Cheesy Chicken Stuffed Peppers (Printable)

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

# 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 (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 oz) diced tomatoes, drained
09 - 1 teaspoon dried Italian herbs (or oregano and basil mix)
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. Cook onion for 2-3 minutes until softened, then add garlic and sauté for 30 seconds more.
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 combined.
04 - Fill each hollowed bell pepper with the chicken mixture and arrange upright in the prepared baking dish.
05 - Sprinkle the remaining cheddar cheese evenly over the stuffed peppers. Pour 2-3 tablespoons water into the bottom of the dish to create steam during baking.
06 - Cover loosely with foil and bake for 25 minutes.
07 - Remove the foil and continue baking for 10 minutes or until cheese is bubbly and golden and peppers are tender.
08 - Let the stuffed peppers cool slightly before serving.

# Expert Tips:

01 -
  • The filling comes together in minutes but tastes like you fussed over it all afternoon.
  • One baking dish means minimal cleanup while you're already tired from work.
  • It stretches a modest amount of chicken into a meal that satisfies without the budget guilt.
02 -
  • If your tomatoes are very wet, drain them in a strainer for a minute longer—watery filling turns mushy by the end, and nobody wants that.
  • Don't skip the water at the bottom of the pan; it keeps the peppers from drying out and getting papery at the edges.
03 -
  • Use a sharp knife to slice off the pepper tops and remove the seeds cleanly—a dull knife bruises the pepper and makes it harder to fill without tearing.
  • If a pepper tips over while baking, wedge it steady with a small ball of foil; it's not pretty but it works.
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