Chicken Alfredo Stuffed Peppers
The wonderfully classic chicken alfredo combination in stuffed bell peppers.
Ingredients
- 1½ lb Chicken Thighs boneless and skinless
- 1 qt Chicken Broth
- 4 Garlic Cloves minced
- 2 tsp Italian Seasoning divided
- 1 cup Mozzarella Cheese shredded
- 1 cup Parmesan Cheese shredded
- 6 Bell Peppers halved lengthwise and cleaned
For the Sauce
- 4 tbsp Butter
- 4 tbsp Flour
- 1 tsp Black Pepper
- 1 cup Heavy Cream
- 1 cup Parmesan Cheese
Instructions
- In a sauce pan over medium-high heat, add chicken, garlic, 1 teaspoon of Italian seasoning, and chicken broth. Cook for 15 minutes. Remove chicken from broth and reserve the broth. Shred chicken and add to a bowl.
- Preheat oven to 400degF.
- In another sauce pan over medium heat, add butter. Once melted, whisk in flour and cook for 2 minutes. Whisk in 1 cup of reserved chicken broth. Let cook for 2 minutes then whisk in heavy cream. Let cook for 2 minutes then stir in parmesan cheese. Once melted together, pour over chicken in bowl. Stir to combine.
- On a parchment paper covered baking sheet line out bell pepper halves. Fill each with a heaping potion of chicken alfredo. Then sprinkle each with mozzarella, parmesan cheese and remaining Italian seasoning. Bake in oven for 25 minutes. Let rest at least 5 minutes before serving.
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