Ingredients:

• 4 large red, orange, or yellow bell peppers

• 2 tablespoons plus 2 teaspoons olive oil, divided

• 2 tablespoons panko breadcrumbs

• 1 medium yellow onion, diced (about 1 1/2 cups)

• 1 teaspoon kosher salt, plus more as needed

• 1/2 teaspoon freshly ground black pepper

• 3 cloves garlic, minced

• 1 pound ground chicken, preferably dark meat

• 1 1/2 cups marinara sauce

• 1 1/2 cups shredded part-skim mozzarella cheese (about 6 ounces), divided

• 1/3 cup finely grated Parmesan cheese (about 1 ounce), plus more for garnish

• 1/2 cup coarsely chopped fresh basil leaves (from about 1 medium bunch), plus more for garnish

Instructions:

1.  Preheat the Oven:

Preheat your oven to 375°F (190°C).

2.  Prepare the Peppers:

Cut the tops off the bell peppers and remove the seeds and membranes. Drizzle a little bit of the olive oil (about 2 teaspoons) into a baking dish. Place the bell peppers upright in the dish and set aside.

3.  Cook the Onion and Garlic:

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until softened. Add the minced garlic and cook for another 1-2 minutes, until fragrant.

4.  Cook the Ground Chicken:

Add the ground chicken to the skillet with the onions and garlic. Season with kosher salt and black pepper. Cook, breaking up the chicken as it cooks, for about 5-7 minutes, until the chicken is browned and cooked through.

5.  Add Sauce and Cheese:

Stir in the marinara sauce and bring to a simmer. Let it cook for about 5 minutes, then remove the skillet from the heat. Stir in 1 cup of mozzarella cheese and 1/3 cup of Parmesan cheese. Mix until the cheese is melted and everything is well combined.

6.  Stuff the Peppers:

Spoon the chicken mixture into each prepared bell pepper, packing the filling in tightly. Sprinkle panko breadcrumbs on top of each stuffed pepper for a crispy topping.

7.  Bake:

Cover the baking dish with aluminum foil and bake the peppers in the preheated oven for about 25 minutes. Then, remove the foil, sprinkle the remaining mozzarella cheese over the top of each pepper, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

8.  Garnish and Serve:

Once baked, remove the peppers from the oven and let them cool slightly. Garnish with fresh basil leaves and a sprinkle of Parmesan cheese before serving.

This Chicken Parmesan Stuffed Peppers recipe is a healthy and delicious twist on the classic chicken parmesan! Packed with flavor, protein, and melted cheese, it’s a meal that will satisfy your cravings for something savory and comforting.