Stuffed Peppers With Chicken Parmesan Recipes

Steps:

• Cut peppers lengthwise in half; remove stems and seeds. Place peppers on a baking sheet, skin side up. Broil 4 in. from heat until skins blister, about 5 minutes. Reduce oven temperature to 350°., Meanwhile, in a large bowl, combine chicken, rice and pesto. When cool enough to handle, fill peppers with chicken mixture; return to baking sheet. Bake until heated through, about 5 minutes. Sprinkle with cheese; bake until cheese is melted, 3-5 minutes. If desired, sprinkle with basil.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Spray inside of green, red, and yellow bell pepper halves with cooking spray; place on a baking sheet.
• Bake peppers in the preheated oven until slightly tender, about 10 minutes.
• Heat 1 tablespoon butter and 2 tablespoons oil in a skillet over medium heat; cook and stir 3 green onions and garlic until fragrant, 2 to 3 minutes. Add chicken, black pepper, and cumin; cook until chicken is no longer pink in the center and juices run clear, 4 to 5 minutes. Add orzo and chicken broth; simmer until orzo is cooked through but firm to the bite and broth is absorbed, about 11 minutes. Spoon chicken-orzo mixture into the bell peppers; sprinkle with Parmesan cheese.
• Bake in the preheated oven until cheese is melted, about 7 minutes.
• Heat 1 teaspoon oil and 1 teaspoon butter in skillet; Cook and stir portobello mushrooms and remaining green onion until tender, about 5 minutes. Season with salt and black pepper. Spoon about 2 tablespoons mushroom mixture onto each stuffed bell pepper.

Steps:

• Preheat the oven to 400°F (200°C). Set a wire rack over a baking sheet. Grease another baking sheet with nonstick spray.
• In a medium bowl, combine the chicken, salt, pepper, oregano, garlic powder, rosemary, and onion powder, and toss until evenly coated.
• Add the flour, eggs, and bread crumbs to 3 separate medium bowls. Coat a few pieces of chicken at a time in the flour, then the eggs, then the bread crumbs. Once coated, transfer to the wire rack.
• Bake for 25 minutes, or until golden brown.
• Arrange the bell peppers, cut-side up, on the greased baking sheet.
• Spoon half of the marinara sauce into the peppers. Sprinkle half of Parmesan over the marinara. Add a few pieces of chicken to each pepper, then spoon over the rest of the marinara sauce, and sprinkle with the rest of the Parmesan. Top each pepper with couple slices of mozzarella.
• Bake for 25 minutes, or until the cheese is melted and the peppers have softened.
• Serve immediately.
• Enjoy!

Steps:

• Heat oven to 350°F.
• Cut thin slice off top of each pepper; reserve tops. Remove and discard seeds from peppers.
• Combine remaining ingredients; spoon into peppers. Cover with pepper tops. Place in 9-inch square baking dish. Spoon any remaining filling around peppers.
• Bake 1 hour to 1 hour 10 min. or until peppers are tender and filling is heated through.