Pin It There's something wonderfully forgiving about stuffed peppers. I learned that lesson on a Tuesday evening when I had a rotisserie chicken from the grocery store, some leftover rice, and four bell peppers that were starting to wrinkle in the crisper drawer. I wasn't setting out to make dinner magic—I was just trying not to waste food. But as I mixed that creamy filling together and watched it meld into something golden and rich, I realized I'd stumbled onto the kind of meal that tastes like you spent hours in the kitchen when you really just spent twenty minutes throwing things together.
I made these for my sister the week she moved into her first apartment, and she ate three peppers in one sitting while telling me about her new job. Her kitchen was barely unpacked, so I brought everything assembled and just needed her oven. Watching her realize she could make something this satisfying herself, without needing takeout or complicated techniques, felt like passing down something important.
Ingredients
- Bell peppers (4 large, any color): These are your edible vessels, so pick peppers that feel sturdy and can stand upright without wobbling—reds and yellows are slightly sweeter than greens, which matters if you prefer deeper flavor.
- Cooked chicken (2 cups, shredded): Rotisserie chicken is your secret weapon here; it comes seasoned and tender, meaning you skip a whole step and the filling stays incredibly juicy.
- Cooked rice (1 cup): This stretches the chicken and gives the filling structure—day-old rice actually works better because it won't turn mushy.
- Onion (1 small, finely chopped) and garlic (2 cloves, minced): These two soften together in the pan first, which mellows the onion's sharpness and lets the garlic perfume the whole filling.
- Cheddar cheese (1 1/2 cups, shredded, divided): Use good cheddar if you can; the sharper the cheese, the more flavor you get with less quantity.
- Cream cheese (1/4 cup, softened): This is the binder that keeps everything creamy and cohesive—don't skip it, and let it warm to room temperature so it blends smoothly.
- Diced tomatoes (1 can, 14 oz, drained): The acidity balances the richness of the cheese, and draining them prevents a watery filling.
- Italian herbs (1 teaspoon) and smoked paprika (1/2 teaspoon): These give you that warm, layered flavor without needing to taste like it was made from scratch.
- Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Taste the filling before it goes in the peppers—you can always add more.
- Olive oil (2 tablespoons): Use this to get the onion and garlic singing; it's your foundation for everything that comes next.
Instructions
- Get your oven and dish ready:
- Preheat to 375°F and lightly grease a baking dish that will hold all four peppers standing upright—you want them snug but not crushed together. This temperature is cool enough that the peppers won't shrivel before the filling cooks through.
- Sauté the aromatics:
- Heat olive oil over medium heat and let the chopped onion go soft and translucent, about 2-3 minutes, then add the garlic for just 30 seconds—you're looking for that fragrant moment right before it starts to brown. Don't let the garlic burn; it turns bitter and ruins the whole flavor profile.
- Build your filling:
- In a large bowl, combine everything except that last 1/2 cup of cheddar you're saving for the top—the cooked chicken, rice, sautéed onion and garlic, tomatoes, most of the cheese, softened cream cheese, and all the herbs and spices. Stir until it comes together as one cohesive, creamy mixture that clings to the spoon.
- Stuff and top:
- Spoon the filling generously into each hollowed pepper and stand them upright in your prepared dish, then scatter that reserved cheddar over the tops—this is what gets golden and bubbly. Pour 2-3 tablespoons of water into the bottom of the dish to create steam that keeps the peppers from getting too tough.
- Bake covered, then uncovered:
- Cover with foil and bake for 25 minutes, then remove the foil and bake another 10 minutes until the cheese on top is melted and golden and the pepper flesh gives way easily to a fork. The foil traps steam initially, then you let it escape so the cheese can brown.
- Cool and serve:
- Let them rest for a few minutes before plating—this helps the filling set slightly and makes them easier to handle.
Pin It My neighbor smelled these baking and came over with wine, and we ended up eating dinner on my kitchen counter at seven o'clock in the evening, talking about nothing important while the cheese was still stretching between our forks. That's when I understood: this recipe isn't really about the ingredients or the technique. It's about how something so simple can create the exact moment you need.
Ways to Make It Your Own
The beauty of stuffed peppers is how adaptable they are once you understand the core logic—you need protein, something starchy, something creamy, and flavoring agents. I've made them with ground turkey instead of chicken, cooked quinoa instead of rice, and they're just as satisfying. The filling-to-pepper ratio is the only thing that really matters; you want each pepper full but not bursting.
Timing and Make-Ahead Strategy
You can assemble these hours in advance—fill the peppers, cover them, and refrigerate until you're ready to bake. Just add five or ten minutes to the covered baking time if they're coming straight from the fridge. I've also frozen unbaked stuffed peppers in a foil-lined baking dish; once frozen solid, transfer them to a freezer bag and bake from frozen by adding about fifteen extra minutes.
Serving and Pairing Suggestions
These are substantial enough to be a complete meal on their own, though a crisp green salad or garlic bread transforms dinner into something that feels more intentional. I love serving them with something acidic—a simple vinaigrette on greens cuts through the richness of the cheese and leaves you feeling satisfied rather than heavy.
- A squeeze of fresh lime or lemon juice on top right before eating brightens everything up.
- Serve these family-style on a platter so people can help themselves and feel like they're part of something communal.
- Leftovers reheat beautifully in a 325°F oven for about 15 minutes—cover them loosely with foil so the cheese doesn't dry out.
Pin It These peppers have become my answer to the question I ask myself most nights: what can I make that's nourishing, honest, and doesn't require me to overthink it? That's the recipe I keep returning to, and I think you will too.
Recipe FAQs
- → Can I use different types of cheese?
Yes, feel free to substitute cheddar with mozzarella, Monterey Jack, or a blend for varied flavors and meltiness.
- → How do I make this dish low-carb?
Replace cooked rice with cauliflower rice or quinoa to reduce carbs while maintaining texture and flavor.
- → Can this be made spicy?
Add chili flakes or diced jalapeños to the filling mixture to introduce a spicy kick according to your taste.
- → What is the best way to prepare the peppers before baking?
Cut the tops off bell peppers and remove seeds to create hollow vessels perfect for stuffing and easy to bake evenly.
- → How can I add more vegetables to this dish?
Mix in chopped spinach, corn, or other favorite veggies into the filling to boost nutrition and add depth of flavor.