Chicken Parmesan Stuffed Peppers

$To make Chicken Parmesan Stuffed Peppers, you need the following ingredients: - 4 large bell peppers - 1 lb ground chicken - 1 cup marinara sauce - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 cup cooked quinoa (or rice) - 1 teaspoon Italian seasoning - 1/2 teaspoon garlic powder - Salt and black pepper to taste - Fresh basil leaves for garnish These simple ingredients come together to create a tasty dish. Choose bell peppers that are firm and bright. You can use any color you like, such as red, green, yellow, or orange. Ground chicken gives the filling a juicy texture. Marinara sauce adds a rich flavor. Using quinoa or rice makes this meal filling and hearty. Italian seasoning and garlic powder give it a nice aroma. Salt and pepper enhance all the flavors in the dish. Finally, fresh basil leaves add a pop of color and fresh taste. Gather these ingredients for a fun and easy cooking adventure! {{ingredient_image_2}} - Preheat the oven and prepare the peppers First, set your oven to 375°F (190°C). While it heats, take four large bell peppers and slice off the tops. Remove the seeds and membranes to make room for the filling. Place them cut-side up in a baking dish. - Sauté the ground chicken In a large skillet, add a splash of olive oil and heat it over medium. Add one pound of ground chicken. Cook it for about 5-7 minutes. Use a spatula to break it apart. Cook until it turns brown and is no longer pink. - Combine the filling ingredients After the chicken is cooked, stir in one cup of marinara sauce. Then add one cup of cooked quinoa, one teaspoon of Italian seasoning, and half a teaspoon of garlic powder. Season with salt and black pepper to taste. Mix everything well. - Fill the peppers and add cheese Now, stir in half of the shredded mozzarella cheese and half of the grated Parmesan cheese into the chicken mixture. Spoon the filling into each pepper until they are full. Top the peppers with the rest of the mozzarella and Parmesan. - Bake the stuffed peppers To add flavor, pour a bit of extra marinara sauce around the base of the peppers. Cover the dish tightly with aluminum foil. Bake for 25 minutes. Then, remove the foil and bake for another 10-15 minutes. Keep an eye on them until the cheese is golden and bubbly. Once done, let them cool for about 5 minutes and garnish with fresh basil leaves. Enjoy your meal! - How to choose the best peppers: Look for peppers that are firm and shiny. Choose ones with no soft spots. Red, yellow, or green are all good options. - Ensuring even cooking: Cut the tops off the peppers evenly. Remove all seeds and membranes. This helps them cook uniformly. - Achieving gooey cheese texture: Mix half the cheese into the filling for a creamy base. Add the rest on top before baking for a bubbly finish. - Best sides to pair with stuffed peppers: Serve with a simple salad or garlic bread. These sides balance the meal nicely. - Presentation ideas: Use a bright plate for serving. Drizzle extra marinara sauce around the peppers for a nice touch. - Garnishes for added flavor: Fresh basil leaves add color and enhance the flavor. You can also sprinkle extra cheese on top before serving. Pro Tips Choose the Right Peppers: Opt for firm, vibrant bell peppers to ensure they hold their shape during baking and provide a sweet flavor contrast to the savory filling. Customize the Filling: Feel free to add in other vegetables like spinach or mushrooms to the filling for added nutrients and flavor. You can also substitute ground chicken with turkey or beef. Cheese Variations: Experiment with different cheeses for a unique twist. Try adding provolone or gouda for a richer taste or use dairy-free cheese for a vegan option. Make Ahead: Prepare the stuffed peppers in advance and store them in the fridge for up to a day before baking. This allows the flavors to meld together beautifully. {{image_4}} You can change the protein in your stuffed peppers. Instead of ground chicken, try ground turkey or beef. For a vegetarian option, use black beans or lentils as a base. Each option has its own flavor. If you need gluten-free choices, swap the quinoa with rice or cauliflower rice. Both work well and add different textures. When it comes to cheese, feel free to mix it up. Try a blend of provolone and fontina for a rich taste. You can also use dairy-free cheese if you want. To boost the flavor of your filling, add spices and herbs. Red pepper flakes can add heat, while fresh parsley or oregano brightens the dish. You can also toss in chopped vegetables. Spinach, mushrooms, or zucchini add great texture and nutrition. Just sauté them with the chicken for a few minutes. Sauces can change the flavor, too. Instead of marinara, use pesto or Alfredo sauce for a twist. A splash of balsamic vinegar can enhance the taste as well. To store your Chicken Parmesan Stuffed Peppers, let them cool first. Then, place them in an airtight container. Make sure the lid seals tightly. This helps keep them fresh. Store them in the fridge for up to three days. If you want to save space, slice the peppers in half before storing. You can freeze stuffed peppers before or after baking. For freezing before baking, prepare the peppers and filling, then stuff the peppers. Wrap them tightly in plastic wrap. Place them in a freezer-safe bag or container. They can last for up to three months in the freezer. If you freeze them after baking, let them cool completely first. Then, wrap each pepper in foil or plastic wrap. Store them in a freezer-safe container. To reheat, you can bake them at 350°F (175°C) for about 30 minutes, or until heated through. Alternatively, you can microwave them. Just place a pepper on a microwave-safe plate and heat for about 3-5 minutes. Enjoy your delicious meal anytime! Yes, you can make these stuffed peppers ahead of time. Prepare them fully and store them in the fridge. Just cover the dish tightly with plastic wrap or foil. They stay fresh for a day or two. When ready to eat, bake them straight from the fridge. To reheat leftover stuffed peppers, preheat your oven to 350°F (175°C). Place the peppers in a baking dish. Add a splash of marinara sauce to keep them moist. Cover with foil and bake for about 20 minutes. This keeps them warm and cheesy. I do not recommend using raw chicken. The filling needs to be fully cooked before you stuff the peppers. Raw chicken can lead to uneven cooking and food safety issues. Always cook the chicken first for best results. Stuffed peppers are quite healthy. They are low in carbs and rich in protein. You fill them with lean ground chicken, veggies, and quinoa. This combo makes a balanced meal packed with nutrients. The marinara sauce adds flavor without too many calories. Stuffed peppers last about 3 to 5 days in the refrigerator. Make sure to store them in an airtight container. If they smell off or look strange, it’s best to throw them out. Fresh is always better! You learned how to make tasty Chicken Parmesan Stuffed Peppers. We covered the ingredients, steps, and tips. You can also explore variations and storage options. This dish is easy to customize and great for any meal. Enjoy your cooking and try different flavors to make it your own. Stuffed peppers are not just delicious—they are also fun to prepare. Get creative and share your unique twists with family and friends!$

Chicken Parmesan Stuffed Peppers

Delicious bell peppers stuffed with ground chicken, marinara sauce, and cheeses, baked to perfection.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Italian

Servings 4

Calories 450 kcal

Ingredients

4 large bell peppers
1 lb ground chicken
1 cup marinara sauce
1 cup shredded mozzarella cheese
0.5 cup grated Parmesan cheese
1 cup cooked quinoa
1 teaspoon Italian seasoning
0.5 teaspoon garlic powder
to taste salt
to taste black pepper
for garnish fresh basil leaves

Instructions

Begin by preheating your oven to 375°F (190°C).
Carefully slice the tops off each bell pepper and remove the seeds and membranes, ensuring they are hollowed out. Arrange the peppers cut-side up in a baking dish, ready to be filled.
In a large skillet, pour in a drizzle of olive oil and heat over medium heat. Add the ground chicken and sauté, breaking it up with a spatula, for about 5-7 minutes or until it's fully cooked and lightly browned.
Once the chicken is cooked, stir in the marinara sauce, cooked quinoa, Italian seasoning, garlic powder, along with a pinch of salt and pepper. Mix well until all ingredients are thoroughly combined, then remove the skillet from the heat.
Incorporate half of the shredded mozzarella cheese and half of the grated Parmesan cheese into the chicken mixture, stirring until the cheeses are melted and evenly distributed throughout the filling.
Take the chicken mixture and spoon it generously into each prepared bell pepper, ensuring they are filled to the top. Sprinkle the remaining mozzarella and Parmesan cheeses evenly over the stuffed peppers.
For added flavor and moisture during baking, pour a little extra marinara sauce around the base of the peppers in the dish.
To lock in the moisture, cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes.
After 25 minutes, carefully remove the foil to allow the cheese to become golden and bubbly. Continue baking for an additional 10-15 minutes, watching closely for that perfect golden brown topping.
Once done, remove the dish from the oven and let the stuffed peppers cool slightly for about 5 minutes. Garnish with fresh basil leaves just before serving for a touch of color and flavor.

Notes

Serve on a vibrant plate with extra marinara sauce and fresh basil for visual appeal.

Keyword chicken, healthy, Parmesan, stuffed peppers