Cheesy Chicken Stuffed Peppers (Printable Version)

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

# 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

→ 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 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 ground black pepper
13 - 2 tablespoons olive oil

# How to Make It:

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 the chopped onion for 2 to 3 minutes until softened, then add garlic and cook an additional 30 seconds.
03 - Combine cooked shredded chicken, cooked rice, sautéed onion and garlic, drained diced tomatoes, 1 cup shredded cheddar cheese, softened cream cheese, Italian herbs, smoked paprika, salt, and black pepper in a large mixing bowl. Mix until thoroughly blended.
04 - Fill each hollowed bell pepper with the prepared mixture and place them upright in the greased baking dish.
05 - Sprinkle the remaining 1/2 cup shredded cheddar cheese 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 baking dish loosely with foil and bake for 25 minutes.
07 - Remove the foil and continue baking for another 10 minutes until the cheese is golden, bubbly, and the peppers are tender.
08 - Let the stuffed peppers cool slightly before serving to enhance flavors and texture.

# Expert Tips:

01 -
  • It's a sneaky way to use up pantry staples and leftover proteins without feeling like you're eating scraps.
  • The whole thing comes together in under an hour, leaving you time to set the table or pour a drink instead of hovering over the stove.
  • Melted cheese and tender peppers create this comforting, one-dish meal that somehow tastes fancier than the effort it took.
02 -
  • Drain your canned tomatoes thoroughly; I learned this the hard way when soggy peppers turned into a sad, watery mess that looked nothing like what I'd imagined.
  • Don't skip the cream cheese—it's what makes the filling creamy instead of grainy, and it helps everything bind together like it was meant to.
  • Bell peppers release a surprising amount of liquid as they roast, so the water in the dish is a partner to steaming, not a replacement for oven heat.
03 -
  • Brown rice holds its shape through baking better than white rice, and adds a subtle nuttiness that elevates the whole dish without extra effort.
  • If your peppers are rolling around in the dish, slice a thin sliver off the bottom so they sit flat and stable—it's a small thing that prevents them from tipping and spilling filling everywhere.
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