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These Chicken Parmesan Stuffed Peppers are a fun twist on a classic! Filled with flavorful ground chicken, marinara, and gooey cheese, they're baked until tender and topped with crispy, buttery breadcrumbs for the perfect finishing touch.
I love a classic chicken Parmesan recipe like my Easy Oven Baked Chicken Parmesan and Chicken Parm Sandwich. However, these stuffed chicken parm peppers are a fun way to switch things up. They offer all the savory, cheesy flavor you know and love, but are a lower-carb, lightened-up option full of fiber and nutrients, too. The best part? Picky eaters don't even complain about the veggies!
All you need is about 15 minutes of prep time. Then, the oven does the rest of the work, and dinner is on the table in under an hour. These peppers are so filling you don't even need a side, but I often pair them with rice and an Italian Arugula Salad when feeding the entire family. I also always make a few extras for a quick lunch the following day. Try it out, and you'll thank yourself when hanger strikes.
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Notes about the Ingredients
- Bell Peppers - I typically use red, yellow, or orange bell peppers, because they tend to be slightly larger with a sweeter taste. However, green will also work.
- Ground Chicken - I like to use white meat ground chicken for a lean protein source that takes on the flavor of the seasonings nicely, but you can substitute dark meat chicken, if preferred. Or, use diced boneless skinless chicken breast, shredded rotisserie chicken, ground turkey, or even ground beef.
- Breadcrumbs - I use breadcrumbs in the filling because they act as a binder, helping it hold together while also enhancing the savory flavor. Then, I sprinkle toasted breadcrumbs on top for a little extra crunch.
- Marinara Sauce - I almost always have a jar of my quick and easy marinara sauce on hand, but in a pinch, store-bought marinara sauce is just fine.
- Cheese - A combination of shredded mozzarella cheese and Parmesan cheese creates a melty, gooey topping with a sharp, salty flavor, just like traditional baked chicken parm. For the best taste and texture, I always recommend buying blocks of cheese and grating them yourself.
Want the quick version? Jump to the recipe card below. Or, keep reading for a detailed, step-by-step guide.
How to Make Chicken Parm Stuffed Peppers
Prep the Peppers - Cut the peppers in half and remove the seeds and membranes to make room for the filling.
Create the Filling - Add the chicken, garlic, Italian seasoning, salt, and pepper to a large skillet over medium heat. Cook, breaking the meat up, until it is cooked through.
Stuff and bake - Remove the skillet from the heat, and stir in the breadcrumbs and marinara sauce.
Divide the chicken mixture evenly between the pepper halves. Arrange them in a baking dish with a bit of water on the bottom, cover with foil, and bake on the center rack of the oven.
Don't skip the water! It helps the peppers steam, softening them as they bake.
Add the cheese - Once the peppers soften, remove the foil, top each pepper with cheese, and continue to bake until it melts completely. You can also quickly turn the oven to broil to help achieve a golden-brown, slightly crisp topping.
Top - While the peppers bake, melt butter in a small skillet. Add breadcrumbs, and cook, stirring frequently, until they're golden and crisp. Sprinkle the toasted breadcrumbs over the parmesan chicken stuffed peppers, and enjoy with fresh basil or extra Parmesan cheese!
Amanda's Secret Tip
Look for large peppers, slice them in half vertically, and remove the membranes and seeds before filling. This allows for more surface area and makes each half easier to stuff, preventing the filling from falling out and burning as it bakes.
Possible Variations
- Spice - Kick up the heat by adding a dash of red pepper flakes to the marinara sauce.
- Low-Carb - Swap the breadcrumbs with crushed pork rinds for a lower-carb recipe.
- Vegetarian - Replace the chicken with cooked lentils, chopped mushrooms, or crumbled tofu.
- Veggies - Sneak in extra nutrients by adding chopped spinach, onions, or shredded zucchini to the filling.
- Dairy-Free - Swap the mozzarella and parmesan cheese for dairy-free substitutes.
Storage and Reheating Suggestions
These stuffed peppers can be kept in an airtight container in the refrigerator for 3-5 days. Reheat in the microwave or oven until the pepper filling is warmed through.
To freeze, stuff the peppers with the filling and wrap each one tightly in plastic wrap. Store them in a freezer bag for 3-4 months. Thaw them completely in the refrigerator, unwrap, and bake as directed.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
More Weeknight Chicken Recipes
If you loved these Chicken Parm Stuffed Peppers, you'll want to be sure to add these easy chicken dinners to your weekly meal plan, too:
- Crock Pot Chicken Cacciatore - A set-it-and-forget-it meal perfect for busy weeknights.
- The BEST One Pot Chicken and Rice Dinner - A complete meal the whole family will love.
- Easy Chicken and Dumplings with Fluffy From-Scratch Dumplings - A one-pot comfort food ready in under an hour.
- Thin and Crispy Italian Chicken Cutlets - A crispy, flavorful protein source to pair with sauces, pasta, and all your favorite sides.
Recipe
Parmesan Chicken Stuffed Peppers
Video
Ingredients
- 4 large bell peppers, any color
- 1 ½ Tablespoons olive oil
- 1 ½ pounds ground chicken
- 6-8 medium garlic cloves, minced
- 1 ½ teaspoons Italian seasoning
- 1 ½ teaspoons kosher salt
- ¼ teaspoon black pepper
- ¾ cup Italian breadcrumbs, divided use
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
- 2 Tablespoons salted butter
Instructions
- Preheat the oven to 375°F. Pour 1 cup of water into the bottom of a 9x13-inch baking dish.
- Slice each bell pepper in half vertically and remove the seeds and membranes. Set the pepper halves aside.
- Heat a large skillet over medium heat and add the olive oil. Once shimmering, add the ground chicken, minced garlic, Italian seasoning, salt, and pepper. Cook for 4-5 minutes, breaking up the chicken, until fully cooked.
- Remove the skillet from the heat and stir in ½ cup of the breadcrumbs and the marinara sauce.
- Spoon the chicken filling into each pepper half, packing it in firmly. Arrange the stuffed peppers in the prepared baking dish with the water. Cover with foil and bake for 20 minutes.
- Remove the foil and top each pepper with shredded mozzarella and Parmesan cheese. Return to the oven uncovered and bake for 10 minutes to melt the cheese.
- While the peppers finish baking, melt the butter in a small skillet over medium heat. Add the remaining ¼ cup of breadcrumbs and cook, stirring frequently, until golden brown and crisp.
- Remove the peppers from the oven, sprinkle with the toasted breadcrumbs, and serve warm.
Shyanne Reynolds
These are SO good!!
Amanda Scarlati
Thank you Shyanne, I'm so glad you enjoyed them!