If you’re looking for a cozy, comforting meal that’s bursting with vibrant flavors and melty cheese, the Cheesy Baked Chicken Stuffed Peppers Recipe is exactly what your dinner table needs. This dish combines tender ground chicken and perfectly cooked rice with the sweet crunch of green bell peppers, all wrapped in a luscious layer of gooey mozzarella. It’s a dish that feels special yet comes together with simple, wholesome ingredients that make each bite so satisfying. Trust me, once you try this recipe, it will become one of your favorite weeknight go-tos!
Ingredients You’ll Need
To make this Cheesy Baked Chicken Stuffed Peppers Recipe, you only need a handful of ingredients that are straightforward but crucial for creating the perfect balance of taste, texture, and color.
- Green bell peppers: Large and firm peppers create the edible bowls for our delicious filling.
- Chopped onion: Adds a gentle sweetness and depth of flavor.
- Diced bell pepper flesh: Reserved from the tops to boost the pepper flavor inside the filling.
- Ground chicken: A lean, tender protein base for the stuffing.
- Shredded mozzarella cheese: Melts beautifully to create that dreamy cheesy topping.
- Cooked rice: Brings body and texture to the filling, soaking up the savory juices.
- Minced garlic: Infuses the mixture with warm, aromatic notes.
- Ground black pepper: Adds just the right amount of subtle heat and earthiness.
- Salt: Enhances all the natural flavors.
- Tomato sauce: Pours over the peppers to keep them moist and add a tangy richness.
How to Make Cheesy Baked Chicken Stuffed Peppers Recipe
Step 1: Preparation
Start by gathering all your fresh ingredients so everything is ready to go. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Having your oven ready just in time to bake ensures the peppers will cook evenly and stay juicy.
Step 2: Prepare the Peppers
Cut the tops off the green bell peppers, then stand them upright in a baking pan. Don’t toss out the pepper tops—carefully dice the flesh around the stems to mix into your filling later. Be sure to remove all seeds and stems from inside the peppers to leave room for that flavorful stuffing.
Step 3: Make the Filling
In a medium mixing bowl, combine the ground chicken, cooked rice, chopped onion, minced garlic, black pepper, salt, and the diced pepper flesh you saved. Mix everything together well so every bite is full of flavor and texture. This combination creates a hearty yet light filling that keeps the peppers bursting with taste.
Step 4: Stuff the Peppers
Scoop the prepared chicken and rice mixture into each hollowed bell pepper, packing it gently but firmly to maximize the savory goodness. Once filled, pour the tomato sauce evenly over the top of each stuffed pepper. This step locks in moisture and adds a zesty finish to the dish while baking.
Step 5: Bake Covered
Cover the baking dish tightly with aluminum foil so the peppers steam and soften during cooking. Bake for 45 minutes. This slow bake is key—it lets the filling cook through without drying out and allows the peppers to become tender but still hold their shape.
Step 6: Add Cheese and Finish Baking
After baking covered, remove the foil and generously sprinkle shredded mozzarella cheese over the tops of the peppers. Return to the oven and bake uncovered for another 15 minutes. This final bake melts the cheese into a bubbly, golden crust that perfectly complements the savory filling.
How to Serve Cheesy Baked Chicken Stuffed Peppers Recipe
Garnishes
Fresh herbs like chopped parsley or basil add a burst of color and an herbal freshness that contrasts delightfully with the rich cheese and tomato sauce. A sprinkle of crushed red pepper flakes gives a nice touch of heat if you want to spice things up.
Side Dishes
This dish pairs wonderfully with a light, crisp salad dressed with lemon vinaigrette to balance the richness. Garlic bread or crusty baguette slices also make perfect companions for mopping up any lovely juices left on your plate.
Creative Ways to Present
For a fun twist, try serving each stuffed pepper in a decorative ramekin or on a colorful plate with a drizzle of extra tomato sauce. You can also cut the stuffed peppers in half lengthwise for an easy-to-eat presentation that’s great for entertaining.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Cheesy Baked Chicken Stuffed Peppers into an airtight container and refrigerate. They’ll stay fresh for up to 3 days, making for an awesome next-day meal or lunch.
Freezing
This recipe freezes beautifully. Wrap individual stuffed peppers tightly in plastic wrap and place them in a freezer-safe container or bag. Frozen, they keep for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers covered in the microwave or oven at 350 degrees Fahrenheit until warmed through. If using the oven, covering them with foil helps maintain the peppers’ moisture and melts the cheese gently back into place.
FAQs
Can I use other types of peppers for this recipe?
Absolutely! While green bell peppers have a nice mild flavor and firm texture, red, yellow, or orange bell peppers work beautifully too, adding extra sweetness and vibrant color to your dish.
What can I substitute for ground chicken?
You can swap ground chicken for ground turkey, beef, or even plant-based meat alternatives depending on your preference. Just adjust your cooking times slightly if using beef or turkey.
Is it possible to make this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you use rice that hasn’t been contaminated with gluten and check your tomato sauce label to ensure no gluten-containing additives are included.
Can I prepare the stuffed peppers ahead of time before baking?
Definitely! You can assemble the peppers a few hours in advance, cover tightly, and keep them chilled in the refrigerator until you’re ready to bake. This makes dinner prep super convenient.
How do I know when the peppers are done baking?
The peppers should be tender enough to pierce easily with a fork but not mushy. The filling will be cooked through, and the cheese on top should be melted and golden brown for that perfect finish.
Final Thoughts
This Cheesy Baked Chicken Stuffed Peppers Recipe is a hearty and heartwarming dish that truly brings comfort to the table with every bite. It’s simple enough for a weekday meal but special enough to impress anyone you share it with. Give it a try and watch this recipe become a cherished part of your meal rotation, filled with melty cheese and wholesome goodness that feels like a warm hug in food form.
Print
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 Course
- Method: Baking
- Cuisine: American
Description
This Cheesy Baked Chicken Stuffed Peppers recipe features tender green bell peppers filled with a flavorful mixture of ground chicken, rice, and seasonings, all topped with melted mozzarella cheese. Baked to perfection, these stuffed peppers make a hearty and satisfying meal perfect for weeknight dinners or special occasions.
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 (not used)
Filling
- 0.5 pound ground chicken
- 0.75 cup shredded mozzarella cheese
- 1 cup cooked rice
- 1 clove garlic, minced
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
Sauce
- 1 cup tomato sauce
Instructions
- Preparation: Gather all ingredients. Preheat your oven to 350°F (175°C) to ensure it’s ready when the stuffed peppers are assembled.
- Prepare the Peppers: Cut the tops off the green bell peppers and set them standing upright in a baking pan. Dice any flesh from the tops you cut off and set aside for the filling. Remove and discard all seeds and stems.
- Make the Filling: In a medium bowl, combine ground chicken, cooked rice, chopped onion, minced garlic, black pepper, salt, and the reserved diced bell pepper flesh. Mix thoroughly until well combined.
- Stuff the Peppers: Scoop the chicken mixture into each hollowed bell pepper until filled. Pour the tomato sauce evenly over the stuffed peppers, covering the filling.
- Bake Covered: Cover the baking dish tightly with aluminum foil to lock in moisture. Bake in the preheated oven for 45 minutes to cook the filling through and soften the peppers.
- Add Cheese and Finish Baking: Remove the foil carefully and sprinkle shredded mozzarella cheese on top of each stuffed pepper. 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
- For best results, use fresh green bell peppers that can stand upright easily.
- Cooking rice in advance saves time and helps the filling hold together better.
- Covering the dish during initial baking keeps the peppers tender and juicy.
- You can substitute mozzarella with another melting cheese like cheddar or Monterey Jack.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
