Juicy peppers filled with creamy chicken, rice, and cheese, baked until golden and bubbly. Flavorful, hearty dinner.
# Components:
→ Bell Peppers for Stuffing
01 - 4 large bell peppers (assorted colors), seeded and tops removed
→ Chicken Alfredo Filling
02 - 2 cups cooked chicken breast, finely shredded or diced
03 - 1 cup cooked white rice
04 - 1 1/2 cups Alfredo sauce
05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1 cup baby spinach, finely chopped
08 - 2 cloves garlic, minced
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon dried Italian herbs (optional)
→ Topping
12 - 1/4 cup shredded mozzarella cheese
13 - 2 tablespoons grated Parmesan cheese
14 - Fresh parsley, chopped (for garnish)
# Directions:
01 - Set your oven to 375°F (190°C).
02 - Stand the hollowed bell peppers upright in a baking dish.
03 - In a substantial mixing bowl, thoroughly combine the cooked chicken, rice, 1 cup of mozzarella, 1/2 cup of Parmesan, chopped spinach, minced garlic, black pepper, salt, optional Italian herbs, and Alfredo sauce until uniformly integrated.
04 - Generously spoon the chicken Alfredo mixture into each prepared pepper, ensuring each is filled completely and gently pressed down.
05 - Evenly sprinkle the remaining mozzarella and Parmesan cheeses over the top of each stuffed pepper.
06 - Pour 1/4 cup of water into the base of the baking dish to facilitate steaming of the peppers during baking.
07 - Cover the baking dish with aluminum foil and bake for 30 minutes.
08 - Remove the foil and continue baking for an additional 5–10 minutes, or until the cheese topping achieves a golden and bubbly consistency.
09 - Allow the stuffed peppers to rest for a few minutes. Garnish with fresh chopped parsley before serving warm.
