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!
In a large pot add water then bring to a boil. Add teaspoon of salt to the water then add chicken.
Boil chicken for 15 minutes covered. You may not be able to cover from it boiling over the entire 15 minutes. If that happens just remove the cover no need to make a mess.
Prep Bell Peppers
If making a homemade marinara or pizza sauce make that while chicken is boiling
Preheat oven to 400°F
Cut the tops off bell peppers and remove the inside contents. Make sure the bell pepper is clean an example is in the video below.
Drain then shred your chicken and add seasonings, herbs and marinara sauce
Start stuffing the chicken by layering chicken, cheese, chicken, cheese until you reach the top and finish with cheese.
Bake for 25 minutes in preheated oven. Remove and serve
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.
Chicken Parm Stuffed Peppers
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.
Keyword chicken parm stuffed peppers
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