Chicken Parm Stuffed Peppers are utterly incredible! Sweet red peppers filled with tender chicken, marinara sauce, and melty shredded cheese. Makes an ideal dinner or lunch for any occasion. It’s Keto, Low Carb, Gluten-Free, and Grain-Free too!
Chicken is seriously one of the most versatile kinds of meat. There is no end to the possibilities of what you can do with it. Lately, we have been loving this chicken parm stuffed peppers recipe. It’s super easy to make, and the flavor is oh-so-good!
Cutting the chicken into bite-sized pieces not only makes it easier to eat, but it also makes the chicken cook faster too. Trust me, when you smell the aroma of the roasting peppers stuffed with all that goodness, you are going to be hungry and ready to eat!
What You Will Need
I think you enjoy how simple this recipe is. You only need 5 ingredients, so it’s not going to break the bank either!
- Bell Peppers - I prefer red peppers because they are sweeter and the perfect complement to the other ingredients.
- Chicken - Using boneless skinless chicken breasts is my go-to for these stuffed peppers.
- Marinara Sauce - You can use any marinara sauce you want as long as it’s sugar-free and keto-friendly. My homemade keto marinara sauce is easy to make and freezes well if you'd like to make your own.
- Garlic Salt - It’s amazing how a little bit of garlic salt can make such an impact on the way the meal tastes.
- Mozzarella Cheese - Using mozzarella cheese is so delicious because it melts really well and tastes great in conjunction with the marinara and peppers.
How To Make Chicken Parm Stuffed Peppers
Let’s face it, life is so busy, and I don’t always have time to cook an extravagant meal! These stuffed peppers take minimal effort and cook pretty quickly. Great for nights when the last thing you want to do is cook.
Step 1: Prepare a baking sheet and heat the oven to 400 degrees F.
Step 2: Add the pepped to the baking pan and add a spoonful of sauce to each half. Then divide the chicken and place in each pepper. Add the rest of the sauce. Sprinkle with garlic salt.
Step 3: bake the peppers for 25 minutes or until the chicken is done and the peppers are tender. Drain off any liquid carefully.
Step 4: Sprinkle with mozzarella cheese and broil for 2-3 minutes or until melty and golden brown. Serve hot and enjoy!
Chicken Parmesan Stuffed Peppers Tips
I wanted to share a few tips with you to make sure that you have the best result ever.
- In the mood for something spicy? Sprinkle in some red pepper flakes!
- Swap the mozzarella cheese for gouda, provolone, cheddar, romano, asiago, pepper jack, or anything else you like.
- Sprinkle some fresh herbs like parsley, oregano, or basil to add a pop of color and burst of flavor.
- Don’t overcook the peppers, or the chicken will dry out. Instead, check them when they are almost done, and once the chicken is finished cooking and the peppers are tender, then they are done.
Can I Use Different Peppers?
Sure! You can use green or any other variety of peppers you like. It’s even possible to use mini bell peppers if you want to make it more as an appetizer than a whole meal. Another idea would be to use larger sized jalapenos. It’s going to be a different flavor but is going to be pretty tasty too.
Is It Okay To Prep Stuffed Peppers Ahead of Time?
Yep! You can prepare the peppers and fill them, then put them inside a food storage container. They can be refrigerated up to 1 day in advance. Whether you are meal prepping or want to make them in advance to save you time later, it works well. Then you need to bake them as directed and devour them.
Can I Freeze Stuffed Peppers?
Yes, you can bake, prepare, and bake the peppers, then let them cool. Once cooled, put them in a freezer-safe container. They will last two months or so in the freezer. For best results, thaw them in the fridge the night before. Then you can heat them in the oven at 350 for 10 - 15 minutes or until they are hot. You can also place them in the microwave too.
Can I Use Chicken Thighs?
Sure, it’s fine to use chicken thighs. I prefer boneless and skinless because it’s easier to cut them into bite-sized pieces. Because thighs are dark meat, the texture and way it tastes are going to vary a little from using breasts.
- Preheat oven to 400. Line a rimmed baking sheet with foil or parchment paper or grease a large casserole dish.
- Place the pepper halves in the baking dish. Place a spoonful of sauce into each pepper half. Divide the chicken between the peppers and sprinkle with the garlic salt. Top with the remaining sauce.
- Bake for 25-35 minutes until the peppers are tender the chicken is fully cooked. If there is a lot of cooking liquid drain it carefully. Divide the cheese between the peppers. Broil for 2-3 minutes until melted and golden.
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