Chicken Pasta Stuffed Bell Peppers
A delightful and easy meal featuring vibrant bell peppers stuffed with rotisserie chicken, creamy cheese, and zesty pasta.
Ingredients
For the Stuffed Peppers
- 4 large large red bell peppers Bright and sweet
- 12 ounces dry Penne pasta Perfectly shaped
- 10 ounces cooked rotisserie chicken Juicy and tender breast pieces
- 1 cup shredded mozzarella cheese Melty and bubbly
- 1 teaspoon ground black pepper Aromatic and warm
- 2 cups pasta sauce Rich and flavorful
Instructions
Preparation
- Remove the stems and seeds from the bell peppers, ensuring they remain whole.
- Place them in a large bowl of water, cover with plastic wrap, and microwave for 10 minutes on high.
- Remove from microwave and drain any excess water.
Cooking the Pasta
- Cook the Penne pasta according to the package instructions. Drain and set aside.
Making the Filling
- In a large pan over medium heat, combine the cooked chicken, shredded mozzarella cheese, ground black pepper, and pasta sauce.
- Stir for a few minutes until heated through and the cheese is melted.
Combining the Ingredients
- Add the cooked Penne pasta to the chicken mixture, stirring until thoroughly combined.
Stuffing the Peppers
- Spoon the chicken pasta mixture into each bell pepper, packing it generously.
- Optional: Sprinkle additional cheese on top.
Baking
- Place stuffed peppers in a baking dish and cover with aluminum foil.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes.
- Uncover during the last 5 minutes if you added more cheese on top.
Notes
Don’t Overcook the Peppers: Be careful not to overcook the peppers when microwaving. Customize Your Filling: Swap out chicken for turkey or use plant-based alternatives for a vegetarian option. Feel free to add herbs like basil or oregano for extra flavor. Consider adding some chopped vegetables for added crunch.