Garlic Parmesan Chicken Stuffed Peppers (Printable Version)

Tender bell peppers stuffed with creamy garlic Parmesan chicken and rice filling, baked to golden perfection.

# 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. Slice tops off bell peppers, remove seeds and membranes, and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add diced chicken and cook until lightly browned and cooked through, approximately 5-6 minutes. Transfer to a plate.
03 - In the same skillet, add onion and sauté for 2-3 minutes until softened. Add minced 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 all ingredients.
07 - Spoon the creamy chicken and rice mixture into each prepared bell pepper, packing gently.
08 - Sprinkle remaining mozzarella on top of each stuffed pepper.
09 - Arrange peppers upright in the prepared baking dish. Add approximately 1/4 cup water to the bottom of the dish to steam.
10 - Cover with aluminum foil and bake for 25 minutes.
11 - Remove foil and bake for an additional 10 minutes until cheese is golden and peppers are tender.
12 - Garnish with extra fresh parsley before serving.

# Additional Tips::

01 -
  • It turns simple ingredients into something that feels like a warm hug on a plate.
  • The creamy garlic Parmesan sauce soaks into the rice and makes every bite ridiculously satisfying.
  • You can prep the filling ahead and stuff the peppers right before baking.
  • It looks impressive but comes together without any fussy techniques.
02 -
  • Don't skip the splash of water in the baking dish, it creates steam that helps the peppers cook evenly without burning on the bottom.
  • If your peppers won't stand upright, slice a tiny bit off the bottom to create a flat base, just be careful not to cut through.
  • Let the cream sauce simmer gently or it can break and look grainy instead of smooth.
  • Use cooked rice that's cooled slightly so it doesn't turn the filling into mush when you mix everything together.
03 -
  • Taste the filling before you stuff the peppers and adjust the salt, it should be well-seasoned because the peppers themselves are mild.
  • If the cheese on top is browning too fast, tent the peppers loosely with foil during the final 10 minutes.
  • Use a spoon to gently press the filling down as you stuff so there are no air pockets, this helps everything cook evenly.
  • Save the pepper tops and dice them into the filling for extra flavor and less waste.
Go Back