Food photography can be hard. I mean, probably not for someone who is a professional, but for me (trained via YouTube, very difficult program to get into) I have days where I am like why did I ever think I was qualified to do this!?
I had to make these Chicken Parm Stuffed Peppers three times in about two weeks because the first two times I couldn’t get a good photo to save my liiiife. The third time the cheese got a tad crispy, but it works. And since I rarely cook with cheese, Lou was like “Yeah, I don’t know about those pictures. You should probably makes these again.” 😉
What I love about this recipe is that you get all the chicken parm flavor in a much healthier dish. I baked the chicken instead of breading and frying, and mixed fresh herbs into the sauce for a yummy organic flavor. This is a great recipe to make for two, since you will definitely have leftovers, or to make if you are having friends over! And judge this dish based on the flavor, not my photos. 😉
- 1 package of organic chicken breasts (2-3 chicken breasts), rinsed and patted dry
- 1 cup of organic chicken broth (split into two portions)
- 2 cups of shredded mozzarella cheese
- 4 cloves garlic, minced
- 1 1/2 cups of marinara sauce (we love Rao's)
- 2 tablespoons of freshly chopped parsley, plus more for garnish
- Sea salt and black pepper
- 4 bell peppers, halved or tops cut off, and seeds removed
- Parmesan (optional)
- Preheat oven to 400º.
- Season chicken with sea salt and pepper on each side.
- Place the chicken in a baking dish and pour in enough chicken broth to coat the bottom (about 1/2 cup).
- Bake for 35 minutes or until cooked through.
- Remove from oven and cut into bite size pieces.
- In a large bowl, combine 1 1/2 cups of mozzarella, garlic, marinara, parsley, and a few dashes of sea salt and pepper.
- Stir until combined, then fold in the cooked chicken.
- Place the peppers into a baking dish.
- Spoon the chicken mixture into the bell peppers and then top with the remaining 1/2 cup of mozzarella.
- Gently pour the other 1/2 cup of chicken broth into baking dish (not on top of the peppers)
- Cover the dish loosely with foil.
- Bake peppers for 35 minutes covered, and then uncover and bake for 10 more minutes so the cheese gets slightly browned.
- Garnish with parsley and and parmesan.
- You can pre-cut the peppers in half, and get 8 portions, or keep them whole and slice off the tops for 4 larger portions.