Cheesy Chicken Stuffed Peppers (Printable View)

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

# Needed Ingredients:

→ 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 softened cream cheese

→ 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 ground black pepper
13 - 2 tablespoons olive oil

# Directions:

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 chopped onion for 2 to 3 minutes until softened, then add minced garlic and cook for 30 seconds more.
03 - In a large mixing bowl, combine cooked shredded chicken, cooked rice, sautéed onion and garlic, drained diced tomatoes, 1 cup cheddar cheese, softened cream cheese, dried Italian herbs, smoked paprika, salt, and black pepper. Mix thoroughly until well combined.
04 - Fill each hollowed bell pepper with the prepared mixture and set upright in the greased baking dish.
05 - Sprinkle remaining 1/2 cup cheddar cheese evenly over the stuffed peppers. Pour 2 to 3 tablespoons of water into the bottom of the dish to create steam during baking.
06 - Cover the dish loosely with foil and bake for 25 minutes.
07 - Remove foil and continue baking for an additional 10 minutes until the cheese is golden and bubbly and peppers are tender when pierced.
08 - Allow the stuffed peppers to cool slightly before serving to set the filling.

# Expert Hints:

01 -
  • It comes together in about an hour and tastes like you spent way more time than you did.
  • One pan, minimal cleanup, and everyone gets their own golden-topped pepper to feel like they're eating something special.
  • Perfect for using up odds and ends from the kitchen—cooked chicken, leftover rice, whatever cheese you have on hand.
02 -
  • The water at the bottom of the dish is crucial—it steams the peppers so they're tender without getting mushy, and it keeps the filling moist.
  • Don't skip draining the tomatoes; I learned this the hard way when a watery filling leaked out during baking.
03 -
  • A mix of red, yellow, and orange peppers looks beautiful on the table and each color has slightly different sweetness levels—red is sweetest if you want to soften the savory filling.
  • If your peppers keep falling over, slice a tiny bit off the bottom so they sit flat, or use a smaller baking dish that keeps them snug together.
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