Cheesy Chicken Stuffed Peppers Recipe

There is nothing quite as comforting and satisfying as a warm, cheesy dish packed with wholesome ingredients. The Cheesy Chicken Stuffed Peppers Recipe is a delightful combination of tender bell peppers bursting with a savory mixture of shredded rotisserie chicken, broccoli, fragrant herbs, and a generous blend of mozzarella and cheddar cheeses. It brings together vibrant colors, rich textures, and layers of flavor in every bite, making it an absolute crowd-pleaser perfect for weeknight dinners or casual gatherings. Trust me, once you try this recipe, it will quickly become one of your favorite go-to meals for its simplicity and heartiness.

Ingredients You’ll Need

The beauty of this recipe lies in its straightforward ingredients that each play an essential role in bringing the dish to life. From the freshness of the bell peppers to the creaminess of the cheeses and the subtle punch of herbs and aromatics, every component harmonizes deliciously well.

• 4 large bell peppers: These serve as the tasty and colorful edible “bowls” for the chicken and cheese filling.
• 1 medium shallot, diced: Adds a mild, sweet onion flavor that forms a savory base when sautéed.
• 1 tablespoon minced garlic: Brings aromatic depth and warms up the entire dish.
• 2 cups broccoli florets, finely chopped: Adds a fresh crunch and vibrant green color to balance the richness.
• 2 cups cooked jasmine rice: Provides a fluffy texture that binds the filling together nicely.
• 2 1/2 cups shredded rotisserie chicken: Gives a juicy, protein-packed heartiness without extra fuss.
• 1/2 teaspoon salt: Enhances all the natural flavors in the mix.
• 1/2 teaspoon black pepper: Adds a subtle heat and spicy note.
• 1/2 teaspoon dried oregano: Imparts an earthy, herbaceous scent that complements the chicken.
• 1 cup shredded mozzarella: Offers a gooey, melty texture that binds and stretches deliciously.
• 1 cup shredded cheddar: Adds sharpness and a buttery note to the cheesy filling.
• 1/2 – 3/4 cup water or chicken broth: Keeps the filling moist and juicy as it bakes.
• 4-5 whole wheat crackers, crushed or gluten-free crackers: Gives a crunchy topping that contrasts the soft filling beautifully.
• 1/3 cup fresh chopped parsley: Provides a fresh, bright garnish to finish the dish.

How to Make Cheesy Chicken Stuffed Peppers Recipe

Step 1: Preheat Your Oven

Start by setting your oven to 400 degrees Fahrenheit so it’s ready when you need to bake your peppers. Proper preheating helps achieve perfectly tender peppers with melted, golden cheese on top.

Step 2: Prepare the Peppers

Slice each bell pepper in half lengthwise and carefully remove all seeds and membranes. Place the peppers cut side up in a large baking dish. This creates the perfect vessel to hold the delicious filling and allows for even cooking.

Step 3: Sauté Aromatics

Heat a tablespoon of olive oil over medium heat in a skillet and add the diced shallot. Let the shallot cook for about five minutes until it becomes translucent and soft, releasing its natural sweetness that sets the base for the stuffed peppers.

Step 4: Add Garlic and Broccoli

To the shallots, add the minced garlic and finely chopped broccoli. Sauté these together for another five minutes, until the broccoli turns a bright, appealing green. This step softens the broccoli just enough while maintaining a little bite for texture.

Step 5: Combine Chicken, Rice, and Seasonings

Next, stir in the shredded rotisserie chicken, cooked jasmine rice, dried oregano, salt, and black pepper. Add half of the shredded mozzarella and cheddar cheeses into the skillet and continue cooking until the cheese starts to melt and bind the filling together, making it creamy and flavorful.

Step 6: Add Liquids and Fill the Peppers

Pour in about half a cup of water or chicken broth and stir well. This keeps the mixture moist but not soggy. If it looks dry, add a bit more liquid. Now spoon the filling evenly into each pepper half so they’re generously stuffed.

Step 7: Bake Covered

Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes. This allows the peppers to soften and the flavors to meld while preventing the top from browning too quickly.

Step 8: Bake Uncovered and Finish

Remove the foil and bake uncovered for an additional 15 to 20 minutes. This step crisps up the cheese topping to a beautifully golden finish and ensures the peppers are tender and ready to enjoy.

Step 9: Garnish and Serve

When your Cheesy Chicken Stuffed Peppers Recipe is out of the oven, sprinkle the top of each pepper with crushed crackers for a delightful crunch. Then, finish with a generous scattering of fresh chopped parsley to brighten every bite. Serve hot and watch how quickly these disappear!

How to Serve Cheesy Chicken Stuffed Peppers Recipe

Garnishes

Adding crushed whole wheat or gluten-free crackers on top gives a lovely texture contrast that makes every forkful exciting. Don’t forget the fresh parsley; it adds a pop of color and freshness that lightens up the cheesy, hearty filling wonderfully.

Side Dishes

This dish pairs beautifully with simple sides like a crisp green salad with a tangy vinaigrette or roasted root vegetables. For a cozy meal, creamy mashed potatoes or garlic bread can complement the stuffed peppers perfectly.

Creative Ways to Present

For a fun twist at dinner parties, serve the peppers on a platter with a drizzle of balsamic glaze or a dollop of sour cream on the side. You can also scoop the filling out and stuff into mini pepper boats or even wrap in lettuce leaves for a lighter, handheld version.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed peppers keep well in an airtight container in the refrigerator for up to three days. They reheat beautifully without losing their moisture or flavor, making them an easy make-ahead meal.

Freezing

You can freeze the stuffed peppers either before or after baking. If freezing before baking, wrap tightly and freeze for up to two months. When frozen after baking, allow them to cool completely, then store in freezer-safe containers for up to three months.

Reheating

Reheat refrigerated or thawed frozen stuffed peppers in a preheated oven at 350 degrees Fahrenheit for 15 to 20 minutes until heated through. This method helps maintain the peppers’ texture and keeps the cheese melty and delicious.

FAQs

Can I use other types of cheese in this recipe?

Absolutely! While mozzarella and cheddar provide a great balance of meltiness and sharp flavor, feel free to experiment with cheeses like Monterey Jack, pepper jack, or even feta for a tangy twist.

Is it okay to use raw chicken instead of rotisserie chicken?

You can use cooked raw chicken breasts or thighs, simply cook and shred them before mixing with the other ingredients. Using rotisserie chicken is a time-saver, but homemade cooked chicken works just as well.

Can I prepare the filling in advance?

Yes! The filling can be made a day ahead and stored in the fridge. When ready to serve, stuff the peppers and complete the baking steps. This makes meal prep even easier for busy days.

What can I substitute if I don’t have jasmine rice?

Any long-grain rice like basmati, or even brown rice, will work. Just ensure it’s fully cooked before mixing into the filling to avoid any graininess or undercooked texture.

How do I make this recipe dairy-free?

Replace the cheeses with dairy-free alternatives made from cashews or almonds. Nutritional yeast can add a cheesy flavor too. Just be mindful the texture and taste will be a little different but still delicious!

Final Thoughts

This Cheesy Chicken Stuffed Peppers Recipe is such a rewarding dish to make and share. The balance of flavors, the creamy cheese pull, and wholesome ingredients make it a true favorite you’ll want to revisit again and again. Give it a try, invite your loved ones, and enjoy the comfort of a homemade meal that’s both nutritious and irresistibly tasty.

Print