Cheesy Chicken Stuffed Peppers

There's something deeply satisfying about watching a bell pepper transform into a vessel for comfort. I discovered these stuffed peppers on a Thursday evening when my fridge had exactly three things: leftover rotisserie chicken, a bag of rice, and four lonely peppers that were about to past their prime. What started as a quick solution to avoid takeout turned into one of those dinners that somehow tastes like someone spent hours on it, when really you just threw things together and let the oven do the work.

I made these for my sister's family last spring, and her kids actually asked for seconds without being prompted, which in that household is basically a standing ovation. My brother-in-law, the picky eater, even dipped a fork in to steal a bite. There's a particular joy in a meal that feeds people and makes them happy in that uncomplicated way—no pretense, just good food that tastes like someone cares.

Ingredients

• Bell peppers (4 large, any color): These are the whole show, so pick ones that stand upright and have a flat bottom. I learned this the hard way after trying to prop up wonky peppers with aluminum foil.
• Cooked chicken (2 cups, shredded): Rotisserie chicken is your secret weapon here—no poaching, no stress, just rich, seasoned meat ready to go.
• Cooked rice (1 cup): White or brown both work beautifully; it's the binder that holds everything together and stretches the filling.
• Onion (1 small, finely chopped) and garlic (2 cloves, minced): Sauté these first so they lose their sharp edge and become sweet instead—it's the flavor foundation of everything inside.
• Cheddar cheese (1 1/2 cups, shredded, divided): Use the good stuff if you can; block cheese shredded fresh melts smoother than pre-shredded versions.
• Cream cheese (1/4 cup, softened): This creates a creamy texture throughout the filling and keeps everything moist during the bake.
• Diced tomatoes (1 can, 14 oz, drained): Draining them prevents the filling from becoming watery, and they add brightness without overwhelming the savory flavors.
• Italian herbs (1 teaspoon dried), smoked paprika (1/2 teaspoon), salt (1/2 teaspoon), and black pepper (1/4 teaspoon): These seasonings build a warm, slightly smoky backdrop that makes every bite feel intentional.
• Olive oil (2 tablespoons): Just enough to soften the aromatics without making anything greasy.

Instructions

Get your peppers ready:

Slice the tops off, scoop out the seeds and white interior carefully with a paring knife—you want hollow vessels, not holes in the bottoms. Stand them in a lightly oiled baking dish and get your oven heating to 375°F.

Build the flavor foundation:

Heat olive oil in a skillet and let the chopped onion soften for a couple of minutes, then add the garlic and cook just until fragrant. This 30-second step makes an enormous difference in how the filling tastes.

Combine everything:

In a large mixing bowl, tumble together the shredded chicken, cooked rice, sautéed onions and garlic, drained tomatoes, 1 cup of cheese, softened cream cheese, and all the seasonings. Stir until it's evenly combined—no pockets of just cheese or just chicken.

Fill the peppers:

Spoon the mixture generously into each hollowed pepper, packing it down gently so it's full but not overflowing. Top each one with the remaining cheddar cheese and add a splash of water to the bottom of the dish to create steam.

Bake until golden:

Cover loosely with foil and bake for 25 minutes, then remove the foil and bake another 10 minutes until the cheese bubbles at the edges and the peppers are tender when pierced with a fork. Let them cool for a minute or two before serving so people don't burn their mouths.

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What makes this dish special isn't any single ingredient—it's that it sits at the crossroads of practical and comforting. It's the kind of meal where you can see exactly what's inside, where nothing is hidden under cream sauce or complexity, and somehow that honesty is exactly what people crave on an ordinary evening.

Ways to Make It Your Own

The beauty of stuffed peppers is that they're a vehicle for whatever you have on hand. I've made versions with leftover turkey and fresh sage, versions with quinoa for a lighter feel, and versions where I threw in corn and chopped spinach because someone had a vegetable they wanted to sneak in. The filling stays balanced because the rice, cheese, and tomatoes are doing the real work—everything else is just amplification and personal preference.

Cooking Notes and Timing

Total time from start to table is about 55 minutes, with most of that being hands-off oven time. The active work—chopping, sautéing, assembling—takes maybe 20 minutes if you're not rushed, less if you've prepped your chicken and rice ahead. I often make the filling in the morning and stuff the peppers just before work, then slide them in the oven when I get home. They're also surprisingly good reheated the next day, which makes them excellent for meal planning or feeding a crowd.

Serving and Storage

A crisp green salad alongside these peppers balances the richness beautifully, or if you're in a bread mood, garlic bread works too. Leftovers keep for three days in the fridge and reheat gently in a 350°F oven for about 15 minutes with a loose foil tent to prevent the cheese from drying out.

• Slice off the top of each pepper at a slight angle so it sits proudly on the plate.
• If peppers start to collapse during cooking, you can support them with a small ring of crumpled foil underneath.
• This recipe doubles easily if you need to feed more people—just adjust baking time slightly since there will be more thermal mass in the dish.

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These peppers have become the dinner I make when I want something that feels like a hug, something that proves that simple ingredients in the right proportions create magic. It's one of those recipes that teaches you that the best food is often the food that asks for very little, then gives so much back.

Recipe Guide

→ Can I use different cheeses for the filling?

Yes, you can substitute cheddar with mozzarella, Monterey Jack, or a blend to suit your taste preferences while maintaining a creamy texture.

→ Is it possible to make this dish vegetarian?

Replace the chicken with cooked beans, lentils, or a meat substitute to create a vegetarian version without compromising flavor.

→ What are good side dishes to serve alongside?

Complement with a fresh green salad, garlic bread, or steamed vegetables for a balanced meal.

→ Can I prepare the stuffed peppers ahead of time?

Yes, assemble the peppers in advance and refrigerate. Bake when ready to serve to keep flavors fresh.

→ How do I store leftovers properly?

Store cooled stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.