Description
These Creamy Chicken Stuffed Peppers feature tender bell peppers filled with a rich mixture of seasoned chicken, fluffy rice, melted cheese, and a creamy sauce. Baked until golden and bubbly, they’re the perfect cozy dinner that’s easy to make and loved by the whole family.
Ingredients
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)
Instructions
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.
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.
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.
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!
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!
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.
Notes
- Choose your peppers wisely – Red and yellow peppers are sweeter and milder; green peppers have a sharper, more vegetal 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 and allow for even cooking
- Use room temperature dairy – Sour cream and cream cheese blend more smoothly when they’re 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 to keep things from drying out
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American