Cheesy Chicken Stuffed Peppers (Printable)

Tender bell peppers filled with chicken, rice, and cheese, baked until golden and bubbling.

# 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 leftovers)

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

# Method:

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. Sauté onion until softened, about 2–3 minutes. Add garlic and cook for 30 seconds more.
03 - In a large bowl, mix shredded chicken, cooked rice, sautéed onion and garlic, diced tomatoes, 1 cup shredded cheddar cheese, cream cheese, Italian herbs, smoked paprika, salt, and black pepper until evenly blended.
04 - Fill each hollowed bell pepper evenly with the prepared chicken mixture and place them upright in the baking dish.
05 - Sprinkle the remaining cheddar cheese on top of each stuffed pepper. Pour 2 to 3 tablespoons of water into the bottom of the dish to aid steaming.
06 - Cover the dish loosely with foil and bake for 25 minutes.
07 - Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden, and peppers are tender.
08 - Let the peppers cool slightly before serving to ensure filling sets.

# Expert Advice:

01 -
  • It looks fancy enough to impress but honest enough to make on a random Tuesday without stress.
  • One baking dish means one cleanup, which might be the real reason it became my go-to weeknight dinner.
  • It's naturally gluten-free and stretches a small amount of protein into four satisfying servings.
02 -
  • The water at the bottom of the baking dish isn't optional—it steams the peppers so they're tender instead of tough and chewy.
  • Don't skip draining the canned tomatoes; soggy filling that leaks when you pick it up is a lesson I learned once and never again.
03 -
  • Toast a handful of panko breadcrumbs in butter and sprinkle them on top before the final 10 minutes of baking for a little textural contrast that elevates the whole thing.
  • If your peppers are on the smaller side, only fill them three-quarters full so they don't burst during cooking—this is learned wisdom from a kitchen mistake.
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