Parmesan Chicken Stuffed Peppers


The bell pepper is an excellent vessel for stuffing meat, rice, and, of course, cheese. It’s strong enough to hold its shape in the oven, and the flavor is subtle enough to go well with just about anything. This is our favorite recipe but the customization options are endless. We use shredded Monterey Jack, but feel free to swap in any other melty cheese that you have on hand. You can also use another ground protein (pork, turkey, or chicken) in the place of beef. You could even use Italian sausage! Once you make this iteration we encourage you to make your own and show us the results!

We’ve loved stuffed peppers since we first laid eyes on them. This is our classic recipe—once you master them, feel free start experimenting with our Cheesesteak and Chicken Parm varieties.

Made this yet? Let us know how it went in the comments below!


4 Bell peppers in assorted colors

3 c Shredded mozzarella cheese divided

1 ½ c Marinara sauce

12 oz Fresh or frozen breaded chicken cooked according to package instructions

½ c Parmesan cheese

Salt and pepper to taste

Pinch of red pepper flakes

1 tbsp Chopped parsley

3 Cloves minced garlic


Preheat the oven to 400 degrees.

Slice 4 bell peppers in half, and remove all seeds and the insides of the peppers. Layer them in a single layer in the bottom of a greased baking dish.

Dice the cooked chicken.

In a large mixing bowl, combine 2 cups of the mozzarella cheese, the parmesan cheese, marinara sauce, diced chicken, garlic, red pepper flakes, as well as salt and pepper to taste.

Fill the inside of each pepper half with the chicken and cheese mixture.

Top the stuffed peppers with the remaining cup of mozzarella cheese.

Cover the baking dish with aluminum foil, and bake covered for 50 minutes.

Remove the aluminum foil, and broil the peppers for about a minute until the tops are browned.

Garnish with grated parmesan cheese and chopped parsley.

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