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Chicken & Parm Stuffed Peppers
By Ro Morse
PADUCAH - Banks Market Recipe of the Week - Serves 4

1 1/2 cups chicken, diced
3 cloves garlic, minced
1 tablespoon olive oil
Sea salt
Freshly ground black pepper
1 1/3 cups shredded mozzarella
1 cup freshly grated Parmesan
1 cup marinara
1 tablespoon freshly chopped parsley
Pinch crushed red pepper flakes
4 bell peppers (your favorite colors)
1/2 cup chicken broth
*1/3 cup shredded Parmesan and 4 sprigs fresh parsley for garnish

In a heavy skillet, sauté chicken pieces and garlic in olive oil. Add a little salt and pepper, stirring just until barely browned. Preheat oven to 350º. In a large bowl, combine 1 1/3 cups mozzarella, Parmesan, garlic, marinara, parsley, and red pepper flakes. Stir until combined. Fold in cooked & seasoned chicken. Wash peppers, cut in half and remove centers and seeds. Spoon mixture into prepared bell peppers and sprinkle with remaining 1 cup mozzarella. Place stuffed peppers in a 9" X 13" baking dish. Pour chicken broth around the peppers (to flavorfully steam them) and cover with foil. Bake for 50 minutes or until peppers are tender. Uncover and broil 1-2 minutes. *Garnish with rest of Parmesan and sprigs of parsley.

This recipe is shared January 28-February 1, 2019
on Bristol Broadcasting, Company's radio stations:
NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com


Published 10:56 AM, Saturday Feb. 02, 2019
Updated 10:56 AM, Saturday Feb. 02, 2019

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