Cheesy Chicken Stuffed Peppers Recipe
If you’re craving something hearty, comforting, and absolutely bursting with vibrant color, Cheesy Chicken Stuffed Peppers are about to become your new go-to dinner! This dish brings together tender bell peppers, juicy shredded chicken, fluffy rice, and plenty of gooey cheese, all wrapped up in bold, zesty flavors. Whether you’re feeding picky eaters or just treating yourself to a little weeknight magic, you’ll love how the peppers roast into sweetness while the cheesy filling bubbles away inside. Trust me, every bite is about as satisfying as it gets!
Ingredients You’ll Need
The magic of Cheesy Chicken Stuffed Peppers lies in their short list of wholesome, everyday ingredients. Each one plays its own tasty role, from adding tangy notes to building a creamy texture or just enhancing those beautiful, bold colors!
- Bell peppers: Choose your favorite colors (red, yellow, orange, or green) for a naturally sweet, edible “bowl” that gets deliciously tender in the oven.
- Cooked chicken breast: Shredded chicken makes the filling hearty, juicy, and protein-packed – rotisserie chicken is a great shortcut!
- Cooked rice or quinoa: This adds satisfying bulk and soaks up all the saucy flavors – feel free to swap in quinoa or even cauliflower rice for extra nutrition.
- Shredded cheddar or Monterey Jack cheese: Cheese brings the “cheesy” factor front and center, melting into every nook and cranny for max comfort.
- Salsa or diced tomatoes: A scoop of salsa (or juicy diced tomatoes) keeps the filling moist and adds a little kick of freshness.
- Sour cream or Greek yogurt: For creamy tang and a luscious texture, either of these will do the trick (plus a hit of protein if you go for yogurt).
- Chili powder: This classic spice provides a mellow heat and earthy flavor that tastes like home.
- Cumin: A half-teaspoon is all you need for that delicious, warm depth at the heart of every Mexican-inspired dish.
- Garlic powder: Garlic brings savory oomph without any prep work – just sprinkle it right in.
- Salt and black pepper: Season to taste so all the other ingredients shine.
- Chopped cilantro or green onions: Totally optional, but both add a burst of fresh color and a pop of flavor right at the end.
How to Make Cheesy Chicken Stuffed Peppers
Step 1: Prep the Peppers and Pan
Start by preheating your oven to 375°F. Give your 9×13-inch baking dish a quick greasing to keep things from sticking. Halve the bell peppers lengthwise and scoop out the seeds and membranes; you want sturdy, open “cups” ready to stand up in the pan. Arrange the peppers cut side up so they’re ready for stuffing!
Step 2: Mix the Cheesy Chicken Stuffed Peppers Filling
Grab a large mixing bowl and add your shredded chicken, cooked rice (or quinoa), a cup of cheese, salsa (or tomatoes), sour cream (or Greek yogurt), chili powder, cumin, garlic powder, and a sprinkle of salt and black pepper. Stir it all together until you’ve got a creamy, cheesy mixture flecked with color and just begging to be tucked into those peppers.
Step 3: Stuff and Top the Peppers
Generously spoon the cheesy chicken filling into each bell pepper half, pressing down lightly so every pepper is nice and full. Don’t forget to reserve a bit of extra cheese for sprinkling right on top—because is there anything better than an extra-cheesy crust?
Step 4: Bake Until Bubbly
Cover your baking dish with foil to help the peppers soften and the filling heat through evenly. Bake for 30 minutes, then carefully remove the foil. Pop the peppers back in for another 10 to 15 minutes, until the cheese is melted and bubbling and the peppers are fork-tender with slightly caramelized edges.
Step 5: Add Finishing Touches and Serve
Once they’re out of the oven, top your gorgeous Cheesy Chicken Stuffed Peppers with a shower of chopped cilantro or green onions for a vibrant, fresh finish. Serve them piping hot and get ready for compliments!
How to Serve Cheesy Chicken Stuffed Peppers
Garnishes
A final sprinkle of chopped cilantro or sliced green onions not only makes your Cheesy Chicken Stuffed Peppers look irresistible, but that pop of green brings a fresh, herby note to every bite. For a little richness, a dollop of sour cream or Greek yogurt on top can be the perfect finishing touch.
Side Dishes
While these peppers are hearty enough to stand alone, they’re wonderful with simple sides. Think a crisp green salad tossed in lime vinaigrette, a scoop of black beans or corn, or maybe some warm, fluffy tortillas on the side for scooping up any melted cheese or saucy goodness left behind.
Creative Ways to Present
Impress your guests by mixing and matching the colors of the bell peppers for a rainbow effect on your serving platter! For parties or finger-food occasions, you can use mini bell peppers and serve these Cheesy Chicken Stuffed Peppers as vibrant, two-bite appetizers.
Make Ahead and Storage
Storing Leftovers
Leftover Cheesy Chicken Stuffed Peppers keep beautifully! Just store any extras in an airtight container in the refrigerator for up to three days. The flavors deepen overnight, making them a tasty lunch the next day.
Freezing
You can freeze the assembled, unbaked peppers for a quick future meal. Just wrap tightly in foil and store in a freezer-safe dish. When ready to eat, thaw overnight in the fridge and bake as instructed—just add an extra 10 minutes to the bake time to be sure they’re piping hot all the way through.
Reheating
To reheat, place the peppers in an oven-safe dish, cover with foil, and warm in a 350°F oven until heated through (about 20 minutes). For a quick option, a minute or two in the microwave also works—just cover to keep the filling moist.
FAQs
Can I make Cheesy Chicken Stuffed Peppers ahead of time?
Absolutely! Simply assemble the stuffed peppers (without baking), cover, and refrigerate them for up to one day. When you’re ready, bake as directed, adding a few extra minutes since they’ll be starting out cold.
What’s the best cheese to use in Cheesy Chicken Stuffed Peppers?
Shredded cheddar and Monterey Jack are both fantastic for melting and for their mild, creamy flavor, but feel free to experiment with pepper jack for some extra heat or a blend of cheeses if you want a twist!
Can I make these peppers low-carb?
Yes! Simply use cooked cauliflower rice in place of regular rice or quinoa. You’ll get an equally satisfying texture with fewer carbohydrates, making Cheesy Chicken Stuffed Peppers perfect for keto or low-carb diets.
Can I add extra vegetables or beans to the filling?
Definitely. Toss in a handful of sweet corn, black beans, or chopped spinach for extra nutrition, color, and texture. The filling is forgiving and the flavors work well with a variety of mix-ins.
Are Cheesy Chicken Stuffed Peppers gluten-free?
They sure are! As long as you confirm that your salsa and spices are gluten-free, the rest of the ingredients are naturally gluten-free, making this dish an easy option for those avoiding gluten.
Final Thoughts
There’s something incredibly satisfying about pulling a tray of bubbling, golden Cheesy Chicken Stuffed Peppers from the oven. This recipe is tried-and-true comfort food with just the right balance of ease, nutrition, and flavor. Whether you’re meal prepping or feeding a crowd, you’ll love this colorful classic—so gather your ingredients and make it happen tonight!
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Cheesy Chicken Stuffed Peppers Recipe
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
Cheesy Chicken Stuffed Peppers are a delicious and satisfying meal perfect for a family dinner or entertaining guests. Tender bell peppers are filled with a flavorful mixture of chicken, rice, cheese, and spices, then baked to melty perfection. This easy-to-make dish is sure to become a new favorite!
Ingredients
Bell Peppers:
4 large bell peppers (any color, halved and seeds removed)
Chicken Filling:
2 cups cooked chicken breast (shredded), 1 cup cooked rice or quinoa, 1 cup shredded cheddar or Monterey Jack cheese (plus more for topping), ½ cup salsa or diced tomatoes, ¼ cup sour cream or Greek yogurt, 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon garlic powder, salt and black pepper to taste, chopped cilantro or green onions for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Prepare the peppers: Arrange the halved bell peppers cut side up in the dish.
- Make the filling: In a large bowl, combine the shredded chicken, cooked rice, cheese, salsa, sour cream, chili powder, cumin, garlic powder, salt, and pepper. Mix until well combined.
- Fill the peppers: Spoon the filling evenly into each pepper half and top with a little extra cheese.
- Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake an additional 10–15 minutes, or until the cheese is melted and the peppers are tender.
- Serve: Garnish with chopped cilantro or green onions and serve warm.
Notes
- You can make these ahead and refrigerate before baking.
- Substitute cauliflower rice for a low-carb version or add black beans or corn for more texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 stuffed pepper halves
- Calories: 370
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg
