Chicken Parmesan Stuffed Peppers

Elevate your dinner game with these Chicken Parmesan Stuffed Peppers! Bursting with flavor and wholesome ingredients, this recipe combines the beloved flavors of chicken parmesan with colorful bell peppers for a satisfying and nutritious meal. Whether you’re looking for a creative way to use up leftover chicken or craving a hearty and comforting dinner option, these stuffed peppers are sure to become a family favorite. Let’s dive into the recipe and discover how easy it is to make this delicious dish.

Ingredients:

• 6 bell peppers, assorted colors or all green, cleaned with membranes removed and sliced lengthwise
• 2 cups cooked boneless chicken, cubed (use rotisserie chicken, leftover baked chicken, or frozen cubed breaded boneless chicken tenders)
• 2 cups cooked rice
• 1/4 cup Parmesan cheese, plus more for garnishing
• 2 cups shredded mozzarella or shredded provolone cheese, divided (1 cup for filling, 1 cup for topping)
• 1 can (28 ounces) crushed canned tomatoes or chopped whole tomatoes, peeled and diced (or your favorite marinara sauce)
• 1/4 cup white wine or chicken broth
• 3 leaves of fresh basil
• 1 tablespoon minced garlic
• 1 tablespoon dried Italian seasoning
• Olive oil, for drizzling
• Salt and pepper, to taste
• Optional: Panko breadcrumbs, granulated garlic powder
• Options to add to the rice: mushrooms, diced zucchini, diced eggplant, white beans, chopped celery, chopped artichoke hearts, black olives sliced, shredded carrots, fresh peas (choose any combination totaling 1/4 cup)

Instructions:

1. Prepare the Bell Peppers:
   • Preheat your oven to 375°F (190°C). Slice the bell peppers in half lengthwise and remove the membranes and seeds. Arrange the pepper halves in a baking dish, cut side up.
2. Prepare the Filling:
   • In a large mixing bowl, combine the cooked chicken, cooked rice, Parmesan cheese, 1 cup of shredded mozzarella or provolone cheese, minced garlic, and dried Italian seasoning. Mix well to combine.
3. Stuff the Peppers:
   • Spoon the chicken and rice mixture evenly into each pepper half, pressing down gently to pack the filling.
4. Prepare the Sauce:
   • In a saucepan, combine the crushed tomatoes (or marinara sauce), white wine or chicken broth, and fresh basil leaves. Bring the mixture to a simmer over medium heat and cook for 5 minutes. Season with salt and pepper to taste.
5. Top and Bake:
   • Pour the tomato sauce evenly over the stuffed peppers. Sprinkle the remaining 1 cup of shredded mozzarella or provolone cheese over the top. If desired, sprinkle with additional Parmesan cheese and optional Panko breadcrumbs for added texture.
6. Bake:
   • Cover the baking dish with aluminum foil and bake in the preheated oven for 30-35 minutes, or until the peppers are tender and the cheese is melted and bubbly.
7. Serve:
   • Remove the stuffed peppers from the oven and let them cool slightly before serving. Garnish with fresh basil leaves and a drizzle of olive oil, if desired. Serve hot and enjoy!

Cook’s Notes and Variations:

• Vegetarian Option: For a vegetarian version, omit the chicken and add extra vegetables or cooked quinoa or lentils to the filling.
• Gluten-Free Option: Use gluten-free breadcrumbs or skip the breadcrumbs altogether for a gluten-free version of this recipe.
• Spice It Up: Add a dash of crushed red pepper flakes to the filling or sauce for a spicy kick.

Keto and Low-Carb Version:

Keto-Friendly Version:

• Substitute the rice with cauliflower rice or chopped cauliflower florets for a lower-carb option.

Low-Carb Version:

• Reduce the amount of rice or omit it altogether, and add more low-carb vegetables to the filling.

FAQs (Frequently Asked Questions):

1. Can I make these stuffed peppers ahead of time?
   • Yes, you can assemble the stuffed peppers ahead of time and refrigerate them, covered, until ready to bake. Simply follow the recipe up to step 5, then cover the baking dish with plastic wrap or foil and refrigerate. When ready to bake, remove the dish from the refrigerator, uncover, and bake as directed.
2. How do I store leftovers?
   • Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or oven until heated through before serving.
3. Can I freeze stuffed peppers?
   • Yes, you can freeze stuffed peppers for later enjoyment. Wrap the cooled stuffed peppers individually in plastic wrap and aluminum foil, then place them in a freezer-safe container or resealable plastic bag. To reheat, thaw the frozen peppers in the refrigerator overnight, then bake in the oven until heated through.

These Chicken Parmesan Stuffed Peppers are a delicious and satisfying meal option that’s perfect for any day of the week. Packed with flavorful ingredients and easy to customize, this recipe is sure to become a family favorite. Whether you’re cooking for a crowd or simply looking for a comforting dinner idea, these stuffed peppers are a winner!

This detailed recipe guide provides everything you need to know to make these mouthwatering Chicken Parmesan Stuffed Peppers, including step-by-step instructions, tips for customization, dietary adaptations, and answers to frequently asked questions. Whether you’re looking for a quick and easy dinner option or planning a special occasion meal, these stuffed peppers are sure to impress. Enjoy