- 4 large bell peppers
- 1 + ½ cups cooked chicken breast, shredded or finely chopped
- ½ cup panko breadcrumbs
- 1 cup mozzarella, grated and divided
- ½ cup Parmesan cheese, freshly grated
- ¼ cup fresh parsley, finely chopped
- 1 tablespoon olive oil
- 1 cup tomato sauce or marinara sauce
- 1 teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ¼ cup water (for baking)
Cook Mode Prevent your screen from going dark
INSTRUCTIONS
- Preheat oven to 375F.
- Cut the peppers in half vertically. Remove and discard the seeds. Place the bell peppers in a 9×13-inch casserole pan or large half sheet baking pan and set aside.
- In a large mixing bowl, add chicken, breadcrumbs, ½ cup mozzarella cheese, Parmesan, parsley, oil, tomato sauce, salt, pepper, and garlic powder. Stir well until evenly incorporated.
- Fill up each pepper with the chicken filling and top with 1 tablespoonful mozzarella cheese.
- Add water to the casserole dish and cover the dish with aluminum foil. This creates steam in the casserole dish when baking, which makes the stuffed peppers tender more quickly.
- Bake for 30 minutes. Remove from the oven and remove the foil. Continue baking uncovered for 5-7 minutes until the cheese is melted.
- Let the stuffed peppers rest for 5 minutes before serving.