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Chicken Parmesan Stuffed Peppers

Hereโ€™s a fantastic tasting & healthy twist on of one of my favorite comfort foodsโ€” stuffed peppers. This recipe uses store bought frozen breaded chicken breast tenderloins but you could prepare grilled, baked or skillet chicken instead if you prefer.

Chicken Parm Stuffed Peppers provide a nicely balanced nutritional profile and are sure to please even the pickiest kid food critic.

๐—œ๐—ก๐—š๐—ฅ๐—˜๐——๐—œ๐—˜๐—ก๐—ง๐—ฆ (Serves 4)

3 cups shredded mozzarella, divided
1/2 cup freshly grated Parmesan, plus more for serving
3 cloves garlic, minced
1 1/2 cup marinara
1 tbsp. freshly chopped parsley, plus more for garnish
Pinch of crushed red pepper flakes
Kosher salt to taste
Freshly ground black pepper
12 oz. fresh or frozen breaded chicken, cooked according to package instructions and diced
4 bell peppers, halved and seeds removed
1/2 cup chicken broth - reduced sodium

๐——๐—œ๐—ฅ๐—˜๐—–๐—ง๐—œ๐—ข๐—ก๐—ฆ

1. Preheat oven to 400ยบ. 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.

2. 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.

3. Bake until peppers are tender, 55 minutes to 1 hour. Uncover and broil 2 minutes.

4. Garnish with parsley and more Parmesan before serving.

๐—ก๐—จ๐—ง๐—ฅ๐—œ๐—ง๐—œ๐—ข๐—ก (per serving)
๐—ฆ๐—ฒ๐—ฟ๐˜ƒ๐—ถ๐—ป๐—ด๐˜€: ๐Ÿฐ

๐—–๐—ฎ๐—น๐—ผ๐—ฟ๐—ถ๐—ฒ๐˜€ ๐Ÿฐ๐Ÿฏ๐Ÿฐ

% ๐——๐—ฎ๐—ถ๐—น๐˜† ๐—ฉ๐—ฎ๐—น๐˜‚๐—ฒ*
Total Fat 18.7g 24%
Saturated Fat 8g 40%
Cholesterol 53mg 18%
Sodium 1425mg 62%
Total Carbohydrate 37.8g 14%
Dietary Fiber 4.2g 15%
Total Sugars 15.1g
Protein 30.8g
Vitamin D 0mcg 0%
Calcium 304mg 23%
Iron 1mg 7%
Potassium 536mg 11%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Recipe analyzed by Ron Patterson

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