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Cheesy Chicken Stuffed Peppers Recipe

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4.1 from 23 reviews

These Cheesy Chicken Stuffed Peppers are a comforting and flavorful dish featuring tender bell peppers filled with a savory mix of shredded rotisserie chicken, jasmine rice, broccoli, garlic, and shallots, all topped with a gooey blend of mozzarella and cheddar cheese. Baked to perfection, they’re garnished with crunchy whole wheat crackers and fresh parsley for an irresistible dinner treat.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Vegetables & Aromatics

  • 4 large bell peppers
  • 1 medium shallot, diced
  • 1 Tablespoon minced garlic
  • 2 cups broccoli florets, finely chopped

Protein & Dairy

  • 2 1/2 cups shredded rotisserie chicken
  • 1 cup shredded mozzarella
  • 1 cup shredded cheddar

Grains & Others

  • 2 cups cooked jasmine rice
  • 4-5 whole wheat crackers, crushed (or gluten-free crackers)
  • 1 Tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 – 3/4 cup water or chicken broth
  • 1/3 cup fresh chopped parsley

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it reaches the right temperature for baking the stuffed peppers.
  2. Prepare Bell Peppers: Slice the bell peppers in half lengthwise and carefully remove the seeds and membranes. Place the pepper halves cut-side up in a large baking dish, ready to be filled.
  3. Heat Oil & Shallot: In a skillet, heat the olive oil over medium heat. Add the diced shallot and sauté for about 5 minutes until the shallots become translucent and fragrant.
  4. Add Garlic & Broccoli: Stir in the minced garlic and chopped broccoli florets. Continue cooking for another 5 minutes until the broccoli turns bright green and is slightly tender.
  5. Add Chicken, Rice, Seasoning, & Cheese: Mix in the shredded rotisserie chicken, cooked jasmine rice, dried oregano, salt, and black pepper. Add half of the shredded mozzarella and cheddar cheeses to the skillet and stir it all together until well combined.
  6. Stir In Water: Pour in 1/2 cup of water or chicken broth to moisten the mixture. Stir gently and let it cook for a few minutes to allow the cheese to melt and the flavors to blend. Add additional water or broth if the mixture seems dry.
  7. Stuff Peppers & Add Cheese: Spoon the chicken and rice mixture evenly into each bell pepper half. Top each filled pepper with the remaining mozzarella and cheddar cheese.
  8. Bake: Cover the baking dish with foil and place it in the preheated oven. Bake for 30 minutes covered, then remove the foil and continue baking for an additional 15-20 minutes or until the peppers are tender and the cheese on top is bubbly and golden.
  9. Add Toppings: Once baked, take the stuffed peppers out of the oven. Sprinkle crushed whole wheat crackers and freshly chopped parsley over the top for added crunch and freshness. Serve warm and enjoy!

Notes

  • Use rotisserie chicken for convenience, or substitute with cooked shredded chicken breast.
  • Adjust seasoning to taste; you can add a pinch of red pepper flakes for some heat.
  • If you prefer, substitute the jasmine rice with brown rice or quinoa for a different texture.
  • Water or chicken broth helps keep the filling moist during baking; don’t skip this step.
  • Crushed crackers add a nice crunch—gluten-free crackers work well for gluten-sensitive diets.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://allyumcooks.com/cheesy-chicken-stuffed-peppers-recipe/