Description
Creamy Alfredo chicken stuffed into tender bell peppers and baked with mozzarella and Parmesan until golden and bubbly.
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 large bell peppers, halved lengthwise and seeds removed
4 tablespoons butter
4 tablespoons all-purpose flour
1 teaspoon black pepper
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup reserved chicken broth (from cooking the chicken)
Instructions
1. In a medium saucepan over medium-high heat, combine chicken thighs, garlic, 1 teaspoon Italian seasoning, and chicken broth. Simmer for 15 minutes until cooked through.
2. Remove chicken, reserve 1 cup broth, and shred the chicken.
3. Preheat oven to 400°F.
4. In a saucepan, melt butter and whisk in flour. Cook 2 minutes.
5. Gradually whisk in reserved broth. Cook 2 minutes, then add heavy cream and cook 2 more minutes.
6. Stir in Parmesan and black pepper until smooth.
7. Combine shredded chicken with Alfredo sauce.
8. Arrange pepper halves on a baking sheet and fill with chicken mixture.
9. Top with mozzarella, remaining Parmesan, and remaining Italian seasoning.
10. Bake 25 minutes until peppers are tender and cheese is golden. Rest 5 minutes before serving.
Notes
Use freshly grated Parmesan for best texture.
Allow peppers to rest before serving to help filling set.
Store leftovers in the refrigerator up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Comfort Food
- Method: Baking
- Cuisine: American-Italian