Cheesy Chicken Stuffed Peppers

There's something magical about the smell of peppers roasting in the oven—it's the kind of aroma that pulls everyone into the kitchen asking what's for dinner. Years ago, a friend brought these stuffed peppers to a potluck, and I watched people come back for seconds without hesitation. I finally asked for the recipe, thinking it would be complicated, but discovered it was wonderfully simple: just good chicken, rice, cheese, and a baking dish. Now it's become my go-to weeknight dinner when I want something that feels restaurant-worthy but doesn't demand hours of work.

I made these for my family on a Tuesday when everyone was scattered and grumpy, and something shifted when we sat down together. The peppers were warm, the cheese was creamy, and suddenly we were all talking and laughing like we had nowhere else to be. That's when I realized this dish does more than feed you—it brings people together in a quiet, unpretentious way.

Ingredients

• Bell peppers (4 large): Choose whatever colors you like—red, yellow, and orange tend to be slightly sweeter, while green has more bite. Cut the tops off carefully and scoop out all the seeds and white bits inside so they're ready to hold the filling.
• Onion (1 small) and garlic (2 cloves): These are your flavor foundation, and sautéing them first wakes up their sweetness and mellows the sharpness.
• Cooked chicken (2 cups, shredded): Rotisserie chicken from the grocery store is a total time-saver, but any leftover cooked chicken works beautifully.
• Rice (1 cup cooked): White rice is classic, but brown rice adds a nuttier texture if you prefer it.
• Cheddar cheese (1 1/2 cups, shredded, divided): Sharp cheddar gives more flavor than mild, but use whatever you have—the important part is that it melts gorgeously and turns golden on top.
• Cream cheese (1/4 cup, softened): This creamy ingredient binds everything together and keeps the filling moist while baking.
• Diced tomatoes (1 can, 14 oz, drained): Draining them is key so your filling doesn't become watery and the peppers steam instead of stew.
• Italian herbs (1 teaspoon), smoked paprika (1/2 teaspoon), salt and pepper: These seasonings are subtle but essential—they keep the dish from tasting one-note.
• Olive oil (2 tablespoons): Use it to sauté the aromatics until everything smells incredible.

Instructions

Get your oven ready:

Preheat to 375°F and lightly grease a baking dish that will fit your peppers standing upright. This temperature is hot enough to cook the peppers through without burning the cheese on top.

Sauté your base:

Heat olive oil in a skillet over medium heat, then add the chopped onion and cook until it's softened and starting to smell sweet, about 2 to 3 minutes. Add the minced garlic and cook for just 30 seconds more—long enough to release that incredible aroma but not so long that it burns.

Mix the filling:

In a large bowl, combine the shredded chicken, cooked rice, sautéed onion and garlic, drained tomatoes, one cup of cheddar cheese, softened cream cheese, Italian herbs, smoked paprika, salt, and pepper. Stir until everything is evenly mixed and the cream cheese is incorporated throughout—this is where all your flavors become friends.

Fill and top:

Generously spoon the filling into each hollowed pepper, packing it down gently so each one gets its fair share. Stand them upright in the baking dish, then sprinkle the remaining cheddar cheese over the top of each pepper like you're giving them a finishing touch.

Add steam:

Pour 2 to 3 tablespoons of water around the base of the peppers in the baking dish—this helps them steam gently and stay tender while everything bakes.

Bake covered:

Cover the dish loosely with foil and bake for 25 minutes. The foil prevents the cheese from browning too quickly while the peppers soften underneath.

Finish and golden:

Remove the foil and bake for another 10 minutes until the cheese on top is bubbly and golden and the peppers are tender when you pierce them with a fork. Let them cool for a few minutes before serving so they're easier to handle.

Pin it

I once made these for a dinner party and accidentally grabbed red peppers thinking they were the regular kind, and they turned out even more beautiful—almost jewel-like when the cheese started to bubble. It taught me that sometimes the small surprises in cooking are the ones that stick with you longest.

Variations That Work

Swap the rice for cooked quinoa if you want more protein, or cauliflower rice if you're keeping things low-carb and lighter. Either one absorbs the creamy filling beautifully and feels just as satisfying. I've also stirred in chopped spinach or corn, which adds color and extra nutrition without changing the soul of the dish. For anyone who likes heat, a quarter teaspoon of chili flakes or some diced jalapeños mixed into the filling will give you that warm kick that lingers on your tongue.

What to Serve Alongside

These peppers are substantial enough to be the main event, but a crisp green salad cuts through the richness beautifully and feels refreshing against all that cheese. Garlic bread is another classic pairing if you want to lean into comfort food mode. A simple roasted broccoli or asparagus on the side would be lovely too if you're craving more vegetables.

Make-Ahead and Storage Tips

You can actually assemble these peppers several hours ahead of time, cover them, and refrigerate them until you're ready to bake. Just add a couple extra minutes to the cooking time since they'll be starting from cold. Leftovers keep well in the fridge for 3 or 4 days, and honestly, they're fantastic reheated or even eaten cold the next day if you're rushing out the door.

• Prep the peppers the night before and store them in the fridge to make your actual dinner day a breeze.
• These freeze beautifully before baking, so make extra and pull them out whenever you need an easy dinner without the effort.
• If reheating, add a splash of water to the baking dish so the peppers don't dry out in the oven.

Pin it

This dish reminds me why simple food cooked with attention matters so much. There's honesty in a stuffed pepper, and somehow that makes it unforgettable.

Recipe Questions & Answers

→ Can I use other types of cheese?

Yes, try mozzarella for a milder melt or pepper jack for a bit of heat. Mixing cheeses can enhance flavor and texture.

→ What can I substitute for rice?

Cooked quinoa or cauliflower rice works well as lower-carb alternatives while keeping the filling hearty.

→ How do I prevent peppers from drying out?

Adding a few tablespoons of water to the baking dish helps steam the peppers, keeping them moist during baking.

→ Can I prepare this in advance?

Yes, assemble the stuffed peppers ahead of time and refrigerate. Bake just before serving for best results.

→ How can I add more vegetables to this dish?

Chopped spinach, corn, or diced jalapeños can be mixed into the filling for extra color, flavor, and nutrition.