Chicken Parm-Stuffed Bell Peppers
by Frank Tiu • featured in Crowd-Pleasing Potluck Recipes
Inspired by thatlowcarblife.com
Ingredients
for 15 servings
- nonstick cooking spray, for greasing
-
2 lb chicken breast, diced (910 g) -
2 teaspoons salt -
2 teaspoons pepper -
2 teaspoons dried oregano -
2 teaspoons garlic powder -
2 teaspoons dried rosemary -
2 teaspoons onion powder -
2 cups all purpose flour (250 g) - 6 large eggs, beaten
-
3 cups plain breadcrumbs (345 g) - 9 bell peppers, halved lengthwise, seeds and ribs removed
-
3 cups marinara sauce (720 mL) -
1 cup parmesan cheese, grated (110 g) -
32 oz fresh mozzarella cheese, sliced (905 g)
Nutrition Info
Shop ingredients with-
Calories
598
-
Fat
21g
-
Carbs
53g
-
Fiber
4g
-
Sugar
9g
-
Protein
45g
Estimated values based on one serving size.
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Preparation
- Preheat the oven to 400°F (200°C). Set a wire rack over a baking sheet. Grease another baking sheet with nonstick spray.
- In a medium bowl, combine the chicken, salt, pepper, oregano, garlic powder, rosemary, and onion powder, and toss until evenly coated.
- Add the flour, eggs, and bread crumbs to 3 separate medium bowls. Coat a few pieces of chicken at a time in the flour, then the eggs, then the bread crumbs. Once coated, transfer to the wire rack.
- Bake for 25 minutes, or until golden brown.
- Arrange the bell peppers, cut-side up, on the greased baking sheet.
- Spoon half of the marinara sauce into the peppers. Sprinkle half of Parmesan over the marinara. Add a few pieces of chicken to each pepper, then spoon over the rest of the marinara sauce, and sprinkle with the rest of the Parmesan. Top each pepper with couple slices of mozzarella.
- Bake for 25 minutes, or until the cheese is melted and the peppers have softened.
- Serve immediately.
- Enjoy!
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Tips
-
Molly Elizabeth
These are GOOD! I didn’t have a rack to place overtop the baking sheet and the chicken still cooked well. I’d emphasize shaking off excess flour though because it can cause some pieces to have an unpleasant crunch.
2018-09-13T00:56:04Z Helpful (13) -
Jessica Ryan
I made these but in an abbreviated form: I cooked the chicken in a skillet using olive oil and a store-bought Italian spice blend along with some onion powder, salt, and pepper. I then assembled the peppers on the greased baking sheet the way the video specified. I only used 3 peppers (as opposed to 9) but needless to say it was de-lish and tasty 😋😋😋
2018-10-17T02:25:37Z Helpful (12) -
georgie99
To coat the chicken after the flour and eggs, you can put the chunks into a box or bag with the breadcrumbs. Shake it and they are all covered, saving so much time rather than doing it individually! Tastes great and still good reheated!
2018-10-14T16:18:07Z Helpful (12) -
Raffy Ramirez
If you’re pressed for time, skip the breading process! It still tastes awesome without the bread crumbs and finished in half the time 👍🏼
2018-10-25T04:37:11Z Helpful (10)
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