Updated: Aug 31
Chicken Parm Stuffed Peppers
Oh Marone a Mia! This one is a winner. All the flavor, low fat, low calorie, and if you are watching your carbs just omit the breadcrumbs. I could only eat one of these. It comes to about 365 calories per stuffed pepper. I like my pepper a bit al-dente, so if you want yours a little more cooked, add 5 more minutes before you add the cheese on top.
You will need:
4 large red bell peppers
1 lb package ground chicken ( all white meat)
1/2 cup Italian bread crumbs
2 cups Noni’s Sunday Sauce or Rao’s
8 oz package pearl mozzarella balls
1/2 cup grated pecorino romano or Parmesan
Cut the tops of the peppers and scoop out inside membrane. Coat skillet with olive oil and cook chicken until crumbly , add sauce and heat through. In a bowl mix chicken/sauce, mozz balls, grated cheese and bread crumbs until combined. Stuff, and I mean STUFF, each pepper with mixture, place upright in a baking dish. You will probably need to prop these up so I use foil and create little stands to put them in. Bake at 350 for 30 minutes. Top with a bit more grated cheese and bake another 10 minutes. Remove from oven and let sit for 10 minutes or you will have 3rd degree burns on the roof of your mouth!