Chicken Alfredo Stuffed Bell Peppers

Ingredients

• 6 large bell peppers (yellow and red are prettiest here), tops removed and seeded
• 2 cups cooked shredded chicken (rotisserie works perfectly)
• 8 oz small pasta such as ditalini or mini penne, cooked al dente
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 1/2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp freshly grated nutmeg (optional but classic)
• 1 1/2 cups shredded low-moisture mozzarella
• 2 tbsp chopped fresh parsley

Instructions

1. 1

   Preheat the oven to 375°F. Blanch the peppers in boiling salted water for 3 minutes, drain, and stand upright in a 9×13 baking dish.

2. 2

   Melt butter in a large skillet over medium heat. Add the garlic and cook 30 seconds — do not let it brown.

3. 3

   Pour in the heavy cream and bring to a gentle simmer. Cook 3 minutes to reduce slightly.

4. 4

   Whisk in the Parmesan a handful at a time until you have a silky Alfredo sauce. Season with salt, pepper, and nutmeg.

5. 5

   Off the heat, fold in the shredded chicken and cooked pasta. The pasta will drink up the sauce — that's exactly what you want.

6. 6

   Divide the creamy chicken Alfredo mixture between the peppers, packing it in.

7. 7

   Cover the dish with foil and bake 20 minutes.

8. 8

   Uncover, top each pepper with mozzarella, and bake 10–12 more minutes until the cheese is bubbly with golden spots.

9. 9

   Rest 5 minutes and shower with fresh parsley before serving.