Skinny Chicken Parm Stuffed Peppers

skinny-chicken-parm-stuffed-peppers

Skinny Chicken Parm Stuffed Peppers

Hi all!

In unfortunate recent events, we have lost the last 9 months of content on our blog (including all posts and recipes). We are working diligently to first and foremost get the recipes back up for you. I apologize for any inconvenience and lack of written content. We appreciate your support as always!

skinny-chicken-parm-stuffed-peppers

Skinny Chicken Parm Stuffed Peppers
Print
Ingredients
  1. 2-3 chicken breasts
  2. Salt & Pepper
  3. 1 cup chicken broth (split into two 1/2 cup portions)
  4. 1 cup shredded mozzarella cheese, plus extra
  5. 3-4 cloves garlic, minced
  6. 1 1/2 cup marinara or tomato basil sauce (we love Rao's)
  7. 1/4 cup freshly chopped parsley
  8. 4 bell peppers
  9. Parmesan (optional)
Instructions
  1. Preheat oven to 400°F.
  2. Begin heating a large pot of water to boil.
  3. Prep the bell peppers by halving them or cutting their tops off. Remove the seeds.
  4. Season the chicken with salt and pepper on each side. Place in a baking dish, and pour in enough chicken broth to coat the bottom (about 1/2 cup). Bake for 35 minutes or until fully cooked.
  5. Add the bell peppers to the boiling pot of water. Cook for 2 minutes and then use tongs to carefully remove and drain. Place in a clean baking dish.
  6. Remove the chicken and cut into bite sized pieces.
  7. In a large bowl, combine the mozzarella cheese, garlic, marinara, parsley, and cooked chicken. Spoon into the bell peppers and top with an extra sprinkle of cheese.
  8. Gently pour the other 1/2 cup of chicken broth into the baking dish around the peppers (not on top). Cover with foil and bake for 35 minutes.
  9. Uncover and bake for 10 more minutes or until the cheese gets slightly browned. Garnish with parmesan (optional)
Spinach for Breakfast https://www.spinach4breakfast.com/

Leave a Comment

Your email address will not be published. Required fields are marked *