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Chicken Parmesan Stuffed Peppers

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By Pillsbury Kitchens
Updated Apr 2, 2020
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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.

Chicken Parmesan Stuffed Peppers

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

  • 4 red or yellow medium bell peppers (about 1/2 lb each)
  • 2 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
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh basil leaves, if desired

Instructions

  • Step 
    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.
  • Step 
    2
    In medium bowl, mix chicken, 1 cup of the pasta sauce and 1 cup of the mozzarella cheese.
  • Step 
    3
    Place peppers cut side up in baking dish; stuff with chicken mixture. Top peppers with remaining sauce and mozzarella cheese.
  • Step 
    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.

Nutrition

240 Calories
12g Total Fat
18g Protein
16g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
620mg
26%
Potassium
240mg
7%
Total Carbohydrate
16g
5%
Dietary Fiber
2g
8%
Sugars
5g
Protein
18g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
60%
60%
Calcium
20%
20%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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