Cheesy Chicken Stuffed Peppers (Printable)

Bell peppers filled with chicken, rice, and cheddar then baked until golden and bubbly.

# What You'll Need:

→ 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 (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 cream cheese, softened

→ Pantry and Spices

08 - 1 can (14 oz) diced tomatoes, drained
09 - 1 teaspoon dried Italian herbs (or oregano/basil mix)
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 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 chopped onion until softened, about 2–3 minutes, 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 shredded cheddar cheese, cream cheese, Italian herbs, smoked paprika, salt, and black pepper. Stir until thoroughly combined.
04 - Spoon the mixture evenly into the hollowed bell peppers, then place them upright in the prepared baking dish.
05 - Sprinkle the remaining 1/2 cup shredded cheddar cheese over the stuffed peppers. Add 2–3 tablespoons of water to the bottom of the baking dish to create steam during baking.
06 - Cover the baking dish loosely with foil and bake for 25 minutes in the preheated oven.
07 - Remove the foil and bake for an additional 10 minutes, until the cheese is golden and bubbly and peppers are tender.
08 - Let the stuffed peppers cool slightly before serving to allow flavors to settle and prevent burns.

# Expert Tips:

01 -
  • It's a complete meal in one pepper—protein, veggies, grain, and cheese all working together without fuss.
  • Uses ingredients you probably have on hand or can grab in minutes, making weeknight dinner feel less stressful.
  • Scaled beautifully whether you're feeding two hungry people or a whole table.
02 -
  • Don't skip draining the canned tomatoes—excess liquid turns your filling into soup and leaves the peppers steaming instead of baking, which changes the whole texture.
  • The cream cheese has to be softened before mixing or you'll get lumps throughout instead of a creamy, even filling that melts into everything.
03 -
  • Choose peppers of similar size so they cook evenly in the same amount of time—nothing worse than some exploding while others are barely soft.
  • If your filling seems dry, add a splash of chicken broth or tomato juice; if it seems loose, mix in a spoonful of breadcrumbs to absorb excess moisture.
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