Ingredients
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
Preparation
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.
