INGREDIENTS:
- 3 cups shredded mozzarella, divided
- 1/2 cup freshly grated Parmesan, plus additional for serving
- 3 cloves garlic, minced
- 1 1/2 cups marinara sauce
- 1 tablespoon freshly chopped parsley, with extra for garnish
- Pinch of crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 12 oz. fresh or frozen breaded chicken, cooked according to package instructions
- 4 bell peppers, halved and seeds removed
- 1/2 cup chicken broth
DIRECTIONS:
- Preheat the oven to 400ºF.
- In a large bowl, mix 2 cups of mozzarella, Parmesan, minced garlic, marinara sauce, parsley, and red pepper flakes. Season with salt and pepper, then gently fold in the cooked chicken.
- Spoon the mixture into the halved bell peppers and sprinkle with the remaining 1 cup of mozzarella.
- Pour chicken broth into the baking dish to assist in steaming the peppers, then cover with foil.
- Bake until the peppers are tender, approximately 55 minutes to 1 hour. Uncover and broil for an additional 2 minutes.
- Garnish with parsley and a sprinkle of Parmesan before serving.