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- 4 large bell peppers (any color) - 1 lb ground chicken - 1 cup marinara sauce - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 cup cooked quinoa (or rice) - 1 teaspoon Italian seasoning - 1/2 teaspoon garlic powder - Salt and pepper to taste - Fresh basil leaves for garnish You need these fresh and tasty ingredients for chicken Parmesan stuffed peppers. Each item adds flavor and makes the dish a delight for the family. I love using colorful bell peppers because they look great on the plate. - 1 small onion, diced - 1/2 cup chopped spinach - Red pepper flakes for heat - 1/4 cup sliced black olives These optional ingredients can boost the taste of your meal. Diced onion gives a sweet flavor. Chopped spinach adds color and nutrients. If you like heat, try adding red pepper flakes. Black olives give a nice briny taste. - Ground turkey instead of ground chicken - Cauliflower rice for a low-carb option - Any cheese blend you enjoy - Tomato sauce if you don't have marinara You can swap ingredients based on what you have. Ground turkey works well if you want a leaner meat. Cauliflower rice is great for a low-carb meal. Feel free to use any cheese you like, and tomato sauce can be a good stand-in for marinara. {{ingredient_image_1}} 1. Preheat your oven to 375°F (190°C). This heat helps cook the peppers well. 2. Slice the tops off each bell pepper. Remove the seeds and membranes gently. Place the peppers cut-side up in a baking dish. This makes a sturdy base for your filling. 3. Gather your ingredients. You need ground chicken, marinara sauce, cooked quinoa or rice, and spices. 1. Heat a drizzle of olive oil in a large skillet over medium heat. This helps the chicken cook nicely. 2. Add the ground chicken to the skillet. Cook it until it is browned and no longer pink, about 5-7 minutes. Stir it often. 3. Mix in the marinara sauce. Add the cooked quinoa, Italian seasoning, garlic powder, salt, and pepper. Stir well to combine everything. 4. Remove from heat. Now, stir in half of the mozzarella cheese and half of the Parmesan cheese. This makes the mixture creamy and tasty. 1. Spoon the chicken mixture into each bell pepper evenly. Make sure to pack it well. 2. Top the peppers with the remaining mozzarella and Parmesan cheeses. This will give a nice cheesy crust. 3. Pour some extra marinara sauce around the base of the peppers. This adds flavor and keeps them moist. 4. Cover the baking dish with aluminum foil. Bake for 25 minutes. 5. Remove the foil and bake for an additional 10-15 minutes. Look for bubbly and lightly golden cheese. 6. Let cool slightly before serving. Garnish with fresh basil leaves for a pop of flavor and color. When picking bell peppers, look for smooth skin. The peppers should feel firm and heavy. Bright colors like red, yellow, and green mean they are fresh. Avoid any with soft spots or wrinkles. These signs show they are old. Choose peppers that are medium to large in size. They will hold the stuffing better. For your chicken, use ground chicken for the best flavor. Cook it until it's no longer pink. This takes about 5 to 7 minutes over medium heat. Stir it often to avoid burning. Mixing in the marinara sauce adds moisture and flavor. Check the internal temperature. It should reach 165°F (74°C) for safety. Use fresh mozzarella for great melting. Mix it in while the chicken is still warm. This helps the cheese melt well. Layer the remaining cheese on top before baking. This creates a nice golden crust. For extra flavor, try blending in some Italian herbs. They enhance the taste of the cheese and chicken. Pro Tips Choose the Right Peppers: Opt for large, firm bell peppers that can hold the stuffing well. Red, yellow, or green peppers all work great for different flavors and presentations. Customize Your Filling: Feel free to add other vegetables or spices to the chicken mixture, such as diced onions, mushrooms, or spinach for extra flavor and nutrition. Use Fresh Herbs: Adding fresh basil or parsley to the filling enhances the flavors. You can also sprinkle some on top right before serving for a fresh touch. Make Ahead: Prepare the stuffed peppers ahead of time and store them in the refrigerator. Just bake them right before serving for a quick meal. {{image_2}} You can make a tasty vegetarian version of chicken parmesan stuffed peppers. Replace the ground chicken with 1 pound of plant-based meat or lentils. Use the same marinara sauce and cheese. This change keeps the dish filling and flavorful. You can also add chopped mushrooms or zucchini for extra veggies. This mix adds great taste and texture. If you love heat, try a spicy twist. Add 1 teaspoon of red pepper flakes to the chicken mix. You can also use spicy marinara sauce to kick up the flavor. If you like it really hot, add diced jalapeños inside the peppers. The spicy taste pairs well with the creamy cheese. Using a slow cooker makes this recipe simple. After you prepare the filling, spoon it into the peppers. Place the stuffed peppers in the slow cooker. Pour some marinara sauce over them. Cook on low for 4-6 hours. This method keeps the peppers soft and flavorful. Plus, it frees up your oven for other dishes! To keep your chicken Parmesan stuffed peppers fresh, place them in an airtight container. Let the peppers cool to room temperature first. Store them in the fridge. They will last for about 3 to 4 days. If you want to keep them longer, freezing is a great option. When you are ready to enjoy the leftovers, preheat your oven to 350°F (175°C). Place the stuffed peppers in a baking dish. Cover them with foil to keep moisture in. Heat for about 20 minutes or until they are warm throughout. You can also use a microwave. Simply heat them on high for about 2-3 minutes. To freeze the stuffed peppers, wrap each one tightly in plastic wrap. Then place them in a freezer-safe bag or container. They will be good for up to 3 months. When you are ready to eat them, thaw them in the fridge overnight. Then reheat as described above. This way, you always have a tasty meal ready to go! Yes, you can use different meats. Ground turkey or beef works well. You can even use shredded rotisserie chicken for a quick option. Each meat brings its own flavor. Just make sure to cook it fully before adding to the peppers. To make these stuffed peppers gluten-free, use gluten-free grains. Quinoa is a great choice. You can also use rice or gluten-free pasta. Check your marinara sauce too. Some sauces may have gluten. Always read the label to be sure. You can get creative with sauces. Alfredo sauce adds a creamy touch. Pesto gives a fresh and herb-like flavor. Salsa can give a spicy kick. Just make sure the sauce complements the chicken. This way, you’ll have a tasty meal every time. This blog post covered all aspects of making tasty stuffed peppers. We explored the key ingredients, step-by-step preparation, and cooking methods for perfect results. I shared tips for choosing bell peppers and cooking chicken just right. You also learned about variations for vegetarians and using a slow cooker. Remember to store leftovers properly and reheat them well. With these insights, you can create delicious stuffed peppers that fit your taste. Enjoy your cooking adventure!

Chicken Parmesan Stuffed Peppers

Delicious bell peppers stuffed with ground chicken, marinara sauce, and cheeses, baked to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 lb ground chicken
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup cooked quinoa (or rice)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • to taste Salt and pepper
  • for garnish Fresh basil leaves

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Slice the tops off each bell pepper and remove the seeds and membranes. Place the peppers cut-side up in a baking dish.
  • In a large skillet, heat a drizzle of olive oil over medium heat. Add the ground chicken and cook until browned and cooked through, about 5-7 minutes.
  • Stir in the marinara sauce, cooked quinoa, Italian seasoning, garlic powder, salt, and pepper. Mix until well combined, then remove from heat.
  • Stir in half of the mozzarella cheese and half of the Parmesan cheese into the chicken mixture, mixing until melted and well incorporated.
  • Spoon the chicken mixture evenly into each prepared bell pepper. Top with the remaining mozzarella and Parmesan cheeses.
  • Pour a little extra marinara sauce around the base of the peppers for added flavor and moisture during baking.
  • Cover the baking dish with aluminum foil and bake for 25 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.
  • Remove from oven and let cool slightly before serving. Garnish with fresh basil leaves.

Notes

Garnish with fresh basil for added flavor.
Keyword chicken, Italian, parmesan, stuffed peppers