These are the best chicken parm stuffed peppers made with shredded chicken, marinara sauce, and plenty of cheese! This flavorful and filling stuffed peppers recipe is easy, cheesy, low carb, and ready in less than 1 hour.

chicken parm stuffed peppers

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Healthy chicken stuffed peppers no rice

These chicken parm stuffed peppers definitely fall into the “low carb comfort food” category! There’s the tasty, shredded chicken and marinara sauce, the healthy peppers, and a melty, gooey cheese mixture.

While some may add rice to this recipe, I prefer chicken stuffed peppers without rice for a lighter version. The chicken and marinara infuse plenty of flavor throughout the entire dish and are enough to make it a hearty meal.

Then you have the cheese mixture, which is made with not just one but two types of cheese! Mozzarella is the base, which is then combined with parmesan. Each type of cheese brings flavor to the recipe, so I don’t recommend skipping any of them.

In the end, you get Italian chicken stuffed peppers that are ready to be enjoyed straight from the oven in under an hour. Pair with a fresh side salad and some roasted vegetables, and you have a delicious and fun family dinner!

I’m always looking for quick dinner recipes, and these low carb chicken stuffed peppers definitely fit the bill. If you are in the same boat, you might also want to try our ground beef casserole, one-pot salmon pasta, sheet pan gnocchi, ham and pea pasta, and creamy chicken with rice.

chicken parm stuffed peppers ingredients

Ingredients for low carb chicken stuffed peppers

Shredded chicken stuffed peppers are made with bell peppers, marinara sauce, and lots of cheese! You need just 8 ingredients in total. The exact measurements can be found in the recipe card below.

  • Bell peppers: You’ll want to use large, fresh bell peppers without soft spots or browning. Any color will work, but my family prefers red, yellow, and orange peppers over the green ones.
  • Shredded chicken makes this dinner effortless because all the work is already done for you. If using frozen pulled chicken breast, let it thaw in the fridge a couple of hours ahead, or heat it in a skillet or in the microwave.
  • Marinara sauce: I use homemade marinara sauce. Of course, your favorite store-bought tomato sauce is fine as well.
  • Mozzarella and parmesan melt into the filling and give fantastic richness and depth. You can grate them fresh (which creates the best flavor) or buy pre-grated cheese to save time.
  • Red pepper flakes, garlic powder, and fresh parsley add flavor and a little heat to the dish.

Substitutions

  • Ground chicken is an excellent substitute for shredded chicken. Ground chicken stuffed peppers are just as delicious as the shredded version. Use the same amount, and be sure to fry the ground chicken in 2 tbsp olive until cooked through. The rest of the recipe instructions are the same.
  • Unseasoned tomato sauce or crushed tomatoes: You can swap the marinara sauce for unseasoned tomato sauce or crushed tomatoes and season them with dried herbs.
  • Cheese: Replace the mozzarella with another melty cheese like cheddar, Colby, Monterey Jack, Swiss, Fontina, Provolone, or gouda.
chicken stuffed peppers no rice

How to make chicken stuffed peppers with cheese

Once you see how easy these chicken parm stuffed peppers are to make, you’ll be making this recipe on repeat – don’t say I didn’t warn you! Here are the 6 easy steps to my healthy chicken stuffed pepper recipe:

Step 1: Preheat oven

  • Place a baking rack in the middle of the oven and preheat to 400°F / 200°C / gas mark 6.

Step 2: Prepare peppers

  • Use a sharp knife and cut the peppers lengthwise in half. Then remove the seeds and white membranes from the inside of each pepper.

Step 3: Make the filling

  • Add the shredded chicken, marinara sauce, parmesan, and half of the mozzarella cheese into a large mixing bowl and combine with a spoon.
  • Season with red pepper flakes, garlic powder, and parsley.

Step 4: Assemble peppers

  • Arrange the peppers in a casserole baking dish with the open side facing up.
  • Divide the filling equally between the peppers.
  • Sprinkle each pepper with the remaining mozzarella and parmesan.

Step 5: Bake

  • Add about 1/2 in / 2 cm water to the pan and cover the baking dish with aluminum foil.
  • Bake for 20 minutes until the peppers are soft and the edges look slightly puckered.
  • Remove the foil during the last 5 minutes, so the cheese browns and can finish melting.

Step 6: Serve

  • Remove the cooked peppers from the oven and cool slightly before serving.
  • Garnish with fresh parsley leaves and serve warm.
low carb chicken stuffed peppers

Tips for the best chicken parm stuffed peppers

For the best chicken parmesan stuffed peppers, follow these tips:

  • Taste the marinara sauce and season if needed. No one likes bland food. Although marinara sauce comes pre-seasoned, you may find it lacking in flavor. Season with salt, ground black pepper, and Italian herbs according to your taste.
  • Don’t overstuff the peppers. As tempting as it is to cram the pepper halves with as much filling as possible, I found that the peppers taste better if you add the filing loosely.
  • Use freshly shredded chicken. If I have the time, I  buy whole chicken breasts and shred them myself to ensure they are fresh and juicy. This video shows a great method to shredded chicken quickly.
  • Add water and cover the baking dish with foil to ensure the peppers cook through. Otherwise, you might end up with undercooked peppers.
  • Make it vegetarian. If you want vegetarian stuffed peppers, omit the chicken and replace it with the same amount of roasted vegetables.
chicken stuffed peppers

Serving suggestions

Enjoy these chicken parm stuffed peppers warm from the oven while the cheese is melty and gooey. Easy chicken stuffed peppers are a great standalone meal, and you don’t really need any sides.

However, I love to serve them with a simple green salad and whatever veggies I have on hand. And don’t forget to garnish the low carb stuffed peppers with fresh parsley before serving for a pretty presentation.

FAQ

How many servings does the recipe make?

My chicken parmesan stuffed peppers recipe yields 4 to 8 servings. I cut the peppers lengthwise in half and get 8 pepper halves. I’m satisfied with 1 stuffed pepper, but my husband always eats at least 2, and your family might eat more than 1, too.

Can I double the recipe?

Absolutely! Stuffed peppers are a great make-ahead recipe to feed a crowd and bring to parties and potlucks. Simply double or triple the amounts to prepare a larger batch.

Should I remove the pepper stems?

No. You can remove the stems from the peppers, but it isn’t really necessary.

Do I need to boil the peppers first?

No, you don’t have to pre-cook or pre-bake the peppers. They cook al dente in the oven. Just be sure to add a cooking liquid and cover the baking dish with foil.

However, if you have little kids or enjoy your food on the softer side, pre-cook the peppers in boiling water for 3 to 5 minutes.

Can I use another protein?

Of course! The beauty of homemade stuffed peppers is that you can customize the recipe to your liking. Swap out the chicken for ground beef, turkey, pulled pork, shrimp, or whatever other protein you like and have available.

Are these chicken parm stuffed peppers low carb?

Yes, these no rice chicken stuffed peppers are low carb and keto. Please refer to the recipe card below to see the nutritional stats.

chicken bell pepper recipe

Storage instructions

Can you make shredded chicken stuffed peppers ahead?

Of course! You can make this chicken bell pepper recipe ahead of time. Do any or all of the following steps in advance:

  • Prepare the bell peppers
  • Whip up the filling
  • Assemble the stuffed peppers

When it’s time to eat, simply pop them into the oven to cook and melt the cheese.

How to store leftover peppers

Store these parmesan stuffed bell peppers in the fridge for 3 to 4 days. Leftovers should be covered or placed in an airtight container.

Can you freeze keto stuffed chicken peppers?

Yes, you can also freeze this chicken stuffed peppers recipe for 2 to 3 months. You could bake them from frozen, but it’ll take a while. I find it easier to thaw them in the refrigerator overnight if I know I need them.

How to reheat stuffed bell peppers with chicken

Reheat the peppers in a 350°F / 180°C / gas mark 4 oven until hot or pop them in the microwave.

Equipment to make shredded stuffed chicken

  • Baking dish: This enameled cast iron pan with handles is perfect for cooking the stuffed peppers with chicken and cheese.
  • Paring knife and cutting board: A paring knife is handy to half and gut the bell peppers.
  • Foil is needed to cover the peppers, so they bake up soft and delicious.
Yield: 8 servings

Chicken Parm Stuffed Peppers Recipe

chicken parm stuffed peppers

These are the best chicken parmesan stuffed peppers made with shredded chicken, marinara sauce, and plenty of cheese! This flavorful and filling stuffed peppers recipe is easy, cheesy, low carb, and ready in less than 1 hour.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 4 bell peppers, any color
  • 2 cups / 250 g / 8.8 oz cooked shredded chicken
  • 1 1/2 cup / 330 g / 11.6 oz marinara sauce
  • 1/2 cup / 45 g / 1.6 oz grated parmesan cheese, plus more for sprinkling
  • 2 cups / 230 g / 8 oz shredded mozzarella cheese, divided
  • 1 tsp garlic powder
  • 1/4 tsp red pepper flakes (or more or less to taste)
  • 2 tbsp fresh parsley, plus to garnish

Instructions

  1. Preheat oven. Place a baking rack in the middle of the oven and preheat to 400°F / 200°C / gas mark 6.
  2. Prepare peppers. Use a sharp knife and cut the peppers lengthwise in half. Then remove the seeds and white membranes from the inside of each pepper.
  3. Make the filling. Add the shredded chicken, marinara sauce, parmesan, and half of the mozzarella cheese into a large mixing bowl and combine with a spoon. Season with red pepper flakes, garlic powder, and parsley.
  4. Assemble peppers. Arrange the peppers in a casserole baking dish with the open side facing up. Divide the filling equally between the peppers. Sprinkle each pepper with the remaining mozzarella and parmesan.
  5. Bake. Add about 1/2 in / 2 cm water to the pan and cover the baking dish with aluminum foil. Bake for 20 minutes until the peppers are soft and the edges look slightly puckered. Remove the foil during the last 5 minutes, so the cheese browns and can finish melting.
  6. Serve. Remove the cooked peppers from the oven and cool slightly before serving. Garnish with fresh parsley leaves and serve warm.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 204Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 48mgSodium: 530mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 17g

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