Garlic Parmesan Chicken Stuffed Peppers (Printable Version)

Tender peppers filled with creamy garlic Parmesan chicken and rice, baked to golden perfection.

# What You'll Need:

→ Peppers

01 - 4 large bell peppers, any color, tops sliced off and seeds removed

→ Filling

02 - 2 cups cooked white rice
03 - 2 tablespoons olive oil
04 - 1 pound boneless, skinless chicken breast, diced
05 - 4 cloves garlic, minced
06 - 1 small onion, finely chopped
07 - 1 cup heavy cream
08 - 1 cup chicken broth
09 - 1 teaspoon dried Italian herbs
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1 cup grated Parmesan cheese
13 - 1 cup shredded mozzarella cheese, divided
14 - 2 tablespoons chopped fresh parsley, plus more for garnish

# Directions:

01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to fit the peppers upright.
02 - Slice the tops off bell peppers and remove seeds and membranes. Set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Add diced chicken and cook until lightly browned and cooked through, approximately 5-6 minutes. Transfer to a plate.
04 - In the same skillet, add onion and sauté for 2-3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
05 - Pour in heavy cream and chicken broth. Stir in Italian herbs, salt, and black pepper. Simmer for 3-4 minutes until slightly thickened.
06 - Reduce heat to low. Stir in Parmesan cheese and half of the mozzarella until melted and creamy.
07 - Add cooked rice, cooked chicken, and parsley to the skillet. Mix well to combine all ingredients.
08 - Spoon the creamy chicken and rice mixture into each prepared bell pepper, packing gently.
09 - Sprinkle remaining mozzarella on top of each stuffed pepper.
10 - Arrange peppers upright in the prepared baking dish. Add approximately 1/4 cup water to the bottom of the dish to steam.
11 - Cover with aluminum foil and bake for 25 minutes.
12 - Remove foil and bake for an additional 10 minutes, or until cheese is golden and peppers are tender.
13 - Garnish with extra fresh parsley before serving.

# Expert Suggestions:

01 -
  • The chicken stays incredibly tender inside while the peppers soften just enough, creating this perfect textural contrast that feels indulgent without being heavy.
  • You're essentially making a creamy pasta sauce but serving it inside a vegetable, which somehow makes it feel healthier while tasting absolutely decadent.
  • Everything comes together in one skillet before baking, so cleanup is almost an afterthought compared to the praise you'll get.
02 -
  • Don't skip the water in the baking dish or your peppers will come out slightly tough and the bottoms might stick, which I discovered the hard way.
  • The chicken must be fully cooked in the skillet before the filling goes into the peppers because it won't cook more during baking and raw spots are nobody's friend.
  • Remove the foil for those final 10 minutes or the cheese won't brown and you'll miss that essential textural contrast between creamy inside and crispy-topped outside.
03 -
  • Slice the tops off your peppers with a sharp knife at a slight angle so the top sits snugly in place and creates a natural seal that keeps the filling moist during baking.
  • Let the filled peppers sit at room temperature for 10 minutes before baking so they cook more evenly and the filling heats through without the peppers overcooking.
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