Cheesy Chicken Stuffed Peppers (Printable Version)

Bell peppers filled with chicken, rice, and cheddar cheese baked to golden perfection and tender texture.

# Ingredient List:

→ Vegetables

01 - 4 large bell peppers, tops removed and seeds discarded
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 softened cream cheese

→ Pantry & Spices

08 - 1 can (14 oz) drained diced tomatoes
09 - 1 teaspoon dried Italian herbs (or oregano and basil mix)
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon ground black pepper
13 - 2 tablespoons olive oil

# How to Make:

01 - Preheat oven to 375°F and lightly grease a baking dish large enough to hold peppers upright.
02 - Heat olive oil in a skillet over medium heat. Sauté onion for 2 to 3 minutes until softened, then add minced garlic and cook for an additional 30 seconds.
03 - In a large mixing bowl, combine cooked shredded chicken, cooked rice, sautéed onions and garlic, drained diced tomatoes, 1 cup shredded cheddar cheese, softened cream cheese, dried Italian herbs, smoked paprika, salt, and black pepper. Mix thoroughly to combine.
04 - Fill each hollowed bell pepper with the chicken and rice mixture, then place them upright in the greased baking dish.
05 - Sprinkle the remaining 1/2 cup shredded cheddar cheese over the stuffed peppers. Pour 2 to 3 tablespoons of water into the bottom of the baking dish to create steam during baking.
06 - Cover the baking dish loosely with foil and bake for 25 minutes to allow filling to heat through and peppers to soften.
07 - Remove the foil and continue baking for 10 minutes until the cheese topping turns golden, bubbly, and the peppers are tender.
08 - Allow stuffed peppers to cool slightly before serving to enhance flavors and ease of handling.

# Expert Suggestions:

01 -
  • One baking dish means minimal cleanup, which honestly feels like a superpower on busy nights.
  • Rotisserie chicken does the heavy lifting, so you can skip the step that usually feels tedious.
  • The cheese gets golden and bubbly, and everyone at the table notices—comfort food that looks like you tried.
02 -
  • Drain your canned tomatoes thoroughly; soggy filling will make the peppers watery instead of tender.
  • Don't skip softening the cream cheese first—trying to stir in cold cream cheese will leave lumps throughout your filling.
  • The peppers should be tender but still hold their shape; overcooked ones collapse, undercooked ones taste raw and tough.
03 -
  • Let your cream cheese sit out for 15 minutes before mixing so it blends smoothly without lumps that refuse to disappear no matter how much you stir.
  • Split your cheese between the filling and the topping so you get creamy insides and a golden, melty exterior that everyone fights over.
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