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In a bowl, mix the shredded chicken with marinara sauce, Parmesan, half of the mozzarella, garlic powder, Italian seasoning, salt, and pepper.
Spoon the chicken mixture into each bell pepper half. Top with remaining mozzarella cheese.
Cover loosely with foil and bake for 30 minutes. Remove foil and bake for another 10–15 minutes, until the peppers are tender and the cheese is golden and bubbly.
Sprinkle with fresh basil or parsley before serving for a fresh, flavorful finish.
Tips & Variations:
- Add chopped spinach or zucchini to the filling for extra veggies
- Want it creamier? Stir in a spoonful of cream cheese to the mix
- Try ground chicken or turkey instead of shredded for a different texture
- For spice lovers: mix in red pepper flakes or chopped jalapeños
Final Bite:
These Parmesan Chicken Stuffed Peppers are the perfect blend of comfort and nutrition—rich in flavor, cheesy in all the right ways, and endlessly adaptable to your preferences. Serve them with a crisp green salad or roasted veggies for a balanced, satisfying meal that feels like an indulgence—but keeps things light.
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