Chicken Parm Stuffed Peppers Irresistible Oven Classic
A delicious and hearty dish featuring bell peppers stuffed with chicken parmesan mixture, baked to perfection and topped with melted cheese.
Ingredients
Cheese
- 2 cups Sargento Shredded Mozzarella Natural Cheese (divided)
- 1 cup BelGioioso Mozzarella Shredded Cheese
- 0.5 cup Cabot Creamery Parmesan Cheese (plus extra for serving)
- 3 cloves Garlic (minced)
- 1.5 cups Rao’s Homemade Marinara Sauce
- 1 tablespoon Fresh Parsley (chopped, plus more for garnish)
- 0.25 teaspoon Crushed Red Pepper Flakes
- 0.5 teaspoon Kosher Salt (or to taste)
- 0.5 teaspoon Black Pepper (freshly ground)
- 12 ounces Applegate Naturals Breaded Chicken Breast Tenders (cooked and diced)
- 4 large Bell Peppers (halved and seeds removed)
- 0.5 cup Swanson Chicken Broth
Instructions
- Preheat oven to 400°F and grease a baking dish.
- Cook chicken tenders, dice, and mix with cheeses, garlic, marinara, parsley, red pepper flakes, salt, and pepper.
- Stuff mixture into halved peppers, top with remaining cheese, and pour broth in dish.
- Cover with foil and bake for 55-60 minutes until peppers are tender.
- Remove foil, broil for 2 minutes until cheese is golden, then rest 5 minutes before serving. Garnish with parsley and Parmesan.
Notes
For extra flavor, sprinkle additional Parmesan before serving.