Chicken Parmesan Stuffed Peppers – Easy Healthy Comfort Food
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If you are craving classic chicken parm but not the extra work and fried coating, these Chicken Parmesan Stuffed Peppers give you all the same flavor in a lighter, veggie-packed way. Think melty, cheesy cheese, rich marinara, and savory chicken tucked into a tender bell pepper.
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Chicken Parm Stuffed Peppers Recipe at a Glance
- This recipe takes about 45 minutes total to make.
- The skill level is easy, and the steps are straightforward.
- You will only need a few pieces of equipment: a skillet, a sharp knife, and a cutting board.
- Easy enough for busy weeknight dinners. You can meal prep the filling ahead of time for an even quicker dinner.
- This recipe uses simple ingredients like bell peppers, lean ground chicken, and simple marinara sauce, so it feels light.
What are some healthy tips for this recipe?
This recipe is pretty healthy as it is, but to make it even healthier, you can use less cheese, low-sodium marinara sauce, and add more vegetables like diced mushrooms, carrots and zucchini and cut back on the meat.
Here’s What You Will Need
Ingredients
- Bell Peppers – Any color, I like to mix them up.
- Ground Chicken – Ground turkey or beef will work too.
- Garlic – Fresh or ground
- Marinara sauce – Homemade or store-bought.
- Mozzarella Cheese
- Italian Seasoning – optional for extra flavor
Missing an ingredient? Find a substitute with the ingredient swap assistant!
Step-by-Step: How to Make Chicken Parmesan Stuffed Peppers
- Prepare the peppers: Heat your oven to about 375°F. Cut the tops off the bell peppers and pull out the seeds, or slice them in half from top to bottom and remove the seeds and white ribs. The “boats” you get from halving are easier to fill and serve.
- Brown the chicken: Heat oil in a large skillet over medium. Once hot, add the chicken. Break it up with a spoon and cook until no longer pink. Try to keep the pieces small so they tuck neatly into the peppers.
- Add garlic and simmer: Stir in minced Garlic and cook for 30 seconds to 1 minute, just until fragrant. Don’t let it brown too much. Pour in about half of the marinara sauce and let it simmer for a few minutes so the flavors blend together.
- Fill the peppers and arrange in casserole dish: Coat the casserole dish with a little olive oil so the peppers don’t stick. Spoon the stuffing into each pepper and set them into the dish as you go. Finish by spooning the remaining sauce over the tops and sprinkling with cheese.
- Bake: Cover loosely with foil, bake in the preheated oven for 20 minutes, remove the foil and bake for 10 minutes longer. You’re looking for tender peppers, bubbly sauce, and fully melted cheese. Remove from the oven and let the peppers sit for 5 to 10 minutes before serving.
Tips
- If you prefer a more tender pepper, you can par-bake the peppers for 8 to 10 minutes while you are cooking the ground chicken.
- Cook the garlic only until fragrant. Burned garlic tastes bitter and can overpower the dish.
- For a final flavor boost, sprinkle a little grated Parmesan Cheese and Panko Breadcrumbs for extra texture.
Serving Suggestions
Serve your Parmesan chicken stuffed peppers with a side of pasta, a salad or roasted broccoli with garlic.
How to Store and Reheat Leftovers
- Let leftover stuffed peppers cool to room temperature, but do not leave them out for more than 2 hours. Place them in an airtight container and keep them in the fridge for 3 to 4 days.
- For longer storage, place the peppers in a freezer safe container (pyrex works well for this) and place them in the freezer. They will keep for about 2 to 3 months.
- To reheat, cover them and bake at 350°F until hot in the center. If the peppers look a little dry, add a spoonful of extra marinara sauce before reheating.
Leftover Flip Ideas
Turn leftovers into easy new meals with just a little bit of effort. Here are some tasty suggestions:
- Chop a stuffed pepper and serve it over cooked quinoa, rice, or whole wheat pasta for a fast bowl dinner. Add extra marinara and a handful of greens if you like.
- Top a salad with a sliced stuffed pepper piled on top of a big green salad with extra veggies and a drizzle of Italian dressing.
- Make a wrap, tuck slices of a stuffed pepper into a whole-grain wrap or pita. Add a spoon of marinara and a few fresh spinach leaves for a quick handheld meal.
- Scoop the filling out of the peppers and warm it in a skillet with extra vegetables. Serve it over rice or cauliflower rice in a bowl.
Easy Variations
Protein swap – Switch the ground chicken for ground turkey, leftover shredded chicken, or even plant-based crumbles if you want a meatless version.
Change up the cheese – Use provolone, an Italian blend, or a mix of mozzarella cheese and parmesan cheese for extra flavor. A little ricotta mixed into the filling also gives a creamy twist.
Mexican – Add chili 1 teaspoon chili powder and 1/2 teaspoon cumin to the meat and use diced tomatoes instead of marinara. Top with cheddar or jack cheese.
Parmesan Stuffed Peppers FAQs
Yes, you can prep ahead by assembling the peppers earlier in the day or the night before. Fill the raw peppers with the cooked chicken mixture, top with sauce and cheese, then cover the dish and store it in the fridge for up to 24 hours.
You do not have to cook the peppers first. Raw peppers give you a firmer, crisper texture after baking. If you prefer tender peppers, par-bake them for about 8 to 10 minutes before you add the chicken mixture. Tender peppers may need a slightly shorter bake after they are stuffed, so keep an eye on them near the end.
As written, this recipe is both low carb and gluten-free. If you are using jarred marinara sauce, make sure the sauce is gluten-free.
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Chicken Parmesan Stuffed Peppers
Ingredients
- 1 pound ground chicken
- 1 1/2 cups marinara sauce
- 4 bell peppers
- 4 to 6 ounces mozzarella cheese
- 1 clove garlic
Instructions
- Heat your oven to about 375°F. Cut the tops off the bell peppers and pull out the seeds, or slice them in half from top to bottom and remove the seeds and white ribs.
- Heat a large skillet over medium and add a splash of Olive Oil. Once hot, add the chicken. Break it up with a spoon and cook until no longer pink. Try to keep the pieces small so they tuck neatly into the peppers.
- Stir in the minced Garlic and cook for 30 seconds to 1 minute, just until fragrant. Don’t let it brown too much. Then pour in about half of your Marinara Sauce and let it simmer for a few minutes so the flavors come together.
- Gently spoon the chicken mixture into your halved bell peppers. Pack the filling in lightly with the back of the spoon, filling them nearly to the top, but not so full that they overflow.
- Place the stuffed peppers into the prepared baking dish. Spoon the rest of the Marinara Sauce right over the tops of each pepper. Sprinkle Shredded Cheese, such as Mozzarella Cheese, generously over the filling in each pepper. If you're a cheese lover, add more.
- Bake in the Oven at 375°F for 30 to 35 minutes if your peppers were raw. You’re looking for tender peppers, bubbly sauce, and fully melted cheese.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Thank you for this recipe. I had leftover cooked chicken and used that. It was perfect for a busy night
Thank for your comment, Sammi. I’m glad you enjoyed the stuffed peppers.