Chicken Parmesan Stuffed Peppers

Prep Time: 20 minutes | Cook Time: 30 minutes | Serves: 4

What do you get when you cross chicken Parmesan and stuffed peppers? Two mouthwatering entrées rolled into one! Wheat-free bread crumbs top off this recipe to give it a delightful crunch.

Ingredients

1. 1 pound (16 oz) chicken breasts
2. 1/2 teaspoon salt
3. 1/4 teaspoon pepper
4. 3 teaspoons olive oil
5. 4 bell peppers
6. 1 cup marinara sauce
7. 4 slices mozzarella cheese
8. 1/2 cup Parmesan cheese
9. 1/2 cup wheat-free bread crumbs

Tools

1. cutting board
2. chef’s knife
3. measuring cups/spoons
4. skillet
5. small mixing bowl
6. spoon
7. 8 x 8-inch (20 x 20-cm) baking dish

Allergen Alert!

You can still go Italian without all the cheese. Skip the mozzarella and replace the Parmesan with 1/4 cup nutritional yeast for a cheesy flavor without the dairy!

1. Preheat oven to 350°F.
2. Cut the chicken breasts in 1-inch (2.5-cm)cubes. Sprinkle salt and pepper on the cubes and set aside.
3. Place 2 teaspoons olive oil in a skillet and place on a burner set to medium heat.
4. Add the chicken and cook until no longer pink inside, about five to six minutes.
5. While the chicken cooks, cut off the tops of the bell peppers and scoop out the seeds and white ribs inside.
6. Pour the marinara sauce in with the chicken and stir until coated.
7. Place 1 slice of mozzarella cheese in the bottom of each pepper.
8. Evenly scoop the chicken into each pepper.
9. In a small bowl, combine the Parmesan cheese, bread crumbs, and 1 teaspoon olive oil and stir.
10. Sprinkle the bread crumb mixture evenly over the top of each pepper.
11. Place the peppers in the baking dish. Bake for about 30 minutes or until the peppers are slightly tender and topping is golden brown.
12. Serve hot.