Garlic Parmesan Chicken Stuffed Peppers (Printable Version)

Bell peppers stuffed with creamy garlic Parmesan chicken and rice, baked until golden and tender.

# What You'll Need:

→ Peppers

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

→ Filling

02 - 2 cups cooked white rice
03 - 2 tablespoons olive oil
04 - 1 pound boneless, skinless chicken breast, diced
05 - 4 cloves garlic, minced
06 - 1 small onion, finely chopped
07 - 1 cup heavy cream
08 - 1 cup chicken broth
09 - 1 teaspoon dried Italian herbs
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1 cup grated Parmesan cheese
13 - 1 cup shredded mozzarella cheese, divided
14 - 2 tablespoons chopped fresh parsley, plus more for garnish

# Steps to Follow:

01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to fit the peppers upright. Slice the tops off the bell peppers, remove seeds and membranes, and set aside.
02 - In a large skillet over medium-high heat, heat olive oil. Add diced chicken and cook until lightly browned and cooked through, about 5-6 minutes. Transfer to a plate.
03 - In the same skillet, add onion and sauté for 2-3 minutes until softened. Add garlic and cook for 1 minute until fragrant.
04 - Pour in heavy cream and chicken broth. Stir in Italian herbs, salt, and black pepper. Simmer for 3-4 minutes until slightly thickened.
05 - Reduce heat to low. Stir in Parmesan cheese and half of the mozzarella until melted and creamy.
06 - Add cooked rice, cooked chicken, and parsley to the skillet. Mix well to combine.
07 - Spoon the creamy chicken and rice mixture into each prepared bell pepper, packing gently. Sprinkle remaining mozzarella on top of each stuffed pepper.
08 - Arrange peppers upright in the prepared baking dish. Add approximately 1/4 cup water to the bottom of the dish to steam.
09 - Cover with aluminum foil and bake for 25 minutes.
10 - Remove foil and bake for an additional 10 minutes, or until cheese is golden and peppers are tender.
11 - Garnish with fresh parsley before serving.

# Additional Tips::

01 -
  • The creamy garlic Parmesan sauce is so luxurious you'll forget this is actually a weeknight dinner.
  • Everything comes together in one skillet before stuffing, so cleanup is way easier than it looks.
  • Bell peppers become sweet and tender when baked, creating a vessel that's almost as delicious as the filling itself.
02 -
  • If your peppers are still quite firm after the foil comes off, give them another few minutes in the oven rather than serving them undercooked—they should be tender enough to cut with a fork.
  • The water in the baking dish is what prevents the bottom of the peppers from burning while the insides finish cooking, so don't skip it thinking the steam from the filling is enough.
03 -
  • Don't skip browning the chicken even though it's just diced; that color on the outside builds flavor that the cream sauce alone can't create.
  • If your sauce seems too thin, let it simmer an extra minute or two before adding the cheese; it will thicken up as it cools slightly and you'll get a better coating on everything.
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