Garlic Parmesan Chicken Stuffed Peppers (Print)

Tender peppers stuffed with creamy garlic chicken, rice, and Parmesan, baked until golden and bubbly.

# Ingredients:

→ Vegetables

01 - 4 large bell peppers, any color, tops removed and seeds discarded
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 - 1/2 cup shredded mozzarella cheese

→ Pantry & Seasonings

09 - 2 tablespoons olive oil
10 - 1 teaspoon Italian seasoning
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1 tablespoon chopped fresh parsley, optional for garnish

# Instructions:

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 prepared baking dish.
03 - Heat olive oil in large skillet over medium heat. Add diced onion and cook 3 minutes until softened. Add minced garlic and cook 1 minute until fragrant.
04 - Stir in shredded chicken, cooked rice, Italian seasoning, salt, and pepper. Mix until well combined.
05 - Pour in heavy cream and add 3/4 cup Parmesan cheese. Stir until mixture is creamy and heated through, approximately 3 to 4 minutes. Remove from heat.
06 - Spoon creamy chicken and rice mixture evenly into prepared bell peppers. Top each pepper with mozzarella and remaining Parmesan cheese.
07 - Cover baking dish loosely with aluminum foil and bake 25 minutes. Remove foil and bake additional 10 to 15 minutes until cheese is golden and peppers are tender.
08 - Garnish with chopped fresh parsley before serving.

# Pro Tips:

01 -
  • The filling is rich and comforting without feeling heavy, and it comes together faster than you'd expect.
  • Those crispy cheese tops hiding creamy garlic chicken inside feel fancy enough for guests but simple enough for a weeknight.
02 -
  • Don't skip prepping the peppers properly—if you leave seeds or white membranes inside, they can taste bitter and ruin the whole dish.
  • The filling should be warm but not boiling when you spoon it into the peppers; too hot and it'll overcook them, too cool and they won't absorb the flavors as well.
03 -
  • Grate your Parmesan fresh just before cooking—it melts into a silky sauce instead of clumping up like the pre-shredded stuff coated in starch.
  • Don't rush the onion and garlic step; letting them soften and become fragrant builds a flavor foundation that makes everything taste richer and more intentional.
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