Save There's something about the smell of bell peppers softening in the oven that makes a weeknight feel special. I discovered these stuffed peppers one rushed Tuesday when I had rotisserie chicken, some rice, and a block of cheddar in the fridge—nothing fancy, but together they became something my family actually asked me to make again. That's when I knew I'd found something worth keeping.
I made this for a potluck once and watched my neighbor take a second one, then ask for the recipe before leaving the table. That moment stuck with me because it wasn't elaborate or trendy—just honest food that somehow felt like home on a plate.
Ingredients
- Bell peppers: Pick any color you like; I've found that a mix of red and yellow stays a bit tender, while green can be earthier if that's your preference.
- Onion and garlic: These are your foundation, so don't skip the sauté step—it mellows them out and builds flavor.
- Cooked chicken: Rotisserie chicken saves you time and honestly tastes better than reheated leftovers most of the time.
- Rice: Brown or white both work fine; I use whatever I have cooked already.
- Cheddar cheese: The sharp kind has more personality, but mild works if that's what's in your house.
- Cream cheese: This is the secret that makes the filling creamy without being heavy.
- Canned tomatoes: Drain them well so your peppers don't get watery.
- Italian herbs and smoked paprika: The paprika adds warmth and color; don't leave it out.
Instructions
- Set your oven and prep:
- Preheat to 375°F and grease your baking dish—this prevents sticking and makes plating easier later.
- Build the flavor base:
- Heat olive oil and sauté your onion until it's soft and smells sweet, then add garlic for just 30 seconds so it doesn't burn. This step is worth the two extra minutes.
- Mix the filling:
- Combine chicken, rice, sautéed aromatics, drained tomatoes, most of the cheese, cream cheese, and spices in a big bowl. The mixture should feel cohesive but not dense.
- Stuff and top:
- Spoon the filling into your pepper halves and nestle them upright in the dish. Top each with remaining cheese so it gets golden and bubbly.
- Steam and bake:
- Add a bit of water to the bottom of the dish, cover with foil, and bake for 25 minutes. Uncover and bake another 10 minutes until the peppers are tender and the cheese is bubbling around the edges.
- Let it rest:
- Give the peppers a few minutes to cool before serving so the filling stays tucked inside.
Save My son once declared these his favorite dinner, and I realized that sometimes the simplest combinations—just good ingredients working together—are what people actually remember and ask for again.
Making It Your Own
This recipe is forgiving in the best way. I've added spinach when I had it wilting in the crisper drawer, swapped in jalapeños when I wanted a kick, and stretched a single rotisserie chicken to feed more people by mixing in cooked quinoa instead of just rice. The dish stays balanced because the cheese and cream cheese are there to hold everything together no matter what you add.
Timing and Shortcuts
The whole thing takes less than an hour start to finish, which makes it perfect for weeknight cooking. If you've got cooked chicken and rice already hanging around, you're looking at maybe 20 minutes of actual work. I've even prepped the peppers in the morning and stuffed them right before baking when I got home, which meant dinner was ready in just over half an hour.
Serving and Storage
Serve these with a simple green salad or garlic bread on the side, and you've got a complete meal. Leftovers keep in the fridge for three days and actually taste good reheated—the cheese soaks into everything and gets even more delicious. These also freeze beautifully before baking, so you can assemble them on the weekend and pop them in the oven whenever you need dinner without thinking.
- Pair with a crisp salad to cut through the richness.
- Reheat gently in a 350°F oven for about 15 minutes so the cheese doesn't break.
- Freeze unbaked peppers in foil for up to three months, then bake from frozen, adding about 10 minutes to the cooking time.
Save These peppers remind me why home cooking matters—it's not about perfection, it's about feeding people something warm that makes them feel cared for. Make this when you need dinner to feel like more than just fuel.
Recipe FAQs
- → What type of cheese works best for stuffing?
Cheddar cheese provides a rich, melty texture, while cream cheese adds creaminess. Using a combination enhances flavor and consistency.
- → Can I use leftover chicken for this dish?
Yes, shredded rotisserie or leftover cooked chicken works perfectly and saves preparation time.
- → How do I keep the peppers tender but not mushy?
Baking covered for most of the cooking time traps steam and softens the peppers, then uncovering allows the cheese to brown without overcooking the peppers.
- → Are there gluten-free options for this meal?
This dish is naturally gluten-free as it uses rice and fresh ingredients; just ensure all packaged items are gluten-free.
- → Can I add vegetables to the filling?
Yes, ingredients like spinach, corn, or chopped jalapeños can be added for extra flavor and nutrition.