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Chicken Parmesan Stuffed Peppers

  • 6 Red bell peppers

  • 1 1/2 lbs Lean ground chicken

  • 1 tablespoon Garlic powder

  • 1 teaspoon Salt

  • 1 teaspoon Pepper

  • 1 tablespoon Italian seasoning

  • 1 (12 oz) jar Marinara

  • 1 cups Parmesan cheese or nutritional yeast

  • 1 cups Shredded Mozzarella or vegan cheese for dairy free option





Preheat oven to 425 degrees. Spray a 9x13 baking pan with cooking spray. Wash peppers and cut around the stems to remove. Slice in half lengthwise and remove seeds. Place in baking pan and bake for 10 minutes.

While peppers are pre-baking, make the filling. Spray a large skillet with cooking spray and heat over medium high heat. Add ground chicken and cook, breaking meat up as it cooks. In the last few minutes of cooking, add seasonings. Continue to cook until meat is browned. Turn off heat. Add 1 1/2 cup marinara and 1/3 cup parmesan cheese to the skillet and stir to combine.

Scoop the filling into peppers, dividing evenly amongst each pepper. Top peppers with rest of marinara sauce, and top with the rest of the parmesan cheese and mozzarella. Bake for an additional 15-20 minutes, or until cheese is melted to your liking.

Serves 6



 
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