Chicken Parmesan Stuffed Peppers are a low carb dream come true! All the flavor of our favorite Italian dinner without all the guilt!
I was 18 years old when I got married. Which actually worked out great for us and we have no regrets.
I just think it’s worth mentioning, because at 18 I had no interest in cooking. My husband and I ate an awful lot of Hamburger Helper, frozen pizza, and canned ravioli for dinner.
Honestly, I’d never even heard of chicken Parmesan the first time my husband requested it for dinner. Did it come in a can? Because if not, he was probably in for some disappointment. 😉
I love that guy though, so I figured it out eventually. I’m sure my first few attempts were less than perfect, but Chad is the type of guy that will smile through the pain when confronted with a terrible dinner. He’s a sweetie like that.
Anyway, now that we’re all about that low carb life, I wanted to put a little spin on the traditional chicken Parmesan and make it healthier and low carb.
Enter these chicken stuffed peppers.
So good and seriously – beyond easy.
I’m a big fan of easy dinners and these healthy stuffed peppers totally fit the bill.
How to make chicken stuffed bell peppers:
We’ll start with raw bell peppers. I cut them in half lengthwise, rather than lopping off the top. I find it easier to stuff them and keep them upright this way. It also stretches the servings – I only eat a half of a pepper, rather than a full one. My husband definitely eats a full pepper, though. 😉
The filling in these chicken parm stuffed peppers is simple everyday things you probably already have in your house.
Start with some cooked, shredded chicken, stir in some sugar free marinara (Rao’s is my preferred brand – affiliate link), garlic, cheese, and red pepper.
Spoon the mixture right into the bell peppers and top with extra cheese. We want things to be cheesy and gooey, right? I know I do.
Here’s my trick for getting perfectly cooked peppers without parboiling them: add a couple tablespoons of water to the bottom of your baking dish and cover the whole thing tightly with foil. The peppers steam perfectly in the oven.
Remove the foil for the last couple of minutes of cooking if you’d like to brown the cheese a bit.
Can stuffed peppers be frozen?
Absolutely! Make a big batch and flash freeze them on a cookie sheet. Transfer to freezer bags after a couple of hours and keep them in the freezer until you’re ready to use them.
Bake for an additional 30 minutes or until the peppers are cooked all the way through.
How to make stuffed peppers without rice:
It seems like every darn stuffed pepper recipe is full of rice, but you can totally omit it!
Double the meat, add in a little extra cheese, add more veggies – whatever you like will work here. Just skip the rice and add more of the healthy stuff.
More ways to make stuffed bell peppers:
Jalapeno Popper Stuffed Peppers – Everything you love about jalapeno poppers, shoved inside a pepper. Plus bacon!
Lasagna Stuffed Peppers – If you’re missing lasagna, you need to try these lasagna stuffed peppers. Seriously good stuff.
Buffalo Chicken Stuffed Peppers – These peppers are full of buffalo wing goodness. Drizzle with ranch before serving!
Spinach Artichoke Stuffed Peppers – If you love spinach artichoke dip but are trying to avoid chips, these are a good compromise. Bet you don’t miss the chips at all.
I hope you guys give these chicken stuffed bell peppers a try and let me know what you think!
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- 1 1/2 cups cooked shredded chicken
- 1 cup marinara sauce
- 1 1/2 cups grated mozzarella, divided
- 1/3 cup grated Parmesan
- 2 teaspoons minced garlic
- 1/4 teaspoon red pepper flakes
- 4 bell peppers, any color
- Preheat oven to 350 degrees.
- Add the chicken, marinara, 1/2 cup of mozzarella, Parmesan, garlic, and red pepper flakes to a large mixing bowl. Stir well to combine.
- Cut the peppers in half lengthwise and remove the seeds and membranes. Place peppers in a 9x13 baking dish.
- Spoon the chicken mixture evenly between the peppers and top with the remaining mozzarella cheese.
- Add two tablespoons of water to the bottom of the baking dish and cover tightly with foil.
- Bake for 25 minutes or until peppers have softened to your liking.
- Serve immediately.
For softer peppers, boil for 3 minutes before stuffing and baking. As is, these are tender-crisp.
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Nutrition Information:Yield: 8 Serving Size: 1/2 pepper
Amount Per Serving: Calories: 156Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 40mgSodium: 371mgCarbohydrates: 6gNet Carbohydrates: 5gFiber: 1gSugar: 3gProtein: 13g
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