Chicken parm stuffed peppers are a great choice when you want the best flavor in a healthy recipe. This recipe is naturally low carb because we remove the noodles and/or rice. All while keeping the classic flavor to the dish of Italian herbs. Loaded with cheese and chicken serve this up for dinner now!
This chicken parm stuffed peppers recipe is great because its easy and healthy. What goes with stuffed peppers? Nothing! It’s an entire meal in itself which is why its great. Load the peppers green, red or yellow whichever you choose and go for it. How many carbs in bell peppers? It varies between the color. Green being the lowest net carb. Yellow and red are the highest but this recipe is only 5g net carbs for serving when using green peppers. Perfect for any low carb and keto diet!
The Best Chicken Stuffed Peppers
- Chicken parmesan style loaded with cheese and herbs
- Easy and quick to make for the beginner cook
- Naturally low carb, healthy and keto friendly without rice or noodles
How To Make Chicken Stuffed Peppers-Step By Step
- First, you’ll need thin chicken breast. Now, you want to make the egg wash, season the chicken itself then bread the chicken breast into the breadcrumbs.
- Next, you want to fry each chicken breast until they are cooked all the way through in a shallow pan of oil on medium high heat. Don’t push the heat too much they will burn.
- Slice bell peppers in half or at the top. I find cutting them the long way allows you to stuff the chicken slightly better. Be sure to remove the stem and seeds.
- Now, add a little marinara sauce in the bottom then top with chicken. Layer a little more sauce then finish with mozzarella cheese and a garnish of Italian seasoning.
- Bake in preheated oven for 25-30 minutes.
- Remove from oven and let them cool a little before serving.
Helpful Recipe Tips
- How long to bake stuffed peppers at 400 degrees? Baking them is easy, what you’re looking for is the withering of the pepper and the melting/browning of the cheese on top. Touch is key! When the peppers are done they will be soft to the touch. Not hard as they were when you started to bake them.
- Cut in half or the tops? I cut the tops off mine. You’re able to get more meat or filling in the bell pepper. When cut in half they’re more likely to roll and all your of your filling fall out while baking. When they’re standing you can use the other peppers as support.
- Play around with the cheeses. Mozzarella is classic but gruyere or Swiss is a nice change up to the original. Instead of shredding chicken try chopping it in big chunks.
Other Healthy Dinner Options
***Recipe Revised*** The recipe in the card is different from the post. I have updated it to be much better and will update post later.
Chicken Parm Stuffed Peppers
- 1 pound thin chicken breast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup italian breadcrumbs
- 3 large eggs
- 1/4 cup buttermilk
- 8 bell peppers
- 1 cup marinara sauce
- 1 cup shredded mozzarella
- garnish Italian seasoning
- Season chicken with salt, pepper and garlic powder.
- Beat eggs and buttermilk together. Have the breadcrumbs in a plate to the side. Dip the chicken in egg wash then into the breadcrumbs and repeat.
- Place the chicken to the side and prepare a pan of oil on medium heat to fry until cooked all the way through.
Prep Bell Peppers
- Preheat oven to 400°F
- Split the bell peppers in half the long way as in the photos.
- Add in a little marinara sauce in the bottom then slice pieces of the fried chicken and place them on top. Drizzle a little more sauce then top with mozzarella cheese. Lastly garnish with the iItalian seasoning.
- Do the remaining bell peppers and place in oven for 25-30 minutes.
- Remove and serve