Cheesy Chicken Stuffed Peppers

There's something about stuffed peppers that makes you feel like you've got your life together, even if you're just reheating rotisserie chicken at 5 p.m. on a Tuesday. The first time I made these, I was looking for something that felt special but wouldn't keep me in the kitchen past dinner time. What I discovered was that golden, cheese-topped moment when the peppers have softened just enough to yield to your fork, and that creamy chicken filling melds with the sweet pepper flesh in a way that tastes way more impressive than the effort required.

I made these for my neighbor who had just moved in, wanting something warm to welcome her to the block. When I handed over the baking dish still warm from the oven, she opened her door wider and let the aroma of melted cheese and roasted peppers spill into her empty kitchen. She called me three days later asking for the recipe, and now they're her go-to dinner when she needs something that feels like home without the stress.

Ingredients

• Bell peppers (4 large, any color): Choose peppers that stand upright and have flat bottoms so they don't tip over in the baking dish; I learned this the hard way with a wobbly red one that rolled in the oven.
• Cooked chicken (2 cups, shredded): Rotisserie chicken is your best friend here because it's already seasoned and falling apart, saving you the step of cooking and shredding from scratch.
• Rice (1 cup cooked): Cook it ahead or use leftover rice; it acts as a binder and adds substance that keeps the filling from feeling too heavy or cheese-forward.
• Cheddar cheese (1 1/2 cups shredded, divided): Split the amount between the filling and the top so you get creaminess throughout and that crucial golden layer on top.
• Cream cheese (1/4 cup, softened): This is the secret to a filling that stays moist—it creates a silky texture that transforms simple ingredients into something luxurious.
• Onion (1 small, finely chopped) and garlic (2 cloves, minced): Sauté these together first so their raw edge mellows; it makes a real difference in the final flavor.
• Diced tomatoes (1 can, 14 oz, drained): Draining them is important so your filling doesn't become watery and make the peppers soggy.
• Italian herbs (1 teaspoon), smoked paprika (1/2 teaspoon), salt (1/2 teaspoon), and black pepper (1/4 teaspoon): These seasonings layer flavor without overpowering the cheese and chicken, creating balance.
• Olive oil (2 tablespoons): Use it to sauté the aromatics until they're fragrant and soft, building the foundation of your filling.

Instructions

Get your oven and baking dish ready:

Preheat to 375°F and lightly grease a baking dish that fits your peppers snugly upright. This temperature is gentle enough that the peppers soften without collapsing, and the grease prevents sticking.

Build flavor with the aromatics:

Heat olive oil in a skillet over medium heat and sauté your chopped onion for a couple minutes until it turns translucent and sweet-smelling. Add the garlic and cook for just 30 seconds more—you want it fragrant but not brown.

Combine everything into the filling:

In a large bowl, mix the shredded chicken, cooked rice, sautéed onion and garlic, drained tomatoes, one cup of the cheddar cheese, cream cheese, and all your seasonings until it's evenly distributed and creamy throughout. This is when the filling comes alive.

Stuff and top the peppers:

Spoon the filling generously into each hollowed pepper, mounding it slightly, then scatter the remaining cheddar cheese on top of each one. The cheese will melt and create that irresistible golden crust.

Add steam to the baking dish:

Pour 2 to 3 tablespoons of water around the bottom of the peppers in the dish; this creates steam that softens them without drying them out.

Bake covered, then uncovered:

Cover the dish loosely with foil and bake for 25 minutes, then remove the foil and bake for another 10 minutes until the cheese is bubbly and golden and the peppers yield easily to a fork. The uncovered time is what creates that beautiful top.

Rest before serving:

Let them cool for a few minutes so the filling sets slightly and won't spill when you plate them.

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My daughter once declared these her favorite dinner, which was shocking because she's the kind of kid who eats toast for lunch. Now when she helps me chop peppers, she's genuinely invested in making sure the filling is even and the cheese is piled high on top. That's when I knew this recipe had crossed from weeknight solution to family tradition.

Why This Works As Weeknight Dinner

The genius of stuffed peppers is that they look complicated but ask very little of you in terms of active time. Most of the work is just combining things that are already cooked, and then the oven does the rest while you set the table or throw together a salad. The peppers themselves become both container and side dish, so you're not scrambling to figure out what to serve alongside them. Even on nights when your energy is low, these feel like a real accomplishment on the plate.

Customizing Your Filling

The beauty of this recipe is that it adapts to what you have on hand or what you're craving. Swap the rice for cauliflower rice or quinoa if you want something lower-carb, or stir in a handful of chopped spinach or corn for extra vegetables. I've added sautéed mushrooms when I found them on sale, and diced jalapeños when I wanted a little heat. The chicken and cheese are your anchors, but everything else is flexible enough to accommodate your preferences or pantry situation.

Serving and Storage Tips

These peppers taste wonderful fresh from the oven, but they also reheat beautifully, which makes them perfect for meal prep or leftovers. A crisp green salad or warm garlic bread on the side rounds out the meal without demanding much effort. If you're making them ahead, let them cool completely before covering and refrigerating; they'll keep for about three days and can be gently reheated in a low oven until warmed through.

• Fresh peppers hold their shape better than ones that have been sitting in the fridge, so prep and bake them the same day when possible.
• If you're short on time, you can assemble the peppers in the morning and bake them at dinner without any quality loss.
• Leftovers are just as satisfying cold as they are reheated, which is a rare gift from a comfort food recipe.

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These stuffed peppers have become the answer to the question, "What should we make tonight?" They're the kind of meal that satisfies everyone at the table and leaves you with room to breathe in the kitchen.

Recipe FAQs

→ What type of peppers work best?

Large bell peppers of any color are ideal as they provide a sturdy shell and sweet flavor that complements the filling well.

→ Can I use leftover chicken for the filling?

Yes, shredded rotisserie or leftover cooked chicken works perfectly, adding convenience and rich flavor.

→ How do I make the dish gluten-free?

The ingredients as listed are naturally gluten-free, but always check packaged items like diced tomatoes and cheese labels to ensure no added gluten.

→ What can I substitute for rice?

Cooked quinoa or cauliflower rice are excellent low-carb alternatives that maintain texture and absorb flavors well.

→ How do I get the cheese topping golden and bubbly?

Bake covered initially to steam the peppers, then remove the foil to allow the cheese to brown and bubble in the last 10 minutes.