Cheesy Chicken Stuffed Peppers (Printable Version)

Bell peppers filled with chicken, rice, and cheese baked until bubbly and tender.

# 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 rice (white or brown)

→ 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 (or oregano/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 the 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 the onion for 2-3 minutes until softened, then add garlic and cook 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, softened cream cheese, Italian herbs, smoked paprika, salt, and black pepper until evenly combined.
04 - Fill each hollowed bell pepper with the chicken mixture and arrange them upright in the prepared baking dish.
05 - Sprinkle the remaining cheddar cheese over each stuffed pepper. Pour 2 to 3 tablespoons of water into the bottom of the baking dish to create steam during baking.
06 - Cover the dish loosely with foil and bake for 25 minutes.
07 - Remove the foil and continue baking for 10 minutes until the cheese is golden and bubbly and the peppers are tender.
08 - Allow the stuffed peppers to cool slightly before serving.

# Expert Suggestions:

01 -
  • It's genuinely budget-friendly, especially if you use rotisserie chicken from the store or leftover cooked chicken sitting in your fridge.
  • The whole thing comes together in under an hour, making it perfect for those nights when you're hungry but don't want to spend all evening cooking.
  • Watching the cheese bubble and turn golden on top never gets old, and somehow it tastes even better than it looks.
02 -
  • Draining the tomatoes really matters—wet filling means soggy peppers, and nobody wants that when they're expecting that satisfying bite.
  • Don't skip the softening of the cream cheese; if it goes into the bowl cold and stiff, it won't blend smoothly and you'll end up with little pockets of it rather than a creamy, cohesive filling.
  • If your peppers are very large, they might need a few extra minutes in the oven, so don't panic if they're still slightly firm at the 35-minute mark—trust your eyes and a quick fork test.
03 -
  • Save your rotisserie chicken bones and skin to make broth later—that's how small, thoughtful cooking practices become part of your rhythm.
  • If you find your peppers are cooking unevenly, rotate the baking dish halfway through, especially if your oven has hot spots like mine does.
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