Description
A flavorful and satisfying dish featuring bell peppers stuffed with creamy chicken alfredo.
Ingredients
Scale
- 4 large bell peppers
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cut into small pieces
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 1/2 cup cooked pasta, such as fettuccine
- 1/4 cup chopped fresh parsley
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- Cook the chicken pieces in olive oil in a skillet over medium heat until browned and cooked through.
- In a separate saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Stir in the Parmesan cheese and garlic powder until the cheese is melted and the sauce is smooth. Season with salt and pepper.
- Add the cooked chicken and cooked pasta to the alfredo sauce. Stir to combine.
- Spoon the chicken alfredo mixture into the prepared bell peppers.
- Place the stuffed peppers in a baking dish.
- Bake for 25-30 minutes, or until the peppers are tender and the filling is heated through.
- Garnish with fresh parsley before serving.
Notes
- You can use any color bell peppers you prefer.
- For a richer flavor, add a pinch of nutmeg to the alfredo sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 450
- Sugar: 8g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
Keywords: chicken alfredo stuffed peppers, stuffed peppers recipe, chicken recipe, alfredo sauce, easy dinner, family meal