Cheesy Chicken Stuffed Peppers

There's something magical about stuffed peppers—they caught me off guard at a potluck years ago when my neighbor showed up with a casserole dish of these jewel-toned beauties. The way the cheese bubbled over the edges and the peppers had just enough bite left in them made me ask for the recipe on the spot. Since then, I've made them dozens of times, tweaking here and there, and they've become my go-to when I need something that looks impressive but feels completely effortless to pull together.

I made these for my sister's book club dinner once, and I remember being slightly nervous because I wasn't sure if everyone would be adventurous enough with the whole pepper situation. Turns out two of them asked me to bring them to the next gathering, and now they're kind of my signature move at potlucks. There's something satisfying about handing someone a warm, stuffed pepper—it feels homemade and thoughtful in a way that pre-packaged sides never quite do.

Ingredients

• Bell peppers (4 large, any color): Pick ones that can stand upright in your dish without tipping—this matters more than you'd think when they're sitting in the oven.
• Cooked chicken (2 cups, shredded): Rotisserie is the real MVP here because it's already flavorful and you're not starting from scratch; leftover roasted chicken works beautifully too.
• Cooked rice (1 cup): White or brown both work—brown adds a nuttier texture if you're feeling it that day.
• Cheddar cheese (1½ cups, shredded, divided): Use the good stuff if you can; sharp cheddar gives more personality than mild, and shredding it yourself instead of buying pre-shredded makes a real difference in how it melts.
• Cream cheese (¼ cup, softened): This is the secret that makes the filling creamy and cohesive instead of dry and crumbly.
• Onion (1 small, finely chopped) and garlic (2 cloves, minced): Sautéing these first wakes them up and keeps raw onion crunch from showing up in your final dish.
• Diced tomatoes (1 can, 14 oz, drained): Draining them is crucial or your peppers end up watery—learned that the hard way.
• Italian herbs, smoked paprika, salt, and black pepper: The paprika especially adds a smokiness that makes people pause and ask what's in there.
• Olive oil (2 tablespoons): Just enough to get the onions and garlic going without making the filling greasy.

Instructions

Get your oven ready and prep the peppers:

Preheat the oven to 375°F and lightly grease a baking dish that lets the peppers sit upright without leaning into each other. Slice the tops off your peppers cleanly and scoop out all the seeds and white bits—this part's kind of meditative if you let it be.

Wake up the aromatics:

Heat olive oil in a skillet and sauté the chopped onion until it's soft and slightly golden, about 2-3 minutes, then add the garlic for just 30 seconds—you want it fragrant, not brown. This step infuses everything with flavor instead of giving you crunchy raw onion surprises later.

Build the filling:

In a big bowl, combine the shredded chicken, cooked rice, the sautéed onion and garlic mixture, drained tomatoes, 1 cup of the cheddar, softened cream cheese, Italian herbs, smoked paprika, salt, and black pepper—mix it all together until it looks evenly distributed and creamy. This is where you can taste it and adjust if something feels off.

Stuff and top:

Spoon the filling into each hollow pepper until it's generously packed, then arrange them upright in your baking dish and scatter the remaining cheddar cheese across the tops. Pour 2-3 tablespoons of water into the bottom of the dish—this creates steam that keeps the peppers tender and prevents them from getting shriveled.

Bake with purpose:

Cover the dish loosely with foil and slide it into the oven for 25 minutes, then remove the foil and bake another 10 minutes until the cheese is golden and bubbling and the peppers have softened just enough that they yield to a fork. The whole kitchen will smell incredible by this point.

Rest before serving:

Let the peppers cool for a few minutes before plating—this gives the filling a chance to set slightly so it doesn't spill everywhere when you cut into one.

Pin It

My favorite version of this meal happened on a random Tuesday when I threw in some leftover roasted corn and fresh spinach because that's what was in my vegetable drawer. My partner took one bite and asked if I was entering a cooking competition, which made me laugh because I was literally just being lazy. Now that's become the best version in my regular rotation.

Smart Swaps and Add-Ins

These peppers are incredibly flexible once you understand the basic formula. Swap the rice for cauliflower rice if you're keeping things lighter, or use quinoa if you want more protein and a different texture. I've made versions with leftover ground turkey, added corn for sweetness, thrown in fresh spinach right into the filling, and even mixed in jalapeños when I wanted a little heat. The cream cheese and cheese ratio stays the same because that's what holds everything together, but the other components can shift based on what you have around or what sounds good that night.

Serving Ideas

These naturally pair well with anything crisp and fresh to cut through the richness of the cheese. A simple green salad with a sharp vinaigrette is the obvious move, but garlic bread works if you're going full comfort mode. I've also served them with a tangy cilantro lime rice on the side or even just a scattered handful of fresh herbs on top before serving—basil or parsley gets everything feeling a little brighter.

Make-Ahead and Storage

These are perfect for weeknight planning because you can stuff the peppers in the morning, cover them, and bake them when you're ready to eat—just add a few extra minutes to the cook time since they'll be cold. Leftovers keep beautifully in the fridge for about three days and honestly taste even better after sitting overnight when all the flavors have gotten to know each other. You can also freeze unbaked stuffed peppers for up to three months, though baking them from frozen adds about 15 minutes to the total time and you might want to cover them loosely with foil for most of that.

• Stuff and refrigerate in the morning, then bake in the evening for zero stress.
• Freeze extras unbaked so you have a dinner shortcut waiting for you later.
• Cold leftovers are honestly good too—kind of like a deconstructed pepper salad situation.

Pin It

These peppers have become the kind of meal I make when I want to feel like I've done something thoughtful in the kitchen without actually stressing out about it. Every time someone asks for the recipe, I'm quietly thrilled.

Recipe Questions & Answers

→ What type of chicken works best for this dish?

Rotisserie or leftover cooked chicken works well, providing tender, flavorful meat that's easy to shred and mix.

→ Can I use different cheeses instead of cheddar?

Yes, mozzarella or Monterey Jack are good alternatives that melt nicely and complement the flavors.

→ How do I ensure the peppers cook evenly?

Stand the peppers upright in a baking dish with a bit of water added to create steam, then bake covered halfway through for even tenderness.

→ Is it possible to make this dish gluten-free?

Yes, as long as all ingredients, especially spices and canned goods, are gluten-free, this meal fits a gluten-free diet.

→ What are good side options to accompany this dish?

A crisp green salad, garlic bread, or steamed vegetables pair nicely to complement the rich stuffed peppers.