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.
Find it online: https://www.eatswithsoul.com/cheesy-chicken-stuffed-peppers/