Chicken Parm Stuffed Peppers

INGREDIENTS

3 c. shredded mozzarella
1/2 c. freshly grated Parmesan, plus more for serving
3 cloves garlic, minced
1 1/2 c. marinara
1 tbsp. freshly chopped parsley, plus more for garnish
salt
black pepper
12 oz. fresh or frozen breaded chicken, cooked according to package instructions
4 bell peppers, halved (seeds removed)
1/2 c. low-sodium chicken broth

DIRECTIONS

In a large bowl, combine 2 cups mozzarella, Parmesan, garlic, marinara, parsley
and season with salt and pepper.
Stir until combined, then gently fold in cooked breaded 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 2 minutes.
Garnish with parsley and more Parmesan and serve.