Chicken Parmesan Stuffed Peppers

All the flavors of chicken Parmesan, tucked into sweet roasted bell peppers instead of breading. Tender chicken, rich marinara, and bubbly mozzarella, with a golden Parmesan topping — it is lighter than the classic, but nobody at the table will feel like they are missing out. I love these on nights when I want something hearty but a little fresher. The peppers soften and sweeten in the oven, the filling stays saucy, and the whole dish comes together in one baking pan. A little extra marinara on the side for spooning over is never a bad idea. Why You’ll Love This Recipe: Classic chicken Parmesan flavor, no frying and no heavy breading; Sweet roasted peppers that turn tender and caramelized at the edges; A one-pan dinner that works for weeknights and guests alike; Naturally lower-carb and gluten-free without trying. Ingredients: 4 large bell peppers (any colors), tops removed and seeded; 2 cups cooked chicken, shredded or diced; 1 1/2 cups marinara sauce, divided; 1 cup shredded mozzarella cheese, divided; 1/2 cup grated Parmesan cheese, divided; 1/2 cup Italian-seasoned breadcrumbs (optional, for topping); 1 tsp Italian seasoning; 1/2 tsp garlic powder; Salt & pepper to taste; Fresh basil, for garnish. Instructions: 1. Preheat your oven to 375°F (190°C). Place the hollowed peppers upright in a baking dish that holds them snugly. 2. In a bowl, combine the chicken, 1 cup of the marinara, 1/2 cup of the mozzarella, half of the Parmesan, Italian seasoning, and garlic powder. Season with salt and pepper. 3. Spoon the filling into each pepper, mounding it slightly on top. Spoon the remaining marinara over the peppers and sprinkle with the remaining mozzarella and Parmesan (and breadcrumbs, if using). 4. Cover the dish with foil and bake for 30 minutes. Uncover and bake 10 to 15 minutes more, until the peppers are tender and the cheese is golden and bubbly. 5. Rest for 5 minutes, garnish with fresh basil, and serve with extra warmed marinara. Tips & Variations: Use a mix of red, yellow, and orange peppers for a sweeter, prettier dish. Stir a handful of baby spinach or mushrooms into the filling for extra vegetables. Make it ahead: stuff the peppers, cover, and refrigerate up to a day, then add 10 minutes to the covered bake time. Storage: Cover and refrigerate for up to 4 days. Reheat covered in a 350°F oven for 15 to 20 minutes, or microwave a single pepper for 2 minutes.