Garlic Parmesan Chicken Stuffed Peppers (Printable Version)

Golden bell peppers filled with creamy garlic Parmesan chicken and rice.

# Ingredient List:

→ Peppers

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

→ 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 additional for garnish

# Step-by-Step Instructions:

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

# Expert Advice:

01 -
  • One pan transforms into the filling while your oven does all the heavy lifting, leaving you free to set the table or pour a drink.
  • That creamy garlic Parmesan sauce tastes restaurant-quality but takes maybe ten minutes to build, and nobody needs to know how easy it really is.
  • The peppers soften into something almost tender enough to eat with a spoon, while the cheese on top turns golden and slightly crispy.
02 -
  • Don't skip the water in the bottom of the baking dish because it steams the peppers from underneath, making them tender instead of tough and slightly raw.
  • If your cream sauce breaks or looks curdled, it probably got too hot, so lower the temperature and whisk in a splash more broth to smooth it out.
  • Cook your rice ahead of time because it needs to be fully cooked and ready to absorb the sauce, not crunchy grains waiting to soften.
03 -
  • Grate your Parmesan fresh from the block instead of using the pre-shredded kind, because it melts into actual creaminess instead of getting grainy and separated.
  • Let the cream sauce cool for a minute before adding the cheese so it doesn't break, and stir gently and constantly until everything is melted and silky.
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