Garlic Parmesan Chicken Stuffed Peppers (Printable Version)

Tender peppers filled with creamy garlic chicken, rice, and Parmesan, baked until golden and bubbly.

# What You'll Need:

→ Vegetables

01 - 4 large bell peppers, any color, tops removed and seeds removed
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced

→ Protein

04 - 2 cups cooked chicken breast, shredded or diced

→ Grains

05 - 1 cup cooked white rice or brown rice

→ Dairy

06 - 1 cup heavy cream
07 - 1 cup freshly grated Parmesan cheese
08 - 1/2 cup shredded mozzarella cheese

→ Pantry & Seasonings

09 - 2 tablespoons olive oil
10 - 1 teaspoon Italian seasoning
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1 tablespoon chopped fresh parsley, optional for garnish

# Directions:

01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to hold the peppers standing upright.
02 - Cut off pepper tops and remove seeds and membranes. Place peppers cut side up in the prepared baking dish.
03 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in shredded chicken, cooked rice, Italian seasoning, salt, and black pepper. Mix thoroughly.
05 - Pour in heavy cream and add 3/4 cup Parmesan cheese. Stir until the mixture is creamy and heated through, approximately 3 to 4 minutes. Remove from heat.
06 - Spoon the creamy chicken and rice mixture evenly into the prepared bell peppers. Top each pepper with a sprinkle of mozzarella and remaining Parmesan cheese.
07 - Cover the baking dish loosely with aluminum foil. Bake for 25 minutes.
08 - Remove foil and bake for an additional 10 to 15 minutes until cheese is golden and peppers are tender.
09 - Garnish with chopped fresh parsley before serving.

# Expert Suggestions:

01 -
  • The peppers stay tender but not mushy, cradling a filling so creamy you'll forget it's actually healthy.
  • It looks elegant enough for guests but comes together faster than you'd think, making weeknight cooking feel less like a chore.
  • One pan, minimal cleanup, and the leftovers taste even better the next day when the flavors have had time to mingle.
02 -
  • Don't skip removing the white membranes inside the peppers or they'll taste bitter and throw off the whole balance of the dish.
  • Season the filling while it's cooking, not after—the cream and cheese will mute flavors, so you need to be generous with salt and pepper at the beginning.
  • If your peppers fall over while baking, it's not a disaster but they look prettier if you can keep them upright; you can prop them with aluminum foil if needed.
03 -
  • Use a rotisserie chicken from the grocery store without guilt—it saves time and honestly tastes just as good as anything you'd poach yourself.
  • Toast the filled peppers briefly under the broiler if the cheese isn't as golden as you'd like after baking, keeping a close eye so it doesn't burn.
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