If you are craving a dish that feels like a warm hug and packs a punch of flavor, the Cheesy Chicken Stuffed Bell Peppers Recipe is about to become your new favorite comfort food. This vibrant, colorful meal showcases bright bell peppers loaded with a melty blend of shredded rotisserie chicken, tender broccoli, aromatic shallots, garlic, and two kinds of cheese, all nestled atop fluffy jasmine rice. Each bite offers a delightful mix of textures and tastes, from the crispness of the peppers to the savory richness of the cheesy filling. It’s a crowd-pleaser that is as satisfying on a busy weeknight as it is for a casual weekend dinner with loved ones.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is all you need to create this hearty meal that sings with fresh flavors and comforting textures. Every element plays a role, whether it’s adding color, aroma, creaminess, or crunch.
- 4 large bell peppers: These natural vessels provide sweetness and a beautiful pop of color.
- 1 medium shallot, diced: Offers a mild onion flavor to enhance the filling without overpowering it.
- 1 Tablespoon minced garlic: Adds a warm, fragrant depth to the sautéed veggies.
- 2 cups broccoli florets, finely chopped: Brings freshness and a little bite, plus a nice green contrast inside the peppers.
- 2 cups cooked jasmine rice: A fluffy, subtly floral base that absorbs all the savory juices.
- 2 1/2 cups shredded rotisserie chicken: Perfectly tender, packed with flavor, and requires no extra cooking time.
- 1/2 teaspoon salt: Balances the dish and enhances all other flavors.
- 1/2 teaspoon black pepper: Adds a gentle kick that wakes up the palate.
- 1/2 teaspoon dried oregano: Infuses a hint of earthy herbaceousness.
- 1 cup shredded mozzarella: Melts into creamy, gooey goodness, bringing stretch to every bite.
- 1 cup shredded cheddar: Offers a sharper, tangy contrast to the mozzarella.
- 1/2 – 3/4 cup water or chicken broth: Keeps the filling moist and helps everything meld together beautifully.
- 4-5 whole wheat crackers, crushed or gluten-free crackers: Sprinkled on top for a satisfying crunchy finish.
- 1/3 cup fresh chopped parsley: Adds a bright, fresh note right before serving.
How to Make Cheesy Chicken Stuffed Bell Peppers Recipe
Step 1: Prepare and Preheat
Start by preheating your oven to 400 degrees Fahrenheit. This ensures that your peppers will cook evenly and that the cheese will melt to golden perfection by the end.
Step 2: Prep the Bell Peppers
Slice the bell peppers lengthwise and carefully remove all the seeds and membranes. Placing them cut side up in a large baking dish sets the stage for an easy fill-and-bake process, and their hollow interiors are just waiting to be loaded with all that savory goodness.
Step 3: Sauté Shallots
Heat a tablespoon of olive oil in a skillet over medium heat, then toss in the diced shallots. Cooking them until translucent—about five minutes—brings out their sweet, gentle flavor that forms the aromatic base for the filling.
Step 4: Add Garlic and Broccoli
Next, stir in the minced garlic and finely chopped broccoli to the skillet. Cook these together until the broccoli turns a bright, inviting green, which typically takes about five minutes. This step ensures your veggies have just the right amount of tenderness and snap.
Step 5: Mix in Chicken, Rice, and Seasonings
Add the shredded rotisserie chicken and cooked jasmine rice to your skillet. Season everything with dried oregano, salt, black pepper, and half of your mozzarella and cheddar cheeses. Let this mixture warm through, allowing the cheeses to start melting and binding the filling together.
Step 6: Moisturize and Stuff
Pour in half a cup of water or chicken broth to keep the filling moist and prevent it from drying out during baking. Stir well, and if it looks a bit dry, feel free to add a little more liquid. Then pile the cheesy chicken mixture into each pepper half, dividing it evenly. Sprinkle the remaining cheeses over the tops for that irresistible golden crust later.
Step 7: Bake to Perfection
Cover the baking dish with foil and slide it into the preheated oven. Bake for 30 minutes, then remove the foil and bake uncovered for an additional 15 to 20 minutes until the peppers are tender and the cheese is bubbling and golden brown on top.
Step 8: Garnish and Serve
When you’re ready to serve, top each stuffed pepper with crunchy crushed crackers and a sprinkle of fresh parsley. These final touches not only add texture but also a burst of color that makes your plate look as delicious as the taste promises.
How to Serve Cheesy Chicken Stuffed Bell Peppers Recipe
Garnishes
Fresh parsley is a classic here as it brings a crisp brightness that contrasts delightfully with the rich, cheesy interior. For a bit of added texture and flavor, crushed whole wheat or gluten-free crackers create an appealing crunch that your guests will love.
Side Dishes
Because these peppers are so hearty, pairing them with something light yet complementary works best. A simple mixed green salad tossed with a lemon vinaigrette or roasted seasonal vegetables rounds out the meal beautifully without stealing the show.
Creative Ways to Present
Try serving your Cheesy Chicken Stuffed Bell Peppers Recipe on a rustic wooden board or colorful ceramic plates to highlight their vibrant colors. For a fun twist, offer different colored bell peppers—red, yellow, orange, and green—on the same platter for a breathtaking rainbow effect that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Place any leftover stuffed bell peppers in an airtight container and store them in the refrigerator for up to three days. They hold their texture well and maintain their delightful flavors, making for an easy next-day meal.
Freezing
If you want to keep these peppers longer, they freeze wonderfully. Wrap each pepper tightly in plastic wrap and aluminum foil, or use a freezer-safe container. They’ll keep their best quality for up to two months and thaw easily in the fridge overnight before reheating.
Reheating
To warm up leftovers, bake the peppers at 350 degrees Fahrenheit covered with foil for 20 minutes or until heated through. You can also microwave them covered, stirring the filling once halfway for even reheating, although baking helps retain their lovely texture.
FAQs
Can I use different types of cheese in this recipe?
Absolutely! Feel free to experiment with your favorites like Monterey Jack, pepper jack for some heat, or even a smoky gouda to add a unique twist. Just be sure to use cheeses that melt well for that perfect gooey texture.
Is it okay to use raw chicken instead of rotisserie chicken?
You can, but you’ll need to cook the raw chicken separately before mixing it into the filling. Cooking it fully beforehand ensures food safety and helps you control the texture of the chicken in your stuffed peppers.
What can I substitute for broccoli if I or someone in my family doesn’t like it?
Try using chopped spinach, zucchini, or even mushrooms as alternatives. These will offer a similar moisture content and complement the flavors without overpowering the dish.
How spicy is this dish? Can I make it spicier?
This recipe is mild, focusing on comforting flavors. To add some heat, consider mixing in crushed red pepper flakes, diced jalapeños, or even a sprinkle of cayenne powder while cooking the filling.
Can I prepare this recipe gluten-free?
Yes! Just choose gluten-free crackers for the topping, and make sure your broth and other seasonings are gluten-free. The rest of the ingredients are naturally gluten-free, making this dish easy to adapt.
Final Thoughts
You really can’t go wrong with this Cheesy Chicken Stuffed Bell Peppers Recipe—it’s a bowl of homestyle goodness packed into a colorful pepper shell. From the ease of preparation to bursting flavors that please every palate, this dish invites you to gather around the table and savor good food together. I encourage you to give it a try soon and watch it become a staple in your dinner rotation.
Print
Cheesy Chicken Stuffed Bell Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Cheesy Chicken Stuffed Peppers recipe is a flavorful and comforting dish featuring bell peppers filled with a savory mixture of shredded rotisserie chicken, rice, broccoli, and melted cheeses. Baked to perfection, these peppers are topped with crunchy crushed crackers and fresh parsley for a delightful contrast of textures, making it an excellent option for a wholesome family meal.
Ingredients
Vegetables and Aromatics
- 4 large bell peppers
- 1 medium shallot, diced
- 1 Tablespoon minced garlic
- 2 cups broccoli florets, finely chopped
Protein and Grains
- 2 1/2 cups shredded rotisserie chicken
- 2 cups cooked jasmine rice
Cheese
- 1 cup shredded mozzarella
- 1 cup shredded cheddar
Seasonings and Liquids
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 – 3/4 cup water or chicken broth
Toppings and Garnish
- 4–5 whole wheat crackers, crushed or gluten-free crackers
- 1/3 cup fresh chopped parsley
Instructions
- Preheat the oven: Set your oven to 400°F to ensure it’s hot and ready for baking the stuffed peppers.
- Prepare the peppers: Slice the bell peppers lengthwise in half. Remove all seeds and membranes. Place the pepper halves cut side up in a large baking dish.
- Sauté shallots: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced shallot and cook for about 5 minutes until translucent and fragrant.
- Add garlic and broccoli: Stir in the minced garlic and finely chopped broccoli florets. Cook for another 5 minutes, until the broccoli turns bright green and slightly tender.
- Combine chicken, rice, and seasonings: Add the shredded rotisserie chicken and cooked jasmine rice to the skillet. Mix in the dried oregano, salt, black pepper, and half of the shredded mozzarella and cheddar cheese. Stir everything to warm through and allow the cheeses to begin melting.
- Add liquids and stuff peppers: Pour in 1/2 cup of water or chicken broth, stirring to combine. If the mixture seems dry, add more broth until the filling is moist but not watery. Spoon this mixture evenly into each pepper half, then sprinkle the remaining mozzarella and cheddar cheese on top.
- Bake covered: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. This will allow the peppers to become tender and the filling to heat through.
- Bake uncovered: Remove the foil and continue baking for an additional 15-20 minutes until the peppers are fully tender and the cheese on top is melted and golden brown.
- Garnish and serve: Remove the peppers from the oven. Top each with crushed whole wheat or gluten-free crackers and sprinkle with fresh chopped parsley. Serve hot and enjoy your cheesy chicken stuffed peppers!
Notes
- You can substitute any color bell peppers according to preference or availability.
- Using rotisserie chicken saves prep time and adds great flavor; leftovers can also be used.
- Adjust the amount of broth for a moister or drier filling depending on preference.
- For a gluten-free option, ensure crackers are gluten-free and use gluten-free broth if not using water.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven for best texture.
