1. Prepping the Peppers
Begin by selecting large, firm bell peppers. You want peppers that can stand upright on their own, as they will hold the filling. Here’s how to prepare them:
Preheat your oven to 375°F (190°C).
Wash the bell peppers thoroughly, then slice off the tops and remove the seeds and membranes. You’ll be left with hollow pepper “cups” ready to be stuffed.
Brush the inside and outside of each pepper with olive oil and sprinkle a little salt for flavor.
Arrange the peppers in a baking dish, standing upright, and bake them for about 15 minutes. This pre-baking step ensures the peppers are tender by the time they come out of the oven with the filling.
2. Preparing the Chicken Parmesan Filling
While the peppers are baking, let’s move on to the filling. You can either use leftover cooked chicken or quickly cook some chicken breasts or thighs, whichever you prefer.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the shredded or diced chicken and cook for 2-3 minutes to allow the flavors to meld together.
Add the marinara sauce, Italian seasoning, red pepper flakes, and half of the Parmesan cheese. Stir everything together until the chicken is coated in the sauce.
Turn off the heat and stir in half of the shredded mozzarella cheese. The residual heat will melt the cheese into the filling.
Finally, fold in the breadcrumbs to give the filling some texture. The breadcrumbs also absorb some of the sauce, making the filling less runny.
3. Stuffing the Peppers
Once the peppers have pre-baked and your filling is ready, it’s time to stuff them. Here’s how:
Remove the peppers from the oven and spoon the chicken parmesan filling into each one. Pack the filling tightly so that each pepper is generously filled.
Sprinkle the tops with the remaining shredded mozzarella and Parmesan cheese.
4. Baking the Stuffed Peppers
Now that the peppers are stuffed and topped with cheese, return them to the oven to bake to perfection.
Increase the oven temperature to 400°F (200°C).
Bake the peppers for an additional 20-25 minutes, or until the cheese on top is bubbly and golden brown.
If you like an extra crispy top, switch the oven to broil for the last 2-3 minutes, but keep a close eye to prevent burning.
5. Serving and Garnishing
Once the stuffed peppers are out of the oven, let them cool for a few minutes before serving. For an added touch, garnish them with fresh basil leaves or parsley. A drizzle of balsamic glaze can also add a pop of tangy sweetness that complements the richness of the cheese and marinara sauce.
Customizing Your Chicken Parmesan Stuffed Peppers
One of the best things about this recipe is its flexibility. Here are a few ideas for how you can make it your own:
Gluten-Free Option: Swap the Italian breadcrumbs for gluten-free breadcrumbs or use almond flour for a grain-free alternative.
Vegetarian Version: Substitute the chicken with a hearty vegetable filling like sautéed mushrooms, zucchini, and spinach. You can also use plant-based meat alternatives.
Spicy Kick: Add chopped jalapeños or a pinch of cayenne pepper to the chicken filling for extra heat.
Protein Swap: Instead of chicken, you could use ground turkey, beef, or even Italian sausage for a different flavor profile.
Cheese Variations: While mozzarella and Parmesan are traditional, you could experiment with other cheeses like provolone, fontina, or asiago.
Tips for Making the Best Chicken Parmesan Stuffed Peppers
Choose Your Peppers Wisely: Red, yellow, and orange peppers are sweeter than green peppers and work better in this recipe. If you prefer a more bitter flavor, green peppers can be used.
Don’t Skip Pre-Baking the Peppers: Pre-baking softens the peppers slightly, so they aren’t too crunchy after being stuffed. It also helps them hold up better during the final bake.
Use High-Quality Marinara Sauce: The marinara sauce is a key component of the flavor. If you’re using store-bought sauce, choose one that’s flavorful and made with simple, fresh ingredients.
Avoid Overstuffing: While it might be tempting to overfill the peppers, be mindful that they’ll shrink slightly as they bake. Overstuffing may cause the filling to spill out.
Storage and Reheating
Storing Leftovers
If you have any leftovers, don’t worry — these stuffed peppers store well and taste even better the next day.
Refrigeration: Store the cooked peppers in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze stuffed peppers before or after baking. To freeze, wrap each pepper individually in plastic wrap, then place them in a freezer-safe container. They will keep for up to 2 months in the freezer.
Reheating Instructions
Oven: To reheat, place the peppers in a baking dish, cover with foil, and heat at 350°F (175°C) for about 20 minutes, or until warmed through.
Microwave: You can also reheat in the microwave. Simply place a stuffed pepper on a microwave-safe plate and heat on high for 2-3 minutes.
Nutritional Information
While the exact nutritional breakdown depends on the specific ingredients you use, here’s a general estimate per stuffed pepper:
Calories: 350-400 kcal
Protein: 30g
Fat: 18g
Carbohydrates: 20g
Fiber: 6g
Conclusion
Chicken Parmesan Stuffed Peppers offer a delightful balance of savory, cheesy, and tangy flavors, all packed into a healthy and nutritious bell pepper. Whether you’re looking for a lighter version of chicken parmesan or simply a new way to enjoy stuffed peppers, this recipe is sure to become a staple in your home. With its versatility and make-ahead convenience, you’ll find it perfect for busy weeknights, meal prep, or even entertaining guests.
Now that you have the full recipe, it’s time to get cooking and enjoy this delicious, hearty dish. Happy cooking!
