Ingredients
3 c. shredded mozzarella, divided
1/2 c. freshly grated Parmesan, plus more for serving
3 cloves garlic, minced
1 1/2 c. marinara
1 tbsp. freshly chopped parsley, plus more 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 and diced
4 bell peppers, halved and seeds removed
1/2 c. Swanson Chicken Broth
Preparation
Step 1Preheat oven to 400º. In a large bowl, combine 2 cups mozzarella, Parmesan, garlic, marinara, parsley, and red pepper flakes and season with salt and pepper. Stir until combined, then gently fold in chicken.Step 2Spoon mixture into halved bell peppers and sprinkle with remaining 1 cup mozzarella. Step 3Pour chicken broth into baking dish (to help the peppers steam) and cover with foil.Step 4Bake until peppers are tender, 55 minutes to 1 hour. Uncover and broil 2 minutes. Step 5Garnish with parsley and more Parmesan before serving.
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