Pin My neighbor showed up one evening with a bag of vibrant bell peppers from her garden, and I found myself staring at them wondering what to do beyond the usual stuffed pepper routine. That night, I raided my fridge for leftover rotisserie chicken and cream, and something clicked—garlic, Parmesan, rice, and that creamy sauce pooling inside each pepper as it baked. The kitchen filled with this buttery, cheesy aroma that had my family hovering around the oven before dinner was even ready.
I made this for my book club last spring, and watching everyone go quiet for a moment after their first bite told me everything I needed to know. One friend asked for the recipe immediately, then texted me weeks later to say she'd made it three times already—each time tweaking it slightly with what she had on hand.
Ingredients
- Bell peppers (4 large, any color): Choose peppers that stand upright and have flat bottoms so they don't tip over in the baking dish; I've learned the hard way that wobbly peppers mean spilled filling.
- Chicken breast (2 cups cooked, shredded or diced): Rotisserie chicken works beautifully here and saves you the step of cooking it yourself, plus it brings extra flavor from the seasoning blend.
- Cooked white or brown rice (1 cup): Rice acts as a binder and makes the filling heartier; leftovers work perfectly, so this is a smart way to use what's already in your fridge.
- Heavy cream (1 cup): This is what makes the filling luxurious and keeps everything moist as it bakes, transforming simple ingredients into something restaurant-worthy.
- Parmesan cheese (1 cup freshly grated): Freshly grated melts smoother and tastes sharper than pre-shredded; the difference is noticeable when it's the star of the show.
- Mozzarella cheese (1/2 cup shredded): This gets sprinkled on top and creates those golden, melty spots that everyone fights over.
- Garlic (2 cloves, minced): Mince it fresh and let it cook just until fragrant—this is where the magic starts, right in that warm skillet.
- Yellow onion (1 small, finely diced): Cook it until it softens and turns slightly golden; this builds a savory base that makes everything taste deeper.
- Olive oil (2 tablespoons): Use regular olive oil here, not extra virgin, since heat will mellow out any strong flavors.
- Italian seasoning (1 teaspoon): This blend of dried herbs ties everything together; feel free to use oregano and basil if you prefer to control the ratio yourself.
- Salt and black pepper: I taste as I go and adjust right before baking, since Parmesan adds its own saltiness to the mix.
- Fresh parsley (1 tablespoon, chopped, optional): A scatter of green on top isn't just pretty—it adds a fresh note that cuts through all that richness.
Instructions
- Get your oven and pan ready:
- Preheat the oven to 375°F and lightly grease a baking dish that fits your peppers snugly in a single layer. This ensures they all cook evenly and don't slump around too much.
- Prepare the peppers:
- Slice off the tops, scoop out the seeds and white membranes, then stand each pepper upright in the dish like little vessels waiting to be filled. A small spoon or melon baller makes quick work of the insides.
- Start the filling base:
- Heat olive oil in a large skillet over medium heat, add the diced onion, and let it soften for about three minutes until it turns slightly translucent and smells sweet. Add the minced garlic and cook just one more minute until it's fragrant but not brown.
- Combine chicken and rice:
- Stir in your cooked chicken, rice, Italian seasoning, salt, and pepper, mixing until everything is evenly distributed and warmed through. This is when you can taste and adjust seasonings if you'd like.
- Make it creamy:
- Pour in the heavy cream and add three-quarters of your Parmesan cheese, stirring until the mixture becomes silky and cohesive, about three to four minutes. The cheese will melt right into the cream and coat every grain of rice.
- Stuff the peppers:
- Divide the creamy filling evenly among the four peppers, mounding it generously into each one. Top each pepper with a sprinkle of mozzarella and the remaining Parmesan, creating a golden topping that will crisp up beautifully.
- Bake covered, then uncovered:
- Cover the baking dish loosely with foil and bake for twenty-five minutes, then remove the foil and bake another ten to fifteen minutes until the cheese turns golden and the pepper skin has softened slightly. You'll know it's done when you can easily pierce a pepper with a fork.
- Finish with fresh herbs:
- Pull the dish from the oven, let it cool for just a minute, then scatter fresh parsley over the top if you're using it. This adds a pop of color and a fresh flavor that makes people smile.
Pin My daughter once asked why these peppers tasted like "fancy restaurant food" from our regular kitchen, and I realized it's because every step felt intentional and the flavors were built layer by layer. That moment reminded me that good cooking isn't about doing something complicated—it's about respecting each ingredient and giving them room to shine together.
Variations to Keep It Fresh
I've swapped in spinach, sautéed mushrooms, and even roasted red pepper flakes without missing a beat. One night I added a handful of sun-dried tomatoes to the filling, and it brought an unexpected depth that everyone loved, so don't be afraid to treat this recipe as a starting point rather than a rulebook.
Pairing and Serving Ideas
These peppers sing alongside a simple green salad with lemon vinaigrette, or with crispy garlic bread on the side if you want to turn it into a more indulgent meal. I've also served them with roasted vegetables like zucchini and tomatoes, which add brightness without competing for attention.
Make It Your Own
The beauty of this dish is how forgiving it is—use brown rice instead of white, add sautéed spinach or mushrooms to the filling, or swap rotisserie chicken for fresh-cooked breasts. You could even make these ahead of time, refrigerate them, and bake them the next day with no fuss.
- If your peppers are on the smaller side, you might need only three to four minutes under foil instead of twenty-five, so keep an eye on them.
- Any leftover filling can be served as a casserole or stuffed into smaller vegetables like zucchini boats or hollowed-out tomatoes.
- Make extra and freeze unbaked peppers for up to three months; just add a few extra minutes to the baking time when cooking from frozen.
Pin These garlic Parmesan stuffed peppers have become the dish I reach for when I want to feel like I'm cooking something special without spending all evening in the kitchen. They remind me that the best meals are the ones where people slow down and savor what's in front of them.
Recipe Q&A
- → Can I prepare these stuffed peppers ahead of time?
Yes, you can assemble the peppers up to 24 hours in advance and store them covered in the refrigerator. When ready to bake, add 5-10 minutes to the covered baking time since they'll be cold.
- → What type of peppers work best for this dish?
Red, yellow, or orange bell peppers are ideal as they're naturally sweeter and complement the savory filling. Green peppers work too but will have a slightly more bitter taste that contrasts with the cream sauce.
- → Can I freeze leftovers?
Absolutely. Once cooled, wrap individual peppers tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat at 350°F until warmed through, about 20 minutes.
- → Is there a lighter version of this dish?
Substitute half-and-half or evaporated milk for heavy cream, and reduce the Parmesan to 1/2 cup. You'll still get a creamy texture with fewer calories while maintaining great flavor.
- → What sides pair well with these stuffed peppers?
A crisp green salad with vinaigrette cuts through the richness beautifully. Garlic bread, roasted vegetables, or even a light soup like minestrone make excellent accompaniments to complete the meal.
- → Can I use uncooked rice?
No, you'll need to use cooked rice for this recipe. The filling doesn't bake long enough to cook raw rice through. Leftover rice from takeout or a batch-cooked grain works perfectly.