Description
Delicious and hearty Cheesy Chicken Stuffed Peppers filled with a flavorful mixture of shredded rotisserie chicken, broccoli, jasmine rice, and melted mozzarella and cheddar cheeses. This baked dish is topped with crunchy crushed crackers and fresh parsley, making it a perfect satisfying meal for any occasion.
Ingredients
Scale
Vegetables
- 4 large bell peppers
- 1 medium shallot, diced
- 2 cups broccoli florets, finely chopped
- 1 Tablespoon minced garlic
- 1/3 cup fresh chopped parsley
Proteins & Dairy
- 2 1/2 cups shredded rotisserie chicken
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
Grains & Others
- 2 cups cooked jasmine rice
- 4-5 whole wheat crackers, crushed or gluten-free crackers
Seasonings & Liquids
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 – 3/4 cup water or chicken broth
- 1 tablespoon olive oil (for sautéing)
Instructions
- Preheat the oven: Set your oven to 400°F (204°C) to ensure it’s properly heated for baking the stuffed peppers.
- Prepare the peppers: Slice the bell peppers in half lengthwise and remove all seeds. Place the pepper halves cut side up in a large baking dish to get ready for stuffing.
- Sauté aromatics: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced shallot and cook for about 5 minutes until it becomes translucent and fragrant.
- Add garlic and broccoli: Stir in the minced garlic and finely chopped broccoli florets. Continue to cook until the broccoli turns a bright green color and softens slightly, approximately 5 minutes.
- Combine chicken, rice, and seasonings: Add the shredded rotisserie chicken and cooked jasmine rice to the skillet. Stir in the dried oregano, salt, black pepper, and half of the shredded mozzarella and cheddar cheeses. Allow the mixture to warm through and melt some of the cheese over a few minutes.
- Add liquids and finish filling: Pour in 1/2 cup of water or chicken broth, stirring to combine. If the mixture appears dry, add up to an additional 1/4 cup of broth. Carefully stuff each prepared pepper half with this filling mixture, then sprinkle the remaining cheese on top of each pepper.
- Bake covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then remove the foil and continue baking uncovered for an additional 15-20 minutes, or until the peppers are tender and the cheese topping is melted and golden brown.
- Garnish and serve: Once out of the oven, sprinkle crushed whole wheat or gluten-free crackers and fresh chopped parsley on top of the stuffed peppers. Serve hot and enjoy your cheesy, hearty meal!
Notes
- You can substitute the rotisserie chicken with any cooked, shredded chicken or even cooked turkey.
- For a dairy-free version, omit the cheese and sprinkle nutritional yeast instead.
- Adjust seasoning to taste, adding more salt or herbs if desired.
- To make it spicier, add red pepper flakes when sautéing the garlic and broccoli.
- Use gluten-free crackers for a gluten-free version.
