Skinny Chicken Parm Stuffed Peppers


My mom used to make stuffed peppers all the time. Like, all the time. So much so that I’ve never actually made a classic stuffed pepper myself! Not that I blame my mom. We had a full dinner on the table every night. She always made homemade sauce because our Italian dad “didn’t do jar sauce” (now he will eat Rao’s haha). I don’t know how or when she did it! 

So this Skinny Chicken Parm Stuffed Peppers recipe was on the blog before, I just revamped a bit and took new pictures. Sometimes I need to remember to look at my own blog for dinner ideas haha. I love this recipe! It’s not as healthy as our quinoa fajita stuffed peppers, but it’s so good! I try to keep things lighter by sticking with baked chicken that’s not breaded, and reducing the amount of cheese; but feel free to bread your chicken if you want! I like to pair one full pepper with a side salad for extra greens. And Mom, I love you and your stuffed peppers. 🙂



skinny chicken parm stuffed peppers
Serves 4
  1. 1 package of organic chicken breast (2-3 chicken breasts), rinsed and pat dry
  2. sea salt and black pepper
  3. 1 cup of organic chicken broth (split into two portions)
  4. 1 cup of shredded mozzarella cheese, plus extra for sprinkling at the end
  5. 4 cloves of garlic, minced
  6. 1 1/2 cups of marinara or tomato basil sauce (we love rao's)
  7. 1/4 cup of fresh chopped parsley
  8. 4 bell peppers, halved or tops cut off, and seeds removed
  9. parmesan (optional)
  1. preheat oven to 400º.
  2. season chicken with sea salt and pepper on each side.
  3. place the chicken in a baking dish and pour in enough chicken broth to coat the bottom (about 1/2 cup).
  4. bake for 35 minutes or until cooked through.
  5. boil a large pot of water
  6. once boiling, add the peppers for two minutes and then use tongs to carefully remove and drain.
  7. place the peppers in a clean baking dish and set aside
  8. remove the chicken from oven and cut into bite size pieces.
  9. in a large bowl, combine the mozzarella, garlic, marinara, parsley, and a few dashes of sea salt and pepper.
  10. mix in the cooked chicken.
  11. spoon the chicken mixture into the bell peppers and then top with an extra sprinkle of mozzarella
  12. gently pour the other 1/2 cup of chicken broth into baking dish (not on top of the peppers)
  13. cover the dish with foil and bake peppers for 35 minutes
  14. uncover and bake for 10 more minutes or until the cheese gets slightly browned (you can also broil)
  15. garnish with parmesan.
  1. 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.
Spinach for Breakfast

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