Cheesy Chicken Stuffed Peppers (Printable)

Bell peppers filled with chicken, rice, and cheese baked until golden and tender for a flavorful dinner.

# Ingredient List:

→ 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 1/2 cups shredded cheddar cheese, divided
07 - 1/4 cup cream cheese, softened

→ Pantry & Spices

08 - 1 can (14 oz) diced tomatoes, drained
09 - 1 teaspoon dried Italian herbs (or oregano/basil blend)
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon ground black pepper
13 - 2 tablespoons olive oil

# Steps:

01 - Preheat 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 onion for 2-3 minutes until softened, then add garlic and sauté for 30 seconds.
03 - In a large bowl, mix shredded chicken, cooked rice, sautéed onion and garlic, drained tomatoes, 1 cup cheddar cheese, cream cheese, dried Italian herbs, smoked paprika, salt, and black pepper until well combined.
04 - Fill each hollowed bell pepper with the chicken and rice mixture, placing them upright in the prepared baking dish.
05 - Sprinkle remaining cheddar cheese over each stuffed pepper. Pour 2 to 3 tablespoons of water into the bottom of the baking dish to create steam during baking.
06 - Cover the dish loosely with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until the cheese is golden and bubbly and peppers are tender.
07 - Let the peppers cool slightly before serving to allow flavors to settle.

# Expert Advice:

01 -
  • One pan, minimal prep, and you'll have dinner that looks fancy enough for guests but tastes like home cooking.
  • The cream cheese melts into the filling and keeps everything incredibly moist while the cheddar on top gets gorgeously golden.
  • It's the kind of recipe that practically begs for leftovers—even better reheated the next day.
02 -
  • Remove those seeds and the white membrane inside the peppers completely, or you'll taste bitterness in every bite—I learned this the hard way by being lazy with my knife work.
  • Don't pack the filling too tightly or it becomes dense; spoon it in gently and let it settle naturally into the pepper's shape.
  • The water at the bottom of the baking dish is essential; without it, the bottoms of the peppers can scorch and toughen up.
03 -
  • If your peppers keep tipping over in the baking dish, slice a thin sliver off the bottom of each one so they sit flat—this is the move that separates elegant plating from chaos.
  • The filling gets richer and more cohesive if you make it the night before and let it sit in the fridge, covered; the flavors have time to get to know each other.
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