Are you on the hunt for the ultimate all-in-one dinner that is packed with wholesome ingredients, loaded with cheesy goodness, and guaranteed to be a hit with the whole family? This incredible, super-easy Cheesy Chicken and Rice Stuffed Peppers recipe is your new weeknight superstar! We’re talking tender, sweet bell peppers, absolutely brimming with a savory and satisfying filling of juicy chicken, fluffy rice, tender broccoli, and gooey, melted cheese, all baked to perfection in one dish.
This isn’t just another stuffed pepper recipe; it’s a guide to your new favorite comfort food, made incredibly simple. We’ll show you how to use a few smart shortcuts to create a stunning, from-scratch-tasting casserole that is perfect for a comforting family dinner, a potluck, or for stocking your freezer with a delicious, ready-to-bake meal.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Comfort Food Dinner
What makes these Cheesy Chicken Stuffed Peppers so spectacularly delicious is their incredible, classic flavor and their wonderfully simple preparation. This recipe is a masterpiece of family-friendly cooking. The “bowls” are sweet and colorful bell peppers, which become wonderfully tender and sweet in the oven. The filling is a classic, savory, and cheesy blend of tender, cooked chicken, fluffy jasmine rice, and healthy, finely chopped broccoli, all bound together with a glorious, gooey mix of melted mozzarella and cheddar cheese.
| Metric | Time / Level |
| Total Time | 1 hour 15 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 4-6 |
The Essential Ingredients for This Family-Favorite Casserole
This iconic dish uses a handful of smart shortcuts and high-quality pantry staples to create its signature comforting and cheesy flavor.
- The Bell Peppers: The sweet, tender, and edible “bowls” for our delicious filling! For the most beautiful presentation and the sweetest flavor, it is highly recommended to use a variety of colorful bell peppers, like red, yellow, and orange.
- The Hearty Filling:
- Shredded Cooked Chicken: The ultimate time-saver for a quick weeknight meal is to use pre-cooked, shredded chicken. A store-bought rotisserie chicken is a fantastic and convenient choice that is already moist, tender, and flavorful.
- Cooked Jasmine Rice: Another brilliant shortcut! Using pre-cooked or leftover rice makes this filling come together in minutes. Jasmine rice has a wonderful, fragrant aroma and a soft, fluffy texture.
- Finely Chopped Broccoli: This is a fantastic and easy way to sneak in some extra, healthy greens! Finely chopping the broccoli florets allows them to become perfectly tender and to blend seamlessly into the cheesy filling.
- The Cheesy Goodness: A classic, crowd-pleasing, and perfectly melty combination of shredded mozzarella and sharp cheddar cheese makes the filling unbelievably gooey and delicious.
Step-by-Step to the Best Cheesy Stuffed Peppers
This delicious, one-dish meal is incredibly simple to prepare.
Step 1: Prepare the Peppers and the Filling
Step 1: First, preheat your oven to 400°F (200°C).
Step 2: Slice your 4 large bell peppers in half lengthwise, from the stem to the bottom. Use a spoon to scoop out the seeds and the white membranes. Arrange the pepper halves, cut-side up, in a large baking dish.
Step 3: In a large skillet, heat the 1 tablespoon of olive oil over a medium heat. Add in your 1 diced medium shallot and sauté for about 5 minutes, until it has become translucent.
Step 4: Add in the 1 tablespoon of minced garlic and the 2 cups of finely chopped broccoli. Continue to cook for another 5 minutes, until the broccoli is a vibrant green and has started to soften.
Step 5: Add in your 2 1/2 cups of shredded chicken, the 2 cups of cooked rice, the 1/2 teaspoon of dried oregano, and a generous pinch of salt and pepper. Stir in half of each type of your shredded cheese (about 1/2 cup of mozzarella and 1/2 cup of cheddar).
Step 6: Let the mixture combine for a few minutes to allow the cheese to melt. Then, stir in the 1/2 to 3/4 of a cup of water or chicken broth to create a moist, cohesive filling.
Part 2: Stuff and Bake to Bubbly, Tender Perfection
Step 1: Generously spoon the prepared cheesy chicken and rice filling into each of your pepper halves.
Step 2: Top the filled peppers with all the remaining shredded cheese.
Step 3: Cover the baking dish with aluminum foil. Bake for 30 minutes.
Pro Tip: Baking the peppers covered at first is a crucial step! It traps the steam inside the dish, which is the secret that helps the thick walls of the bell peppers to become perfectly soft and tender.
Step 4: After 30 minutes, carefully remove the foil. Return the dish to the oven and continue to bake, uncovered, for another 15 to 20 minutes. You will know they are perfectly done when the peppers are soft and the cheese on top is completely melted and bubbly.
Step 5: Remove the peppers from the oven and top them with the crushed whole wheat crackers and a sprinkle of fresh, chopped parsley. Let the stuffed peppers cool for a few minutes before serving.
Cheesy Chicken Stuffed Peppers (Easy Recipe!)
A hearty and cheesy recipe for chicken-stuffed bell peppers. This simple casserole-style dish features bell pepper halves filled with a savory mixture of shredded rotisserie chicken, cooked rice, and finely chopped broccoli that has been sautéed with shallots and garlic. The filling is bound together with a blend of melted mozzarella and cheddar cheeses. The peppers are baked until tender, first covered and then uncovered, and are finished with a crunchy topping of crushed crackers and fresh parsley.
Ingredients
- 4 large bell peppers
- 1 Tablespoon olive oil
- 1 medium shallot, diced
- 1 Tablespoon minced garlic
- 2 cups broccoli florets, finely chopped
- 2 cups cooked jasmine rice
- 2 1/2 cups shredded rotisserie chicken
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 to 3/4 cup water or chicken broth
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- For the Topping:
- 4-5 whole wheat crackers, crushed
- 1/3 cup fresh chopped parsley
Instructions
- Preheat the oven to 400°F. Slice the bell peppers in half lengthwise, scoop out the seeds, and arrange them in a large baking dish.
- Heat the olive oil in a skillet and sauté the diced shallot for about 5 minutes until translucent.
- Add the minced garlic and chopped broccoli. Cook for about 5 more minutes, until the broccoli is bright green.
- Stir in the shredded chicken, cooked rice, oregano, salt, pepper, and half of each type of cheese (1/2 cup mozzarella and 1/2 cup cheddar).
- Let the cheese melt, then stir in 1/2 cup of water or chicken broth, adding more if the mixture seems too dry.
- Fill the pepper halves with the chicken and rice mixture. Top with the remaining cheese.
- Cover the baking dish with foil and bake for 30 minutes.
- Uncover the dish and bake for an additional 15-20 minutes, or until the peppers are soft and the cheese is bubbly.
- Remove the dish from the oven and top the peppers with the crushed crackers and fresh chopped parsley.
Notes
- This is a great ‘all-in-one’ meal, combining protein, vegetables, and a starch in an edible bell pepper bowl.
- Using pre-cooked rotisserie chicken and leftover rice are convenient time-saving shortcuts for this recipe.
- The two-stage baking process—covered first, then uncovered—is a key technique that ensures the peppers become perfectly tender without the topping burning.
- The crunchy cracker topping is added at the very end, after baking, to keep it from getting soggy.
Storage and Make-Ahead Tips
Stuffed Peppers are the ultimate make-ahead and freezer-friendly meal.
- Make-Ahead: You can fully assemble the entire, unbaked dish up to 2 days in advance. Simply cover it tightly with foil and store it in the refrigerator. When you are ready to bake, you may need to add 15-20 minutes to the total baking time.
- Storage: Store any leftover stuffed peppers, well-covered, in the refrigerator for up to 5 days.
- Freezing: This casserole freezes beautifully! You can freeze it either before or after baking. Let the peppers cool completely, then wrap the pan very well in a double layer of plastic wrap and then a layer of foil. They will keep in the freezer for up to 3 months.
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Creative Recipe Variations
- Use a Different Protein: If you’re not a fan of shredded chicken, this delicious and versatile recipe is also absolutely fantastic with about 1 pound of browned and crumbled ground beef, ground turkey, or sweet or spicy Italian sausage.
- Use a Different Grain: If you don’t have rice on hand, you can easily substitute it with an equal amount of your favorite cooked grain, like a nutty quinoa or a hearty farro.
- Add a Creamy Sauce: For an even richer and more decadent, “casserole” style filling, you can mix in about 1 cup of your favorite marinara sauce or a creamy Alfredo sauce into the filling mixture.
Enjoy The Ultimate Comfort Food Dinner!
You’ve just created a truly special dish that is a perfect harmony of wholesome, classic ingredients and delicious, satisfying flavors. These classic Cheesy Chicken Stuffed Peppers are a testament to the power of a simple, from-scratch-tasting meal to bring the whole family together. It’s a rewarding and deeply satisfying recipe that is sure to become a new, much-requested family favorite for cozy dinners.
We hope you enjoy every last, perfect, cheesy, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves an easy and impressive meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to stuffed peppers that are tender and not hard or crunchy?
The secret is to give the peppers enough time to cook and steam! The method in this recipe of baking them covered with foil for the first 30 minutes is crucial. This traps the steam and is the key that gently cooks the thick walls of the pepper until they are perfectly soft and tender. For an extra foolproof method, you can also pre-bake the empty pepper halves for about 15 minutes before you even add the filling.
Q2: Can I make these stuffed peppers ahead of time and freeze them?
Yes, this is a perfect freezer meal! The best method is to assemble the entire unbaked stuffed peppers in a freezer-safe baking dish. Then, you can wrap the dish very well in a double layer of plastic wrap and then a layer of foil. When you are ready to eat, you can bake them directly from frozen, just be sure to cover them with foil for the first 45-50 minutes and then uncover them for the final 15 minutes.
Q3: What is the best way to reheat stuffed peppers?
The best way to reheat stuffed peppers and keep them from drying out is to place them in an oven-safe dish, cover them tightly with foil, and warm them in a 350°F oven for about 20-25 minutes, until they are hot all the way through.
Q4: What kind of peppers are best for stuffing?
Bell peppers are the classic and perfect choice because their large, sturdy shape creates a wonderful, edible “bowl.” For the sweetest and most flavorful result, it is best to use red, yellow, or orange bell peppers, as green bell peppers can sometimes be a bit more bitter.
Q5: Can I make this recipe low-carb or keto-friendly?
Yes! To make this recipe low-carb, simply substitute the cooked rice with an equal amount of cauliflower rice, and omit the cracker topping. Be sure to squeeze your cauliflower rice very dry to prevent a watery filling.