parm stuffed peppers
- 3 c. shredded mozzarella
- 1/2 c. freshly grated Parmesan, plus more for serving
- 3 cloves garlic, minced
- 1 1/2 c. marinara
- 1 tbsp. freshly chopped parsley, plus more for garnish
- pinch of crushed red pepper flakes
- kosher salt
- Freshly ground black pepper
- 12 oz. fresh or frozen breaded chicken, cooked according to package instructions
- 4 bell peppers, halved (seeds removed)
- 1/2 c. low-sodium chicken broth
- Preheat oven to 400ยบ. In a large bowl, combine 2 cups mozzarella, Parmesan, garlic, marinara, parsley, and red pepper flakes and season with salt and pepper. Stir until combined, then gently fold in cooked breaded chicken.
- Spoon mixture into halved bell peppers and sprinkle with remaining 1 cup mozzarella.
- Pour chicken broth into baking dish (to help the peppers steam) and cover with foil.
- Bake until peppers are tender, 55 minutes to 1 hour. Uncover and broil 2 minutes.
- Garnish with parsley and more Parmesan and serve.
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