Mix up your weeknight dinners with these delicious chicken parmesan stuffed peppers. Made with simple ingredients, these cheesy stuffed peppers come together quickly and easily are are full of fresh flavors.
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If you are stuck in a dinner rut, you have got to try these chicken parmesan stuffed peppers! Super simple and super delicious, this is a great recipe that the whole family will love.
Ready to serve in less than 45 minutes, they are made with simple ingredients and are perfectly cheesy. If you love chicken parm, you are going to love these!
Be sure to check out my stuffed portobello mushrooms and pizza stuffed chicken too!
Ingredients
- Bell peppers: I prefer to use red bell peppers that are slightly sweeter, but you can use any color.
- Onion and garlic: For a flavorful filling.
- Ground chicken: Use organic / free run if you are able.
- Marinara sauce: You can use your favorite brand of sauce, or homemade if you have a favorite recipe. Pizza sauce also works well.
- Parmesan: Use freshly grated parmesan for the best flavor. Pre grated will work in a pinch.
- Breadcrumbs: I used Italian seasoned breadcrumbs for added flavor, but plain will do the job. You can also use panko breadcrumbs if you prefer more of a crunch.
- Shredded mozzarella: To top the peppers.
How to make chicken parmesan stuffed peppers
Be sure to scroll down for the full recipe!
- Cook the onion and garlic, brown the chicken and stir in the marinara and parmesan (photo 1).
- Stuff the bell pepper halves, top with breadcrumbs and bake (photo 2).
- Top the cooked peppers with mozzarella, broil to melt the cheese and serve (photo 3).
Dietary Variations
If you have specific dietary needs, these chicken parmesan stuffed peppers are easy to adapt.
- Dairy free: Swap the parmesan for nutritional yeast and use a vegan shredded cheese.
- Gluten free: Use gluten-free breadcrumbs.
- Lower carb: These stuffed peppers are under 20g of carbs already, but if you want to lower that further, you can omit the breadcrumbs.
Frequently Asked Questions
Yes, you can easily substitute the ground chicken with turkey, pork, beef or bison. The recipe remains the same. You can also make these for meatless Monday by using plant based 'meat' crumbles.
Yes, these are great to make ahead of time and heat up well. The chicken parmesan filling will keep well, covered in the fridge for up to 2 days, you can then just stuff the peppers when you are ready to cook them.
Unbaked stuffed peppers will keep well for 2 days, and can be cooked as per the recipe. Baked stuffed peppers can be reheated at 350F / 180c for 15 to 20 minutes until warmed through.
These chicken parmesan stuffed peppers are great to serve with pasta, rice or cauliflower rice, or with a fresh salad. They are great with my spinach orzo salad!
Recipe Notes and Tips
- Choose bell peppers that are quite round in shape, so you can fill them more easily.
- Remove the seeds and the ribs of the peppers before stuffing them. The easiest way to do this is with a teaspoon.
- I prefer to cut the peppers in half lengthways as they cook quicker and are easier to eat. You can cut the tops off of the peppers and fill them whole if you prefer.
- If you have any leftover chicken parmesan mixture, keep it covered in the fridge for up to 4 days. You can reheat it and stir it into pasta.
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Chicken Parmesan Stuffed Peppers
Ingredients
- 3 bell peppers
- 1 tablespoon oil for cooking
- 1 red onion
- 2 garlic cloves minced
- 16 ounces ground chicken (454g)
- 2 cups marinara sauce (450g)
- ½ cup grated parmesan (45g)
- 6 tablespoons Italian seasoned breadcrumbs
- shredded mozzarella
Instructions
- Pre heat the oven to 400F / 200c.
- Cut the bell peppers in half and and remove the seeds. Place on a foil lined baking sheet.
- Heat the oil on a medium high heat in a skillet on the stovetop, add the onions and cook til soft.
- Stir in the minced garlic and cook for a minute or two.
- Add in the ground chicken and cook til browned.
- Add in the marinara sauce and grated parmesan. Stir to combine and take off the heat.
- Spoon the chicken mixture into the pepper halves and top with the breadcrumbs.
- Bake in the oven for 20 minutes.
- Remove the peppers, top each with the mozzarella and broil for a few minutes until the cheese melts.
Notes
- Choose bell peppers that are quite round in shape, so you can fill them more easily.
- Remove the seeds and the ribs of the peppers before stuffing them. The easiest way to do this is with a teaspoon.
- I prefer to cut the peppers in half lengthways as they cook quicker and are easier to eat. You can cut the tops off of the peppers and fill them whole if you prefer.
- If you have any leftover chicken parmesan mixture, keep it covered in the fridge for up to 4 days. You can reheat it and stir it into pasta.
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