Cheesy Chicken Stuffed Peppers (Print)

Baked bell peppers filled with chicken, rice, and cheese for a comforting dinner.

# Components:

→ Vegetables

01 - 4 large bell peppers, tops removed and seeds discarded
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Protein

04 - 2 cups cooked, shredded chicken (rotisserie or leftover)

→ Grains

05 - 1 cup cooked white or brown rice

→ Dairy

06 - 1 ½ cups shredded cheddar cheese, divided
07 - ¼ cup cream cheese, softened

→ Pantry & Spices

08 - 1 can (14 oz) diced tomatoes, drained
09 - 1 teaspoon dried Italian herbs (or oregano and basil blend)
10 - ½ teaspoon smoked paprika
11 - ½ teaspoon salt
12 - ¼ teaspoon ground black pepper
13 - 2 tablespoons olive oil

# Directions:

01 - Preheat the oven to 375°F. Lightly grease a baking dish large enough to hold the peppers upright.
02 - Heat olive oil in a skillet over medium heat. Cook the chopped onion for 2-3 minutes until softened, then add minced garlic and sauté for an additional 30 seconds.
03 - In a large bowl, mix shredded chicken, cooked rice, sautéed onion and garlic, drained diced tomatoes, 1 cup of cheddar cheese, cream cheese, Italian herbs, smoked paprika, salt, and black pepper until evenly combined.
04 - Fill each hollowed bell pepper with the prepared mixture and arrange them upright in the baking dish.
05 - Sprinkle the remaining cheddar cheese atop each stuffed pepper. Pour 2 to 3 tablespoons of water into the bottom of the baking dish to create steam during cooking.
06 - Cover the dish loosely with foil and bake for 25 minutes.
07 - Remove the foil and continue baking for 10 minutes, or until the cheese is golden and bubbly and the peppers are tender.
08 - Let the peppers cool slightly before serving to allow filling to set.

# Expert Advice:

01 -
  • It transforms budget ingredients into something that tastes fancy enough for company.
  • The whole meal comes together in one baking dish, which means minimal cleanup after dinner.
  • Even your pickiest eaters will ask for seconds when cheese and chicken are involved.
  • You can prep everything ahead and bake it right when you get home, making weeknight dinners actually manageable.
02 -
  • If your peppers aren't tender after thirty-five minutes, they probably need ten more, and that's completely normal depending on how thick-walled they are—don't panic and just check them.
  • The water in the bottom of the pan is non-negotiable because it steams the peppers tender from underneath while the oven heat crisps them on top, creating this perfect texture balance.
03 -
  • Room temperature filling bakes more evenly than cold filling straight from the fridge, and it shaves about five minutes off your bake time.
  • If your peppers are tilting or won't stand upright, slice a tiny bit off the bottom with a careful knife stroke, and they'll suddenly behave much better.
Back