One of the challenges I face is always trying to be creative. Sometimes it is simply looking up a recipe and tweaking it to my tastes sometimes it is a complete accident. Chicken Parmesan Stuffed Peppers fall into that second category. I was making Chicken Parmesan for my wife and Chicken Nuggets for my daughter, so I started messing around with left over chicken and made Chicken Parmesan Nuggets lol. It was the wife that came up with the idea of stuffing them into a bell pepper. All that aside though WOW this one came out so cool lol. It is a fun little dinner that is a twist on a couple of classic meals that I know everyone will totally love, on top of that it really is pretty easy. So go ahead give these a try and then let me know later how much you totally LOVE them lol.
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Chicken Parmesan Stuffed Peppers Recipe
Ingredients
- 1 lb. Chicken Breast Cut into about 1″ Chunks
- 2 Cups Bread Crumbs
- 2 Eggs
- Salt
- Pepper
- 3 Cups Mozzarella Cheese Shredded
- 1/2 Cup Parmesan Cheese
- 3 Garlic Cloves
- 1 Tbsp. Parsley
- Red Pepper Flakes to Taste
- 4 Bell Peppers Cored
- 1/2 Cup Chicken Broth
Instructions
- Crack the eggs in a bowl and whisk with a fork. Put the bread crumbs on a large plate.
- Heat the oil in a large non-stick frying pan over medium-high heat.
- Dip each chicken breast in eggs first on both sides, then dip in breadcrumbs on both sides, pressing into the bread crumbs so they stick better.
- Put breaded chicken breasts on a frying pan.
- Cook for 4 minutes, then carefully flip the chicken, and cook another 4 minutes, or until cooked through.
- 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 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.
Notes
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