Chicken Parm Stuffed Peppers
- 4 each bell pepper
- 1/2 cup Parmesan cheese
- 1 TBSP garlic, minced
- 1 1/2 cup marinara, reduced calorie
- 1 TBSP parsley
- 12 ounces chicken, shredded
- 4 ounces mozzarella cheese, light
Preheat oven to 400 degrees.
In large bowl, combine parmesan, garlic, marinara, and season with salt and pepper. Stir until combined, then gently for into chicken.
Spoon mixture into halved bell peppers (remove seeds and membranes) and sprinkle with mozzarella cheese.
Pour chicken broth into baking dish (to help peppers steam) and cover with foil.
Bake until peppers are tender, 55 minutes to 1 hour. Uncover and broil 2 minutes.
Garnish with parsley.
Sodium: 411mgCalcium: 190mgVitamin C: 171.6mgVitamin A: 4000IUSugar: 3gFiber: 2gPotassium: 24mgCholesterol: 63mgCalories: 199kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 0.1gSaturated Fat: 5gFat: 8gProtein: 23gCarbohydrates: 10gIron: 0.7mg