Wondering what to do with leftover chicken? How about these Chicken Parm Stuffed Peppers!
If you have leftover grilled chicken breast laying around, or have a rotisserie chicken and need to put it to use, this is the perfect recipe for you.
In fact, you could even use cooked if you have that.
These chicken parm stuffed peppers are perfect for meal prepping throughout the week, and they are surprisingly healthy!
Each stuffed pepper (half of a filled pepper) contains only 130 calories and has 16g of protein, making it a great protein source at any meal.
How to make chicken parmesan stuffed peppers
When I’ve tried to make stuffed peppers in the past, I’ve always been disappointed in the final result. No matter what I’ve done, it always seemed as though the bell peppers were not cooked through enough, so they become quite unnecessary.
The solution I’ve found is to slice the peppers in half and stuff them that way!
By doing this, it makes it easier for the pepper to fully cook through. Plus, it is significantly easier to eat than cutting through an entire bell pepper.
Simply slice the peppers in half across the stem, then carefully remove the stem and seeds so you are left with only edible portions of the pepper.
For the chicken parm filling, I used rotisserie chicken I had in the fridge, but any cooked chicken will work great.
Just dice it up and you’ll be good to go!
Add the diced-up chicken to a large bowl and mix in the rest of the ingredients.
The chicken parmesan mixture is a combination of chicken, breadcrumbs, tomato or marinara sauce, cheese, and spices. The mixture perfectly resembles , but in scoopable form.
Since the chicken is pre-cooked, you can taste this filling to see if you need to add any additional seasoning based on your preferences, but if you follow the measurements as written, you will not be disappointed.
Lay the halved bell peppers on a baking sheet, then fill them with the chicken parm mixture. I ended up having the perfect amount to fill all 6.
Wrap each chicken parm stuffed pepper in foil before baking.
Doing this will not only help the peppers cook through, but it will also keep everything nice and neat. If you don’t wrap the peppers in aluminum foil, you run the risk of the filling falling out as it cooks down.
Bake the stuffed peppers for 45 minutes, then remove from the oven and take the foil off.
They will be technically ready to eat at this point, but we’re going to give them 10 more minutes in the oven unwrapped. The extra 10 minutes will finish cooking the peppers through, and it will help the chicken parm mixture to get nice and melty.
Add some additional shredded mozzarella cheese to the chicken parm peppers, then bake for 10 more minutes to complete
ly melt the cheese.
Let the stuffed peppers cool for about 10 minutes, then serve and enjoy!
Serve with additional tomato sauce for dipping if desired, but even without any additional sauce, these are absolutely packed with flavor.
These chicken parm stuffed peppers hold up great as leftovers and are perfect for meal prepping!
Follow the recipe exactly as is, then store the leftovers in the fridge to enjoy throughout the week. All you’ll need to do is heat the leftovers up in the microwave or oven and you’ll have yourself a quick and delicious meal at any point during the week.
- 3 Large Bell Peppers
- 8 Ounces (2 Cups) Rotisserie Chicken or Leftover Cooked Chicken
- 1/2 Cup Panko Bread Crumbs
- 84g (3/4 Cup) Light Shredded Mozzarella Cheese (I use Trader Joe's brand)
- 10g (1 Tbsp) Grated Parmesan Cheese
- 1 Cup Tomato or Marinara Sauce of Choice (I use Trader Joe's Bolognese Sauce)
- 1/2 tsp Basil (Can also use Oregano)
- 1 tsp Garlic Powder
- 1/2 tsp Salt
- 1/4 tsp Pepper
- Preheat the oven to 375 degrees F.
- Slice each of your bell peppers in half across the stem, then carefully remove the stem and seeds. Set aside.
- Dice up your cooked chicken, then add to a large bowl.
- Add all of the ingredients to the bowl with the chicken, but save 1/3 of the shredded mozzarella cheese for topping at the end. I used 56g (1/2 cup) in the mixture, with 28g (1/4 cup) leftover for topping.
- Mix everything together, then fill each half of bell pepper with the chicken parm mixture.
- Wrap each stuffed pepper in foil, then place on a baking sheet and bake for 45 minutes.
- After 45 minutes, carefully remove the stuffed peppers from the oven and remove the foil, then place them back on the baking sheet. Top each with the rest of your mozzarella cheese, then bake for an additional 10 minutes to melt the cheese and cook the peppers all the way through.
- Enjoy these chicken parm stuffed peppers fresh out of the oven, or store them in the fridge to enjoy throughout the week!
- I used rotisserie chicken for my chicken stuffed peppers, so I used mostly white meat without the skin for the most authentic chicken parm flavor. You can use dark meat and include the skin, but it does add some additional calories.
- If you prep this meal and want to save the stuffed peppers for a later date, you can freeze them individually and then reheat them in the microwave.
- You can use regular bread crumbs in place of panko if they are all you have.
- Depending on the type of tomato sauce you use, the flavor will vary slightly. I used a meat sauce from Trader Joe's because it is my favorite, but any tomato or pasta sauce will work great! Since the chicken in this recipe is already cooked, you can taste your mixture to see if it needs any additional seasoning.
- The nutrition listed below is based on the specific ingredients I used. For the most accurate numbers, I recommend calculating your own based on the ingredients you choose.
Nutrition InformationYield 6 Serving Size 1 Stuffed Pepper Half
Amount Per Serving Calories 130Total Fat 4gCarbohydrates 8gProtein 16g