Chicken Parmesan Stuffed Peppers

by Sam Hu https://www.aheadofthyme.com/chicken-recipes/

(Italian, Chicken, Mozzarella cheese, Parmesan cheese, Peppers)

Yield: 8 servings
Prep Time: 10 min
Cook Time: 45 min
Total Time: 1 hour, 5 min

Ingredients

4 large bell peppers
1½ C cooked chicken breast, shredded or finely chopped
½ C Panko breadcrumbs
1 C mozzarella cheese, grated and divided
½ C Parmesan cheese, freshly grated
¼ C fresh parsley, finely chopped
1 Tbsp EVOO
1 C tomato sauce or marinara sauce
1 tsp salt (to taste)
¼ tsp black pepper
½ tsp garlic powder
¼ C water (for baking)

Instructions

1. Preheat oven to 375°
2. Wash peppers, and cut in half vertically. Remove and discard the seeds. Place the bell peppers in a 9x13-inch casserole pan or half sheet baking pan and set aside.
3. In a large mixing bowl, add chicken, breadcrumbs, ½ cup mozzarella cheese, Parmesan, parsley, oil, tomato sauce, salt, pepper, and garlic powder. Stir well until evenly incorporated.
4. Fill up each pepper with the chicken filling and top with 1 tablespoonful mozzarella cheese.
5. Add water to the casserole dish and cover the dish with aluminum foil. This creates steam in the casserole dish when baking, which makes the stuffed peppers tender more quickly.
6. Bake for 30 minutes. Remove from the oven and remove the foil. Continue baking uncovered for 5-7 minutes until the cheese is melted.
7. Let the stuffed peppers rest for 5 minutes before serving.

Note:
To reheat: Reheat cold stuffed peppers in the oven. Place them in an oven-safe casserole dish and cover tightly with aluminum foil. Reheat in a 350F preheated oven for 15-20 minutes until warmed through. You can also reheat in air fryer for 10 minutes at 350F or in the microwave.