Cheesy Chicken Stuffed Peppers (Printable Version)

Savory bell peppers filled with chicken, rice, and melted cheddar cheese baked until golden and tender.

# Ingredient List:

→ 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

→ Grains

05 - 1 cup cooked white or brown rice

→ 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 blend
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 2 tablespoons olive oil

# Step-by-Step Instructions:

01 - Preheat 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 onion for 2-3 minutes until softened, then add garlic and cook for 30 seconds more.
03 - In a large bowl, mix cooked chicken, cooked rice, sautéed onion and garlic, drained diced tomatoes, 1 cup cheddar cheese, cream cheese, dried Italian herbs, smoked paprika, salt, and black pepper until evenly blended.
04 - Fill each hollow bell pepper with the prepared mixture and place them upright in the baking dish.
05 - Sprinkle remaining cheddar cheese on top of each pepper. Pour 2-3 tablespoons water into the bottom of the baking dish to create steam.
06 - Cover the dish loosely with foil and bake for 25 minutes.
07 - Remove foil and continue baking for an additional 10 minutes until cheese is golden and bubbly and peppers are tender.
08 - Let the stuffed peppers cool slightly before serving.

# Expert Advice:

01 -
  • It tastes restaurant-worthy but comes together in under an hour with ingredients you probably already have.
  • One baking dish means minimal cleanup, which is honestly the best part of any weeknight meal.
  • The peppers soften beautifully while the cheese gets all golden and crispy on top—pure comfort food logic.
02 -
  • Drained tomatoes are non-negotiable—I learned this the hard way when my first batch turned into a watery mess because I didn't drain them properly.
  • Day-old rice truly is better for this than freshly cooked rice, which will continue absorbing moisture and turn mushy.
  • Don't skip the foil step—peppers need to steam to become tender, and uncovering them at the end is what creates that golden cheese finish.
03 -
  • If your bell peppers won't stand upright, slice a thin sliver from the bottom rather than laying them on their side—this keeps the filling from sliding out.
  • Grate your own cheese instead of using pre-shredded if you can; the real cheese melts into a silky layer instead of staying grainy.
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