Parmesan Chicken Stuffed Peppers Recipe😍
Ingredients
For the Stuffed Peppers:
4 large bell peppers (any color)
1 pound ground chicken breast
1 cup cooked quinoa or rice
1 cup marinara sauce (sugar-free, low sodium)
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp dried Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
Fresh basil or parsley for garnish (optional)
Instructions
1. Prepare the Bell Peppers:
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. If the peppers do not stand upright, you can slice a thin layer off the bottom to create a flat surface.
Place the peppers in a baking dish, cut side up.
2. Cook the Filling:
In a large skillet, heat a little olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 3-4 minutes.
Add the ground chicken to the skillet and cook until browned and fully cooked through, breaking it up with a spoon as it cooks.
Stir in the cooked quinoa or rice, marinara sauce, dried Italian seasoning, salt, and black pepper. Mix well and cook for another 2-3 minutes until everything is well combined and heated through.
Remove the skillet from heat and stir in 1/4 cup of the grated Parmesan cheese.
3. Stuff the Peppers:
Spoon the chicken mixture evenly into the prepared bell peppers.
Sprinkle the remaining 1/4 cup of Parmesan cheese over the top of the stuffed peppers, followed by the shredded mozzarella cheese.
4. Bake the Peppers:
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
5. Serve:
Garnish the stuffed peppers with fresh basil or parsley, if desired.
Serve hot and enjoy!
Weight Watchers Points (per serving)
Stuffed Peppers:
Ground Chicken Breast (4 oz): 0 points
Cooked Quinoa or Rice (1/4 cup): 1 point
Marinara Sauce (1/4 cup): 1 point
Parmesan Cheese (2 tbsp): 2 points
Mozzarella Cheese (2 tbsp): 2 points
Olive Oil (1 tsp): 1 point
Total Points per Stuffed Pepper:
Chicken Filling: 2 points
Quinoa/Rice: 1 point
Marinara Sauce: 1 point
Parmesan Cheese: 2 points
Mozzarella Cheese: 2 points
Total: 8 points per stuffed pepper
Nutritional Information (per serving)
Calories: ~300 calories
Protein: ~25 grams
Carbohydrates: ~20 grams
Fat: ~12 grams
Fiber: ~5 grams
Sugars: ~6 grams
Enjoy your delicious and healthy Parmesan Chicken Stuffed Peppers!
Ingredients
For the Stuffed Peppers:
4 large bell peppers (any color)
1 pound ground chicken breast
1 cup cooked quinoa or rice
1 cup marinara sauce (sugar-free, low sodium)
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp dried Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
Fresh basil or parsley for garnish (optional)
Instructions
1. Prepare the Bell Peppers:
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. If the peppers do not stand upright, you can slice a thin layer off the bottom to create a flat surface.
Place the peppers in a baking dish, cut side up.
2. Cook the Filling:
In a large skillet, heat a little olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 3-4 minutes.
Add the ground chicken to the skillet and cook until browned and fully cooked through, breaking it up with a spoon as it cooks.
Stir in the cooked quinoa or rice, marinara sauce, dried Italian seasoning, salt, and black pepper. Mix well and cook for another 2-3 minutes until everything is well combined and heated through.
Remove the skillet from heat and stir in 1/4 cup of the grated Parmesan cheese.
3. Stuff the Peppers:
Spoon the chicken mixture evenly into the prepared bell peppers.
Sprinkle the remaining 1/4 cup of Parmesan cheese over the top of the stuffed peppers, followed by the shredded mozzarella cheese.
4. Bake the Peppers:
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
5. Serve:
Garnish the stuffed peppers with fresh basil or parsley, if desired.
Serve hot and enjoy!
Weight Watchers Points (per serving)
Stuffed Peppers:
Ground Chicken Breast (4 oz): 0 points
Cooked Quinoa or Rice (1/4 cup): 1 point
Marinara Sauce (1/4 cup): 1 point
Parmesan Cheese (2 tbsp): 2 points
Mozzarella Cheese (2 tbsp): 2 points
Olive Oil (1 tsp): 1 point
Total Points per Stuffed Pepper:
Chicken Filling: 2 points
Quinoa/Rice: 1 point
Marinara Sauce: 1 point
Parmesan Cheese: 2 points
Mozzarella Cheese: 2 points
Total: 8 points per stuffed pepper
Nutritional Information (per serving)
Calories: ~300 calories
Protein: ~25 grams
Carbohydrates: ~20 grams
Fat: ~12 grams
Fiber: ~5 grams
Sugars: ~6 grams
Enjoy your delicious and healthy Parmesan Chicken Stuffed Peppers!