Ingredients
4 large bell peppers
1 cup cooked chicken, shredded
1 cup marinara sauce
1 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper to taste
Olive oil for drizzling
Directions
1. Preheat your oven to 375°F (190°C) so it’s nice and hot when you’re ready to bake.
2. Slice the tops off your bell peppers and gently scoop out the seeds.
3. In a roomy mixing bowl, stir together the shredded chicken, cooked rice, marinara sauce, half of the Parmesan cheese, Italian seasoning, and a good pinch of salt and pepper. Mix until everything is well combined.
4. Spoon the filling generously into each bell pepper, pressing it down just a bit so they’re packed with goodness.
5. Nestle the stuffed peppers into a baking dish. Drizzle a little olive oil over the tops and sprinkle on the remaining Parmesan for a lovely cheesy finish.
6. Cover your baking dish with foil and pop it in the oven. Bake for 25-30 minutes so everything gets a head start on melting and melding together.
7. Remove the foil and bake for another 10-15 minutes, until the peppers are perfectly tender and the cheese is golden and bubbling.
8. Let them cool for a few minutes before serving. Enjoy every cheesy, savory bite!
