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Chicken Parmesan Stuffed Peppers

Chicken Parmesan Stuffed Peppers
  • Prep 30 min
  • Total 1 hr 10 min
  • Servings 8
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.
August 17, 2017

Ingredients

  • 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

Steps

  • 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.

  • 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.
  • Make an impression at dinner by leaving the pepper stem intact, and simply cut the peppers and stem in half lengthwise.

Nutrition Facts

Serving Size: 8 servings
Calories
240
Total Fat
12g
Saturated Fat
4g
Trans Fat
0g
Cholesterol
45mg
Sodium
620mg
Total Carbs
16g
Dietary Fiber
2g
Protein
18g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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