Chicken Parmesan Stuffed Peppers

Born and raised in New Orleans, Louisiana (known for some of the best food in the world) I have a mixture of personal recipes as well as some favorites I've found along the way.

4 large red, orange, or yellow bell peppers

2 tablespoons plus 2 teaspoons olive oil, divided

2 tablespoons panko breadcrumbs

1 medium yellow onion, diced (about 1 ½ cups)

1 teaspoon kosher salt, plus more as needed

½ teaspoon freshly ground black pepper

3 cloves garlic, minced

1 pound ground chicken, preferably dark meat

1 ½ cups marinara sauce

1 ½ cups shredded part-skim mozzarella cheese (about 6 ounces), divided

⅓ cup finely grated Parmesan cheese (about 1 ounce), plus more for garnish

½ cup coarsely chopped fresh basil leaves (from about 1 medium bunch), plus more for garnish

Directions at thekitchn.com

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