Do you ever get an idea in your head and it will. not. go. away. until you make it?? That is today’s recipe for me. A colleague brought in leftover stuffed peppers (mmmmmm) a few weeks ago for lunch, and an idea suddenly popped in my head: chicken parmesan stuffed peppers. Sounds delicious, right? Well, I thought so too, so I looked around on the internet and the few recipes I could find weren’t calling out to me, so I decided to create them. If I do say so myself, these are a winner.
Inside of frying the chicken a la chicken parm, I decided to impart that crispy crunchiness by topping the peppers with a whole wheat panko, cheese and parsley topping. Delicious, and a great way to cut down on calories. We are using whole wheat orzo pasta in the filling, but feel free to use regular orzo pasta. I also found these super cute teeny tiny little fresh mozzarella balls, but any small fresh mozzarella will work for this. Mine were about 1/2 inch big, but you could always buy a big ball of it, and cut it down. That would probably be more economical, but hey, I was all about convenience, and cuteness.
This recipe seems long, but it’s really just cooking each component, adding them together, and then assembling the peppers. Beautiful! My friend James and I devoured these the night I made them. The recipe makes five as written, and three of my peppers were on the smaller side. One big one was almost too much. As with many casserole type dishes, these get better the next day.
A portable, healthy way to get my chicken parmesan craving? yes, please!
chicken parmesan stuffed peppers.
a ‘PTL’ original recipe.
12-15 ounces boneless, skinless chicken breasts, poached or roasted, shredded or cut into 1/2 inch pieces
2 tablespoon olive oil, divided
scant one cup whole wheat orzo, cooked
5 assorted bell peppers, tops cut off, seeded, tops reserved and diced (preferably red/orange/yellow)
1/2 small onion, diced
3 garlic cloves, minced
2/3 cup fresh baby mozzarella balls
1 1/2 cups jarred marinana sauce, 1/2 cup reserved
1 teaspoon sea salt
1.5 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon cracked black pepper
pinch of crushed red pepper flakes (optional)
1/3 cup whole wheat panko bread crumbs
1/4 cup grated parmesan
2 tablespoons fresh parsley
sea salt and pepper, to taste (I used about 1/4 teaspoon each)
5 baby mozzarella balls (optional)
fresh basil leaves, to garnish (optional)
Preheat oven to 350 degrees. In an oval 2 quart dish, add cut peppers, standing up to the dish. Cover with foil, and bake in oven for 10-15 minutes to slightly soften the peppers. Remove dish and let cool. Set aside.
To cook the chicken: Heat a deep skillet with one tablespoon oil over medium heat. Add chicken breasts, cover and let cook for 20 minutes until cooked through. Remove from heat, let cook for 3-5 minutes, and then shred or cut into 1/2 inch pieces.
Heat a pot with boiling water and cook orzo to package directions for al dente. Remove, strain, and then add cooled orzo to a large mixing bowl. Set aside.
Make the panko topping: combine bread crumbs, cheese, parsley and salt and pepper. Toss together with a fork.
While orzo is cooking, heat a small skillet over medium high heat with remaining tablespoon of oil. Add diced onion, diced pepper tops, and garlic to skillet and cook, stirring often for 5-7 minutes, until slightly softened and lightly charred. Remove and add to mixing bowl. Add cooked, chopped chicken, marinara sauce, oregano, salt, pepper, basil and crushed red pepper is using. Lightly toss. Add baby mozzarella balls and lightly toss again.
Using a spoon, carefully fill each pepper with filling to the top of the pepper. Add a small spoonful of sauce to each top, and spoon the remaining sauce around the peppers in the casserole dish. Cover with foil and bake for 45-50 minutes, checking after 30 minutes to assess softening of peppers. Once peppers “give” a little (about 45 minutes), remove foil, add the panko topping, and top each pepper with remaining mozzarella ball. Turn the oven to the broil setting, and broil for 3-5 minutes, keeping an eye on them to ensure no burning.
Remove from the oven, and let sit for a few minutes. Serve, topped with ribbons of basil.
**Please use all organic ingredients wherever possible**