This recipe is a keeper not only because it combines two of my favorite things (Chicken Parm because, well, duh...and stuffed vegetables), but also because of how quickly it comes together. I buy good quality breaded chicken for this (you could totally make it yourself if you're up for the challenge) and it tastes amazing. I also keep containers of homemade marinara sauce in the freezer for instances such as this one, so that helps make recipes like these feel a little more homemade. Enjoy!
Ingredients
- 3 cups Mozzarella, shredded, divided
- 1/2 cup Parmesan, grated, plus more for serving
- 3 tsp. garlic, minced
- 1 1/2 cups marinara sauce, homemade or store-bought
- 1 tbsp. parsley, chopped, plus more for garnish
- Pinch of crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 1 (12 oz.) package breaded chicken, cooked according to package instructions and diced
- 4 bell peppers, halved and seeds removed
- 1/2 cup low-sodium chicken broth
In a large bowl, combine 2 cups Mozzarella, Parmesan, garlic, marinara, parsley, and red pepper flakes and season with salt and pepper. Stir until combined, then gently fold in chicken.
Spoon mixture into halved bell peppers and sprinkle with remaining 1 cup mozzarella.
Pour chicken broth into baking dish (to help the peppers steam) and cover with foil.
Bake until peppers are tender, 55 minutes to 1 hour. Uncover and broil 2 minutes.