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Chicken Parmesan Stuffed Peppers

Courtesy Anna Painter
Cook Time:
50 mins
Prep Time:
10 mins

Chef notes

When I was four or five, my older sister and I were at a family friend’s house for dinner. Stuffed peppers were on the menu, and my sister and I, cautious eaters at the best of times, were deeply suspicious. After some whispered discussion, I solemnly approached the friend and declared in my most grown-up appropriate voice, “I and Elizabeth are not fond of stuffed peppers.” Not all self-advocacy is successful, no matter how earnest, and my sister and I did our best to eat the stuffed peppers as they were. 

While I have never lived this story down — we all still laugh about it — I can safely say that I am now very fond of stuffed peppers, and this Chicken Parmesan-inspired version is particularly loveable. Colorful bell peppers are generously filled with ground chicken, Italian seasonings and lots of mozzarella and Parmesan cheeses. Fresh basil is both stirred into the filling and sprinkled over top to garnish. Marinara sauce is spooned on the bottom of the baking dish before the peppers are cooked, but go ahead and add an extra layer of sauce  and a generous grating of Parmesan cheese over the cooked peppers. Serve these peppers with crusty bread for dipping, a crisp Italian salad or even a plate of spaghetti for a complete entrée.

No matter how you decide to serve them, these peppers are cozy, hearty and deeply comforting. An easy, make-ahead meal, this recipe will delight everyone —, even your most suspicious guests. 

Technique Tip: These stuffed peppers can be assembled and refrigerated for 24 hours before baking. 

Swap Option: Many different proteins can become the best, chicken-parm version of themselves. Ground turkey, uncased turkey or chicken Italian sausage, sweet or spicy Italian pork sausage or plant-based ground meat would all be delicious here. If you use sausage, omit the Italian seasoning and use plain panko breadcrumbs. 


  • 2 cloves garlic, peeled and finely grated
  • 1 yellow onion, peeled and coarsely grated
  • 1 large eggs
  • 1 pound ground chicken
  • teaspoons Italian seasoning
  • 1/2 cup Italian-style breadcrumbs
  • 1 cup fresh basil leaves, chopped, plus more for serving
  • cups shredded mozzarella, divided
  • 1 cup grated Parmesan cheese, divided, plus more for serving
  • 1/4 teaspoon crushed red pepper flakes
  • kosher salt and freshly ground pepper
  • 1 cup store-bought or homemade marinara sauce, divided
  • 4 bell peppers, halved lengthwise, ribs and seeds removed
Fulfilled by



Preheat the oven to 400 F with a rack in the center position.


In a large bowl, add the grated garlic, onion and egg, and stir to combined. Add the ground chicken, Italian seasoning, breadcrumbs, fresh basil, 1½ cups mozzarella, ½ cup Parmesan, red pepper flakes, 1¼ teaspoons kosher salt and a few grinds of fresh peppers. Using your hands, mix until just combined.


In a 9-inch-by-13-inch baking dish, spread ½ cup of marinara sauce on the bottom. Season the pepper halves with salt and pepper, then arrange cut-side up in the baking dish. Divide the chicken mixture among the peppers (about ½ cup of filling per pepper). Spoon 1 tablespoon of marinara sauce on top of each pepper.


Cover the baking dish with foil. Place on the center rack and bake until the peppers are tender and the chicken mixture is cooked through, 40 to 45 minutes.


Remove the foil and discard. Top with the remaining mozzarella and Parmesan. Return to the oven and bake until the cheese is melted and browned in spots, about 10 minutes. Let stand at room temperature for 5 minutes before serving. Sprinkle with fresh basil and extra Parmesan cheese.