Ingredients
3 cups shredded mozzarella, divided
1/2 cup freshly grated Parmesan
3 cloves garlic, minced
1 1/2 cups marinara sauce
1 tablespoon parsley
Pinch of crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
Chopped breaded chicken
5 bell peppers, halved and seeds removed
1/2 cup chicken broth
Instructions
Preheat oven to 400 degrees. 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. Swanson Chicken Broth
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