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If you’re craving a comforting meal that feels like a warm hug from the inside, then this Cheesy Baked Chicken Stuffed Peppers Recipe is exactly what you need. Bright green bell peppers packed with juicy ground chicken, aromatic garlic, and fluffy rice, all topped with ooey-gooey melted mozzarella cheese and baked to perfection. This delightful dish brings together hearty flavors and a vibrant presentation that’s both satisfying and nutritious. Whether it’s a cozy weeknight dinner or an impressive dish to share with loved ones, these stuffed peppers will quickly become a treasured recipe in your kitchen.
Ingredients You’ll Need
This recipe keeps things wonderfully simple with ingredients that are easy to find but each one plays a vital role in building layers of flavor, texture, and color. From the fresh bell peppers adding crunch and sweetness to the creamy melted cheese on top, every bite is a celebration of deliciousness.
- 2 large green bell peppers: The star vessel for all the savory goodness, providing a fresh and slightly sweet base.
- 0.25 cup chopped onion: Adds a subtle sweetness and depth that enhances the meaty filling.
- Diced flesh from bell pepper tops (reserved): Smart recycling that adds moisture and extra flavor inside the filling.
- Discarded seeds and stems from bell peppers: To be removed to keep the peppers hollow and ready for stuffing.
- 0.5 pound ground chicken: A lean, tender protein that melds beautifully with the spices and rice.
- 0.75 cup shredded mozzarella cheese: The cheesy crown that melts into a golden, bubbly topping.
- 1 cup cooked rice: Gives a comforting, slightly chewy texture that complements the chicken perfectly.
- 1 clove garlic, minced: A punch of aromatic flavor that livens up the entire dish.
- 0.5 teaspoon ground black pepper: Provides gentle heat and enhances the savory notes.
- 0.5 teaspoon salt: Elevates all the flavors to just-right savory perfection.
- 1 cup tomato sauce: Adds moisture and a tangy richness, creating a luscious base beneath the cheese.
How to Make Cheesy Baked Chicken Stuffed Peppers Recipe
Step 1: Prep and Preheat
Begin by gathering all your fresh ingredients so everything is within reach. Then, preheat your oven to 350 degrees F (175 degrees C). This warm-up ensures that by the time your peppers are stuffed and ready, the oven is primed for perfect baking.
Step 2: Prepare the Peppers
Carefully slice the tops off your green bell peppers and set them standing upright in a baking pan. Dice the reserved pepper flesh you just cut off—don’t let that flavor go to waste! Make sure to remove all the seeds and stems thoroughly to create a hollow cavity perfect for stuffing.
Step 3: Mix the Filling
In a medium bowl, combine the ground chicken, cooked rice, chopped onion, minced garlic, black pepper, salt, and the diced bell pepper flesh you saved earlier. Mix everything together gently but thoroughly so each bite offers a harmonious blend of textures and flavors.
Step 4: Stuff the Peppers and Add Sauce
Spoon the savory chicken mixture carefully into each hollowed pepper until they are generously filled. Then pour the bright tomato sauce evenly over the tops. This will keep the filling moist during baking and add a tangy richness you’ll love.
Step 5: Bake Covered for Tenderness
Cover the baking dish tightly with aluminum foil to lock in moisture and place it in the preheated oven. Bake for 45 minutes, allowing the peppers to soften and the filling to cook through while soaking up all those delicious flavors.
Step 6: The Cheesy Finale
After baking, carefully remove the foil and sprinkle the shredded mozzarella evenly over each stuffed pepper. Return the dish to the oven, uncovered, for another 15 minutes. Watch as the cheese melts into a bubbly, golden topping that not only looks irresistible but tastes incredible too.
How to Serve Cheesy Baked Chicken Stuffed Peppers Recipe
Garnishes
To elevate your stuffed peppers, try sprinkling some freshly chopped parsley or basil on top. A light drizzle of olive oil or a pinch of crushed red pepper flakes can add a lovely touch of freshness and spice that complements the cheesy richness perfectly.
Side Dishes
Pair these stuffed peppers with a simple green salad dressed in lemon vinaigrette or a side of roasted vegetables to keep the meal balanced and bright. Garlic bread or crusty baguette slices also work wonderfully if you’re in the mood for soaking up every last bit of that savory tomato sauce.
Creative Ways to Present
For a fun family dinner, serve each pepper on a colorful plate with a swirl of extra tomato sauce and a sprinkle of parmesan. Or, if you’re hosting friends, slice the peppers into bite-sized pieces and arrange them on a platter as a hearty appetizer to share.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover stuffed peppers in an airtight container in the fridge. They keep well for 3 to 4 days, making them perfect for quick weekday lunches or easy dinners the next day.
Freezing
You can freeze these stuffed peppers by wrapping each one tightly in plastic wrap and then foil before placing them in a freezer-safe bag. They’ll stay delicious for up to 3 months. Just remember to thaw overnight in the fridge before reheating.
Reheating
Reheat leftover or thawed stuffed peppers in a preheated oven at 350 degrees F until warmed through, about 20 minutes. This method helps maintain the pepper’s structure and keeps the cheese bubbly and melty, just like fresh out of the oven.
FAQs
Can I use other types of bell peppers for this recipe?
Absolutely! While green bell peppers have a slightly bitter edge that balances the filling’s richness, red, yellow, or orange peppers will add a touch of sweetness you might enjoy. Just choose peppers large enough to hold the filling.
Is ground chicken the only protein option?
Not at all! Feel free to swap in ground turkey, beef, or even sausage for a different flavor profile. Each brings its own unique taste to this Cheesy Baked Chicken Stuffed Peppers Recipe while keeping things delicious.
Can I make this recipe vegetarian?
Yes! Substitute the ground chicken with cooked lentils, quinoa, or a mix of sautéed mushrooms and vegetables. Add extra cheese or beans for protein, and you’ll still get a hearty, satisfying stuffed pepper.
How do I make sure the peppers stay firm and not mushy?
Choose fresh, firm peppers and be careful not to overbake. Covering with foil during most of the baking process helps soften the peppers gently without turning them too mushy.
Can I prepare the stuffed peppers ahead of time and bake later?
Definitely! You can assemble the peppers, cover the dish tightly, and refrigerate for up to 24 hours before baking. This makes the Cheesy Baked Chicken Stuffed Peppers Recipe great for meal prepping or entertaining with less day-of work.
Final Thoughts
This Cheesy Baked Chicken Stuffed Peppers Recipe is one of those magical dishes that hits all the notes—comforting, flavorful, colorful, and downright satisfying. I can’t wait for you to make it your own and enjoy it with the people you love. Once you try this recipe, it’ll be a go-to favorite for your cozy dinners and special occasions alike. Happy cooking and happy eating!
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Cheesy Baked Chicken Stuffed Peppers Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 2 servings (2 stuffed peppers)
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Cheesy Baked Chicken Stuffed Peppers recipe features large green bell peppers filled with a flavorful mixture of ground chicken, rice, onions, garlic, and seasonings, baked to perfection and topped with melted mozzarella cheese. A comforting and wholesome meal that’s easy to prepare and packed with delicious, savory flavors.
Ingredients
Peppers
- 2 large green bell peppers
- Diced flesh from bell pepper tops (reserved)
- Discarded seeds and stems from bell peppers
Filling
- 0.5 pound ground chicken
- 0.25 cup chopped onion
- 1 cup cooked rice
- 1 clove garlic, minced
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
Topping & Sauce
- 0.75 cup shredded mozzarella cheese
- 1 cup tomato sauce
Instructions
- Preheat and Prepare Ingredients: Gather all ingredients needed for the recipe and preheat your oven to 350 degrees F (175 degrees C) so it’s ready once the peppers are stuffed and assembled.
- Prepare Peppers: Cut the tops off the green bell peppers and set them upright in a baking pan. Dice any flesh around the stems you removed and set aside for the filling. Remove and discard all seeds and stems from inside the peppers completely.
- Make Filling Mixture: In a medium bowl, combine ground chicken, cooked rice, chopped onion, minced garlic, ground black pepper, salt, and reserved diced bell pepper flesh. Mix well until ingredients are fully incorporated.
- Stuff Peppers and Add Sauce: Spoon the chicken mixture evenly into each hollowed green pepper. Pour tomato sauce evenly over the filled peppers, covering the filling completely.
- Bake Covered: Cover the baking dish tightly with aluminum foil to keep moisture in. Bake in the preheated oven for 45 minutes to allow the filling to cook through and the peppers to become tender.
- Add Cheese and Finish Baking: Remove foil carefully and sprinkle shredded mozzarella cheese on top of each stuffed pepper. Bake uncovered for an additional 15 minutes, or until the cheese is melted, bubbling, and golden brown.
Notes
- You can use any color bell peppers if you prefer a sweeter taste and more vibrant dish.
- For extra flavor, consider adding Italian seasoning or fresh herbs to the filling mixture.
- If you want less carbs, substitute the cooked rice with cauliflower rice.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven.
- Ensure peppers stand upright in the pan for even cooking and presentation.
