Garlic Parmesan Chicken Stuffed Peppers (Printer View)

Tender peppers filled with creamy garlic chicken, rice, and Parmesan sauce, baked until bubbling golden.

# What you'll need:

→ Vegetables

01 - 4 large bell peppers, any color, tops removed and seeds removed
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced

→ Protein

04 - 2 cups cooked chicken breast, shredded or diced

→ Grains

05 - 1 cup cooked white rice or brown rice

→ Dairy

06 - 1 cup heavy cream
07 - 1 cup freshly grated Parmesan cheese
08 - 0.5 cup shredded mozzarella cheese

→ Pantry and Seasonings

09 - 2 tablespoons olive oil
10 - 1 teaspoon Italian seasoning
11 - 0.5 teaspoon salt
12 - 0.25 teaspoon black pepper
13 - 1 tablespoon chopped fresh parsley, optional for garnish

# Method:

01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to hold peppers upright.
02 - Cut off pepper tops and remove seeds and membranes. Place peppers cut side up in the prepared baking dish.
03 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in shredded chicken, cooked rice, Italian seasoning, salt, and pepper. Mix well to combine.
05 - Pour in heavy cream and add three-quarters cup Parmesan cheese. Stir until the mixture is creamy and heated through, approximately 3 to 4 minutes. Remove from heat.
06 - Spoon the creamy chicken and rice mixture evenly into each prepared bell pepper. Top each pepper with mozzarella cheese and remaining Parmesan cheese.
07 - Cover baking dish loosely with aluminum foil and bake for 25 minutes. Remove foil and bake for another 10 to 15 minutes, until cheese is golden and peppers are tender.
08 - Garnish with chopped fresh parsley before serving.

# Expert Advice:

01 -
  • The creamy Parmesan sauce transforms simple ingredients into something that tastes restaurant-quality but comes together in under an hour.
  • Bell peppers become edible bowls that soften just right, holding every delicious bite of garlic-infused chicken and cheese.
  • This dish quietly works for meal prep, leftover lunches, and impressing guests—it adapts to whatever you have on hand.
02 -
  • Don't skip the foil for the first half of baking; without it, the cheese burns before the peppers finish softening and the filling heats through.
  • The peppers continue cooking slightly after you remove them from the oven, so pull them out when the cheese is golden but not yet dark brown—this prevents them from becoming mushy.
03 -
  • Make the filling ahead and refrigerate it; when ready to bake, stuff the peppers and add five extra minutes to the cooking time since they'll start cold.
  • If your peppers aren't standing upright, slice a thin piece off the bottom to create a flat base—this simple trick saves frustration and keeps everything stable in the dish.
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