4 large bell peppers (any color, halved and seeds removed)
2 cups cooked chicken (shredded or diced)
1 cup marinara sauce
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup panko breadcrumbs (optional for topping)
2 cloves garlic (minced)
1 teaspoon dried Italian seasoning
1 tablespoon olive oil
Salt and pepper (to taste)
Fresh basil or parsley (for garnish, optional)
Instructions
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Peppers: Cut the bell peppers in half lengthwise and remove the seeds and membranes. Drizzle with a little olive oil and place them cut side up in a baking dish.
Cook the Filling:
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add the shredded chicken, marinara sauce, Italian seasoning, salt, and pepper. Stir until the chicken is well coated with the sauce. Let it simmer for a few minutes to heat through.
Stuff the Peppers: Spoon the chicken mixture into the pepper halves, distributing it evenly.
Top with Cheese:
Sprinkle mozzarella cheese and Parmesan cheese evenly over the stuffed peppers.
For a crunchy topping, mix the panko breadcrumbs with a little olive oil and sprinkle over the cheese.
Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Garnish and Serve: Remove from the oven and garnish with fresh basil or parsley if desired. Serve hot.
Tips
You can use rotisserie chicken for convenience.
Feel free to add vegetables like spinach or mushrooms to the chicken mixture for extra flavor and nutrients.
For a spicy kick, add some red pepper flakes to the chicken mixture.
