PEPPERS STUFFED WITH CHICKEN RECIPES

Steps:

• Preheat 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.
• Spoon mixture into halved bell peppers and sprinkle with remaining 1 cup mozzarella.
• Pour chicken broth into baking dish (to help the peppers steam) and cover with foil.
• Bake until peppers are tender, 55 minutes to 1 hour. Uncover and broil 2 minutes.
• Garnish with parsley and more Parmesan before serving.

Steps:

• Preheat oven to 400°. Place bell peppers cut side up on a large baking sheet and drizzle all over with olive oil, then season with salt and pepper.
• In a large skillet over medium heat, melt butter. Add onion and cook until tender, about 5 minutes. Add garlic and cook until fragrant, 1 minute more.
• Add shredded chicken and hot sauce and toss until combined. Cook until the mixture comes to a simmer, then remove from heat.
• Divide chicken mixture between pepper halves. Top with Gouda and bake until cheese is melted and peppers are crisp-tender, 20 to 25 minutes.
• Drizzle each stuffed pepper with ranch dressing and sprinkle with chives.