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Pepperoni Stuffed Chicken

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4 boneless skinless chicken breasts (6 to 8-ounces each)
36 slices HORMEL® Pepperoni
8 ounces thinly sliced mozzarella cheese, divided
½ cup thinly sliced green or red bell pepper
2 tablespoons olive oil
2 teaspoons Italian seasoning
1 teaspoon salt
½ teaspoon pepper
Freshly chopped Italian parsley


  1. Heat oven to 400°F.

  2. Place chicken breasts flat on cutting surface. With knife parallel to cutting surface, cut lengthwise slit in each chicken breast, forming a pocket, keeping other 3 sides intact. Stuff each chicken breast with 6 slices pepperoni, 1 ½ ounces mozzarella cheese and 2 tablespoons bell pepper slices, pressing edges of each chicken breast to seal. Secure with toothpicks if desired.

  3. In large oven-safe skillet over medium-high heat, heat oil. Sear chicken breasts 3 to 4 minutes on each side or until well browned. Season with Italian seasoning, salt and pepper. Add marinara to skillet.

  4. Bake uncovered 25 to 30 minutes or until stuffing reaches internal temperature of 160°F.

  5. Top chicken breasts with remaining mozzarella cheese and pepperoni; bake 3 to 5 minutes or until cheese is melted. Top each breast with parsley.