Description
Indulge in the Irresistible Flavors of Loaded Crispy Bacon Chicken Alfredo Pasta Boats. This masterpiece combines the creamy richness of Alfredo sauce, the savory goodness of juicy chicken, and the irresistible crunch of crispy bacon, all nestled inside a bell pepper “boat.”
Ingredients
- 4 large bell peppers
- 2 cup cooked rotini pasta
- 2 cup cooked chicken, shredded
- 1 cup Alfredo sauce
- 1 cup shredded mozzarella cheese
- 6 slices bacon, cooked and crumbled
- 1/2 cup grated Parmesan cheese
- 2 tablespoon chopped fresh parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
Instructions
1. Preheat the Oven: Set your oven to 375°F.
2. Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds. Place the hollowed-out peppers upright in a baking dish.
3. Mix the Filling: In a large bowl, combine the cooked rotini pasta, shredded chicken, Alfredo sauce, mozzarella cheese, crumbled bacon, garlic powder, and black pepper. Stir until well-incorporated.
4. Stuff the Peppers: Scoop the pasta mixture into each bell pepper, pressing it down gently.
5. Top with Cheese: Sprinkle the grated Parmesan cheese over the filled peppers.
6. Bake to Perfection: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10 minutes.
7. Garnish and Serve: Once out of the oven, sprinkle with fresh chopped parsley and serve hot.
Notes
Consider gluten-free pasta options or a dairy-free Alfredo sauce for dietary restrictions. Substitute chicken with tofu or cooked beans for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 90mg