PF Kitchen: Chicken Parm Stuffed Peppers

 

 

PF Kitchen: Chicken Parm Stuffed Peppers

Edwardsville and Glen Carbon, IL Nutrition Coach and Personal Training Gym

 

 

 

Ingredients

 

  • 3 cup Shredded mozzarella, divided

  • 1/2 cup Freshly grated Parmesan, plus 
more for serving

  • 3 Cloves garlic, minced

  • 1 1/2 cup Marinara

  • 1 tbsp. Freshly chopped parsley, plus more 
for garnish

  • Pinch of crushed red pepper flakes

  • Kosher salt

  • Freshly ground black pepper

  • 12oz Fresh or frozen breaded chicken, cooked according to package instructions and diced

  • 4 Bell peppers, halved and seeds removed

  • 1/2 cup Swanson Chicken Broth

 

Directions

 

  1. Preheat oven to 400

  2. In a large bowl, combine 2 cups mozzarella, Parmesan, garlic, marinara, parsley, and red pepper flakes and season with salt and pepper.

  3. Stir until combined, then gently fold in chicken. 


  4. Spoon mixture into halved bell peppers and sprinkle with remaining 1 cup mozzarella.

  5. Pour chicken broth into baking dish (to help the peppers steam) and cover with foil.

  6. Bake until peppers are tender, 55 minutes to 1 hour. Uncover and broil 2 minutes.

  7. Garnish with parsley and more Parmesan before serving. 


 

Yields: 4 servings


Prep Time: 10 mins


Cook Time: 1 hour


Total Time: 1 hour 15 mins

 

 

 

 

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Edwardsville and Glen Carbon, IL Personal Trainer and Gym

 

 

 

 

 

 

 

 

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