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- 4 large bell peppers (any color preferences welcome) - 2 cups cooked chicken, shredded (rotisserie chicken works great!) - 1 cup marinara sauce (homemade or store-bought) - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese (plus extra for topping) - ½ cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil leaves for garnish (optional, but recommended) I love using bell peppers for this dish because they add color and crunch. You can pick any color you like! Red, yellow, and green peppers all work well. The chicken adds protein and flavor. I often use rotisserie chicken since it saves time. The marinara sauce brings a classic taste to the mix. You can make your own or grab a jar from the store. Ricotta cheese makes the filling creamy. It pairs well with the chicken and marinara. I use mozzarella cheese for its gooey texture. It melts beautifully on top of the peppers. Parmesan cheese adds a nice salty kick. Don't forget the seasonings! Garlic powder and Italian seasoning bring out the flavors. Salt and pepper help balance everything. Fresh basil leaves add a pop of color and taste. They are optional but highly recommended! Start by preheating your oven to 375°F (190°C). This step warms up the oven so your peppers cook evenly and quickly. Next, take your bell peppers and cut off the tops. Make sure to remove all the seeds and white membranes inside. Place the peppers upright in a baking dish. They should fit snugly without falling over. In a large bowl, mix the shredded chicken with marinara sauce. Then, add the ricotta cheese, half of the shredded mozzarella, and the grated Parmesan cheese. Sprinkle in garlic powder, Italian seasoning, salt, and pepper. Stir everything together until it is well combined. Now it’s time to fill the peppers! Use a spoon to pack the chicken mixture into each pepper. You want to stuff them generously. Press down gently to ensure the filling fits well. After stuffing, sprinkle the remaining mozzarella cheese on top of each pepper. This will melt into a gooey, cheesy layer that everyone loves. To keep the peppers moist, pour about ¼ cup of water into the bottom of the baking dish. Cover the dish tightly with aluminum foil. Place it in your preheated oven and bake for 25 minutes. After that, remove the foil. Bake for another 10-15 minutes until the cheese is bubbling and golden brown. Using rotisserie chicken is a smart choice. It saves time and effort. You can grab it from the store and shred it at home. This method cuts down on prep time. Plus, the flavors are already rich and savory. For even cooking, cover your dish with foil at first. This helps the peppers steam and cook through. After 25 minutes, remove the foil. This step allows the cheese to melt and brown nicely. Keep an eye on them to avoid burning. To make your dish pop, serve the peppers on a colorful platter. Drizzle extra marinara sauce around the plate for a beautiful touch. Fresh basil leaves also add a vibrant look. You can even sprinkle some extra cheese on top for flair. This makes the meal more inviting and tasty! {{image_4}} You can change up the flavors in your Chicken Parmesan Stuffed Peppers by swapping ingredients. For cheese, try using goat cheese or feta for a tangy twist. You can also use cheddar cheese if you want a sharper taste. If you want a different protein, ground turkey or cooked sausage can work well too. These swaps keep the dish fresh and fun. To make a lighter version of this dish, consider using grilled chicken instead of fried. You can also reduce the cheese by using low-fat options. Another idea is to add more veggies. Chopped spinach or zucchini can mix in well with the filling. This adds nutrients and keeps it delicious without the extra calories. If you love heat, spice up your stuffed peppers! You can add diced jalapeños or red pepper flakes to the filling. For a smoky flavor, try adding chipotle sauce. You can even use a spicy marinara sauce instead of the regular one. These options give your dish a bold kick that will impress your taste buds. Store leftover Chicken Parmesan Stuffed Peppers in an airtight container. Place them in the fridge within two hours of cooking. They should stay fresh for up to 3 days. If you want to keep them longer, consider freezing. To freeze these stuffed peppers, let them cool completely first. Wrap each pepper tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They will last for up to 3 months in the freezer. Label the bags with the date for easy tracking. To reheat, you can use the oven or microwave. For oven reheating, preheat to 350°F (175°C) and bake for about 20 minutes. Cover with foil to keep moisture in. In the microwave, heat on high for 2-3 minutes. Check that they are hot throughout. Enjoy your meal without losing any flavor! Chicken Parmesan Stuffed Peppers last about 3 to 4 days in the fridge. Make sure to store them in an airtight container. If you want to keep them longer, you can freeze them. They will stay good for about 2 to 3 months in the freezer. Just remember to wrap them well in plastic wrap or foil before placing them in a freezer bag. Yes, you can prep these stuffed peppers in advance. You can prepare the filling and stuff the peppers a day before. Just keep them in the fridge until you’re ready to bake. This way, the flavors mix well, and you save time. If you want, you can also bake them ahead and reheat them later. These stuffed peppers pair well with several sides. A simple green salad makes a great match. You can also serve them with garlic bread for a nice crunch. Roasted vegetables or a light pasta dish can complement the meal too. The options are endless! Absolutely! You can use different bell pepper colors like red, yellow, or orange. Each brings a slight twist in flavor. You can also try using poblano or Anaheim peppers for a bit of heat. Just make sure they are big enough to hold the filling. To get perfectly cooked peppers, you can pre-bake them for about 10 minutes before stuffing. This softens them up. Also, adding a little water in the baking dish helps steam them. Covering the dish with foil during baking keeps moisture in, ensuring they cook well without drying out. You can create delicious Chicken Parmesan Stuffed Peppers easily. You learned about key ingredients, step-by-step instructions, and tips for success. Remember to use rotisserie chicken for a faster meal. Feel free to switch up ingredients for your taste. Store leftovers wisely and reheat for the best flavor. This dish is tasty and adaptable, making it a great choice for your table. Enjoy trying this new recipe and share it with family or friends!

Chicken Parmesan Stuffed Peppers

Transform your dinner routine with Chicken Parmesan Stuffed Peppers! These colorful bell peppers are filled with a delicious mix of shredded chicken, ricotta, mozzarella, and marinara sauce for a zestful blend of flavors. Perfect for any night of the week, this recipe is easy to make and satisfying.
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Ingredients
  

4 large bell peppers (any color preferences welcome)

2 cups cooked chicken, shredded (rotisserie chicken works great!)

1 cup marinara sauce (homemade or store-bought)

1 cup ricotta cheese

1 cup shredded mozzarella cheese (plus extra for topping)

½ cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil leaves for garnish (optional, but recommended)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C) so it's nice and hot when you're ready to bake.

    Prepare the Peppers: Take your bell peppers and carefully cut off the tops. Make sure to remove all the seeds and membranes inside. Place the peppers upright in a baking dish, ensuring they fit snugly.

      Make the Filling: In a large mixing bowl, combine the shredded chicken with marinara sauce. Then, add the ricotta cheese, half of the shredded mozzarella, grated Parmesan cheese, garlic powder, Italian seasoning, and a sprinkle of salt and pepper. Mix everything together until fully combined.

        Stuff the Peppers: Using a spoon, generously fill each bell pepper with the chicken mixture. Don't be shy—press down gently to ensure the filling is well packed.

          Top with Cheese: Once the peppers are filled, sprinkle the remaining mozzarella cheese evenly on top of each one for that gooey, cheesy finish.

            Add Moisture: Pour a small amount of water (about ¼ cup) into the bottom of the baking dish. This will help steam the peppers and keep them moist while they bake.

              Bake the Peppers: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then carefully remove the foil.

                Golden Finish: Continue to bake uncovered for an additional 10-15 minutes, or until the cheese is bubbling and has developed a lovely golden brown color.

                  Cool and Serve: Once removed from the oven, let the stuffed peppers cool for a few minutes to avoid burning your mouth.

                    Garnish and Enjoy: Serve your delicious Chicken Parmesan Stuffed Peppers hot, garnished with fresh basil leaves for an extra touch of flavor and color.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                        - Presentation Tips: Consider serving the peppers on a rustic wooden board or a colorful platter. Drizzle with extra marinara sauce around the plate for a beautiful touch!