Cheesy Chicken Stuffed Peppers (Printable)

Bell peppers filled with chicken, rice, and cheese, baked until tender and golden.

# What You'll Need:

→ 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 and basil mix)
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon ground black pepper
13 - 2 tablespoons olive oil

# How To Make It:

01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to hold peppers upright.
02 - Heat olive oil in a skillet over medium heat. Sauté finely chopped onion for 2 to 3 minutes until softened. Add minced garlic and cook for 30 seconds more.
03 - In a large mixing bowl, combine shredded chicken, cooked rice, sautéed onion and garlic, drained diced tomatoes, 1 cup shredded cheddar cheese, softened cream cheese, dried Italian herbs, smoked paprika, salt, and black pepper. Mix until evenly incorporated.
04 - Fill hollowed bell peppers with the prepared mixture. Arrange peppers upright in the greased baking dish.
05 - Sprinkle the remaining 1/2 cup cheddar cheese over the stuffed peppers. Add 2 to 3 tablespoons of water to the bottom of the baking dish to create steam during cooking.
06 - Cover the dish loosely with aluminum foil and bake for 25 minutes.
07 - Remove foil and continue baking for an additional 10 minutes or until the cheese topping is golden and bubbly and the peppers are tender.
08 - Allow peppers to cool slightly before serving.

# Expert Advice:

01 -
  • It feels like a proper dinner but comes together faster than you'd expect, even on weeknights when energy is low.
  • You can toss in whatever vegetables you have hanging around, so it's as flexible as it is forgiving.
  • Everyone at the table—picky eaters included—seems to find something to love on their plate.
02 -
  • Don't skip sautéing the onion and garlic—raw onion bits will taste harsh and ruin the whole balance of the filling.
  • If your peppers are leaning or unstable, trim a thin slice off the bottom to create a flat surface so they don't tip over in the oven.
03 -
  • If your peppers seem hard after baking, you either needed more water in the pan or slightly longer cooking time—next time, add 3 tablespoons of water and check them at 30 minutes instead of 35.
  • Letting the filling ingredients come to room temperature before stuffing helps everything cook more evenly, so pull that cream cheese out of the fridge while your oven preheats.
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