This Pressure Cooker Chicken Parm Stuffed Peppers recipe combines two favorites into one! It’s perfect for busy days because it comes together easily in about half an hour. This dish is a great way to use leftover chicken or already prepared chicken. The recipe is naturally gluten-free as long as you check your labels.
Pressure Cooker Chicken Parm Stuffed Peppers
I had some bell peppers that I had to use up and was trying to figure out what to do with them. Hubby loves stuffed peppers. I love to change things up a bit from time to time so I decided it was time to make another variation of stuffed pepper. I had some pre-cooked chicken on hand that had to be cooked, as well as an open jar of marinara sauce. I always have cheese on hand. Chicken, sauce and cheese together makes) me think of chicken parm, which is one of my favorite dishes. I decided to stick with that thought and make chicken parm stuffed peppers. These stuffed peppers were the easiest stuffed peppers I have ever made. It’s a perfect recipe for busy days because it comes together easily in about half an hour. As long as your marinara and seasonings are gluten-free then the dish is gluten-free. I thought the filling was perfect, it’s chicken smothered in cheesy saucy goodness. (All that cheese is why I couldn’t get a better picture. 😜) Hubby loved these stuffed peppers and said they were one of his favorites yet. He especially appreciated that the peppers were cooked but weren’t soggy. Here’s how I make Pressure Cooker Chicken Parm Stuffed Peppers.
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- electric pressure cooker (I used a 6 qt Mealthy because it lives on my counter and comes with the pressure cooker accessories needed to make this dish including the trivet and steaming basket.)
- measuring cups
- measuring spoons
- silicone cooking spoon
- 3 large bell peppers
- 9 oz cooked chicken (I used Perdue Short Cuts Original Roasted)
- 8 oz shredded mozzarella cheese (divided into 6 oz and 2 oz)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 cup water
Dice the chicken.
Cut the top off of the pepper, then remove the seeds and clean out the inside.
Place the chicken into a small mixing bowl.
Put 6 oz of the shredded mozzarella cheese to the bowl along with 1 cup of marinara sauce.
Add the seasonings to the bowl and combine it all thoroughly.
Spoon the chicken mixture into the hollowed out peppers. If your peppers are all the same size about a third of the chicken mixture will go into each pepper.
Once you have filled the peppers with the chicken mixture, sprinkle the remaining shredded mozzarella on top of the peppers.
Place the cover onto the pot and close to seal.
Set the pressure cooker to cook on manual high pressure for 12 minutes.
Once the cooking cycle has finished allow the pressure to release naturally for 10 minutes.
Remove the peppers from the pot.
Serve the peppers immediately with pepper to taste.
If you like stuffed peppers, be sure to check my recipes for Instant Pot Turkey Stuffed Peppers, Cheesesteak Stuffed Peppers, Spinach And Goat Cheese Stuffed Peppers, and Cheesy Chicken Stuffed Peppers.