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Who doesn’t love the classic flavors of chicken parmesan? In this recipe, we bring the classic italian dish to a new level by stuffing it in deliciously roasted peppers. We hope you enjoy it!

Yields: 4 servings     Prep Time: 10 mins     Cook Time: 1 hour         Total Time: 1 hour 15 mins

 

Ingredients

  • 3 cup Shredded mozzarella, divided
  • 1/2 cup Freshly grated Parmesan, plus more for serving
  • 3 Cloves garlic, minced
  • 1 1/2 cup Marinara
  • 1 tbsp. Freshly chopped parsley, plus more for garnish
  • Pinch of crushed red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • 12oz Fresh or frozen breaded chicken, cooked according to package instructions and diced
  • 4 Bell peppers, halved and seeds removed
  • 1/2 cup Swanson Chicken Broth

 

Directions

  1. Preheat oven to 400º. 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.
  2. Spoon mixture into halved bell peppers and sprinkle with remaining 1 cup mozzarella.
  3. Pour chicken broth into baking dish (to help the peppers steam) and cover with foil.
  4. Bake until peppers are tender, 55 minutes to 1 hour. Uncover and broil 2 minutes.
  5. Garnish with parsley and more Parmesan before serving.