Chicken Alfredo Stuffed Bell Peppers
Ingredients:
4 large bell peppers (any color)
1 lb cooked shredded chicken
1 cup steamed broccoli florets (chopped)
¾ cup light Alfredo sauce (store-bought or homemade)
½ cup shredded mozzarella
½ cup grated parmesan
1 small onion, diced
2 cloves garlic, minced
Salt and pepper to taste
Olive oil spray
Instructions:
Preheat oven to 375°F (190°C).
Cut the tops off the bell peppers and remove seeds and membranes. Spray a baking dish with olive oil.
In a skillet, sauté onion and garlic until fragrant. Add shredded chicken, broccoli, Alfredo sauce, salt, and pepper. Stir until warmed through.
Spoon the mixture evenly into the bell peppers. Top with mozzarella and parmesan.
Cover with foil and bake 25 minutes, then uncover and bake another 10 minutes until the cheese is melted and bubbly.
Garnish with a sprinkle of fresh parsley or extra parmesan before serving.
Creamy, protein-packed, and totally satisfying — no pasta needed!
Chicken Alfredo Stuffed Bell Peppers
