Cheesy Chicken Stuffed Peppers
Elevate your dinner table with these irresistible Cheesy Chicken Stuffed Peppers—a delicious blend of creamy, savory, and comforting flavors! Tender hollowed bell peppers are generously filled with a hearty mixture of shredded chicken, fluffy rice, gooey cheddar and mozzarella cheese, and zesty tomato sauce, all seasoned with fragrant garlic and Italian spices. Baked to perfection and topped with a bubbly, golden cheese crust, this easy, family-friendly recipe is an ultimate crowd-pleaser. Perfect as a standalone entrée or paired with a fresh side salad, these stuffed peppers are a complete meal that’s both wholesome and indulgent. Ready in just under an hour, this colorful, cheese-packed dish is ideal for weeknight dinners or casual gatherings. Don’t forget to garnish with freshly chopped parsley for a pop of color and flavor!
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Recipe Information
Ingredients
- 4 whole Bell peppers
- 2 cups Cooked chicken breast, shredded
- 1 cup Cooked white or brown rice
- 1 cup Shredded cheddar cheese
- 1 cup Shredded mozzarella cheese
- 1 cup Tomato sauce
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers, remove the seeds and membranes, and set the hollowed peppers aside. You can optionally save the tops for garnish or discard them.
In a large mixing bowl, combine the shredded chicken, cooked rice, 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese, minced garlic, tomato sauce, olive oil, Italian seasoning, salt, and black pepper. Mix until well combined.
Place the hollowed bell peppers upright in a baking dish. If necessary, trim the bottoms slightly to help them stand upright (be careful not to create any holes).
Evenly divide the chicken and rice mixture among the bell peppers, pressing the filling down gently to maximize the quantity inside each pepper.
Cover the baking dish tightly with aluminum foil and bake for 20 minutes in the preheated oven.
After 20 minutes, remove the aluminum foil and top each pepper with the remaining shredded cheddar and mozzarella cheese.
Return the baking dish to the oven and bake uncovered for another 10 minutes, or until the cheese is melted and bubbly.
Remove the stuffed peppers from the oven and allow them to cool slightly before serving.
Garnish with fresh chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 1010 mg | 44% | |
| Total Carbohydrate | 27.2 g | 10% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 7.1 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 458 mg | 35% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 741 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
