Here’s a full recipe for Parmesan Chicken Stuffed Peppers—juicy bell peppers filled with cheesy, savory chicken, rice, and a touch of Italian flavor.
Ingredients (Serves 4)
For the Peppers:
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4 large bell peppers (any color)
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2 tbsp olive oil
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Salt and pepper, to taste
For the Chicken Filling:
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1 lb (450 g) boneless, skinless chicken breast, cooked and shredded or diced
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1 cup cooked rice or quinoa
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1 cup marinara sauce (plus extra for topping)
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½ cup grated Parmesan cheese
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1 cup shredded mozzarella cheese
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1 tsp Italian seasoning
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1 clove garlic, minced
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Salt and pepper, to taste
Optional Garnish:
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Fresh parsley or basil, chopped
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Extra Parmesan cheese
Instructions
1. Prepare the Peppers
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Preheat oven to 375°F (190°C).
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Slice the tops off the bell peppers and remove seeds and membranes.
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Lightly brush the outside and inside with olive oil and season with salt and pepper.
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Optional: blanch peppers in boiling water 2–3 minutes for softer peppers.
2. Make the Filling
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In a large bowl, combine cooked chicken, cooked rice, 1 cup marinara sauce, Parmesan, mozzarella (reserve a little for topping), garlic, Italian seasoning, salt, and pepper.
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Mix until well combined.
3. Stuff the Peppers
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Spoon the chicken mixture into each pepper, filling generously.
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Place stuffed peppers upright in a baking dish.
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Spoon a little extra marinara and sprinkle remaining mozzarella on top.
4. Bake
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Cover the baking dish with foil and bake 25–30 minutes.
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Remove foil and bake another 10–15 minutes, until cheese is melted and bubbly, and peppers are tender.
5. Serve
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Garnish with chopped parsley or basil and extra Parmesan if desired.
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Serve with a side salad, garlic bread, or roasted vegetables.
Tips for Success
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Use bell peppers that stand upright so they don’t tip over while baking.
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Leftovers reheat well—just cover with foil in the oven at 350°F (175°C) for 15–20 minutes.
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For a lower-carb version, replace rice with cauliflower rice.
If you want, I can also give a one-pan stovetop version where the peppers cook in a skillet with the sauce—faster and super easy cleanup.