Ingredients
Method
- Preheat oven to 400°F. In a medium skillet over medium heat, melt butter. Add garlic and cook for 1 minute until fragrant. Whisk in flour and cook until the mixture is golden.
- Pour in milk and heavy cream, whisking to prevent lumps. Bring to a simmer and stir in Parmesan. Simmer for 2 to 3 minutes until thickened. Season with salt and pepper. Add chicken to the Alfredo sauce and toss to combine.
- Place bell peppers in a baking dish and drizzle with olive oil. Season with salt and pepper. Divide the chicken Alfredo among the peppers. Top with mozzarella and bake for 30 to 35 minutes until the peppers are softened and the cheese is melted.
- Garnish with parsley to serve.
Nutrition
Notes
Ingredient Flexibility: I often use half-and-half instead of heavy cream when I want a slightly lighter sauce, it still gets wonderfully creamy.
Storage Tip: These keep beautifully in the fridge for up to three days.
I reheat them in a covered dish with a splash of water to keep the peppers from drying out.
Make-
Ahead Secret: You can assemble the peppers completely a day in advance, cover them tightly, and refrigerate.
Just add a few extra minutes to the bake time since they'll be cold.
Common Mistake: Don't skip cooking the flour and butter mixture until it's golden.
I learned the hard way that rushing this step leaves a raw flour taste in your lovely Alfredo sauce.
Serving Suggestion: A simple green salad with a sharp vinaigrette is my go-to side.
It cuts through the richness of the peppers perfectly.
Equipment Note: If you don't have a skillet for the sauce, a medium saucepan works just as well.
The key is constant whisking when you add the milk and cream to avoid lumps.