Cheesy Baked Chicken Stuffed Peppers Recipe

If you’re looking for a comforting, satisfying dinner that’s both wholesome and indulgent, you’re going to love this Cheesy Baked Chicken Stuffed Peppers Recipe. It’s one of those meals that feels like a warm hug on a plate—with juicy bell peppers stuffed with a savory blend of ground chicken, rice, and veggies, all topped with melty, golden mozzarella cheese. Trust me, the first time I made this, my family went crazy for it, and I’m excited to share all the tips and tricks I learned along the way so you can nail it too.

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Ingredients You’ll Need

The combination in the Cheesy Baked Chicken Stuffed Peppers Recipe is really harmonious—the mildness of the ground chicken paired with fluffy rice, sautéed onion and garlic, and the tangy tomato sauce all wrapped up in sweet green bell peppers. I like to grab fresh, firm peppers to ensure they’re sturdy enough to hold the filling and bake nicely without becoming mushy.

• Green bell peppers: Look for firm, brightly colored peppers without soft spots for best results.
• Ground chicken: Choose lean ground chicken to keep this light but still packed with protein.
• Cooked rice: Day-old rice works great here because it’s less sticky and helps the filling hold together.
• Chopped onion: Adds a sweet, savory depth—yellow onion is my go-to, but you can use white or red if you prefer.
• Garlic: Just one clove gives a lovely background flavor without overpowering the dish.
• Ground black pepper & salt: Simple seasoning is all you need—you can tweak to taste.
• Tomato sauce: I love how it keeps the peppers moist and adds a rich tomato flavor.
• Shredded mozzarella cheese: Use fresh, good-quality mozzarella for that perfect melty, golden top.

Variations

I love how adaptable this Cheesy Baked Chicken Stuffed Peppers Recipe is. Over time, I’ve played around with different add-ins and twists that keep it fresh and exciting, so don’t hesitate to make it your own!

• Add veggies: Sometimes I toss in chopped spinach or mushrooms for extra nutrition and flavor—my kids barely notice!
• Swap the protein: Ground turkey, beef, or even plant-based crumbles work just as well if you want a change.
• Spice it up: Adding a pinch of smoked paprika or chili flakes gives this recipe a nice little kick.
• Dairy-free option: Use a vegan cheese or omit the cheese altogether while boosting flavor with fresh herbs.

How to Make Cheesy Baked Chicken Stuffed Peppers Recipe

Step 1: Prep Your Peppers and Ingredients

First things first, preheat your oven to 350°F (175°C). While that warms up, cut the tops off your green peppers and carefully remove the seeds and membranes. Don’t toss the tops yet—we’ll use any leftover pepper flesh in the filling to boost flavor and reduce waste. Placing your hollowed peppers upright in a baking dish makes for neat presentation and even cooking.

Step 2: Mix the Filling

In a bowl, combine the ground chicken, cooked rice, chopped onion, minced garlic, black pepper, salt, and the diced pepper bits you saved earlier. This mixture should feel well combined but not overly wet. The cooked rice helps soak up the juice from the meat and tomato sauce, giving the filling a perfect texture. I like to give it a gentle mix with my hands—you get a better sense of the consistency.

Step 3: Stuff and Sauce Your Peppers

Carefully spoon the chicken mixture into each hollowed pepper until packed but not overflowing. Then, generously top each with tomato sauce—you’ll find that this keeps everything moist while baking. Cover your baking dish tightly with aluminum foil. This step is key; it traps steam to soften the peppers perfectly without drying out the filling.

Step 4: Bake and Add the Cheese

Bake covered for about 45 minutes. At this point, your kitchen will start smelling amazing! Then, remove the foil and sprinkle shredded mozzarella generously over each pepper. Put the dish back in the oven, uncovered, for another 15 minutes or until the cheese melts and turns golden brown. Keep an eye on it—the cheese can go from perfectly browned to overdone quickly.

How to Serve Cheesy Baked Chicken Stuffed Peppers Recipe

Garnishes

I usually sprinkle a little freshly chopped parsley or basil over the top for a pop of color and fresh flavor. Sometimes, I add a light drizzle of extra-virgin olive oil or a squeeze of fresh lemon juice to brighten it up right before serving.

Side Dishes

This recipe stands strong as a complete meal, but if you want to round it out, my go-to sides include a crisp green salad with a tangy vinaigrette or some garlic roasted potatoes. A simple sautéed green veggie like broccoli or green beans also pairs beautifully here.

Creative Ways to Present

For dinner parties or special occasions, I like to place these stuffed peppers on a bed of herbed couscous or quinoa and drizzle a balsamic glaze around the plate. It elevates the presentation and adds a lovely sweet-tangy balance that’s always a hit.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The peppers stay moist and tasty, though the texture might soften slightly. Reheating gently in the oven helps keep them from becoming soggy.

Freezing

This Cheesy Baked Chicken Stuffed Peppers Recipe freezes really well! I recommend baking without the cheese, freezing the stuffed peppers individually, then thawing and adding fresh mozzarella before the final baking step when you’re ready to eat.

Reheating

To reheat leftover stuffed peppers, I pop them in a 350°F oven for 15-20 minutes, loosely covered with foil. This warms them evenly while keeping the filling moist and the peppers tender.

FAQs

Final Thoughts

I absolutely love how this Cheesy Baked Chicken Stuffed Peppers Recipe brings together simple, cozy flavors in such a satisfying way. It’s the kind of dish I’m proud to serve at family dinners or casual gatherings, knowing it’ll get devoured with smiles all around. Give it a go—you’ll enjoy how easy and rewarding it is to make, and I’m pretty sure this will become a favorite in your recipe rotation too!

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