Chicken Parmesan Stuffed Peppers

Prep 30 min
Total 1 hr 10 min
Ingredients 8
Servings 8

Stuffed peppers take a chicken Parmesan twist in this delicious and colorful version filled with chicken, pasta sauce and mozzarella, finished with a crispy bread crumb and Parmesan topping. MORE+ LESS-

By Pillsbury Kitchens

Updated April 2, 2020

Make with

Progresso Breadcrumbs

Ingredients

red or yellow medium bell peppers (about 1/2 lb each)

cups chopped cooked chicken

1 1/2

cups Muir Glen™ roasted garlic pasta sauce (from 25.5-oz jar)

1 1/2

cups shredded mozzarella cheese (6 oz)

3/4

cup Progresso™ Panko Italian style crispy bread crumbs

1/4

cup grated Parmesan cheese

tablespoon olive oil

tablespoons chopped fresh basil leaves, if desired

Steps

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1

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cut bell peppers in half lengthwise; remove seeds and membranes. In 4- to 5-quart Dutch oven, heat 3 quarts water to boiling. Add bell peppers to boiling water, making sure water covers peppers. Cook 2 minutes; drain.
2

In medium bowl, mix chicken, 1 cup of the pasta sauce and 1 cup of the mozzarella cheese.
3

Place peppers cut side up in baking dish; stuff with chicken mixture. Top peppers with remaining sauce and mozzarella cheese.
4

In small bowl, mix bread crumbs, Parmesan cheese and olive oil. Sprinkle on top of peppers. Cover tightly with foil sprayed with cooking spray. Bake 15 minutes; uncover and bake 25 to 30 minutes or until peppers are tender and heated through. Top with chopped basil.

Expert Tips

Feel free to use your favorite color bell peppers. Red and yellow tend to be slightly sweeter than green, and work best in this recipe.
Make an impression at dinner by leaving the pepper stem intact, and simply cut the peppers and stem in half lengthwise.