Ingredients

The following ingredients have 4 Servings
  • 4 red or yellow medium bell peppers (about 1/2 lb each)
  • 2 cups chopped cooked chicken
  • 1 1/2 cups Muir Glen™ roasted garlic pasta sauce (from 25.5-oz jar)
  • 1 1/2 cups shredded mozzarella cheese (6 oz)
  • 3/4 cup Progresso™ Panko Italian style crispy bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh basil leaves, if desired

Instruction

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cut bell peppers in half lengthwise; remove seeds and membranes. In 4- to 5-quart Dutch oven, heat 3 quarts water to boiling. Add bell peppers to boiling water, making sure water covers peppers. Cook 2 minutes; drain.
  • In medium bowl, mix chicken, 1 cup of the pasta sauce and 1 cup of the mozzarella cheese.
  • Place peppers cut side up in baking dish; stuff with chicken mixture. Top peppers with remaining sauce and mozzarella cheese.
  • In small bowl, mix bread crumbs, Parmesan cheese and olive oil. Sprinkle on top of peppers. Cover tightly with foil sprayed with cooking spray. Bake 15 minutes; uncover and bake 25 to 30 minutes or until peppers are tender and heated through. Top with chopped basil.