Name: Cheesy Chicken Stuffed Peppers Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 large green bell peppers; 0.25 cup chopped onion; Diced flesh from bell pepper tops (reserved); Discarded seeds and stems from bell peppers; 0.5 pound ground chicken; 1 cup cooked rice; 1 clove garlic, minced; 0.5 teaspoon ground black pepper; 0.5 teaspoon salt; 1 cup tomato sauce; 0.75 cup shredded mozzarella cheese

If you’re craving a comforting dinner that’s as satisfying as it is delicious, you have to try this Cheesy Chicken Stuffed Peppers Recipe. I absolutely love how the tender ground chicken pairs with fluffy rice and melty mozzarella cheese inside crisp, roasted bell peppers — it’s like a little bundle of flavor waiting for you at the dinner table. When I first tried this, it quickly became a weeknight favorite because it’s hearty, wholesome, and not too complicated. Stick with me here, and I’ll share all my tips so you can nail this recipe perfectly every time!

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Why You’ll Love This Recipe

Balanced & Nutritious: Combines lean protein, veggies, and grains all in one easy-to-eat dish.
Family Friendly: My kids go crazy for the cheesy topping and juicy peppers every time.
Customizable: You can easily swap ingredients to suit dietary preferences or what’s in your fridge.
Make Ahead Friendly: Perfect for prepping in advance and enjoying fresh or reheated later.

The image shows a white baking dish with two stuffed peppers covered in melted, browned cheese on top. The cheese has a bubbly, golden color with some darker browned spots, indicating it was baked. The peppers are green and sit in a reddish sauce that has spread around them, with some parts cooked darker and slightly burnt on the edges of the dish. The dish is placed on a black cooling rack over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients for this Cheesy Chicken Stuffed Peppers Recipe are straightforward, fresh, and work so well together to create that cozy, homemade vibe I love. When I shop for this, I pick the freshest green bell peppers I can find — firm and vibrant, without any soft spots for best results.

Green bell peppers: Choose sturdy peppers that can hold their shape during baking without collapsing.
Ground chicken: A lean option that keeps the filling moist without being greasy.
Cooked rice: This adds bulk and soaks up all those lovely flavors inside the peppers.
Chopped onion: Gives a subtle sweetness and texture to the filling mixture.
Minced garlic: For that comforting and aromatic background flavor.
Ground black pepper & salt: Essential simple seasonings that bring everything together.
Tomato sauce: Adds moisture and a tasty tang that keeps the filling from drying out.
Shredded mozzarella cheese: The gooey topping that makes these stuffed peppers absolutely irresistible.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Cheesy Chicken Stuffed Peppers Recipe my own depending on what’s in the fridge or what mood I’m in — and trust me, you’ll enjoy trying out your own twists too. It’s such a forgiving recipe that adapts beautifully to your style.

Spicy version: Add some crushed red pepper flakes or chopped jalapeños to the chicken mixture for a kick — my husband swears by this variation!
Vegetarian tweak: Substitute ground chicken with cooked lentils or crumbled tofu; just make sure to adjust seasoning and cook times accordingly.
Cheese swap: Experiment with sharp cheddar, pepper jack, or even a sprinkle of parmesan to mix up the cheesy flavors.
Rice alternatives: Try quinoa or cauliflower rice if you want a different texture or low-carb option.

How to Make Cheesy Chicken Stuffed Peppers Recipe

Step 1: Prep Your Peppers Like a Pro

Start by cutting the tops off your green peppers. Don’t toss those tops just yet! Dice any good pepper flesh around the stems and set it aside; it’s going back into the filling. Next, remove the seeds and the inner core. I like to place the peppers standing up in my baking pan so they don’t tip over while baking — pro tip to keep your stuffing neat!

Step 2: Mix That Flavor-Packed Filling

In a bowl, combine ground chicken, cooked rice, chopped onion, minced garlic, diced pepper bits from earlier, salt, and pepper. Mix everything well with a spoon or your hands — this step is where all the flavors start to mingle. If you want, give it a quick taste (just the filling alone) and adjust the salt or pepper if needed. I’ve learned that the quality of your seasoning here makes all the difference.

Step 3: Fill, Sauced, and Ready to Bake

Scoop your filling into each pepper, packing it down just enough so it’s filled but not bursting. Then, pour the tomato sauce evenly over the peppers — this keeps everything beautifully moist and adds that tangy tomato goodness. Cover your baking dish tightly with aluminum foil before popping it into the oven. That foil trick traps steam and lets the peppers soften nicely without drying out.

Step 4: Cheese It and Finish Baking

After your peppers bake covered for 45 minutes at 350°F (175°C), remove the foil and sprinkle mozzarella cheese generously over each pepper. Then, return it to the oven (uncovered) to let the cheese melt and turn that gorgeous golden brown—about 15 minutes. When that cheese is bubbly and just starting to brown, your Cheesy Chicken Stuffed Peppers Recipe is ready to dive into!

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Pro Tips for Making Cheesy Chicken Stuffed Peppers Recipe

Pick Peppers That Stand Tall: Look for bell peppers with flat bottoms so they don’t tip over when filled.
Don’t Overmix the Filling: Mixing too much can make your filling gummy — I gently fold ingredients for best texture.
Use Foil to Cook Evenly: Covering with foil traps steam and softens peppers without drying out the filling.
Let It Rest Before Serving: A few minutes out of the oven lets the filling set so it won’t spill out when you cut into it.

How to Serve Cheesy Chicken Stuffed Peppers Recipe

The image shows three green bell peppers filled with a mixture, topped with melted golden-brown cheese. The peppers stand upright in a white rectangular baking dish, and the cheese layer covers the filled tops, bubbling slightly with some browned spots. Small sprigs of green herbs are placed on some peppers as garnish. The background and surface are a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top these peppers with a sprinkle of fresh chopped parsley or basil for a pop of color and freshness. Sometimes a dollop of sour cream or a squeeze of lime adds a nice creamy tang that perfectly balances the savory filling. You’ll enjoy how these small touches brighten the whole dish.

Side Dishes

To round out the meal, I often serve these stuffed peppers with a simple mixed green salad dressed in a light vinaigrette, or roasted veggies like asparagus or zucchini. Garlic bread or warm pita also pairs wonderfully for soaking up any leftover sauce.

Creative Ways to Present

For a dinner party, I like to line these peppers on a long serving platter, garnishing them with edible flowers and fresh herbs for a colorful, inviting presentation. You can also serve individual peppers with a drizzle of balsamic glaze for that extra wow factor!

Make Ahead and Storage

Storing Leftovers

After enjoying your peppers, wrap leftover stuffed peppers tightly with plastic wrap or place them in an airtight container and refrigerate for up to 3 days. I’ve found the flavors actually deepen overnight, making leftovers even better.

Freezing

I sometimes freeze leftover stuffed peppers without cheese, then add fresh mozzarella when reheating to keep that melty texture perfect. Freeze them wrapped well in foil or freezer-safe containers for up to 2 months. Just thaw overnight in the fridge before reheating.

Reheating

To warm up leftovers, I prefer baking them covered with foil at 350°F for about 20 minutes until heated through. This keeps the peppers tender and the filling juicy — microwaving tends to dry them out.

FAQs

Can I use different types of peppers for this recipe?

Absolutely! While green bell peppers are classic here, you can try red, yellow, or orange bell peppers for a sweeter flavor and vibrant color. Just keep in mind that thinner-skinned peppers may cook faster, so check doneness accordingly.
Can I prepare this recipe ahead of time?

Yes! You can assemble the stuffed peppers in advance, cover, and store them in the fridge for up to 24 hours before baking. This makes weeknight dinners a breeze!
What can I substitute for ground chicken?

You can swap ground chicken with ground turkey, beef, pork, or even plant-based meat alternatives. Just adjust cooking times as needed to ensure the filling is fully cooked.
Is this recipe gluten-free?

Generally yes, as long as you use gluten-free tomato sauce and rice. Always double-check ingredient labels if you need to avoid gluten strictly.

Final Thoughts

This Cheesy Chicken Stuffed Peppers Recipe has become a staple in my kitchen for good reason — it’s satisfying, straightforward, and packed with comfort. I love how it feels like a homemade hug on a plate, and I’m confident you’ll enjoy making (and eating) it as much as I do. So grab those peppers, get your hands mixing, and treat yourself to this little slice of cheesy, savory happiness. Trust me, once you try it, it’ll be your go-to recipe too!