Cheesy Chicken Stuffed Peppers (Printable)

Tender bell peppers filled with savory chicken, rice, and melted cheddar cheese, baked until golden.

# Components:

→ 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 (rotisserie or leftover)

→ Grains

05 - 1 cup cooked white or brown rice

→ Dairy

06 - 1 ½ cups shredded cheddar cheese, divided
07 - ¼ cup softened cream cheese

→ Pantry & Spices

08 - 1 can (14 ounces) diced tomatoes, drained
09 - 1 teaspoon dried Italian herbs
10 - ½ teaspoon smoked paprika
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
13 - 2 tablespoons olive oil

# Directions:

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 onion until softened, about 2-3 minutes, then add garlic and cook for an additional 30 seconds.
03 - Mix cooked shredded chicken, rice, sautéed onion and garlic, drained diced tomatoes, 1 cup cheddar cheese, cream cheese, Italian herbs, smoked paprika, salt, and black pepper in a large bowl until thoroughly combined.
04 - Fill the hollowed bell peppers evenly with the chicken mixture and arrange them upright in the prepared baking dish.
05 - Sprinkle the remaining cheddar cheese over the stuffed peppers. Pour 2 to 3 tablespoons of water into the bottom of the baking dish to create steam during baking.
06 - Cover the baking dish loosely with foil and bake for 25 minutes in the preheated oven.
07 - Remove foil and continue baking for another 10 minutes until cheese is melted, golden, and bubbly and peppers are tender.
08 - Allow the stuffed peppers to cool slightly before serving.

# Expert Advice:

01 -
  • It feels indulgent and homemade but comes together faster than ordering takeout.
  • One pan dinner that looks impressive but requires no fancy technique or special skills.
  • Uses ingredients most people already have, making it perfect for those nights when you need dinner fast.
02 -
  • Don't skip draining those canned tomatoes—wet filling makes mushy peppers instead of tender ones.
  • The foil matters in the first half of baking because it traps steam and softens the peppers before the cheese gets its golden finish.
03 -
  • Buy rotisserie chicken when you see it on sale and shred it for the freezer—it becomes your secret weapon for weeknight dinners like this.
  • If your peppers won't stand up straight, trim a thin slice off the bottom to give them a flat surface, and don't be shy about wedging them against the sides of the dish.
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