these easy chicken parmesan stuffed peppers come together quickly then bake in the oven for a delicious twist on a classic everyone will love!

chicken parm stuffed peppers // cait's plate

Guys, these are every bit as good as they sound! They’re SUCH a fun twist on regular old chicken parm (which makes an appearance in our house at least once every two weeks!).

Not only is it a great way to sneak some veggies into family dinner, but I swear to you the pepper flavor truly enhances the overall dish x1000.

You can also totally modify them to fit whatever your preferences are. If you don’t like breaded chicken, use whatever your favorite is! If you’re not a meat eater at all, you can swap crumbled tofu or eggplant and still get all the classic flavors you love!

Everything comes together quickly but these do have to bake for a bit and you do have to cook the chicken prior to throwing it into the pepper. I actually made these on a Sunday and we ate them on a Tuesday and they held up really well!

Even if you just want to cook the chicken and dice it, prepare the peppers and shred the cheese over the weekend, that little bit of prep will go a long way in making this an easy weeknight meal.

Once all the prep work is done, everything comes together quickly, but this isn’t a 30 minute dinner. They cook for about an hour so make sure you leave yourself the time for cooking! It ensures the peppers get nice and tender so when you slice into them, they’re perfectly done.

If you make these or you make your own version of them – please share on Instagram! I already have so many variation ideas for them but I love seeing how you all put your twist on things! Gives me even more inspiration!

chicken parm stuffed peppers

Author: Cait
Prep Time: 10 minutes
Cook Time: 55-60 minutes
Total Time: 65-70 minutes
Yield: 4 peppers 1x
Category: dinner

Print Recipe

Description

these easy chicken parmesan stuffed peppers come together quickly then bake in the oven for a delicious twist on a classic everyone will love!

Ingredients

Scale

1 8oz. block mozzarella cheese, finely shredded (don’t buy pre-shredded, buy a block and shred your own for maximum melting ability)
2/3 cup freshly grated Parmesan, plus more for serving
2 cloves garlic, minced
1 shallot, minced
1 1/2 cups of your favorite marinara sauce
1 tablespoon freshly chopped basil, plus more for garnish
Pinch of crushed red pepper flakes
Salt & pepper, to taste
10 oz. package frozen breaded chicken, cooked according to package instructions and diced (you can also make your own or use unbreaded diced chicken)
4 bell peppers, tops & seeds removed
1/2 cup vegetable or chicken broth

Instructions

Preheat oven to 400º F and spray an 8×8 inch baking pan with cooking spray.
In a large bowl, combine 2/3rds of the mozzarella, 1/3 cup parmesan, garlic, shallot, marinara, basil and red pepper flakes. Season with salt and pepper as desired then toss to combine. Gently fold in chicken.
Spoon mixture into bell peppers and sprinkle with remaining mozzarella and parmesan.
Pour broth into baking dish (to help the peppers steam) and cover with foil.
Bake until peppers are tender (~55 minutes to 1 hour). Uncover, place the oven on broil and cook for 2 more minutes (or until cheese is browned & bubbly).
Garnish with freshly chopped basil and more Parmesan before serving.

Keywords: dinner, stuffed peppers, chicken