Skinny Chicken Parm Stuffed Peppers
Chicken Parm is a classic Italian dish, but can be so heavy and time consuming to make. These Skinny Chicken Parm Stuffed Peppers are a take on the original classic, but with a healthy twist! I kept things light by skipping the breading on th chicken and reducing the amount of cheese, but not giving up on all that chicken parm flavor.
Skinny Chicken Parm Stuffed Peppers
2019-06-01 07:34:01
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Ingredients
- 2-3 chicken breasts
- Salt & Pepper
- 1 cup chicken broth (split into two 1/2 cup portions)
- 1 cup shredded mozzarella cheese, plus extra
- 3-4 cloves garlic, minced
- 1 1/2 cup marinara or tomato basil sauce (we love Rao's)
- 1/4 cup freshly chopped parsley
- 4 bell peppers
- Parmesan (optional)
Instructions
- Preheat oven to 400°F.
- Begin heating a large pot of water to boil.
- Prep the bell peppers by halving them or cutting their tops off. Remove the seeds.
- 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.
- 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.
- Remove the chicken and cut into bite sized pieces.
- 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.
- 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.
- Uncover and bake for 10 more minutes or until the cheese gets slightly browned. Garnish with parmesan (optional)
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