Picture this: a cozy kitchen on a cool autumn evening, the scent of roasted peppers mingling with the rich, creamy aroma of Alfredo sauce. If you’re anything like me, the thought of cheese and chicken nestled inside a vibrant bell pepper is enough to make your taste buds dance with anticipation. This dish is a little bit of magic on a plate—comfort food with a twist, perfect for those nights when you crave something both familiar and exciting.
Steps
- Begin by heating a saucepan over medium-high heat. Add the chicken thighs, minced garlic, one teaspoon of Italian seasoning, and chicken broth. Cook the mixture for about 15 minutes, then remove the chicken and set aside the broth.
- Shred the cooked chicken and place it in a bowl. Preheat your oven to 400°F (200°C).
- In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for approximately two minutes to form a roux.
- Gradually whisk in one cup of the reserved chicken broth and let it cook for another two minutes. Add the heavy cream, cooking for an additional two minutes, then stir in the Parmesan cheese until melted and smooth.
- Pour the creamy sauce over the shredded chicken and mix well to combine.
- Arrange the halved and cleaned bell peppers on a parchment-lined baking sheet. Fill each pepper half generously with the chicken Alfredo mixture.
- Sprinkle mozzarella cheese, additional Parmesan, and the remaining Italian seasoning over the stuffed peppers.
- Bake in the preheated oven for 25 minutes. Allow the stuffed peppers to rest for at least five minutes before serving.
Ingredients
- 1½ pounds boneless, skinless chicken thighs
- 1 quart chicken broth
- 4 garlic cloves, minced
- 2 teaspoons Italian seasoning, divided
- 1 cup mozzarella cheese, shredded
- 1 cup parmesan cheese, shredded
- 6 bell peppers, halved lengthwise and cleaned
- 4 tablespoons butter
- 4 tablespoons flour
- 1 teaspoon black pepper
- 1 cup heavy cream
- 1 cup parmesan cheese
FAQ
- Can I use store-bought Alfredo sauce instead of making it from scratch?
- Yes, you can use your favorite jarred Alfredo sauce to make the stuffed peppers if you prefer a quicker option. Alternatively, you can use rotisserie chicken to further simplify the preparation.
- Why are the bell peppers cut in half for this recipe?
- Cutting the bell peppers in half provides more surface area to add cheese, enhancing the cheesy goodness of the dish. If you prefer, you can also make the stuffed peppers by using whole peppers with the top cut off.
- What can I serve with Chicken Alfredo Stuffed Peppers to satisfy carb lovers?
- For those who enjoy carbs, a simple baguette can be served alongside. Just slice it, spray with avocado oil, sprinkle with garlic powder and Italian seasoning, and warm it up in the oven. Alternatively, to keep it low carb, consider serving a Caesar salad or a simple antipasto.
- How long does it take to make the homemade Alfredo sauce?
- The homemade Alfredo sauce is quick to prepare, taking less than 10 minutes to make. It involves melting butter, whisking in flour, then adding chicken broth, heavy cream, and Parmesan cheese.
- Can I prepare Chicken Alfredo Stuffed Peppers in advance?
- While the recipe does not specify advanced preparation, you could prepare the chicken and sauce ahead of time and store them in the refrigerator. Assemble the peppers just before baking for optimal freshness.
Tips
- For a richer and fresher flavor, try making your own Alfredo sauce at home. It takes less than 10 minutes and ensures you know exactly what’s in it, unlike some jarred varieties.
- When preparing the bell peppers, consider slicing them in half lengthwise. This method not only allows for more surface area to be covered with cheese but also ensures even baking.
- If you have family members who enjoy carbs, serve the stuffed peppers with a simple garlic baguette. For a low-carb option, pair the dish with a Caesar salad or a simple antipasto.
- To save time, consider using rotisserie chicken as a convenient alternative to cooking chicken thighs from scratch.
Equipment
- Saucepan – For cooking the chicken and making the Alfredo sauce.
- Whisk – To mix ingredients smoothly for the sauce.
- Baking Sheet – To bake the stuffed peppers in the oven.
- Parchment Paper – To line the baking sheet and prevent sticking.