Cheesy Chicken Stuffed Peppers (Print Version)

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

# What You'll Need:

→ 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

→ 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 black pepper
13 - 2 tablespoons olive oil

# How to Make It:

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 onion for 2 to 3 minutes until softened, then add garlic and cook for an additional 30 seconds.
03 - In a large bowl, mix 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 well incorporated.
04 - Fill each hollowed bell pepper with the prepared mixture and arrange them upright in the baking dish.
05 - Sprinkle remaining 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 10 minutes until peppers are tender and cheese is golden and bubbly.
08 - Let the peppers cool slightly before serving.

# Additional Tips::

01 -
  • The whole thing comes together in under an hour, and most of that time is just the oven doing the work for you.
  • It's genuinely satisfying enough to serve guests, yet casual enough for Tuesday nights when you're tired.
  • One pan, one baking dish, and somehow you've created something that feels way more impressive than it is.
02 -
  • If your peppers aren't soft enough after baking, they won't be pleasant to eat—trust the tenderness test more than the timer, because pepper size varies wildly.
  • Draining your canned tomatoes completely is non-negotiable; soggy filling is the one thing that can actually derail this dish.
  • The cream cheese trick keeps everything rich without adding dairy weight—if you skip it or use less, the filling becomes drier and less luxurious.
03 -
  • Buy a rotisserie chicken and you've already handled the hardest part of this recipe; it's worth the few extra dollars for the time and flavor you get.
  • Shred your own cheese from a block rather than using pre-shredded; the difference in how it melts and distributes is genuinely noticeable and worth the extra thirty seconds.
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