Cheesy Chicken Stuffed Peppers (Printable)

Bell peppers filled with chicken, rice, and melted cheese, baked until golden and tender for a wholesome meal.

# 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 & 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 the peppers upright.
02 - Heat olive oil in a skillet over medium heat. Sauté chopped onion until softened, about 2 to 3 minutes. Add minced garlic and cook for 30 seconds.
03 - In a large bowl, mix cooked shredded chicken, cooked rice, sautéed onion and garlic, drained diced tomatoes, 1 cup cheddar cheese, cream cheese, dried Italian herbs, smoked paprika, salt, and black pepper until evenly combined.
04 - Fill each hollowed bell pepper with the prepared mixture and place upright in the baking dish.
05 - Sprinkle remaining 1/2 cup cheddar cheese evenly over stuffed peppers. Pour 2 to 3 tablespoons water into the bottom of the baking dish to help steam the peppers while baking.
06 - Cover dish loosely with foil and bake for 25 minutes. Remove foil and continue baking for another 10 minutes until cheese is golden and bubbly and peppers are tender.
07 - Let peppers cool slightly before serving to allow filling to set.

# Expert Tips:

01 -
  • One-dish dinner that looks fancy enough to serve to guests but comes together in about an hour.
  • Built-in comfort food vibes with creamy cheese and tender peppers that make weeknight cooking feel less like a chore.
  • Naturally forgiving—great with leftover chicken, and the peppers get softer the longer they bake if you like them tender.
02 -
  • Drain your canned tomatoes thoroughly or the filling will be soupy and the peppers will cook in liquid instead of roasting properly.
  • Don't skip the cream cheese—it's what transforms the filling from grainy to creamy and makes the whole dish hang together instead of falling apart.
  • If your peppers are leaning in the baking dish, they'll cook unevenly and one side will get soft while the other's still firm; arrange them so they're tucked snugly enough to stay put.
03 -
  • Sharp cheddar melts beautifully and tastes more like actual cheese than mild varieties, so splurge on the good stuff if your budget allows.
  • Buying pre-cooked rotisserie chicken from the grocery store is a total game-changer for making this feel less like a project and more like a simple dinner.
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