Chicken Parmesan Stuffed Peppers

8 servings


10 minutes

active time

1 hour 5 minutes

total time


4 large bell peppers

1 + 1/2 cups cooked chicken breast, shredded or finely chopped

1/2 cup panko breadcrumbs

1 cup mozzarella, grated and divided

1/2 cup Parmesan cheese, freshly grated

1/4 cup fresh parsley, finely chopped

1 tablespoon olive oil

1 cup tomato sauce or marinara sauce

1 teaspoon salt (or to taste)

1/4 teaspoon ground black pepper

1/2 teaspoon garlic powder

1/4 cup water (for baking)


Preheat oven to 375F.

Cut the peppers in half vertically. Remove and discard the seeds. Place the bell peppers in a 9x13-inch casserole pan or large half sheet baking pan and set aside.

In a large mixing bowl, add chicken, breadcrumbs, 1/2 cup mozzarella cheese, Parmesan, parsley, oil, tomato sauce, salt, pepper, and garlic powder. Stir well until evenly incorporated.

Fill up each pepper with the chicken filling and top with 1 tablespoonful mozzarella cheese.

Add water to the casserole dish and cover the dish with aluminum foil. This creates steam in the casserole dish when baking, which makes the stuffed peppers tender more quickly.

Bake for 30 minutes. Remove from the oven and remove the foil. Continue baking uncovered for 5-7 minutes until the cheese is melted.

Let the stuffed peppers rest for 5 minutes before serving.


Serving Size




Total Fat

4.6 g

Saturated Fat

1.4 g

Unsaturated Fat


Trans Fat

0 g


26.2 mg


550.3 mg

Total Carbohydrate

12.4 g

Dietary Fiber

2.8 g

Total Sugars

5.2 g


14.7 g

8 servings


10 minutes

active time

1 hour 5 minutes

total time
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