Cheesy Chicken Stuffed Peppers (Printable)

Bell peppers filled with chicken, rice, and cheese baked to golden and bubbly finish.

# Ingredient List:

→ Vegetables

01 - 4 large bell peppers, tops cut off and seeds removed
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Protein

04 - 2 cups cooked shredded chicken

→ Grains

05 - 1 cup cooked rice (white or brown)

→ Dairy

06 - 1 1/2 cups shredded cheddar cheese, divided
07 - 1/4 cup softened cream cheese

→ Pantry & Spices

08 - 1 can (14 oz) diced tomatoes, drained
09 - 1 teaspoon dried Italian herbs
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon 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 2–3 minutes until softened, then add minced garlic and cook for 30 seconds.
03 - In a mixing bowl, blend shredded chicken, cooked rice, sautéed onion and garlic, drained diced tomatoes, 1 cup cheddar cheese, cream cheese, Italian herbs, smoked paprika, salt, and black pepper until fully incorporated.
04 - Fill each hollowed bell pepper with the prepared mixture and place upright in the baking dish.
05 - Sprinkle remaining 1/2 cup cheddar cheese atop each pepper. Pour 2–3 tablespoons water into the bottom of the baking dish to create steam.
06 - Cover loosely with foil and bake for 25 minutes.
07 - Remove foil and continue baking for 10 minutes until cheese is golden and bubbly and peppers are tender.
08 - Let the stuffed peppers cool slightly before serving.

# Expert Advice:

01 -
  • One-dish dinner that feels homemade and special without the stress of juggling multiple pans.
  • Leftover chicken transforms into something that tastes nothing like leftovers, which is the real magic here.
  • The cream cheese melts into everything, creating a creaminess that makes people actually ask for seconds.
02 -
  • Drain your canned tomatoes thoroughly or you'll end up with watery filling and soggy peppers that fall apart when you try to serve them.
  • The water at the bottom of the dish is essential for steaming the peppers themselves; without it, they'll be undercooked and tough.
03 -
  • Use a mix of colored peppers for visual interest, though red and yellow peppers are slightly sweeter than green ones if you want to play with the flavor profile.
  • Softening the cream cheese at room temperature beforehand makes it mix into the filling smoothly without any lumps.
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