If you’re looking for a comforting, satisfying dish that combines melty cheese, tender chicken, and vibrant green peppers, then you’ve just found your next favorite meal. This Cheesy Baked Chicken Stuffed Peppers Recipe is an absolute winner, bringing together simple ingredients in a delightful way that’s perfect for a cozy night in or an impressive supper for friends. Stuffed peppers have never tasted this good, with that ooey-gooey mozzarella topping locking in all the juicy, flavorful goodness inside. Trust me, once you try this recipe, it will quickly become a staple in your kitchen rotation.
Ingredients You’ll Need
These ingredients may seem straightforward, but each one plays a critical role in balancing flavor, texture, and color. From the fresh crunch of green bell peppers to the tender bite of ground chicken, they all harmonize beautifully to create this memorable dish.
- 2 large green bell peppers: The perfect natural vessels with a crisp texture and slightly bitter edge that balances the rich filling.
- 0.25 cup chopped onion: Adds aromatic sweetness and depth to the filling.
- Diced flesh from bell pepper tops (reserved): Extra pepper flavor and texture rolled back into the filling for consistency.
- Discarded seeds and stems from bell peppers: Removed for the perfect hollow to stuff without bitterness.
- 0.5 pound ground chicken: A lean and juicy protein base that absorbs the seasonings beautifully.
- 0.75 cup shredded mozzarella cheese: The melty, cheesy crown that makes this dish irresistible.
- 1 cup cooked rice: Adds body and a subtle nuttiness, stretching the filling and keeping it moist.
- 1 clove garlic, minced: Infuses a warm, savory punch that wakes up the other ingredients.
- 0.5 teaspoon ground black pepper: Just enough to give gentle heat without overpowering.
- 0.5 teaspoon salt: Essential for bringing out the natural flavors of everything.
- 1 cup tomato sauce: A tangy, vibrant finishing sauce that keeps the peppers juicy while baking.
How to Make Cheesy Baked Chicken Stuffed Peppers Recipe
Step 1: Preparation
The first step to a smooth cooking experience is gathering all your ingredients and preheating the oven to 350 degrees Fahrenheit (or 175 degrees Celsius). This ensures everything cooks evenly once you assemble your peppers and slide them in. Getting organized upfront saves a lot of stress later on.
Step 2: Prepare the Peppers
Cut the tops off your green bell peppers carefully, keeping those pretty little pepper caps. These will be diced and folded into the filling for extra flavor and texture. Make sure to remove all seeds and stems inside the peppers, giving you a clean, hollow shell ready to be stuffed. Then stand your peppers upright in a baking dish—that way they won’t tip over once filled.
Step 3: Make the Filling
In a mixing bowl, combine ground chicken, cooked rice, chopped onion, minced garlic, ground black pepper, salt, and those reserved diced bell pepper pieces. Stir everything thoroughly so each bite will have an even distribution of ingredients. This is where the magic happens as all simple components come together into one flavorful filling.
Step 4: Stuff the Peppers
Next, scoop that well-mixed filling into each hollowed bell pepper. Don’t be shy—pack it firmly but gently so the peppers hold their shape. Once stuffed, pour the tomato sauce evenly over and around the peppers. This sauce keeps the filling moist and adds a lovely tangy contrast against the cheesy topping later on.
Step 5: Bake Covered
Cover your baking dish tightly with aluminum foil to lock in moisture. Pop it into your preheated oven and bake for 45 minutes. This slow bake allows the chicken to cook through gently while softening the peppers without drying anything out.
Step 6: Add Cheese and Finish Baking
After the initial baking, carefully remove the foil and generously sprinkle shredded mozzarella cheese over the tops of your stuffed peppers. Then return the dish to the oven, uncovered, for another 15 minutes. This step creates a bubbly, golden crust that brings the Cheesy Baked Chicken Stuffed Peppers Recipe to ultimate comfort food status.
How to Serve Cheesy Baked Chicken Stuffed Peppers Recipe
Garnishes
A sprinkle of freshly chopped parsley or basil adds a fresh, herbaceous note and a pop of green that looks as good as it tastes. If you love a little heat, a dash of crushed red pepper flakes on top can brighten this cozy dish even more.
Side Dishes
Pair these stuffed peppers with a simple mixed green salad dressed in lemon vinaigrette for a light, refreshing contrast. Garlic bread or crusty baguette slices are fantastic for sopping up any leftover tomato sauce on the plate, making every bite count.
Creative Ways to Present
For a fun twist, serve each pepper on a small wooden board with a drizzle of balsamic glaze around the plate. Or, arrange the peppers in individual ramekins for a charming, single-serve presentation that’s perfect for dinner parties or family meals.
Make Ahead and Storage
Storing Leftovers
Place any leftovers into an airtight container and store in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making them even tastier the next day. Just be sure to keep the cheese covered so it stays moist.
Freezing
You can freeze the stuffed peppers before baking. Wrap each pepper tightly with plastic wrap, then place in a freezer-safe bag or container. They will keep well for up to 2 months. When ready, thaw overnight in the fridge before baking according to the recipe.
Reheating
Reheat leftovers covered with foil in a 350-degree oven for about 20 minutes, or until warmed through. This keeps the peppers moist and the cheese from drying out. Alternatively, a quick microwave on medium power works for busy nights but may lose some crispness on top.
FAQs
Can I use other types of ground meat in this Cheesy Baked Chicken Stuffed Peppers Recipe?
Absolutely! Ground turkey, beef, or pork can be used as well. Each will change the flavor profile slightly, so feel free to experiment to your taste preferences.
Is it necessary to cook the rice ahead of time?
Yes, cooking the rice beforehand is important. Uncooked rice inside the peppers won’t cook fully within the baking time, leaving you with crunchy rice instead of the tender texture you want.
Can I prepare this recipe vegetarian?
Yes, swap out the ground chicken with cooked lentils or a mixture of chopped mushrooms and walnuts for a hearty vegetarian filling that still pairs beautifully with the cheese and peppers.
How spicy is this Cheesy Baked Chicken Stuffed Peppers Recipe?
The recipe itself is mild, focusing on comforting flavors. You can easily add spices like cayenne pepper or chili flakes if you want a kick of heat to brighten it up.
What cheese can I use instead of mozzarella?
Mozzarella is great for its meltiness, but you can also try Monterey Jack, cheddar, or a blend of Italian cheeses for a different, yet equally delicious, cheesy finish.
Final Thoughts
I can’t recommend the Cheesy Baked Chicken Stuffed Peppers Recipe enough for anyone craving a hearty, home-cooked meal that feels special but isn’t complicated to make. It checks every box—comforting, cheesy, and packed with wholesome ingredients. Do yourself a favor and give this wonderful recipe a try soon; your taste buds will thank you!
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Cheesy Baked Chicken Stuffed Peppers Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Cheesy Baked Chicken Stuffed Peppers recipe features tender green bell peppers filled with a savory mixture of ground chicken, rice, onions, and garlic, all topped with melted mozzarella cheese and baked to perfection. A comforting and wholesome meal that’s easy to prepare and perfect for a family dinner.
Ingredients
Vegetables
- 2 large green bell peppers
- 0.25 cup chopped onion
- Diced flesh from bell pepper tops (reserved)
- Discarded seeds and stems from bell peppers
- 1 clove garlic, minced
Protein and Dairy
- 0.5 pound ground chicken
- 0.75 cup shredded mozzarella cheese
Grains and Sauces
- 1 cup cooked rice
- 1 cup tomato sauce
Spices
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
Instructions
- Preparation: Gather all the ingredients needed for the recipe. Preheat your oven to 350 degrees F (175 degrees C) to ensure it’s ready when your peppers are stuffed and assembled.
- Prepare the Peppers: Cut the tops off the green bell peppers and place them standing upright in a baking pan. Carefully dice any flesh surrounding the stems you cut off and set that aside for mixing later. Remove and discard the seeds and stems from the peppers completely.
- Make the Filling: In a medium bowl, combine the ground chicken, cooked rice, chopped onion, minced garlic, ground black pepper, salt, and the diced bell pepper flesh you saved. Mix thoroughly until all ingredients are well incorporated.
- Stuff the Peppers: Scoop the prepared chicken mixture into each hollowed green pepper. Once filled, pour tomato sauce evenly over the stuffed peppers, covering the filling.
- Bake Covered: Cover the baking dish tightly with aluminum foil to trap moisture. Place it in the preheated oven and bake for 45 minutes to allow the filling to cook through and the peppers to soften.
- Add Cheese and Finish Baking: Carefully remove the foil and sprinkle shredded mozzarella cheese over the tops of the stuffed peppers. Return the dish to the oven and bake uncovered for an additional 15 minutes, or until the cheese is melted, bubbling, and golden brown.
Notes
- Make sure to discard all seeds and stems from the peppers to avoid any bitterness.
- Use cooked rice to prevent excess moisture in the filling.
- Covering the dish with foil during the initial baking keeps the peppers moist and tender.
- You can substitute mozzarella with other cheeses like cheddar or Monterey Jack for different flavor profiles.
- Let the stuffed peppers rest for a few minutes after baking to set before serving.
