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Chicken Parmesan Stuffed Peppers

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. 😉

Stuffed peppers lined up in a white baking pan

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.

chicken parmesan stuffed peppers on white plate

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.

cheesy stuffed peppers in white baking dish

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.

chicken parm stuffed peppers close up

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!

chicken stuffed peppers on white plate

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cheesy stuffed peppers in white baking dish

Chicken Parmesan Stuffed Peppers

Chicken Parmesan Stuffed Peppers are a low carb dream come true! All the flavor of our favorite Italian dinner without all the guilt! 

Yield 8
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees.
  2. Add the chicken, marinara, 1/2 cup of mozzarella, Parmesan, garlic, and red pepper flakes to a large mixing bowl. Stir well to combine.
  3. Cut the peppers in half lengthwise and remove the seeds and membranes. Place peppers in a 9x13 baking dish.
  4. Spoon the chicken mixture evenly between the peppers and top with the remaining mozzarella cheese.
  5. Add two tablespoons of water to the bottom of the baking dish and cover tightly with foil.
  6. Bake for 25 minutes or until peppers have softened to your liking.
  7. Serve immediately.

Notes

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

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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29 thoughts on “Chicken Parmesan Stuffed Peppers”

  1. Am I able to freeze the peppers
    Cook the ingredients not bake and not add cheese would that be fine?
    Then take out of freezer add cheese then bake

  2. Hi!

    Beginner cook here — making this with ground chicken. How long do you cook the chicken for before adding to bowl with the rest of ingredients and do you season your chicken with anything in particular other than salt and pepper prior to adding to bowl?

    1. Karly Campbell

      Hi Danica! We cook the chicken completely through before mixing with the rest of the ingredients. We don’t season otherwise since it gets mixed with the rest of the ingredients, but you can add whatever seasonings you like.

  3. Hello !
    So I’ve made this recipe a few times and love it !
    Only problem I’m having is I do everything correct, and my peppers are still kinda hard, even after baking for an extra 15 minutes. Do you have any advice for me ? Thanks !

    1. Karly Campbell

      Hi Felecia! We like our peppers to still be a bit crisp, so it’s probably just a matter of personal preference. If you like them on the softer side, you could parboil them or even microwave them in a covered bowl for a few minutes to start softening them up before they go in the oven. 🙂

  4. Your positivity is a great motivator! I’m not a cook….. Like seriously I’m no good at it! But your approach to the recipe coupled with your light heated feel is just what this diabetic single mother of 2 teenagers needed amid this COVID 19 crisis!! Did I mention we are sheltered in!! I’m blessed to be working from home. So thank you a million times!

    1. Karly Campbell

      Yep, I included instructions for freezing them before being completely baked in the blog post. I’d probably thaw them overnight in the fridge if you’ve already cooked them once though. Otherwise, I’d worry they’d get overcooked/mushy after being fully cooked once and then cooked again from frozen. 🙂

  5. Vickie Sheppard

    My husband was just diagnosed as diabetic. I’m making this recipe tonight, I cannot wait to try it. Thanks for sharing.

  6. Cauliflower rice will be perfect in this dish. Just cook it per the frozen package directions before adding to the mixture. Can’t wait to try it!

  7. I got married when I was 20 years old and laughed out loud at this post. I can totally relate to the newly married cooking challenges. I remember being so thrilled when I made Jello as a side dish with our Hamburger Helper or hot dogs. We are still in love after 32 years and we both have become daring cooks. Thanks for your recipes.

    1. Karly Campbell

      Cooking is such a challenge when you’re new! I’m sure you nailed that Jello though! 🙂 Glad you guys have gotten a little more adventurous, the hamburger helper gets old after a bit.

  8. Cassandra Teixeira

    Fantastic! I looked at so many keto friendly stuffed peppers when I came up on this one. I didn’t change the recipe one bit, and we loved it. We will be adding this one to our cookbook. Thank you so much!

  9. Sharon Winning

    I have made this a few times, I just love them. I will try the lasagne ones next. Thank you for recipe

  10. Hi! I’m having this for dinner right now! I love the taste. I’m diabetic so no carbs and amazing flavors works for me!! Thank you!

    1. Karly Campbell

      I’m not sure if it would release too much liquid during cooking or not. That’d be my only concern. 🙂

      1. Made these with ground chicken. After 25 minutes I removed foil and broiled on high for 5 minutes to make cheese golden brown to Perfection. Thanks for recipe!

          1. Karly Campbell

            Hi Matt. Maybe you missed the jump to recipe button in your hurry to write a rude comment?

          2. I bookmarked your site because I usually just wing cooking with flavors and ingredients I know but I’m coming on board to try some of your recipes…just because of this clapback! Bravo

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