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Chicken Parm Stuffed Peppers Recipe

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4.3 from 8 reviews

This Chicken Parm Stuffed Peppers recipe combines colorful bell peppers with savory ground chicken, tender orzo, and rich tomato sauce, all topped with melted mozzarella cheese. Baked to perfection, these stuffed peppers make a delicious and satisfying meal that's easy to prepare in just 35 minutes.

Ingredients

Peppers

  • 3 Bell Peppers (Orange, Red, Green, or Yellow)

Filling

  • 1 lb Ground Chicken
  • 1 cup Orzo
  • 1 1/2 cups Tomato Sauce (Your favorite jarred variety)
  • 1 1/2 cups Shredded Mozzarella Cheese

Instructions

  1. Prepare the Peppers: Wash the bell peppers thoroughly and cut them in half lengthwise. Remove the stems and seeds from each half. Place the pepper halves cut side up in a baking dish.
  2. Bake the Peppers: Preheat the oven to 375°F (190°C). Bake the peppers in the oven for 15 minutes to start softening them.
  3. Cook the Orzo: While the peppers bake, bring a pot of salted water to a boil and cook the orzo pasta according to the package instructions until al dente. Drain the orzo well once cooked.
  4. Cook the Ground Chicken: Heat a sauté pan over medium heat. Add the ground chicken and cook, stirring occasionally, until the chicken is no longer pink and fully cooked through, about 5-7 minutes.
  5. Combine Orzo and Chicken: Add the drained orzo to the pan with the cooked chicken. Pour in 1 cup of the tomato sauce and stir everything together to combine well.
  6. Stuff the Peppers: Remove the baked peppers from the oven. Spoon the chicken and orzo mixture evenly into each pepper half.
  7. Add Toppings: Spoon a little of the remaining tomato sauce over each stuffed pepper. Then sprinkle approximately 1/4 cup of shredded mozzarella cheese on top of each.
  8. Bake to Finish: Return the stuffed peppers to the oven and bake for an additional 10 minutes, until the cheese is melted and bubbly.
  9. Serve and Enjoy: Remove from the oven and let cool slightly before serving. Enjoy your delicious Chicken Parm Stuffed Peppers!

Notes

  • You can choose any color bell peppers based on your preference or availability.
  • Use your favorite jarred tomato sauce for convenience, or make your own for a fresh flavor.
  • For a crispier pepper texture, you can reduce the initial baking time slightly.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • To make this dish gluten-free, substitute orzo with a gluten-free pasta or quinoa.

Find it online: https://dishcooks.com/chicken-parm-stuffed-peppers-recipe/