Ingredients
- 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.
