Garlic Parmesan Chicken Stuffed Peppers (Print View)

Crisp bell peppers loaded with creamy garlic chicken, rice, and melted Parmesan, oven-baked to golden perfection.

# Ingredient List:

→ Vegetables

01 - 4 large bell peppers, any color, tops removed and seeds cleared
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

# Directions:

01 - Preheat the oven to 375°F. Lightly grease a baking dish large enough to accommodate the peppers upright.
02 - Cut off the tops of the bell peppers and remove all seeds and membranes. Place the peppers cut side up in the prepared baking dish.
03 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in the shredded chicken, cooked rice, Italian seasoning, salt, and black pepper. Mix thoroughly until well combined.
05 - Pour in the heavy cream and add 3/4 cup of Parmesan cheese. Stir until the mixture becomes creamy and heated through, approximately 3 to 4 minutes. Remove from heat.
06 - Spoon the creamy chicken and rice mixture evenly into each prepared bell pepper. Top each pepper with mozzarella and the remaining Parmesan cheese.
07 - Cover the baking dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10 to 15 minutes until the cheese is golden and the peppers are tender.
08 - Garnish with chopped fresh parsley before serving.

# Expert Tips:

01 -
  • The peppers soften into tender vessels while the filling stays irresistibly creamy and garlicky—no dry chicken here.
  • Minimal prep work means you're actually relaxing while the oven does the heavy lifting, and your kitchen smells absolutely incredible.
  • It's naturally gluten-free if you use certified ingredients, making it a secret weapon for accommodating different diets without feeling like a compromise.
02 -
  • If your peppers tip over during baking, they release their filling into the bottom of the dish—I learned to nestle them tightly together so they support each other like little edible friends.
  • The filling must be warm when it goes into the peppers because cold filling will extend your baking time and sometimes the peppers cook before the center heats through, leaving you with a lukewarm surprise.
  • Heavy cream that's been sitting in your fridge for a few weeks sometimes breaks when it hits heat—fresh cream is worth the extra dollar at the grocery store.
03 -
  • Let the filling cool for two or three minutes before spooning it into the peppers—if it's too hot, you'll have a harder time filling them neatly and the cheese on top will start melting before the peppers even hit the oven.
  • Position your peppers so they're touching slightly in the baking dish; this prevents them from tipping and also ensures they cook evenly because they share heat.
  • Grating your own Parmesan is the single most impactful improvement you can make to this recipe—pre-grated simply cannot melt into a silky sauce the same way.
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