If you’re craving something comforting, wholesome, and downright delicious, you’ve got to try this Cheesy Chicken Stuffed Peppers Recipe. I absolutely love how the tender bell peppers cradle a savory mix of ground chicken, rice, and veggies, all smothered in tomato sauce and crowned with melty mozzarella. When I first made this, my family went crazy over the flavors and the hearty texture. Seriously, it’s like a warm hug in dinner form, and I have a feeling you’ll agree!
Why You’ll Love This Recipe
- Simple Ingredients, Big Flavor: With just a few pantry staples and fresh peppers, you get a meal that tastes like you spent hours cooking.
- Perfectly Balanced: Protein, veggies, and carbs all in one neat little package that’s filling and wholesome.
- Kid-Friendly Comfort: My kids love when the cheese gets golden and gooey on top — it’s always a hit around here.
- Make-Ahead Friendly: You can prep these ahead and pop them in the oven when you’re ready, making dinner a breeze.
Ingredients You’ll Need
These ingredients come together so well — the bell peppers add sweetness and a little crunch, while the ground chicken and rice give you plenty of hearty protein and texture. It’s one of those recipes that’s easy to shop for and customize based on what you have on hand.
- Green Bell Peppers: I like big, firm peppers so they hold the filling without getting mushy.
- Ground Chicken: Choose lean if you can, it keeps the dish light and keeps the filling from getting greasy.
- Cooked Rice: Day-old rice works great here — it holds together better and you won’t end up with mush.
- Chopped Onion: Sweet or yellow onions both add nice aroma and flavor.
- Garlic: Just one clove brings that perfect punch without overpowering the mix.
- Ground Black Pepper and Salt: Basic seasoning makes all the flavors shine.
- Tomato Sauce: This keeps the filling moist and adds a tangy depth.
- Shredded Mozzarella Cheese: My secret comfort ingredient — it melts beautifully and gets that irresistible golden crust on top.
Variations
I love mixing things up with this Cheesy Chicken Stuffed Peppers Recipe. It’s super flexible, so feel free to make it your own — whether you want to make it spicier, swap proteins, or turn it vegetarian, it all works!
- Use Ground Turkey or Beef: I’ve swapped in ground turkey for a leaner option and beef for a richer flavor. Both still turn out delicious.
- Add Spice: Toss in some crushed red pepper flakes or a dash of cayenne if you want a bit of a kick — my husband loves this variation.
- Vegetarian Version: Replace the chicken with cooked lentils or black beans and veggies for a filling meatless option.
- Cheese Variations: Try pepper jack for a little heat or a mix of mozzarella and cheddar for a sharper flavor.
How to Make Cheesy Chicken Stuffed Peppers Recipe
Step 1: Prep Your Peppers Like a Pro
Start by cutting the tops off your green bell peppers and carefully removing the seeds and membranes. I like to save the diced pepper pieces from around the stem to mix into the filling — it adds extra flavor and reduces waste. Place the hollowed peppers upright in a baking dish so they stay stable while baking.
Step 2: Mix the Filling
In a bowl, combine the ground chicken, cooked rice, chopped onion, minced garlic, black pepper, salt, and those diced pepper bits you saved. Mixing it all evenly helps with flavor balance and gives you just the right bite in every stuffed pepper.
Step 3: Fill, Sauce, and Bake
Spoon the chicken mixture firmly into each pepper, filling them generously. Pour the tomato sauce over the top — this helps keep things moist and adds that lovely tang. Cover your baking dish tightly with foil (this traps steam to cook the peppers perfectly) and bake at 350°F (175°C) for 45 minutes.
Step 4: Cheese It Up and Finish Baking
After 45 minutes, remove the foil and sprinkle shredded mozzarella cheese on top of each pepper. Pop it back in the oven, uncovered, for another 15 minutes or until the cheese is melted, bubbling, and golden brown. Your kitchen is going to smell amazing at this point — trust me!
Pro Tips for Making Cheesy Chicken Stuffed Peppers Recipe
- Don’t Overstuff the Peppers: I’ve learned that packing too much filling makes the peppers soggy or causes spillage, so leave a little room near the top.
- Use Day-Old Rice: Freshly cooked rice is often too moist, which can make the filling mushy. Leftover rice keeps the texture just right.
- Foil Helps Cook Evenly: Wrapping the baking dish with foil traps moisture and ensures the peppers are tender before adding cheese.
- Rest Before Serving: Let stuffed peppers sit for 5 minutes after baking — this helps the filling set and makes them easier to serve.
How to Serve Cheesy Chicken Stuffed Peppers Recipe
Garnishes
I usually top these peppers with a sprinkle of fresh chopped parsley or basil — it brightens up the rich, cheesy flavor and adds a pop of color. A dollop of sour cream or Greek yogurt on the side adds a nice tangy contrast that my family can’t get enough of.
Side Dishes
Simple is best here — a crisp green salad or roasted veggies balance out the richness of the stuffed peppers. Sometimes I make garlic bread or a crusty baguette to soak up the extra tomato sauce leftover in the pan. You’ll find it comforting and satisfying.
Creative Ways to Present
For special occasions, I’ve hollowed out colorful bell peppers — reds, yellows, and oranges alongside green — to make the plate really vibrant. Serving individual peppers on decorative plates with a drizzle of pesto or balsamic glaze makes a simple dinner feel fancy.
Make Ahead and Storage
Storing Leftovers
I store leftover stuffed peppers in an airtight container in the fridge for up to 3 days. When I reheat them, I usually cover with foil to keep the moisture in and prevent the cheese from drying out. They reheat beautifully and taste just as good the next day.
Freezing
I’ve frozen these peppers both baked and unbaked. If freezing before baking, I wrap them tightly in foil and place them in a freezer bag for up to 3 months. When ready, just bake from frozen — add a bit more time to the baking process and cover with foil initially to avoid drying out.
Reheating
To reheat, I pop the stuffed peppers in a 350°F oven covered with foil until warmed through, about 20-25 minutes. This method keeps the filling moist and the cheese doesn’t get rubbery like in the microwave. If you’re in a rush, microwaving works too—just cover with a damp paper towel and heat in short bursts.
FAQs
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Can I use other types of cheese in this Cheesy Chicken Stuffed Peppers Recipe?
Absolutely! While mozzarella gives that classic gooey melt, you can swap it for cheddar, Monterey jack, pepper jack, or even a sprinkle of Parmesan for a sharper flavor. Mixing cheeses is a fun way to vary the taste every time you make it.
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Is ground chicken the best meat for stuffed peppers?
Ground chicken is great for a lighter, leaner option, but you can easily substitute ground turkey, beef, or pork. Each will give a slightly different flavor and texture, so pick what you prefer or what’s easiest to find.
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Can I make this recipe gluten-free?
Yes! This recipe is naturally gluten-free as long as you use plain tomato sauce without additives. Just double-check the ingredients on your tomato sauce and any seasoning blends to keep it safe.
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What’s the best way to prevent the peppers from becoming soggy?
Removing all seeds and membranes, baking covered with foil to retain moisture, and not overfilling the peppers helps keep them tender but not mushy. Also, using firmer, fresh peppers is key for a great texture.
Final Thoughts
This Cheesy Chicken Stuffed Peppers Recipe has become one of those go-to dinners I turn to when I want something comforting but nutritious. There’s something so satisfying about serving beautifully stuffed peppers with that golden cheesy top. I really hope you give this recipe a try — it’s perfect for a cozy night in, and I promise it’ll become a family favorite like it did for me. Enjoy every bite!
Print
Cheesy Chicken Stuffed Peppers Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 2 servings (2 stuffed peppers)
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
Delicious and hearty Chicken Stuffed Peppers filled with a savory mixture of ground chicken, rice, and vegetables, topped with melted mozzarella cheese and baked to perfection. This comforting dish is perfect for a wholesome dinner that combines protein and vegetables in one colorful package.
Ingredients
Main Ingredients
- 2 large green bell peppers
- 0.5 pound ground chicken
- 1 cup cooked rice
- 0.25 cup chopped onion
- 1 clove garlic, minced
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 1 cup tomato sauce
- 0.75 cup shredded mozzarella cheese
Instructions
- Preheat Oven and Prepare Peppers: Gather all ingredients and preheat your oven to 350 degrees F (175 degrees C). Cut the tops off the green bell peppers and place the hollowed peppers in a baking pan. Dice the remaining pepper flesh around the stems and set aside, discarding seeds and stems.
- Prepare Filling: In a mixing bowl, combine the ground chicken, cooked rice, chopped onion, minced garlic, ground black pepper, salt, and the diced pepper flesh. Mix thoroughly until all ingredients are evenly incorporated.
- Stuff Peppers: Scoop the chicken mixture into the hollowed green peppers, filling them generously. Pour tomato sauce evenly over the stuffed peppers to cover the filling.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. This allows the filling to cook thoroughly while maintaining moisture.
- Add Cheese and Continue Baking: Remove the foil carefully and sprinkle shredded mozzarella cheese on top of each stuffed pepper. Return to the oven and bake uncovered for about 15 more minutes, or until the cheese is melted, golden, and the filling is fully cooked through.
Notes
- Use freshly cooked rice for the best texture in the filling.
- You can substitute ground chicken with ground turkey or lean ground beef if preferred.
- For a spicier version, add diced jalapeños or red pepper flakes to the filling mixture.
- Leftover stuffed peppers keep well refrigerated for up to 3 days and make great lunches.
- To reduce sodium, use low-sodium tomato sauce and adjust salt accordingly.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 409 kcal
- Sugar: 10 g
- Sodium: 1566 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 42 g
- Cholesterol: 93 mg
