Chicken and Cheese Stuffed Peppers

Chicken and Cheese Stuffed Peppers are the perfect combination of comfort food and wholesome eating. This dish brings together tender, seasoned chicken, melted cheese, and flavorful vegetables all packed into sweet, roasted bell peppers. The beauty of this recipe lies in its simplicity — perfectly seasoned ingredients baked into a vibrant, edible bowl.

These stuffed peppers are hearty enough for a full dinner yet light enough to keep you feeling energized. With colorful bell peppers and a satisfying protein-rich filling, this recipe brings both visual appeal and mouthwatering flavor to your table.

Why I Love This Recipe

I love this recipe because it’s versatile, meal-prep friendly, and full of flavor. It combines juicy chicken, warm spices, melted cheese, and tender rice (or cauliflower rice, if preferred) into a delicious, restaurant-worthy dish. The texture contrast between the soft filling and slightly firm pepper creates a perfect bite every time.

Another reason I adore this recipe is that it’s family-friendly and customizable. You can make it spicy, cheesy, gluten-free, or low-carb depending on your mood.

Why It’s a Must-Try Dish

• It’s nutritious yet indulgent thanks to lean protein and cheese.
• It’s budget-friendly, using minimal ingredients for maximum flavor.
• It’s perfect for meal prep — leftovers taste even better.
• It’s kid-approved, colorful, and fun to eat.
• It’s a one-dish meal, meaning fewer dishes and easier cleanup.

If you love satisfying meals packed with texture and flavor, this one deserves a permanent spot in your weekly rotation.

Recipe Information

Category	Details
Course	Main Course
Cuisine	American / Mediterranean Fusion
Prep Time	15–20 minutes
Cook Time	30–40 minutes
Total Time	45–60 minutes
Servings	4 servings
Calories (per serving)	Approx. 350–480 calories (varies by cheese amount)

Ingredients

For the Peppers

• 4 large bell peppers (red, yellow, or orange)
• 1 tablespoon olive oil
• Salt and pepper (optional)

For the Filling

• 2 cups cooked shredded or diced chicken (rotisserie works great)
• 1 cup cooked rice (or cauliflower rice for low-carb)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• ½ teaspoon paprika
• ½ teaspoon chili powder (optional)
• ½ teaspoon dried oregano
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• 1 cup canned tomato sauce or diced tomatoes
• 1 cup shredded cheese (mozzarella, cheddar, or Monterey Jack)

For Topping

• ½–1 cup extra cheese
• Fresh parsley or cilantro (optional)

Cooking Directions

1. Preheat the oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove seeds and membranes.
3. Lightly brush peppers with olive oil and place them upright in a baking dish.
4. In a skillet, heat olive oil and sauté onions and garlic until fragrant.
5. Add chicken, rice, spices, and tomato sauce. Stir and cook for a few minutes.
6. Mix in shredded cheese and combine until melted.
7. Spoon filling into peppers until packed.
8. Top each pepper with shredded cheese.
9. Bake for 30–40 minutes, or until cheese is bubbly and peppers are tender.
10. Garnish with parsley and serve warm.

Step-by-Step Method

1. Prepare Bell Peppers: Wash, cut tops, remove seeds.
2. Cook Aromatics: Sauté onion and garlic in olive oil.
3. Add Chicken & Rice: Stir in chicken, rice, tomato sauce, and spices.
4. Mix Cheese: Add cheese to filling and mix.
5. Fill Peppers: Spoon mixture tightly into peppers.
6. Top and Bake: Sprinkle cheese on top and bake until golden.
7. Serve: Let cool 2–3 minutes before serving.

How to Serve

Serve these stuffed peppers with:

• A side green salad
• Mashed potatoes
• Garlic bread
• Roasted vegetables

Pair with iced tea, lemonade, or chilled white wine for a delightful meal.

Recipe Tips

• Precook peppers for 10 minutes if you prefer them softer.
• Use leftover roasted chicken to save time.
• For extra richness, add a spoonful of cream cheese to the filling.
• Add crumbled bacon for a smoky flavor twist.

Variations

Version	Description
Mexican Style	Add black beans, corn, taco seasoning, and top with salsa.
Keto / Low-Carb	Replace rice with cauliflower rice and use full-fat cheese.
Italian Style	Add basil, Italian seasoning, and mozzarella with marinara sauce.
Buffalo Chicken	Mix filling with buffalo sauce and blue cheese crumbles.
Veggie Version	Replace chicken with mushrooms, zucchini, or beans.

Freezing & Storage

• Refrigerator: Store in an airtight container for 3–4 days.
• Freezer: Freeze individually wrapped peppers for up to 3 months.
• Reheat: Bake at 350°F for 15–20 min or microwave 2–3 minutes.

Special Equipment Needed

• Baking dish
• Sharp knife
• Skillet
• Cutting board
• Aluminum foil (optional)

FAQ

1. Can I make this recipe ahead?

Yes! Stuff them, refrigerate, then bake when ready.

2. Can I use ground chicken instead of shredded?

Absolutely — sauté it with the onions and seasoning.

3. Can I make it spicier?

Yes — add jalapeños, cayenne pepper, or hot sauce.

4. How do I prevent peppers from becoming soggy?

Bake uncovered and avoid excess liquid in the filling.

Conclusion

Chicken and Cheese Stuffed Peppers are the perfect blend of convenience, nutrition, and delicious comfort. They look impressive, taste incredible, and offer endless customization possibilities. Once you make them, they’ll easily become a staple meal in your kitchen. Whether you’re hosting a dinner, meal prepping, or simply craving something warm and satisfying, this recipe will always deliver.