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; 0.5 pound ground chicken; 1 cup cooked rice; 0.25 cup chopped onion; 1 clove garlic, minced; 0.5 teaspoon ground black pepper; 0.5 teaspoon salt; Diced pepper flesh from tops (optional, set aside); 1 cup tomato sauce; 0.75 cup shredded mozzarella cheese

If you’re on the hunt for a comforting, wholesome, and downright delicious dinner that’s easy to make but feels special, this Cheesy Chicken Stuffed Peppers Recipe is a must-try. I absolutely love how the tender green peppers cradle a flavorful mix of ground chicken, rice, and savory seasonings, all topped with gooey mozzarella that bubbles and browns to perfection. When I first tried this dish, it quickly became a family favorite because it balances fresh ingredients with a cozy, cheesy finish. Stick around because I’m sharing all my tips to help you get these stuffed peppers just right every time!

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Why You’ll Love This Recipe

Perfect Weeknight Meal: Ready in just about an hour, it’s a great balance of quick and comforting.
Family Friendly Flavor: My kids can’t get enough, and you’ll love how the cheese melts just right on top.
Simple Ingredients: Uses pantry staples and fresh bell peppers, so it’s easy to shop for and prep.
Versatile & Customizable: You can swap out the chicken or cheese to suit your taste or dietary needs.

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

Each ingredient brings something important to this Cheesy Chicken Stuffed Peppers Recipe — from the juicy green peppers perfect for stuffing to the tender ground chicken and melty mozzarella that seals the deal. I always find that fresh peppers and good-quality cheese make a big difference here.

Green bell peppers: Choose firm, large peppers so they can hold the filling without collapsing.
Ground chicken: Lean yet flavorful, it’s a great alternative to beef and keeps the dish lighter.
Cooked rice: Helps bulk up the filling and adds a nice texture contrast.
Chopped onion: Adds subtle sweetness and depth when mixed into the filling.
Garlic clove: Just a touch to bring warmth without overpowering.
Ground black pepper: For that subtle kick and seasoning balance.
Salt: Enhances all the flavors – don’t skip it!
Tomato sauce: Keeps the peppers moist and adds a bit of tangy richness on top.
Shredded mozzarella cheese: Melts beautifully and gives that irresistible cheesy topping we all crave.

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

One of the things I love most about this Cheesy Chicken Stuffed Peppers Recipe is how easy it is to make it your own. Over time, I’ve adapted it in a few fun ways that you might enjoy trying too!

Use ground turkey or beef: I’ve swapped in ground turkey with great results for a slightly different flavor and texture.
Try different cheeses: Mixing mozzarella with cheddar or pepper jack adds an exciting twist of flavor and color.
Add veggies to the filling: Diced zucchini or mushrooms work well if you want to sneak in more greens.
Make it spicy: Toss in some red pepper flakes or diced jalapeños to give these peppers some heat.

How to Make Cheesy Chicken Stuffed Peppers Recipe

Step 1: Prep Your Peppers Like a Pro

Start by preheating your oven to 350°F (175°C). Then, slice the tops off your green bell peppers and carefully remove the seeds and membranes. I like to save some of the pepper bits from around the stems, dice them finely, and add them back into the filling for extra texture. Stand your peppers upright in a baking dish and get ready for the fun part — stuffing!

Step 2: Mix Up the Flavorful Filling

In a bowl, combine the ground chicken, cooked rice, chopped onion, minced garlic, black pepper, salt, and those diced pepper pieces you saved. This blend is the heart of the recipe, so give it a good mix to make sure everything is evenly incorporated. When I do this step, I like to taste a tiny bit of the mixture (just uncooked, a small pinch!) for seasoning — it helps prevent surprises later.

Step 3: Stuff Peppers and Bake

Now, spoon the chicken mixture into each pepper, packing it gently so they’re well filled but not overflowing. Pour tomato sauce evenly over the top of each stuffed pepper — this keeps everything moist and adds that savory tomato flavor we love. Cover your baking dish tightly with aluminum foil. This step traps steam and allows the peppers to become tender without drying out. Bake them in your preheated oven for 45 minutes.

Step 4: Cheese It and Finish Baking

After 45 minutes, carefully remove the foil and sprinkle shredded mozzarella generously over each pepper. Return them to the oven uncovered for another 15 minutes or until the cheese is melted, golden, and bubbly, and the filling is completely cooked through. That golden top is what makes this a Cheesy Chicken Stuffed Peppers Recipe you’ll want to make again and again!

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Pro Tips for Making Cheesy Chicken Stuffed Peppers Recipe

Pepper Prep: To keep your peppers standing straight, slice a tiny bit off the bottom if they wobble, but don’t cut too much or the filling might leak out.
Rice Texture: Using day-old cooked rice or slightly undercooked rice helps prevent mushy filling.
Cheese Layer: For the best gooey topping, use freshly shredded mozzarella instead of pre-shredded, which often has anti-clumping agents.
Don’t Skip the Foil: Covering the peppers during baking traps moisture and softens both the filling and the peppers without drying them out.

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 love to finish these peppers with a sprinkle of freshly chopped parsley or basil for a pop of color and fresh flavor. A dollop of sour cream on the side is great too if you want some creaminess to balance the savory notes.

Side Dishes

My go-to sides are simple and bright — like a crisp mixed green salad or some roasted veggies. Sometimes I serve garlic bread or warm pita to scoop up any extra tomato sauce, especially when I’m feeding a hungry crowd.

Creative Ways to Present

For a special dinner, I’ve served these peppers on a platter lined with arugula and sprinkled with toasted pine nuts. They also look fantastic topped with a little drizzle of balsamic glaze for some extra zing and gloss.

Make Ahead and Storage

Storing Leftovers

I usually let leftovers cool completely, then tuck them into an airtight container. They keep well in the fridge for 3-4 days, and the flavors actually deepen after resting overnight, making next-day meals even better.

Freezing

This Cheesy Chicken Stuffed Peppers Recipe freezes beautifully! Just make sure to freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe bag or container. When you want a quick meal, thaw overnight in the fridge and reheat gently in the oven.

Reheating

To reheat, I cover the peppers with foil to keep them moist and warm in a 350°F oven for about 20 minutes or until heated through. This keeps the cheese melty without drying the filling or the pepper shell.

FAQs

Can I use other types of peppers for this recipe?

Absolutely! While green bell peppers are classic, you can substitute red, yellow, or orange bell peppers for a sweeter flavor and more color on your plate. Just be aware that smaller peppers might need less filling or a shorter baking time.
Is it okay to use pre-cooked chicken instead of ground chicken?

You can, but you’ll want to shred or finely chop the cooked chicken and adjust seasoning since pre-cooked meats tend to be drier. Mixing it with rice and a bit more tomato sauce can help keep the filling moist and flavorful.
How do I know when the stuffed peppers are fully cooked?

The filling should reach an internal temperature of 165°F (74°C), and the peppers should be tender but not mushy. The cheese on top should be melted and golden brown. You can test tenderness by piercing a pepper with a fork — it should slide in easily.
Can I make this recipe vegetarian?

Definitely! You can swap out the ground chicken for beans, lentils, or a plant-based meat alternative, and adjust the seasonings accordingly. Just keep the cooking times similar to ensure the peppers and filling cook through.

Final Thoughts

Making this Cheesy Chicken Stuffed Peppers Recipe feels like giving yourself a little homemade comfort wrapped up in a healthy package. I love how easy it is to customize and how nicely it keeps for leftovers, making it a go-to in my kitchen when I want something both nourishing and cheesy. I hope you give it a try soon — it’s one recipe that wins over family dinners and weeknight cravings alike, and I’m pretty sure you’ll end up loving it just as much as I do!