If you’re craving a comforting meal that feels like a warm hug, you have got to try this Cheesy Baked Chicken Stuffed Peppers Recipe. It combines tender ground chicken, fluffy rice, and vibrant green peppers all wrapped in a gooey blanket of mozzarella cheese. Each bite delivers a perfect harmony of flavors and textures, from the sweet softness of baked peppers to the savory, cheesy filling. It’s a fantastic dish to make any night of the week when you want something wholesome, filling, and just downright delicious.
Ingredients You’ll Need
These ingredients might be simple, but each one plays an essential role in making this Cheesy Baked Chicken Stuffed Peppers Recipe so irresistible. From the fresh green peppers that give the dish color and crunch to the seasoning that brings everything to life, every element matters.
- Green Bell Peppers (2 large): The perfect natural vessel to hold the delicious filling and soften beautifully as they bake.
- Chopped Onion (0.25 cup): Adds a subtle sweetness and depth to the stuffing mix.
- Diced Bell Pepper Flesh (reserved from tops): Gives extra pepper flavor and helps blend the filling together.
- Ground Chicken (0.5 pound): A lean, tender protein base that soaks up all the flavors.
- Mozzarella Cheese (0.75 cup shredded): Melts perfectly for that golden, bubbly finish everyone loves.
- Cooked Rice (1 cup): Provides texture and bulk to the filling without overpowering the dish.
- Minced Garlic (1 clove): Boosts flavor with a warm, aromatic punch.
- Ground Black Pepper (0.5 teaspoon): Adds a gentle spice to keep the filling interesting.
- Salt (0.5 teaspoon): Enhances all the ingredients and balances the flavors.
- Tomato Sauce (1 cup): Keeps the peppers moist while adding a rich, tangy contrast.
How to Make Cheesy Baked Chicken Stuffed Peppers Recipe
Step 1: Preparation and Oven Setup
Start by gathering all your ingredients and preheating the oven to 350 degrees F. This simple step ensures everything will cook evenly and that your kitchen smells amazing as the dish comes together.
Step 2: Prepare the Peppers
Cut off the tops of the green bell peppers and stand them upright in your baking pan. Carefully dice the flesh from the pepper tops you removed—that’s going into the filling! Don’t forget to completely remove the seeds and stems from inside the peppers to create that perfect hollow for the stuffing.
Step 3: Make the Filling
In a medium-sized bowl, combine ground chicken, cooked rice, chopped onion, minced garlic, black pepper, salt, and the diced bell pepper flesh you saved. Mixing these ingredients well brings together juices and flavors that will fill your peppers with deliciousness.
Step 4: Stuff the Peppers
Now comes the satisfying part—scoop the chicken and rice mixture into each hollow green pepper until heaping full. Once stuffed, pour the tomato sauce evenly over the stuffed peppers, which will add moisture and a burst of tangy tomato flavor as they bake.
Step 5: Bake Covered
Cover the baking dish tightly with aluminum foil. This traps moisture inside, helping the peppers soften perfectly and allowing the filling to cook through without drying out. Bake for 45 minutes to let all those flavors meld beautifully.
Step 6: Add Cheese and Finish Baking
Remove the foil carefully, and generously sprinkle shredded mozzarella cheese on top of each stuffed pepper. Return the dish uncovered to the oven for another 15 minutes. This final step creates that irresistible bubbly, golden cheese crust.
How to Serve Cheesy Baked Chicken Stuffed Peppers Recipe
Garnishes
Fresh garnishes like chopped parsley or basil add a splash of green and a hint of herbal freshness that perfectly complements the cheesy baked peppers. A light drizzle of extra tomato sauce or a sprinkle of crushed red pepper flakes can also elevate the flavor.
Side Dishes
Serve alongside a crisp green salad or roasted vegetables to bring balance and color to your plate. Garlic bread or a warm crusty baguette also pairs wonderfully, perfect for soaking up any extra tomato sauce.
Creative Ways to Present
For a fun twist, place the stuffed peppers on individual small plates and drizzle a little balsamic glaze over them. If you’re entertaining, serve mini versions in muffin tins for bite-sized appetizers that wow guests.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, store leftover stuffed peppers in an airtight container in the refrigerator. They keep well for 3 to 4 days, making for quick and tasty lunches or dinners later in the week.
Freezing
This Cheesy Baked Chicken Stuffed Peppers Recipe freezes beautifully. Place fully cooled peppers in a freezer-safe container or wrap tightly in foil and plastic wrap. Frozen, they can last up to 3 months without sacrificing flavor or texture.
Reheating
To reheat, thaw overnight in the refrigerator if frozen. Warm them in a 350 degrees F oven until heated through, about 20–25 minutes, to keep the peppers tender and cheese melty. Microwave reheating works too but may soften the peppers more.
FAQs
Can I use different types of peppers for this recipe?
Absolutely! While green bell peppers provide a subtle sweetness and firm texture, you can experiment with red, yellow, or orange peppers for a sweeter, colorful variation. Just make sure they’re large enough to hold the filling.
Is ground chicken the only meat option?
Not at all. Ground turkey, beef, or even sausage can be swapped in depending on your taste preferences. Just remember to adjust seasoning accordingly, as some meats have stronger flavors.
Can I make this recipe vegetarian?
Yes! Replace the ground chicken with cooked lentils, quinoa, or a plant-based protein crumble. Adding extra veggies like mushrooms or zucchini can also boost flavor and texture. The key is seasoning and a good melty cheese topping.
How can I make the filling spicier?
Add diced jalapeños, a pinch of cayenne pepper, or a dash of hot sauce to the filling mixture. You can also sprinkle crushed red pepper flakes on top before baking for an extra kick.
Is it possible to prep the peppers ahead of time?
Definitely. You can prepare the filling and stuff the peppers a day in advance. Keep them covered in the fridge and bake fresh when you’re ready. This makes a great time-saver especially for busy weeknights.
Final Thoughts
This Cheesy Baked Chicken Stuffed Peppers Recipe truly hits that perfect balance of comforting and exciting. It’s a dish that feels special but comes together so easily—you’ll find yourself making it again and again. I hope you enjoy every cheesy, flavorful bite that this recipe brings to your table.
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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 Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Cheesy Baked Chicken Stuffed Peppers recipe features green bell peppers filled with a savory mixture of ground chicken, rice, and aromatic spices, all topped with melted mozzarella cheese. Baked to perfection, these stuffed peppers make a comforting and wholesome meal that’s both flavorful and satisfying.
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)
Protein & Dairy
- 0.5 pound ground chicken
- 0.75 cup shredded mozzarella cheese
Grains & Others
- 1 cup cooked rice
- 1 clove garlic, minced
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 1 cup tomato sauce
Instructions
- Preparation: Gather all ingredients and preheat your oven to 350 degrees F (175 degrees C) to have it ready for baking once the stuffed peppers are assembled.
- Prepare the Peppers: Cut the tops off the green bell peppers and stand them upright in a baking pan. Dice any flesh from the pepper tops and set aside. Remove and discard all seeds and stems from the peppers.
- Make the Filling: In a medium mixing bowl, combine ground chicken, cooked rice, chopped onion, minced garlic, diced bell pepper flesh, ground black pepper, and salt. Mix well until evenly combined.
- Stuff the Peppers: Spoon the prepared chicken mixture into each hollowed bell pepper, filling them completely. Pour the tomato sauce evenly over the stuffed peppers, ensuring the fillings are covered.
- Bake Covered: Cover the baking dish tightly with aluminum foil to retain moisture. Place it in the preheated oven and bake for 45 minutes, allowing the filling to cook thoroughly and the peppers to soften.
- Add Cheese and Finish Baking: Remove the foil carefully and sprinkle shredded mozzarella cheese evenly 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, bubbly, and golden brown.
Notes
- You can substitute ground chicken with ground turkey or lean ground beef if preferred.
- Using fresh cooked rice is recommended for better texture in the filling.
- Covering the dish during the initial baking helps steam the peppers and keeps the filling moist.
- Feel free to use other cheeses like cheddar or Monterey Jack for a different flavor profile.
- Make sure to remove all seeds and stems from peppers to avoid bitterness and ensure proper filling.
