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Chicken Parm Stuffed PeppersIngredients3 c. shredded mozzarella, divided1/2 c. freshly grated Parmesan, plus more for serving3 cloves garlic, minced1 1/2 c. marinara1 tbsp. freshly chopped parsley, plus more for garnishPinch of crushed red pepper flakesKosher saltFreshly ground black pepper12 oz. fresh or frozen breaded chicken, cooked according to package instructions and diced4 bell peppers, halved and seeds removed1/2 c. Swanson Chicken BrothDirectionsStep 1Preheat oven to 400º. In a large bowl, combine 2 cups mozzarella, Parmesan, garlic, marinara, parsley, and red pepper flakes and season with salt and pepper. Stir until combined, then gently fold in chicken.Step 2Spoon mixture into halved bell peppers and sprinkle with remaining 1 cup mozzarella.Step 3Pour chicken broth into baking dish (to help the peppers steam) and cover with foil.Step 4Bake until peppers are tender, 55 minutes to 1 hour. Uncover and broil 2 minutes.Step 5Garnish with parsley and more Parmesan before serving.