Fajita Chicken and Rice Dinner
Golden chicken, colourful peppers, and rice that soaks up every bit of that lime-spiked flavour.
Dinner ·
Chicken Parm-Stuffed Bell Peppers
Chicken Parm-Stuffed Bell Peppers. Made with bell pepper, chicken breast and oregano. Get ingredient amounts and step-by-step instructions.
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Ingredients at original yield
- nonstick cooking spray, for greasing
- 2 lb chicken breast, diced (905 g)
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
- 2 teaspoons dried rosemary
- 2 teaspoons onion powder
- 2 cups all purpose flour (250 g)
- 6 large eggs, beaten
- 3 cups plain breadcrumbs (345 g)
- 9 bell peppers, halved lengthwise, seeds and ribs removed
- 3 cups marinara sauce (780 g)
- 1 cup parmesan cheese, grated (110 g)
- 32 oz fresh mozzarella cheese, sliced (905 g)
How to make Chicken Parm-Stuffed Bell Peppers
Timing details
No verified total time is available. Review the method for preparation, cooking and waiting times.
- 01
Preheat the oven to 400°F (200°C). Set a wire rack over a baking sheet. Grease another baking sheet with nonstick spray.
- 02
In a medium bowl, combine the chicken, salt, pepper, oregano, garlic powder, rosemary, and onion powder, and toss until evenly coated.
- 03
Add the flour, eggs, and bread crumbs to 3 separate medium bowls. Coat a few pieces of chicken at a time in the flour, then the eggs, then the bread crumbs. Once coated, transfer to the wire rack.
- 04
Bake for 25 minutes, or until golden brown.
- 05
Arrange the bell peppers, cut-side up, on the greased baking sheet.
- 06
Spoon half of the marinara sauce into the peppers. Sprinkle half of Parmesan over the marinara. Add a few pieces of chicken to each pepper, then spoon over the rest of the marinara sauce, and sprinkle with the rest of the Parmesan. Top each pepper with couple slices of mozzarella.
- 07
Bake for 25 minutes, or until the cheese is melted and the peppers have softened.
- 08
Serve immediately.
Cooking & storage
Check the thickest part of each piece with a food thermometer, away from bone. Poultry pieces should reach 74°C (165°F). Colour alone does not establish doneness. Health Canada cooking temperatures
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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