Chicken Parm-Stuffed Bell Peppers | DAPULSE
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Chicken Parm-Stuffed Bell Peppers

Chicken Parm-Stuffed Bell Peppers

Chicken Parm-Stuffed Bell Peppers

AuthorDAPULSE RECIPESCategoryDifficultyIntermediate

Yields15 Servings
Prep Time15 minsCook Time50 minsTotal Time1 hr 5 mins

 nonstick cooking spray, for greasing
 2 lbs chicken breast, diced
 2 tsp salt
 2 tsp pepper
 2 tsp dried oregano
 2 tsp garlic powder
 2 tsp dried rosemary
 2 tsp onion powder
 2 cups all purpose flour
 6 large eggs, beaten
 3 cups plain breadcrumbs
 9 bell peppers, halved lengthwise, seeds and ribs removed
 3 cups marinara sauce
 1 cup parmesan cheese, grated
 32 oz fresh mozzarella cheese, sliced

1

Preheat the oven to 400°F (200°C). Set a wire rack over a baking sheet. Grease another baking sheet with nonstick spray.

2

In a medium bowl, combine the chicken, salt, pepper, oregano, garlic powder, rosemary, and onion powder, and toss until evenly coated.

3

Add the flour, eggs, and bread crumbs to 3 separate medium bowls. Coat a few pieces of chicken at a time in the flour, then the eggs, then the breadcrumbs. Once coated, transfer to the wire rack.

4

Bake for 25 minutes, or until golden brown.

5

Arrange the bell peppers, cut-side up, on the greased baking sheet.

6

Spoon half of the marinara sauce into the peppers. Sprinkle half of Parmesan over the marinara. Add a few pieces of chicken to each pepper, then spoon over the rest of the marinara sauce, and sprinkle with the rest of the Parmesan. Top each pepper with couple slices of mozzarella.

7

Bake for 25 minutes, or until the cheese is melted and the peppers have softened.

8

Serve immediately.

9

Enjoy!

Ingredients

 nonstick cooking spray, for greasing
 2 lbs chicken breast, diced
 2 tsp salt
 2 tsp pepper
 2 tsp dried oregano
 2 tsp garlic powder
 2 tsp dried rosemary
 2 tsp onion powder
 2 cups all purpose flour
 6 large eggs, beaten
 3 cups plain breadcrumbs
 9 bell peppers, halved lengthwise, seeds and ribs removed
 3 cups marinara sauce
 1 cup parmesan cheese, grated
 32 oz fresh mozzarella cheese, sliced

Directions

1

Preheat the oven to 400°F (200°C). Set a wire rack over a baking sheet. Grease another baking sheet with nonstick spray.

2

In a medium bowl, combine the chicken, salt, pepper, oregano, garlic powder, rosemary, and onion powder, and toss until evenly coated.

3

Add the flour, eggs, and bread crumbs to 3 separate medium bowls. Coat a few pieces of chicken at a time in the flour, then the eggs, then the breadcrumbs. Once coated, transfer to the wire rack.

4

Bake for 25 minutes, or until golden brown.

5

Arrange the bell peppers, cut-side up, on the greased baking sheet.

6

Spoon half of the marinara sauce into the peppers. Sprinkle half of Parmesan over the marinara. Add a few pieces of chicken to each pepper, then spoon over the rest of the marinara sauce, and sprinkle with the rest of the Parmesan. Top each pepper with couple slices of mozzarella.

7

Bake for 25 minutes, or until the cheese is melted and the peppers have softened.

8

Serve immediately.

9

Enjoy!

Chicken Parm-Stuffed Bell Peppers

DAPULSE RECIPES

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DAPULSE RECIPES

Nutrition Facts

Nutrition Facts

Servings 15

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