Chicken Parm Stuffed Peppers
Makes 4 servings
Per serving: 1 leaner | 3 greens | 3 condiments
Ingredients
- 2 cups of shredded mozzarella divided (2 leans)
- 1/2 cup freshly grated Parmesan plus more for serving (8 condiments)
- 2 cloves garlic minced (2 condiments)
- 1 1/4 cup low carb marinara sauce 5 greens
- 1 tbsp. freshly chopped parsley plus more for garnish
- 1/4 tsp crushed red pepper flakes 1/2 condiment
- 1/8 tsp Kosher salt 1/2 condiment
- 1/4 tsp ground black pepper 1/2 condiment
- 12 oz. fresh cooked chicken diced (2 leaners)
- 3 1/2 cups 18.41 oz bell peppers halved and seeds removed (7 greens)
- 1/2 c Chicken Broth 1/2 condiment
Instructions
- Preheat the 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.