Cheesy Chicken Stuffed Peppers (Printable Version)

Bell peppers stuffed with chicken, rice, and cheddar, baked until tender and bubbly.

# What You Need:

→ 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 rice (white or brown)

→ Dairy

06 - 1½ cups shredded cheddar cheese, divided
07 - ¼ cup softened cream cheese

→ Pantry & Spices

08 - 14-ounce can diced tomatoes, drained
09 - 1 teaspoon dried Italian herbs
10 - ½ teaspoon smoked paprika
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
13 - 2 tablespoons olive oil

# How To Make:

01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to hold peppers upright.
02 - Heat olive oil in a skillet over medium heat. Cook chopped onion until softened, about 2-3 minutes. Add minced garlic and sauté for an additional 30 seconds.
03 - In a large mixing bowl, combine shredded chicken, cooked rice, sautéed onion and garlic, drained diced tomatoes, 1 cup cheddar cheese, cream cheese, Italian herbs, smoked paprika, salt, and black pepper. Mix thoroughly until evenly incorporated.
04 - Fill each hollowed pepper with the prepared mixture, then arrange upright in the baking dish.
05 - Sprinkle remaining cheddar cheese evenly over stuffed peppers. Add 2 to 3 tablespoons water to the bottom of the baking dish to encourage steaming during baking.
06 - Cover dish loosely with foil and bake for 25 minutes. Remove foil and continue baking for 10 minutes more, until cheese is golden and bubbly and peppers are tender.
07 - Let peppers cool slightly before serving.

# Expert Tips:

01 -
  • One pan, minimal cleanup, and it looks impressive enough to serve to guests without them knowing how ridiculously easy it was.
  • The cream cheese mixed into the filling adds a richness that keeps everything moist, so you're not biting into dry chicken like some stuffed pepper recipes.
  • It's genuinely budget-friendly—rotisserie chicken, pantry rice, and whatever peppers are on sale means dinner for four for less than you'd spend ordering takeout.
02 -
  • Draining your canned tomatoes is non-negotiable—wet filling means soggy peppers, and you'll spend the last 10 minutes of baking frustrated with watery results instead of bubbly cheese.
  • The cream cheese needs to be softened before mixing, or you'll get chunks in the filling instead of that silky, binding texture that makes each bite cohesive.
  • Peppers vary wildly in size and thickness; bigger ones might need an extra 5 minutes, so start checking around the 30-minute mark by seeing if the pepper flesh yields to gentle pressure.
03 -
  • Room-temperature softened cream cheese mixes in cleanly without lumps—take it out of the fridge 15 minutes before you start cooking.
  • If your bell peppers are stubbornly rolling around in the dish, slice a thin layer off the bottom to create a flat surface; this is a move that feels like cheating but is actually just smart cooking.
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