Calabrian Chicken Parmesan Stuffed Peppers
3 c. shredded mozzarella, divided
1/2 c. freshly grated Parmesan, plus more for serving
3 cloves garlic, minced
1 Jar of Bellisari’s Calabrian and Sweet Tomato Fennel Spread
1 tbsp. freshly chopped parsley, plus more for garnish
Pinch of crushed red pepper flakes
Freshly ground black pepper
12 oz. fresh or frozen cooked breaded chicken
4 bell peppers, halved and seeds removed
1/2 c. Chicken Broth
Preheat oven to 400º. In a large bowl, combine 2 cups mozzarella, Parmesan, garlic, Bellisari’s Calabrian and Sweet Tomato Fennel Spread, parsley, and red pepper flakes and season with salt and pepper. Stir until combined, then gently fold in chicken.
Spoon mixture into halved bell peppers and sprinkle with remaining 1 cup mozzarella.
Pour chicken broth into baking dish (to help the peppers steam) and cover with foil.
Bake until peppers are tender, 55 minutes to 1 hour. Uncover and broil for 2 minutes.
Garnish with parsley and more Parmesan before serving.