Garlic Parmesan Chicken Stuffed Peppers (Printable Version)

Bell peppers filled with creamy garlic chicken, rice, and Parmesan sauce, baked until golden.

# Ingredient List:

→ Vegetables

01 - 4 large bell peppers, any color, tops cut off 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

# Step-by-Step Instructions:

01 - Preheat the oven to 375°F. Lightly grease a baking dish large enough to hold the peppers upright.
02 - Cut off the tops of the peppers and remove seeds and membranes. Place the peppers cut side up in the 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 the shredded chicken, cooked rice, Italian seasoning, salt, and pepper. Mix until well combined.
05 - Pour in the heavy cream and add 3/4 cup of 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 the remaining Parmesan cheese.
07 - Cover the baking dish loosely with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10 to 15 minutes, until the cheese is golden and the peppers are tender.
08 - Garnish with chopped fresh parsley before serving.

# Expert Advice:

01 -
  • One baking dish, minimal cleanup, and a restaurant-quality dinner that makes you look like you spent hours cooking.
  • The creamy Parmesan filling stays moist and flavorful—no dry chicken syndrome here.
  • Naturally gluten-free if you use certified rice, so no one feels left out at the table.
  • You can prep everything ahead and bake when guests arrive, turning last-minute stress into perfectly timed drama.
02 -
  • Don't skip the initial sauté of garlic and onion—it's the difference between a filling that tastes complete and one that tastes flat and one-dimensional.
  • Freshly grated Parmesan is non-negotiable for this dish; the waxy coating on pre-shredded cheese prevents it from melting smoothly into the sauce.
03 -
  • Use a rotisserie chicken from the grocery store to cut your actual hands-on time nearly in half—no one will know, and you'll thank yourself.
  • Brown rice takes longer to cook than white rice, so plan accordingly or use pre-cooked versions to keep your timeline tight.
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