Save The smell of these peppers baking takes me back to a tiny apartment kitchen where I first learned that stuffed peppers could actually be exciting. I had this notion of them as bland diet food until a roommate dumped whatever we had in the fridge into hollowed out peppers and changed my mind completely. Now they are a go to when I want something that feels like comfort food but does not leave me heavy. The way the cheese gets all bubbly and caramelized on top while the peppers turn sweet and tender is just magic.
My youngest used to pick around the peppers until I started letting them choose the colors at the store. Now red yellow and orange peppers disappear faster than the filling itself. There is something about having ownership of the ingredients that makes kids try anything. I have learned that the prettiest multicolored peppers also make for the most stunning dinner table presentation.
Ingredients
- 4 large bell peppers: Mix colors for visual appeal and slightly different sweet notes
- 1 small onion: Finely chopped so it virtually disappears into the filling
- 2 cloves garlic: Minced fresh because garlic powder cannot replicate that aromatic punch
- 2 cups cooked chicken: Rotisserie chicken works perfectly but leftovers taste even better
- 1 cup cooked rice: Slightly undercook it so it does not turn mushy during baking
- 1 1/2 cups shredded cheddar cheese: Sharp cheddar gives you the most flavor impact
- 1/4 cup cream cheese: The secret that makes the filling impossibly creamy
- 1 can diced tomatoes: Drain them well or the peppers will become soggy
- 1 teaspoon dried Italian herbs: Homemade blend of oregano and basil works beautifully
- 1/2 teaspoon smoked paprika: Adds this subtle smoky depth that people cannot quite place
- 1/2 teaspoon salt: Adjust based on how seasoned your cooked chicken already is
- 1/4 teaspoon black pepper: Fresh ground makes a noticeable difference
- 2 tablespoons olive oil: For sautéing the aromatics into fragrant perfection
Instructions
- Get the oven ready:
- Preheat to 375°F and grease a baking dish that will hold the peppers snugly upright.
- Cook the aromatics:
- Heat olive oil in a skillet over medium heat and soften the onion for 2 to 3 minutes before adding garlic for 30 seconds more.
- Make the filling:
- Combine chicken rice onion garlic tomatoes 1 cup cheddar cream cheese and all spices in a large bowl and mix thoroughly.
- Stuff the peppers:
- Pack the filling mixture into each hollowed pepper and stand them up in your prepared baking dish.
- Add the cheese topping:
- Sprinkle the remaining cheddar over each pepper then pour water into the bottom of the dish.
- Bake until bubbly:
- Cover loosely with foil and bake 25 minutes then uncover and bake 10 more minutes until cheese turns golden.
- Let them rest:
- Cool for a few minutes so the cheese sets slightly and peppers become easier to handle.
Save These peppers have become my answer to those nights when everyone is hungry but nobody wants to wait long for dinner. I love how they reheat perfectly for lunch the next day too. Something about the flavors melding overnight makes them even better.
Making Ahead
You can stuff the peppers up to a day ahead and keep them covered in the refrigerator. Add the water and bake right before dinner. I have found they actually taste better when the filling has time to sit.
Freezing Instructions
Wrap each stuffed pepper individually in foil and freeze for up to three months. Thaw overnight in the refrigerator then bake as directed adding an extra 10 minutes if they are still cold in the center.
Serving Ideas
A crisp green salad with vinaigrette cuts through the richness beautifully. I also like to serve these with warm crusty bread to soak up any escaped cheese sauce.
- Sour cream or Greek yogurt on top adds a nice tang
- Fresh cilantro or basil brightens up the whole plate
- A squeeze of lime right before serving wakes up all the flavors
Save These peppers have saved more weeknight dinners than I can count. Hope they become a regular in your rotation too.
Recipe Guide
- → What cheese works best for this dish?
Cheddar cheese melts beautifully and adds a rich, tangy flavor. Cream cheese helps keep the filling creamy. You can mix or use alternatives like Monterey Jack for variation.
- → Can I prepare this ahead of time?
Yes, you can assemble the stuffed peppers in advance and refrigerate them for a few hours before baking to streamline dinner time.
- → How can I make this dish spicier?
Add chili flakes, diced jalapeños, or a sprinkle of cayenne pepper to the filling mixture for an added kick of heat.
- → Are there gluten-free ingredient options?
All main ingredients are naturally gluten-free, but verify any packaged items like cooked chicken or canned tomatoes to ensure no cross-contamination.
- → What are good side dishes to serve with these peppers?
A crisp green salad, garlic bread, or steamed vegetables complement the rich filling and balance the meal nicely.