With only 5 ingredients, these Chicken Parm Stuffed Peppers are a satisfying weeknight dinner for your family. Full of orzo, ground chicken, and topped with mozzarella, these stuffed peppers are sure to please!
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In the middle of a busy work week, no one wants to be slaving over the stove for hours. These chicken parmesan stuffed peppers are so easy to make and kid friendly! Pasta, cheese, ground chicken, and peppers. It's the perfect well rounded meal!
Chicken parm, stuffed peppers, does it get more delicious? Stuffed peppers are some of my favorite dinners. Taco stuffed peppers and seafood stuffed peppers are other family favorite recipe to try out!
Why You'll Love Chicken Parm Stuffed Peppers
- They are freezer friendly! That's right! These peppers freeze beautifully. You can stuff them and then wrap the baking dish in aluminum foil. When you are ready to eat them, place them in the refrigerator to defrost and then bake them off. It's a no brainer!
- They are a fun twist on the classic! Classic stuffed peppers are stuffed with rice, some time of ground meat, and usually a tomato sauce to keep the stuffing together. Top them with cheese and bake them off.
- They are easy to make! With only 5 ingredients you probably already have in the house, you don't have to worry about going to the grocery store for ingredients you are missing.
Ingredients You'll Need
- Bell Peppers- I used orange, but green, red, or yellow can be used instead of orange.
- Mozzarella- Shredded
- Tomato Sauce- Your favorite jarred sauce, or if you have some leftover homemade marinara that would work as well.
- Ground chicken- One pound of lean ground chicken.
- Orzo- whole wheat or regular orzo.
Equipment
Step By Step Photos
How To Make Chicken Parm Stuffed Peppers
- Preheat the oven to 375 degrees.
- Wash the peppers and cut them in half. Remove the stem and seeds. Place the peppers in a baking dish, cut side up. Bake the peppers for 15 minutes.
- While the peppers are baking, cook the orzo according to package instructions.
- Place the ground chicken in a saute pan and saute until completely cooked and no longer pink.
- When the orzo is done cooking, drain the orzo completely and add it to the saute pan with the ground chicken.
- Add 1 cup of tomato sauce to the saute pan and stir to combine.
- Take the peppers out of the oven and spoon the orzo mixture into each of the peppers.
- Top each pepper with a spoonful of tomato sauce.
- Add ¼ cup of mozzarella cheese to each pepper.
- Bake for 10 minutes.
- Enjoy!
Variations
- Use a different meat! If you don't have chicken on hand, use ground turkey or a lean ground beef. You can also grind your own chicken breast by placing a chicken breast in a food processor and processing for 1 minute, until completely ground.
- Use a different cheese! If you don't have shredded mozzarella, you can use mozzarella slices, provolone slices, or even a slice of American cheese.
- Add more veggies! Shred some zucchini into the orzo mixture, or add a can of corn. The more veggies you can get into your dinners the better!
- Use rice! If you don't have orzo or want to make these gluten free, use white rice, quinoa, or brown rice instead of orzo.
Questions About Chicken Parm Stuffed Peppers
To freeze these peppers, do not pre-bake the peppers. Make the orzo mixture and spoon the mixture into the peppers. Allow the peppers to cool. Top the baking dish with aluminum foil and freeze for up to 4 months. To defrost, place the baking dish in the refrigerator until you are ready to bake the peppers.
Leftover peppers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place a pepper in a microwave safe bowl and microwave for 90 seconds.
Yes! You can freeze these peppers, or you can make the entire recipe ahead of time and hold off on the baking until you are ready to serve them. Stuff the peppers and then cover with aluminum foil. Place them in the refrigerator and then bake them for 20-25 minutes.
Baking the peppers before they are stuffed ensures that the peppers are cooked all the way through. If you do not pre-bake the peppers, there is a chance they will be raw when you are ready to serve them.
Other Recipes To Try
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- Chicken Sausage and Mini Pepper Pasta
- Instant Pot Bagels
- Instant Pot Feta Pasta
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- Instant Pot Buffalo Chicken Dip
- Sourdough Discard Pancakes
- Sourdough Discard Banana Bread
Chicken Parm Stuffed Peppers
Ingredients
- 3 Bell Peppers Orange, Red, Green, or Yellow
- 1 lb Ground Chicken
- 1 cup Orzo
- 1 ½ cups Tomato Sauce Your favorite jarred variety
- 1 ½ cups Shredded Mozzarella
Instructions
- Wash the peppers and cut them in half. Remove the stem and seeds. Place the peppers in a baking dish, cut side up. Bake the peppers for 15 minutes.
- While the peppers are baking, cook the orzo according to package instructions.
- Place the ground chicken in a saute pan and saute until completely cooked and no longer pink.
- When the orzo is done cooking, drain the orzo completely and add it to the saute pan with the ground chicken.
- Add 1 cup of tomato sauce to the saute pan and stir to combine.
- Take the peppers out of the oven and spoon the orzo mixture into each of the peppers.
- Top each pepper with a spoonful of tomato sauce. Add ¼ cup of mozzarella cheese to each pepper.
- Bake for 10 minutes. Enjoy!
Notes
- Use your favorite variety of tomato sauce. My favorite jarred sauce is Botticelli, but if you have some leftover homemade sauce, that would work!
- Mozzarella slices, provolone slices, and American cheese can be substituted for shredded mozzarella.
- Prebaking the peppers ensures they are cooked all the way through and are not raw when you are serving them.
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