Garlic Parmesan Chicken Stuffed Peppers (Printer View)

Creamy garlic Parmesan chicken and rice filling inside tender baked bell peppers for ultimate comfort.

# What you'll need:

→ Peppers

01 - 4 large bell peppers, any color, tops removed and seeds discarded

→ Filling

02 - 2 cups cooked white rice
03 - 2 tablespoons olive oil
04 - 1 pound boneless, skinless chicken breast, diced
05 - 4 cloves garlic, minced
06 - 1 small onion, finely chopped
07 - 1 cup heavy cream
08 - 1 cup chicken broth
09 - 1 teaspoon dried Italian herbs
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1 cup grated Parmesan cheese
13 - 1 cup shredded mozzarella cheese, divided
14 - 2 tablespoons fresh parsley, chopped, plus additional for garnish

# Method:

01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to accommodate peppers in an upright position.
02 - Slice tops from bell peppers and remove seeds and membranes. Set prepared peppers aside.
03 - Heat olive oil in large skillet over medium-high heat. Add diced chicken and cook for 5 to 6 minutes until lightly browned and cooked through. Transfer to plate.
04 - In same skillet, add chopped onion and sauté for 2 to 3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
05 - Pour heavy cream and chicken broth into skillet. Stir in Italian herbs, salt, and black pepper. Simmer for 3 to 4 minutes until slightly thickened.
06 - Reduce heat to low. Stir in Parmesan cheese and half of mozzarella until fully melted and creamy.
07 - Add cooked rice, cooked chicken, and fresh parsley to skillet. Mix thoroughly to combine.
08 - Spoon creamy chicken and rice mixture into each prepared bell pepper, packing gently.
09 - Sprinkle remaining mozzarella cheese evenly over top of each stuffed pepper.
10 - Position peppers upright in prepared baking dish. Pour 1/4 cup water into bottom of dish to create steam.
11 - Cover baking dish with aluminum foil and bake for 25 minutes.
12 - Remove foil and bake for additional 10 minutes until cheese is golden and peppers are tender.
13 - Garnish with fresh parsley before serving.

# Expert Advice:

01 -
  • It's the kind of dish that looks fancy but doesn't actually require fancy cooking skills.
  • Everything cooks in one skillet before going into the oven, which means minimal cleanup and maximum flavor.
  • You can prep the peppers ahead of time and stuff them whenever you're ready to bake.
  • Each pepper is its own little bowl of creamy, cheesy comfort that feels indulgent but isn't overly complicated.
02 -
  • Don't skip the water at the bottom of the baking dish, because without it your peppers will bake dry and shrivel up instead of staying tender and juicy.
  • The filling should be creamy but not soupy when you stuff the peppers, so if it looks too thin after simmering, let it cook an extra minute or two before combining with the rice.
  • Freshly grated Parmesan makes a huge difference in texture and prevents the sauce from becoming grainy like it can with the pre-shredded kind that's coated in anti-caking powder.
03 -
  • Make the filling a day ahead, refrigerate it, and stuff the peppers the next morning, then bake when you're ready, which spreads out the work and tastes even better after flavors have melded overnight.
  • If your peppers are particularly thick-walled and stubborn, blanch them in boiling water for 3 minutes before stuffing so they soften faster in the oven and stay tender throughout.
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