Creamy Chicken Stuffed Peppers

Chicken stuffed peppers are warm, cozy, and packed with everything you love about comfort food! These tender bell peppers cradle a creamy filling of seasoned chicken, fluffy rice, melted cheese, and a hint of garlic, all baked until golden.

Love More Recipes? Try My Ricotta Stuffed Peppers or this Stuffed Chicken Breast next.

Why You’ll Love This Recipe

• Pure comfort food – Creamy, cheesy, and satisfying in every single bite
• Uses simple ingredients you probably already have on hand
• Perfect for using leftover chicken or rotisserie from the store
• Naturally customizable – swap seasonings, cheese, or grains to suit your family
• Makes the house smell absolutely amazing while it bakes

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Ingredients You’ll Need

For the Peppers:

• 4 large bell peppers (any color—red and yellow are sweeter, green more classic)
• Water for parboiling (optional, but makes them extra tender)

For the Filling:

• 1 tablespoon olive oil
• 1 pound (450 g) cooked chicken, shredded or diced (rotisserie is perfect here!)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked rice (white or brown—whatever you have)
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• Salt and black pepper, to taste
• ¾ cup shredded cheese (mozzarella, Monterey Jack, or cheddar all work beautifully)
• ½ cup sour cream or Greek yogurt (this is what makes it so creamy!)

For the Sauce (optional but oh-so-good):

• ½ cup chicken broth
• ¼–½ cup cream cheese or heavy cream

For the Topping:

• Extra shredded cheese for that melty, golden finish
• Fresh parsley or basil, chopped (for a pop of color and freshness)

Why These Ingredients Work

The bell peppers become sweet and tender as they bake, creating the perfect edible bowl. Using cooked chicken—especially rotisserie—saves you time and adds already-seasoned flavor. The rice stretches the dish and soaks up all those wonderful juices.

Onion and garlic build a savory base that makes everything taste homemade. Italian seasoning and paprika add warmth without overwhelming. The real magic happens with the sour cream and melted cheese—they create that luscious, creamy texture that makes each bite irresistible.

A splash of chicken broth keeps everything moist, and the cream cheese adds richness that feels a little indulgent. Topping with extra cheese? That’s just good sense—it gets all golden and bubbly!

Essential Tools and Equipment

• Large pot (for parboiling peppers, if desired)
• 9×13-inch baking dish (or similar size to hold peppers upright)
• Large skillet (for making the filling)
• Wooden spoon or spatula (for mixing)
• Sharp knife and cutting board
• Aluminum foil (to cover while baking)
• Measuring cups and spoons

Step-by-Step Instructions

Step 1: Prepare the Peppers

Preheat your oven to 375°F (190°C). Wash the bell peppers, then cut off the tops. Use a spoon to scoop out all the seeds and white membranes inside.

If you like your peppers extra tender, parboil them: bring a large pot of water to a boil, drop the peppers in for about 5 minutes, then drain them well. This step is optional, but it does give you that melt-in-your-mouth texture.

Stand the peppers upright in your baking dish. If they wobble, trim a tiny bit off the bottom to help them stand steady.

Step 2: Make the Filling

Heat the olive oil in a large skillet over medium heat. Add your chopped onion and let it cook for 3–4 minutes, stirring occasionally, until it turns translucent and smells amazing.

Toss in the minced garlic and cook for just 30 seconds more—you want it fragrant, not browned. Now add your cooked chicken, cooked rice, Italian seasoning, paprika, salt, and pepper. Stir everything together until combined.

Step 3: Make the Creamy Sauce

Pour the chicken broth right into the skillet with your filling mixture. Give it a good stir, then add the cream cheese and let it melt, stirring until smooth and creamy.

Remove the skillet from the heat and stir in the sour cream or Greek yogurt until the whole thing is velvety. Finally, mix in ¾ cup of shredded cheese. Taste and adjust the salt and pepper if needed.

Step 4: Stuff the Peppers

Use a spoon to fill each bell pepper with the creamy chicken mixture. Pack it in gently but don’t overstuff—you want the filling just below the rim so it doesn’t spill over.

Once all four peppers are filled, sprinkle extra shredded cheese generously over the tops. This is what’s going to get all golden and melty!

Step 5: Bake

Cover your baking dish with aluminum foil and slide it into the oven. Bake for 25 minutes, then carefully remove the foil and bake for another 10 minutes.

This lets the cheese on top turn golden and bubbly while the peppers finish getting tender. Your kitchen will smell incredible by now!

Step 6: Serve

Let the stuffed peppers rest for about 5 minutes before serving. This helps the filling set up so they’re easier to plate and eat.

Garnish with a sprinkle of fresh parsley or basil for a little brightness and color.

You Must Know

The secret to perfectly tender peppers is the parboiling step—don’t skip it if you like your peppers soft and sweet rather than firm. Make absolutely sure you’re using cooked chicken and cooked rice before you start; raw grains and meat won’t cook through in the baking time.

When you’re stirring in the sour cream or Greek yogurt, take the skillet off the heat first. This prevents it from curdling and keeps that silky texture intact.

My Personal Secret: Add just a tiny pinch of smoked paprika along with the regular paprika.

Pro Tips & Cooking Hacks

• Choose your peppers wisely – Red and yellow peppers are sweeter and milder; green peppers have a sharper flavor
• Rotisserie chicken is your friend – It’s already seasoned and saves you 30 minutes of cooking time
• Don’t overfill – Leave about ¼ inch of space at the top to prevent spills
• Use room temperature dairy – Sour cream and cream cheese blend more smoothly when not ice cold
• Test for doneness – The peppers should be easily pierced with a fork but still hold their shape
• Add moisture if needed – Pour a few tablespoons of water or broth in the bottom of the baking dish
• Make them ahead – Stuff the peppers in the morning, cover, and refrigerate; add 5–10 minutes to baking time if starting cold

Flavor Variations & Suggestions

Try a Mexican twist by swapping the Italian seasoning for taco seasoning and topping with salsa, avocado, and a squeeze of lime. For an Italian version, mix marinara sauce into the filling and use mozzarella and Parmesan cheese.

Watching carbs? Substitute cauliflower rice for the regular rice—it works beautifully. Feeling spicy? Add diced jalapeños to the filling or sprinkle red pepper flakes on top.

You can use ground turkey or beef instead of chicken, or make it vegetarian by replacing the meat with black beans and corn. Want extra richness? Drizzle a touch of ranch dressing over the top before serving!

Make-Ahead Options

These stuffed peppers are meal prep champions! Prepare them completely through the stuffing step, then cover the baking dish tightly with plastic wrap and refrigerate for up to 24 hours. Just add 5–10 extra minutes to the covered baking time if starting from cold.

You can also assemble and freeze them: wrap each stuffed pepper individually in plastic wrap, then place in a freezer bag for up to 2 months. Thaw in the refrigerator overnight, then bake as directed.

The filling can be made a day ahead and kept in the fridge. Just reheat it slightly before stuffing the peppers so it’s easier to work with.

What to Serve With Chicken Stuffed Peppers

A crisp green salad with tangy vinaigrette cuts through all that creamy richness perfectly. Garlic bread or warm dinner rolls are wonderful for soaking up any extra sauce in the dish.

Steamed or roasted vegetables like broccoli, green beans, or asparagus add a nice pop of color and nutrition. For a lighter option, a simple cucumber and tomato salad with lemon juice feels fresh and bright.

Want to keep things really cozy? A bowl of tomato soup on the side makes it the ultimate comfort meal. Don’t forget a squeeze of fresh lemon over the top just before eating!

Allergy Information

This recipe contains dairy (cheese, sour cream, and cream cheese). For dairy-free, swap in dairy-free cheese alternatives and use coconut cream or cashew cream instead of sour cream.

For gluten sensitivities, this recipe is naturally gluten-free as long as you verify your chicken broth and seasonings don’t contain hidden gluten. Egg-free? You’re all set—there are no eggs in this recipe!

If anyone has issues with nightshades (peppers, tomatoes), you could try using hollowed-out zucchini boats instead.

Storage & Reheating

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave for 2–3 minutes until heated through, or place in a 350°F oven for about 15 minutes, covered with foil.

If you froze them, thaw overnight in the fridge before reheating. The peppers may soften a bit more after storing, but they’ll still taste delicious!

Questions I Get Asked A Lot

Can I use uncooked rice in the filling?

I don’t recommend it—the baking time isn’t long enough for raw rice to cook through. Stick with pre-cooked rice, or use minute rice that you’ve prepared according to package directions.

My peppers keep falling over in the dish. Help!

Try trimming just a tiny sliver off the bottom of each pepper to create a flat base. You can also nestle them close together so they support each other, or use a muffin tin to hold them perfectly upright.

Can I make these without parboiling the peppers?

Absolutely! If you like a firmer pepper with a bit of crunch, skip the parboiling step entirely. They’ll be less tender and might need an extra 5–10 minutes of covered baking time.

What if I don’t have cream cheese?

No problem! Just use heavy cream or a bit more sour cream. You can also try half-and-half or whole milk. The filling won’t be quite as thick, but it’ll still be creamy and delicious.

Can I stuff the peppers the night before?

Yes! Prepare everything up through the stuffing step, cover tightly with plastic wrap, and refrigerate overnight. Let them sit at room temperature for 15 minutes before baking, then bake as directed (add 5 minutes to covered time).

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your chicken stuffed peppers turned out and any fun variations you tried.