Chicken Parmesan Stuffed Peppers

6 Servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Chicken Parmesan Stuffed Peppers are an easy dinner of fresh peppers stuffed with chicken tenders, cheese and tomatoes. Make it tonight!

Chicken Parm Stuffed Peppers are a fun new twist on a favorite Italian Dish! It has all the classic flavors of delicious Chicken Parmesan, but is baked into cheesy bell peppers. This quick and easy semi-homemade Dinner is perfect for busy weeknights and is sure to be a hit!

If you’re in a recipe rut for weeknight dinners, try changing one of your go-to dishes into Stuffed Peppers into a fun new meal. For more dinner inspiration, check out my Philly Cheesesteak Stuffed Peppers and Mexican Stuffed Peppers.

Sabrina’s Chicken Parmesan Stuffed Peppers Recipe

Chicken Parmesan with a side of pasta, is a classic comforting and well-loved dish, both to make at home and order at restaurants. This delicious stuffed peppers recipe takes the flavors and crispy chicken of the original dish and bakes it in bell peppers for an easy one-pan meal in almost no time.

One thing I love about this Chicken Parmesan Stuffed Recipe is how easy it is! It is semi-homemade, using cooked chicken tenders and a jar of spaghetti sauce which saves a bunch of time and prep work. Using some simple ingredients you can make the filling taste like you made it all from scratch. Since it is made using cooked chicken, it’s a great recipe to use up leftover chicken for a hearty and delicious round two recipe later in the week!

Chicken Parmesan Stuffed Peppers ingredients in separate prep bowls


  • Peppers: Red bell peppers are a bit sweeter than green bell peppers and they go perfectly with the tangy tomato flavor of the sauce. Using pepper halves instead of one whole pepper makes them easier to eat and they cook a little quicker.
  • Chicken: This recipe is made extra easy by using cooked breaded chicken tenders. If they are frozen, let them thaw first and then chop them up. If you want to make them a little healthier, you can always use unbreaded leftover chicken, just as long as it’s cooked.
  • Seasonings: To give this dish some more Italian flavor, it is seasoned with fresh garlic, Italian seasoning, and salt and pepper. It makes the dish a lot more flavorful than just using a jar of sauce.
  • Tomatoes: To add some vegetables and make the filling a bit heartier, you also add a can of diced tomatoes.
  • Sauce: Adding tomato paste to store bought marinara sauce makes it more robust and gives it a homemade taste. 
  • Cheese: The cheese is a super important part of any chicken Parmesan recipe. Parmesan cheese is mixed into the sauce and sprinkled over the Stuffed Peppers before serving. We’ve also added fresh mozzarella cheese for a melty filling and topping.

Kitchen Tools & Equipment

Baking Dish: A 9 x 13 baking dish should hold the bell peppers snugly without crowding them too much. It’s okay for them to touch, it will help keep them from tipping over.

Skillet: The filling gets cooked first all together in a large skillet before adding it to the peppers. This keeps you from accidentally overcooking your peppers waiting for a raw filling to cook through.

How to Make

Time needed: 45 minutes.

  1. Prep Work

    Start by preheating the oven to 350 degrees. Grease a 9×13 baking dish with cooking spray. Chop the cooked chicken tenders into pieces. Wash the peppers, and slice them in half from top to bottom. Remove the core so that you have six bowl-like shapes.

  2. Soften the Bell Peppers

    Microwave the bell peppers for 2-3 minutes to soften them. Set the pepper halves to the side while you make the filling.

  3. Make the Chicken Filling

    Add the garlic, oregano, salt, pepper, and diced tomatoes to a large, heavy skillet. Stir the ingredients as you bring them to a simmer. Stir in the shredded mozzarella cheese and chicken pieces.Chicken Parmesan Stuffed Peppers adding chicken pieces and cheese to tomato mixture in skillet before combining.

  4. Assemble the Peppers

    Lay the bell pepper halves on the sheet with the opening facing up. Scoop the chicken and gooey mozzarella cheese filling evenly into each pepper.Chicken Parmesan Stuffed Peppers filled pepper in baking dish before adding cheese and sauce

  5. Prepare the Sauce

    Add the marinara sauce, tomato paste, and Parmesan cheese to a pot over medium heat. Stir the ingredients as they come to a simmer. When the sauce is done, spoon it over and around the Chicken Parm Stuffed Peppers.Chicken Parmesan Stuffed Peppers sauce with Parmesan cheese in skillet with spatula before stirring.

  6. Bake the Stuffed Peppers

    Sprinkle a little extra mozzarella cheese over each of the peppers. Put the dish in the 350 degree oven to bake for 30 minutes. Garnish the dish with parsley and extra Parmesan before serving.Chicken Parmesan Stuffed Peppers filled pepper in baking dish topped with cheese before baking

Can this be made ahead of time?

Absolutely, stuffed peppers are a great meal prep recipe! You can assemble the peppers and keep them in the fridge overnight in the baking pan covered with plastic wrap and foil. When you are ready to bake them, removed the plastic and pop them in a heated oven. You could also freeze assembled peppers in a freezer safe baking pan (like the disposable foil pans) and bake them from frozen, adding about 10-15 minutes to the baking time.

Nutritional Facts

Nutrition Facts
Chicken Parmesan Stuffed Peppers
Amount Per Serving
Calories 278 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 80mg27%
Sodium 1372mg60%
Potassium 1072mg31%
Carbohydrates 17g6%
Fiber 4g17%
Sugar 10g11%
Protein 29g58%
Vitamin A 3041IU61%
Vitamin C 96mg116%
Calcium 275mg28%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Tips for Chicken Parmesan Stuffed Peppers

Use up Leftover Chicken

This is a fantastic recipe to use up leftover breaded, cooked chicken like my Crispy Breaded Cutlets. It’s a great recipe for Rotisserie Chicken if you want to skip the breading too.

Cook the Chicken Fresh

You can also use fresh chicken, just make sure it’s cooked through before adding to the filling. Try this Homemade Chicken Tenders recipe for the easiest, crispiest chicken tenders ever!

Soften the Peppers First

Don’t skip the step where you soften the peppers a little beforehand. This is the key to getting perfect stuffed peppers that are tender on the outside with a fully cooked filling.

What to Pair With Chicken Parm Stuffed Peppers

These stuffed peppers make a great low-carb dinner with some salad or even more veggies, like Italian Roasted Veggies, on the side. You can also serve it with Classic Spaghetti or other cooked pasta on the side. Don’t forget some easy semi-homemade Garlic Bread for soaking up the extra sauce!

How to Store

Store: You’ll need to store Chicken Parm Stuffed Peppers after no more than 2 hours at room temperature. To store the cooked peppers, cover the dish with aluminum foil or transfer them to an airtight container. Keep them in the fridge for up to 4 days.

Reheat: Reheat the stuffed peppers in the oven at 350 degrees in a baking dish covered with foil. This will keep the filling from drying out. 

Freeze: Allow the peppers to cool completely to room temperature then transfer to a container to store. Keep in the freezer for up to 3 months. Reheat from frozen or thaw first overnight in the fridge.

Frequent Questions

Should I boil peppers before stuffing them?

You need to cook your bell peppers slightly before stuffing and baking them, but you don’t have to use the boil and blanch method. Instead you can pop them in microwave like this recipe.

Why are my stuffed peppers soggy?

If you bake the peppers too long, they can get soggy. The key is having a thicker filling that is fully cooked. If you use a raw filling, it will take a long time to cook through, meaning your peppers will cook longer too and become mushy.

Recipe Card

Chicken Parmesan Stuffed Peppers

Chicken Parmesan Stuffed Peppers are an easy dinner of fresh peppers stuffed with chicken tenders, cheese and tomatoes. Make it tonight!
Yield 6 Servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine American, Italian inspired
Author Sabrina Snyder


  • 3 red bell peppers , halved and cored
  • 2 cups breaded chicken tenders , chopped, (thawed if frozen)
  • 3 cloves garlic , minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 14 ounces canned diced tomatoes
  • 3 cups marinara sauce
  • 1/4 cup tomato paste
  • 1 1/2 cups mozzarella cheese , shredded
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons fresh parsley , minced


  • Preheat the oven to 350 degrees.
  • Microwave the bell peppers covered with a wet paper towel for 2-3 minutes until softened.
  • To a large heavy skillet add the garlic, oregano, salt, pepper, canned diced tomatoes, stir and bring to a simmer.
  • Stir in half the mozzarella cheese and the chopped chicken tenders.
  • Scoop the mixture into the red bell peppers and place into a 9×13 baking pan.
  • To the pot add the marinara sauce, tomato paste and parmesan cheese on medium heat.
  • Stir well and bring to a simmer, then spoon the mixture over and around the stuffed peppers.
  • Top with remaining mozzarella cheese cheese.
  • Bake in a covered pan for 30 minutes.
  • Garnish with parsley and additional parmesan cheese before serving.


Calories: 278kcal | Carbohydrates: 17g | Protein: 29g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 1372mg | Potassium: 1072mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3041IU | Vitamin C: 96mg | Calcium: 275mg | Iron: 3mg
Keyword: Chicken Parmesan Stuffed Peppers

Pin this recipe now to remember it later

Pin Recipe


Seasonings: There are lots of seasonings, you can add in with the Italian seasoning for more flavor. Try paprika, garlic salt, red peppers flakes, or some fresh basil or oregano.

Peppers: This recipe calls for red peppers. But, you could make Chicken Parm Stuffed Peppers with yellow, orange, or green peppers depending on what you have on hand and your preference.

Extra cheese: You can add different varieties of cheese to the cheese mixture to change up the flavor a little bit. Crumble some blue cheese or feta over the top. You could also use extra shredded cheese like provolone, Swiss, or cheddar to melt with the mozzarella.

More Tasty Stuffed Peppers Recipes

Chicken Parmesan Stuffed Peppers quartered on plates with bowtie pasta, with recipe name across bottom

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Have you checked the FAQ section above to see if your question has already been answered? View previous questions.

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.