These Chicken Parmesan Stuffed Peppers are perfect for the classic lovers of Chicken Parmesan with our all-in-one pan meal all stuffed inside these delicious peppers.
We love using cooked rice and chicken in our recipe from a previous meal that repurposes leftovers perfectly.
You may like the traditional style Mom’s Style Stuffed Peppers version which is the traditional classic with meat and rice.
Through the years we have found the flavor of the pepper makes a nice vessel for chili or taco fillings, sloppy joe and so many other classic meals to eliminate any kind of bread with the meal.
Below you will find several suggestions and substitutions for the rice to make a new filling every time using this basic recipe as a guideline.
The chicken parmesan style is a winner in our home and you can even use premade frozen breaded chicken to save time.
If you love stuffed peppers which is such an easy casserole you may also love my Best Americana talian Loved Family Recipe collection.
Take a look at this easy recipe and it’s printable just scroll to the bottom, but do check out my tips and other suggestions also.
INGREDIENTS
6 Bell Peppers assorted colors or all Green cleaned, membranes removed and sliced lengthwise
2 cups cooked boneless leftover cooked chicken cubed ( rotisserie chicken and leftover baked chicken, or frozen cubed breaded boneless chicken tenders can be used)
2 cups cooked rice
1/4 cup Parmesan cheese plus more for garnishing
2 cups shredded mozzarella divided or shredded provolone ( 1 cup goes into the filling the other cup on top)
1 28-ounce can of crushed canned tomatoes or chopped whole tomatoes peeled and diced ( you can also use your favorite marinara sauce in a jar or use homemade sauce)
1/4 white wine or chicken broth
3 leaves of fresh basil
1 tablespoon minced garlic
1 tablespoon dried Italian seasoning
Olive oil to drizzle over the top
salt, and pepper to taste
Optional: Panko breadcrumbs, granulated garlic powder
Options to add to the rice: 1/4 cup any of these, mushrooms, diced zucchini, diced eggplant, white beans, chopped celery, chopped artichoke hearts, black olives sliced, shredded carrots, fresh peas
INSTRUCTIONS
Preheat the oven to 400 degrees and oil spray a casserole dish big enough for the peppers.
Slice the peppers, lengthwise so you have 2 halves
Note: for a softer pepper place the peppers in the oven on a parchment-lined baking sheet and roast them for around 20 minutes depending on the thickness ( this method will make a softer pepper). Cool before stuffing them slightly.
In the meantime prepare the filling:
In a large bowl add the cooked chicken (if using raw cook this first), cooked rice, minced garlic,1 cup of crushed tomatoes, fresh basil, dried seasoning, salt and pepper to taste, Parmesan cheese, and 1 cup shredded mozzarella cheese.
In a baking casserole add around 1 cup of tomato sauce on the bottom and sprinkle with Parmesan cheese.
Stuff the peppers with the mixture and place them in the casserole dish.
Top each pepper with the rest of the crushed tomatoes, and remaining cheese, sprinkle with panko breadcrumbs if using, granulated garlic powder evenly over each one, and drizzle each one with a little bit of olive oil.
Pour the wine or chicken broth around the bottom of the pan not touching the stuffing.
Bake at 400 degrees until the cheese melts and the peppers are cooked until the cheese is melted around 25 minutes.
For crispier cheese broil the top for 2 minutes watching carefully