Okay, picture this: stuffed peppers are already a total winner, right? But then I thought, “Why not combine that cozy, cheesy Chicken Parmesan magic with it?” And boom—the ultimate comfort food mashup was born. Imagine biting into a vibrant red bell pepper, tender yet holding its shape, bursting with juicy, seasoned chicken, melty mozzarella, and that tangy, house-made marinara sauce. Honestly, the kitchen smells like a warm Italian piazza and your taste buds get that perfect cheesy, herby zing with every bite. Plus, this recipe is a lifesaver for weeknights because it’s straightforward but feels like such a treat. Trust me, you’ll want to make it again—and again!
Quick Facts
Yield: Serves 4
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Ingredients
For the Main Dish:
4 large red bell peppers
1 lb ground chicken
1 cup Italian seasoned breadcrumbs
1 cup shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
1 large egg
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
Salt and pepper, to taste
2 tbsp olive oil
For the Sauce / Garnish:
1 ½ cups marinara sauce (homemade or store-bought)
Fresh basil leaves (optional)
Red pepper flakes (optional)
How I Make It
Step 1:
First off, preheat your oven to 375°F. Now, grab those bell peppers and slice them in half lengthwise, removing the seeds and membranes. Set them aside on a baking dish so they’re ready to hold all that delicious filling.
Step 2:
In a large mixing bowl, combine the ground chicken, 1 cup breadcrumbs, ½ cup mozzarella, ¼ cup Parmesan, egg, minced garlic, oregano, basil, and a generous pinch of salt and pepper. Use your hands or a spoon to mix everything until well combined but don’t overwork it—keep the texture nice and tender.
Step 3:
Heat the olive oil in a skillet over medium heat. Spoon the chicken mixture into the skillet and cook for about 5–6 minutes, stirring occasionally, until browned but not fully cooked through (it’ll finish in the oven). This step helps build flavor and firms the filling up a bit.
Step 4:
Remove the skillet from heat and stir in 1 cup of marinara sauce, mixing it thoroughly with the chicken. This keeps the filling moist and saucy.
Step 5:
Now, fill each pepper half with the chicken mixture, packing it in snugly. Spoon a little extra marinara over the top of each, then sprinkle the remaining mozzarella and Parmesan cheeses evenly.
Step 6:
Bake uncovered for about 25 minutes, until the peppers are tender and the cheese is bubbly and golden. If you want a bit of browning on the cheese, throw it under the broiler for 1–2 minutes—just watch carefully! Garnish with fresh basil leaves and a sprinkle of red pepper flakes if you like a little heat.
Variations & Tips
Swap ground chicken for ground turkey or beef for a different flavor profile.
Add finely chopped spinach or mushrooms to the filling for extra veggies.
Use panko instead of Italian breadcrumbs for a crunchier texture.
For a lighter version, swap mozzarella for part-skim or shredded part-skim mozzarella.
Make ahead: Prepare the filling and stuff peppers, then refrigerate overnight before baking.
If peppers aren’t roasting evenly, cover loosely with foil halfway through baking.
How I Like to Serve It
This dish shines on a cozy weeknight but also makes a fantastic dinner party centerpiece—just set the baked peppers on a big platter with a side of garlic bread and a fresh green salad. In spring or summer, I love pairing it with a crisp, chilled white wine. Or keep it casual with a cold beer and some roasted vegetables during cooler months.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven or microwave.
Make sure your chicken reaches an internal temperature of 165°F for safe eating.
Closing: This recipe is one of those perfect, fuss-free meals that fills your kitchen with amazing aromas and leaves everyone asking for seconds—what’s not to love?
