Chicken Parmesan Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 cup Cheese - Kraft Mozzerella Shredded 8 tbsp Parmesan Cheese, shredded 3 clove Garlic 1.5 cup Spaghetti/Marinara Sauce (tomato sauce) 1 tbsp Parsley 0.5 tsp crushed red chili pepper flakes (by DBEAU57) 1 tsp Kosher Salt (by SRATERMAN) .25 tsp Black Pepper (Ground) (by TIARENEE) 2.4 serving Perdue Simply Smart Lightly Breaded Chicken Chunks 4 medium (approx 2-3/4" long, 2- Sweet peppers (bell) 0.5 cup Campbell's low sodium chicken broth
Prepare breaded chicken per package instructions.
Preheat oven to 400º. In a large bowl, combine 2 cups mozzarella, Parmesan, garlic, marinara, parsley, and red pepper flakes and season with salt and pepper. Stir until combined, then gently fold in cooked breaded chicken.
Spoon mixture into halved bell peppers and sprinkle with remaining 1 cup mozzarella.
Pour chicken broth into baking dish (to help the peppers steam) and cover with foil.
Bake until peppers are tender, 55 minutes to 1 hour. Uncover and broil 2 minutes.
Garnish with parsley and more Parmesan and serve.
Serving Size: 1 pepper
Number of Servings: 4
Recipe submitted by SparkPeople user MUSIC2HISEARS.
Preheat oven to 400º. In a large bowl, combine 2 cups mozzarella, Parmesan, garlic, marinara, parsley, and red pepper flakes and season with salt and pepper. Stir until combined, then gently fold in cooked breaded chicken.
Spoon mixture into halved bell peppers and sprinkle with remaining 1 cup mozzarella.
Pour chicken broth into baking dish (to help the peppers steam) and cover with foil.
Bake until peppers are tender, 55 minutes to 1 hour. Uncover and broil 2 minutes.
Garnish with parsley and more Parmesan and serve.
Serving Size: 1 pepper
Number of Servings: 4
Recipe submitted by SparkPeople user MUSIC2HISEARS.
Nutritional Info Amount Per Serving
- Calories: 457.1
- Total Fat: 25.9 g
- Cholesterol: 91.2 mg
- Sodium: 2,056.6 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 3.7 g
- Protein: 37.9 g
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