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Chicken Parmesan Stuffed Peppers

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  • Prep 30 min
  • Total 1 hr 10 min
  • Servings 8
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Stuffed peppers take a chicken Parmesan twist in this delicious and colourful version filled with chicken, pasta sauce and mozzarella, finished with a crispy bread crumb and Parmesan topping.
Created Aug 17, 2017
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  • 4 red or yellow medium bell peppers
  • 2 cups chopped cooked chicken
  • 1 1/2 cups roasted garlic pasta sauce
  • 1 1/2 cups shredded mozzarella cheese
  • 3/4 cup Italian panko crispy bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh basil leaves, if desired


  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cut bell peppers in half lengthwise; remove seeds and membranes. In 4- to 5-quart Dutch oven, heat 3 quarts water to boiling. Add bell peppers to boiling water, making sure water covers peppers. Cook 2 minutes; drain.
  • 2
    In medium bowl, mix chicken, 1 cup of the pasta sauce and 1 cup of the mozzarella cheese.
  • 3
    Place peppers cut side up in baking dish; stuff with chicken mixture. Top peppers with remaining sauce and mozzarella cheese.
  • 4
    In small bowl, mix bread crumbs, Parmesan cheese and olive oil. Sprinkle on top of peppers. Cover tightly with foil sprayed with cooking spray. Bake 15 minutes; uncover and bake 25 to 30 minutes or until peppers are tender and heated through. Top with chopped basil.

Expert Tips

  • Tip 1
    Feel free to use your favourite colour bell peppers. Red and yellow tend to be slightly sweeter than green, and work best in this recipe.
  • Tip 2
    Make an impression at dinner by leaving the pepper stem intact, and simply cut the peppers and stem in half lengthwise.

Nutrition Information

240 Calories, 12g Total Fat, 18g Protein, 16g Total Carbs

Nutrition Facts

Serving Size: 8 servings
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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