Let me tell you about my latest kitchen obsession: Chicken Parmesan Stuffed Peppers. I stumbled on this idea when I desperately needed a low-carb dinner that still felt indulgent. Picture this: all those cozy Italian flavors you love from classic chicken parm, but packed into colorful bell peppers that roast up sweet and tender. The best part? It comes together with just 10 minutes of prep. I make this at least twice a month now, my family goes crazy for that gooey mozzarella topping bubbling over the herby chicken filling. Even my carb-loving husband admits these stuffed peppers hit all the right comfort food notes without leaving you sluggish afterward. Trust me, once you try this mashup, you’ll never look at bell peppers the same way again!
Why You’ll Love These Chicken Parmesan Stuffed Peppers
Let me count the ways these beauties will win you over:
- Brilliantly low-carb: All that chicken parm flavor without the pasta guilt
- Weeknight magic: Just 15 minutes of hands-on time before they bake
- Cheese pull perfection: That melty mozzarella crown makes every bite irresistible
- Customizable colors: Mix and match bell pepper hues for a stunning presentation
- Leftover superstar: Tastes even better reheated for lunch the next day
Honestly, I’ve converted so many friends with this recipe, even the carb addicts come back for seconds!
Ingredients for Chicken Parmesan Stuffed Peppers
Here’s everything you’ll need to make these flavor-packed peppers sing. I swear by these exact measurements for the perfect balance, trust me, I’ve tested this more times than I can count!
- 4 large bell peppers: Any color works, but I adore the red and yellow ones for their natural sweetness
- 1 lb ground chicken: The leaner option that still stays juicy
- 1 cup marinara sauce: My secret? Rao’s Homemade if I’m feeling fancy
- 1/2 cup breadcrumbs: Plain or Italian-style both work beautifully
- 1/2 cup shredded mozzarella: Divided, because we want cheese in AND on top
- 1/4 cup grated parmesan: The real stuff, none of that green can business
- 1 tsp garlic powder: For that essential Italian flavor punch
- 1 tsp dried oregano: Crush it between your fingers to wake up the oils
- 1 tsp salt: Kosher salt is my go-to for even seasoning
- 1/2 tsp black pepper: Freshly cracked makes all the difference
- 1 tbsp olive oil: A drizzle keeps the peppers happy while baking
See how simple this is? Most of these are pantry staples in my house. Now let’s get stuffing!
How to Make Chicken Parmesan Stuffed Peppers
Okay, let’s turn these ingredients into magic! I’ll walk you through each step; it’s easier than you think. The first time I made these, I was shocked at how quickly they came together. Just follow my lead and you’ll have restaurant-worthy stuffed peppers in no time.
Preparing the Peppers
First things first: your peppers need a little spa treatment. Slice about 1/2 inch off the tops (save those for garnish if you’re fancy). Scoop out all the seeds and white membranes. I use a small spoon and just scrape, scrape, scrape. Pro tip: Choose peppers with flat bottoms or slice a tiny bit off their bottoms so they stand up straight in your baking dish. Nobody wants a wobbly pepper!
Mixing the Filling
Now for the good stuff! In a big bowl, add your ground chicken, breadcrumbs, 1/4 cup mozzarella (we’re saving the rest for later), parmesan, and all those gorgeous spices. Here’s my trick: use your hands to mix it all until just combined. Overmixing makes the filling tough, and we want tender, juicy chicken. The mixture should hold together when you pinch it. If it’s too wet, add a few more breadcrumbs.
Baking the Stuffed Peppers
Preheat that oven to 375°F (190°C) while you stuff each pepper generously with the chicken mixture, really pack it in there! Drizzle with olive oil and bake for 25 minutes. Then comes the fun part: pull them out and spoon marinara over each one, then shower with the remaining mozzarella. Back in the oven for 15 more minutes until the cheese is golden and bubbly. You’ll know they’re done when the peppers are tender enough to poke with a fork and the filling reaches 165°F inside. Oh, that cheesy aroma will have everyone gathered in the kitchen!
Tips for Perfect Chicken Parmesan Stuffed Peppers
After making these dozens of times, I’ve picked up some game-changing tricks you’ll love. First, mix up your pepper colors, the red, yellow, and orange ones roast up sweeter than green. If you like heat, toss in a pinch of red pepper flakes to the filling (my husband insists on this). Here’s my secret for ultra-moist chicken: gently mix in 1 tablespoon of the marinara sauce with the raw filling. And listen, don’t skip that final broil for 2 minutes after baking! It gives you those gorgeous, bubbly cheese spots that make everyone’s eyes light up. Last tip? Let them rest 5 minutes before serving so the juices redistribute. Trust me, it’s worth the wait!
Ingredient Substitutions and Variations: Chicken Parmesan Stuffed Peppers
One of my favorite things about this recipe is how easily you can tweak it to suit your taste or what’s in your fridge. Ground turkey works just as well as chicken. I’ve used it plenty of times when that’s what I had on hand. For my gluten-free friends, almond flour or crushed pork rinds make great breadcrumb swaps (just use about 3/4 the amount since they absorb differently). Feeling fancy? Toss in some sautéed mushrooms or wilted spinach to the filling. I sometimes add about 1/2 cup when I’m feeling extra nutritious. And if you’re dairy-free, nutritional yeast gives a nice cheesy flavor without the cheese. The possibilities are endless, that’s why this recipe never gets old in my kitchen!
Serving Suggestions for Chicken Parmesan Stuffed Peppers
Oh, let me tell you how I love to serve these beauties! A simple arugula salad with lemon vinaigrette is my go-to; the peppery greens cut through the rich cheese perfectly. If I’m feeling indulgent, I’ll add some garlic bread (my weakness!). For a complete meal, roasted zucchini or broccoli on the side makes everyone at my table happy. The peppers are so flavorful, you really don’t need much else!
Storing and Reheating Chicken Parmesan Stuffed Peppers
Here’s my foolproof method for keeping these peppers tasting fresh. Let them cool completely, then store in an airtight container in the fridge for up to 3 days. When reheating, I sprinkle a teaspoon of water over the top before microwaving for 1-2 minutes to prevent dryness. For crispier cheese, pop them under the broiler for 2 minutes! The flavors actually deepen overnight. I might love the leftovers even more than the first serving.
Nutritional Information for Chicken Parmesan Stuffed Peppers
Here’s the scoop on what you’re getting in each delicious pepper (and why I don’t feel one bit guilty eating two!). One stuffed pepper clocks in at about 320 calories, with 28g of protein to keep you full. You’re looking at 14g fat (only 5g saturated), 20g carbs, and 3g fiber. The sodium hits around 720mg, mostly from the cheeses and marinara, so use low-sodium versions if that’s a concern. Remember, these numbers can vary based on your specific ingredients. I calculate using whole milk mozzarella and regular marinara, but hey, we’re here for flavor first!
Frequently Asked Questions: Chicken Parmesan Stuffed Peppers
Let me answer the questions I get asked most about these stuffed peppers. Trust me, I’ve heard them all after making this recipe so many times!
Can I use frozen peppers?
Honestly, fresh works best here. Frozen peppers get too mushy when baked. If you’re in a pinch, thaw them completely and pat them dry with paper towels first. But fresh peppers roast up with that perfect tender-crisp texture we love.
How do I make this gluten-free?
Easy peasy! Just swap the breadcrumbs for gluten-free panko or crushed pork rinds. I’ve even used almond flour with great results; use about 3/4 cup since it absorbs differently. The rest of the recipe stays exactly the same.
Can I prep these ahead?
Absolutely! Stuff the peppers up to 24 hours before baking and keep them covered in the fridge. Just add 5 extra minutes to the baking time since they’ll be cold from the fridge. The filling actually tastes better after marinating overnight!
What’s the best way to reheat leftovers?
My trick? Sprinkle a few drops of water on top before microwaving for 1-2 minutes. For crispier cheese, pop them under the broiler for 2 minutes. They taste almost better the next day!
For more delicious recipes and cooking inspiration, check out Family Tastes.
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20-Minute Chicken Parmesan Stuffed Peppers Your Family Will Devour
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
A delicious twist on classic chicken parmesan, stuffed into vibrant bell peppers for a flavorful low-carb meal.
Ingredients
- 4 large bell peppers, any color
- 1 lb ground chicken
- 1 cup marinara sauce
- 1/2 cup breadcrumbs
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a bowl, mix ground chicken, breadcrumbs, 1/4 cup mozzarella, parmesan, garlic powder, oregano, salt, and pepper.
- Stuff each pepper with the chicken mixture.
- Place the stuffed peppers in a baking dish. Drizzle with olive oil.
- Bake for 25 minutes.
- Remove from oven, top with remaining mozzarella and marinara sauce.
- Bake for another 15 minutes until cheese is melted and bubbly.
- Serve hot.
Notes
- You can use ground turkey instead of chicken.
- For a spicier version, add red pepper flakes to the chicken mixture.
- Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 8g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg