Pin it There's something about a stuffed pepper that just feels like home cooking, even when you're making it for the first time. I discovered this recipe on a random Tuesday night when I had leftover rotisserie chicken taking up space in my fridge and a produce bag of bell peppers that needed rescuing. The idea of combining them into one golden-topped, cheesy baked dish felt like a small act of kitchen magic, and it completely changed how I think about weeknight dinners.
I made these for my sister's family one Sunday afternoon, and watching her kids actually eat bell peppers without complaining felt like I'd won some kind of parenting lottery. The gooey cheese melted into every nook, and the rice gave everything substance, so it felt substantial enough that no one went looking for seconds before dessert. That's when I realized this recipe wasn't just practical—it had genuine crowd-pleasing power.
Ingredients
- Bell peppers (4 large, any color): They're your edible vessel, so pick ones that sit flat on the bottom and have thick walls that won't collapse in the oven.
- Cooked chicken (2 cups, shredded): Rotisserie chicken is a total time-saver, but shredded leftovers work beautifully and often taste even better.
- Cooked rice (1 cup): White or brown works equally well; the rice soaks up all those savory flavors and keeps the filling from feeling too wet.
- Cheddar cheese (1 1/2 cups, shredded, divided): Don't skip shredding your own if you can—it melts more smoothly than pre-shredded varieties coated in anti-caking agents.
- Cream cheese (1/4 cup, softened): This is your secret ingredient for creaminess; it binds everything together and prevents the filling from drying out.
- Onion (1 small, finely chopped) and garlic (2 cloves, minced): The sauté step wakes up these aromatics, so don't skip it—it's worth the extra five minutes.
- Diced tomatoes (1 can, 14 oz, drained): Draining is crucial; excess liquid will make your peppers soggy.
- Dried Italian herbs (1 teaspoon) and smoked paprika (1/2 teaspoon): These spices give the filling depth without overpowering the dish.
- Olive oil (2 tablespoons), salt, and black pepper: Season as you mix the filling—taste and adjust before stuffing.
Instructions
- Prep your peppers with confidence:
- Preheat your oven to 375°F and lightly grease a baking dish that'll let your peppers stand upright without leaning. Slice the tops off each pepper, scoop out the seeds and membranes, and give them a quick rinse—you want them clean but not waterlogged.
- Build flavor in the skillet:
- Heat your olive oil over medium heat and add the chopped onion, letting it soften for a couple minutes until it turns translucent. Add the minced garlic and let it perfume the oil for about 30 seconds—you'll know it's ready when your kitchen smells amazing.
- Create the filling:
- In a large bowl, combine your shredded chicken, cooked rice, the sautéed onion and garlic, drained tomatoes, one cup of the cheddar cheese, softened cream cheese, Italian herbs, paprika, salt, and pepper. Mix everything together until the filling is evenly combined and creamy—don't be shy with the mixing.
- Stuff with abandon:
- Spoon the filling generously into each hollowed pepper until it's packed but not overflowing. Nestle them upright in your prepared baking dish and sprinkle the remaining cheddar cheese over the top of each one.
- Add moisture and cover:
- Pour 2-3 tablespoons of water around the base of the peppers—this helps them steam and keeps them tender rather than shriveled. Cover the dish loosely with foil.
- Bake in two stages:
- Bake covered for 25 minutes, then remove the foil and bake for another 10 minutes until the cheese is golden and bubbly and the peppers are fork-tender. Let them cool for a few minutes before serving so the filling sets.
Pin it The moment I realized this recipe was a keeper was when my partner came home from work, smelled those peppers baking, and didn't even take off his coat before asking what was for dinner. Food that makes people pause and pay attention—that's the real victory.
Smart Substitutions and Swaps
This recipe is naturally flexible depending on what you have on hand or what fits your dietary preferences. If you're watching carbs, cauliflower rice or quinoa works beautifully in place of regular rice and honestly makes the whole dish feel a bit lighter. I've also swapped in shredded turkey or ground beef when I didn't have chicken, and it's just as satisfying—the important thing is having some kind of protein mixed in with the rice and cheese.
Building Extra Flavor and Texture
The basic recipe is wonderful as-is, but I love using it as a starting point for creativity. Chopped spinach adds a nutritional boost and pairs perfectly with the cheddar, while corn kernels bring a subtle sweetness that plays well with the smoked paprika. If your family likes heat, minced jalapeños or a pinch of chili flakes will give the filling a nice kick without overwhelming the other flavors.
Serving Ideas and Leftovers
These peppers shine alongside a simple green salad dressed with lemon vinaigrette, or next to garlic bread if you want to lean into comfort food territory. Leftovers are genuinely great—you can eat them cold straight from the fridge the next day, or reheat them gently in a low oven so the cheese doesn't separate.
- Make a double batch and freeze the unbaked stuffed peppers for a future weeknight that needs rescuing.
- Serve with a crisp side salad or garlic bread to round out the meal.
- Leftovers taste even better the next day once flavors have had time to mingle.
Pin it This is one of those recipes that feels simple but hits all the marks—satisfying, practical, and genuinely delicious. It's become my go-to when I need something that feels homemade and tastes like care, without requiring half the evening in the kitchen.
Recipe FAQs
- → Can I use different types of cheese in this dish?
Yes, feel free to substitute cheddar with mozzarella, Monterey Jack, or a cheese blend for varied flavors and meltiness.
- → How do I prepare the bell peppers for stuffing?
Cut the tops off the peppers and remove seeds and membranes to create a hollow cavity for the filling.
- → What can I do to make this dish spicier?
Add chopped jalapeños, chili flakes, or cayenne pepper into the filling for an extra kick.
- → Can I swap the rice for a low-carb option?
Yes, cooked quinoa or cauliflower rice work well as substitutions to reduce carbohydrates.
- → What is the best way to ensure the peppers cook evenly?
Adding a few tablespoons of water to the baking dish and covering with foil traps steam, helping the peppers become tender while baking.
- → Is it necessary to use cooked chicken in the filling?
Yes, using pre-cooked or leftover chicken ensures the filling is fully cooked and saves preparation time.