Description
Creamy shredded chicken in rich Alfredo sauce stuffed into tender bell peppers and baked with melted mozzarella and Parmesan.
Ingredients
1½ pounds boneless, skinless chicken thighs
1 quart chicken broth
4 garlic cloves, minced
2 teaspoons Italian seasoning, divided
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
6 bell peppers, halved lengthwise and seeds removed
For the Sauce:
4 tablespoons butter
4 tablespoons all-purpose flour
1 teaspoon black pepper
1 cup heavy cream
1 cup grated Parmesan cheese
Instructions
1. In a large saucepan over medium-high heat, add the chicken, garlic, 1 teaspoon Italian seasoning, and chicken broth. Bring to a gentle boil and cook for about 15 minutes until fully cooked. Remove chicken, reserve broth, and shred.
2. Preheat oven to 400°F.
3. In a saucepan, melt butter over medium heat. Whisk in flour and cook 2 minutes until lightly golden.
4. Slowly whisk in 1 cup reserved broth and cook 2 minutes. Add heavy cream and cook until slightly thickened.
5. Stir in Parmesan until smooth. Combine sauce with shredded chicken.
6. Arrange halved peppers on parchment-lined baking sheet. Fill with chicken mixture.
7. Top with mozzarella, extra Parmesan, and remaining Italian seasoning.
8. Bake 25 minutes until peppers are tender and cheese is golden. Rest 5 minutes before serving.
Notes
Use freshly grated Parmesan for smooth melting.
Pat peppers dry before filling to prevent excess moisture.
Store leftovers refrigerated up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Quick & Easy Dinners
- Method: Baking
- Cuisine: American-Italian