Parmesan Chicken Stuffed Peppers: A Delicious Twist on a Classic
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Introduction: Flavorful and Nutritious
If you’re looking for a hearty yet healthy meal, Parmesan Chicken Stuffed Peppers are a fantastic choice! These vibrant bell peppers are filled with juicy chicken, creamy cheese, and a medley of spices, making them a nutritious option for lunch or dinner. Perfect for meal prep or a family feast, this dish is sure to impress!
Why You’ll Love This Recipe
- Healthy and Satisfying: Packed with lean protein and colorful veggies.
- Easy to Customize: Switch up the ingredients based on what you have on hand!
- Great for Meal Prep: Prepare in advance for busy weekdays.
- Kid-Friendly: A fun way to get the little ones to eat their veggies!
Ingredients
For the Stuffed Peppers:
- 4 large bell peppers (any color)
- 1 lb ground chicken (or diced cooked chicken)
- 1 cup cooked quinoa or rice
- 1 cup marinara sauce
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
For the Topping:
- 1/2 cup shredded mozzarella cheese
- Extra Parmesan cheese (for sprinkling)
How to Make Parmesan Chicken Stuffed Peppers
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C).
Step 2: Prepare the Peppers
Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish.
Step 3: Cook the Chicken
In a large skillet over medium heat, cook the ground chicken until browned and fully cooked, about 5-7 minutes. Drain any excess fat if needed.
Step 4: Mix the Filling
In a mixing bowl, combine the cooked chicken, quinoa or rice, marinara sauce, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Stir until well combined.
Step 5: Stuff the Peppers
Spoon the chicken mixture into each prepared pepper, packing it in tightly. Top each pepper with shredded mozzarella and a sprinkle of extra Parmesan cheese.
Step 6: Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
Step 7: Serve and Garnish
Remove from the oven and let cool for a few minutes. Garnish with chopped fresh parsley before serving.
Serving Suggestions
- Serve with a side salad for a complete meal.
- Pair with crusty bread to soak up any leftover sauce.
- Add a dollop of sour cream or Greek yogurt for extra creaminess.
Tips for the Best Stuffed Peppers
- Choose the Right Peppers: Bell peppers are the classic choice, but feel free to experiment with poblano or Anaheim peppers for a little kick.
- Make Ahead: These stuffed peppers can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking.
- Freeze for Later: Cooked stuffed peppers freeze well. Wrap individually and store in airtight containers for a quick meal later on.
FAQs
Q: Can I use other types of meat?
Absolutely! Ground turkey or beef can be used as a substitute for chicken, or use cooked shredded rotisserie chicken for convenience.
Q: What if I don’t have quinoa?
Rice, couscous, or even cauliflower rice make excellent substitutes.
Q: Can I make this vegetarian?
Yes! Substitute the chicken with black beans or lentils for a hearty vegetarian option.