice kick. Top with pepper jack cheese for an extra burst of flavor. Cheese plays a big role in the taste of stuffed peppers. You can mix and match your favorite cheeses. Try using gouda or cheddar instead of mozzarella. A blend of cheeses adds depth to the dish. Adding cream cheese can also make the filling creamier and richer. If you need a ricotta cheese substitute, try cottage cheese. It has a similar texture. You can also use cream cheese mixed with a bit of milk for a smooth blend. For a dairy-free option, try silken tofu. Just blend it until smooth. Each choice gives a tasty twist to your dish. To store leftovers, let the peppers cool first. Then, cover them tightly with plastic wrap or foil. You can also place them in an airtight container. Store them in the fridge for up to three days. For longer storage, freeze them in a freezer-safe container for up to three months. Yes, you can make Chicken Parmesan stuffed peppers ahead of time. Prepare them up to the baking step. Cover the dish and store it in the fridge. Bake them when you are ready to eat. You can also freeze them before baking for a quick meal later. Just thaw and bake as needed. We explored how to make delicious Chicken Parmesan Stuffed Peppers. You learned about the main and optional ingredients, along with tools you need. I shared clear steps for preparation and cooking, with tips for perfect results. We discussed cooking time and serving sizes, nutritional facts, and ways to avoid soggy peppers. You discovered tasty variations and answers to common questions. Now, you can confidently create this dish, ensuring great taste every time. Enjoy your cooking!

Chicken Parmesan Stuffed Peppers

Make dinner a breeze with these delicious Chicken Parmesan Stuffed Peppers! This easy recipe combines tender bell peppers with a mouthwatering filling of shredded chicken, rich marinara, and creamy cheeses. Perfect for a busy weeknight, it's a hearty meal that everyone will love. Ready in just 50 minutes, you can create a colorful and satisfying dish that will impress your family. Click through now to explore this recipe and get cooking!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color)

2 cups cooked chicken, shredded

1 cup marinara sauce

1 cup ricotta cheese

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.

      In a large mixing bowl, combine the shredded chicken, marinara sauce, ricotta cheese, half of the mozzarella cheese, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix well until all ingredients are combined.

        Stuff each bell pepper generously with the chicken mixture, pressing down slightly to pack it in.

          Top each stuffed pepper with the remaining mozzarella cheese.

            Pour a little bit of water into the bottom of the baking dish to help steam the peppers and keep them moist during baking.

              Cover the dish with foil and bake in the preheated oven for 25 minutes.

                After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

                  Once done, remove from the oven and let them cool for a few minutes.

                    Serve hot, garnished with fresh basil leaves if desired.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4