Garlic Parmesan Chicken Stuffed Peppers (Print Version)

Tender 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 removed and seeds discarded

→ 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 additional for garnish

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to accommodate peppers standing upright.
02 - Slice off pepper tops, remove seeds and membranes thoroughly, and set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Add diced chicken and cook 5-6 minutes until lightly browned and cooked through. Transfer to a plate.
04 - In the same skillet, add chopped onion and sauté 2-3 minutes until softened. Add minced garlic and cook 1 minute until fragrant.
05 - Pour heavy cream and chicken broth into skillet. Stir in Italian herbs, salt, and black pepper. Simmer 3-4 minutes until sauce thickens slightly.
06 - Reduce heat to low. Stir in Parmesan cheese and half of the mozzarella until melted and smooth.
07 - Add cooked rice, cooked chicken, and parsley to skillet. Mix thoroughly until all ingredients are evenly distributed.
08 - Spoon creamy chicken and rice mixture into each prepared bell pepper, packing gently to fill completely.
09 - Sprinkle remaining mozzarella over the top of each stuffed pepper.
10 - Place stuffed peppers upright in prepared baking dish. Pour approximately 1/4 cup water into the bottom of dish to create steam.
11 - Cover baking dish with aluminum foil and bake 25 minutes.
12 - Remove foil and bake additional 10 minutes until cheese is golden and peppers are tender.
13 - Garnish with additional fresh parsley and serve immediately.

# Additional Tips::

01 -
  • The filling is so creamy and garlicky that it tastes indulgent, but comes together in one skillet in under thirty minutes.
  • Bell peppers become almost sweet when roasted, and they hold that savory chicken mixture like edible bowls.
  • You can prep everything ahead and bake right before dinner, which means less chaos on busy weeknights.
  • It's naturally gluten-free if you use the right broth, so everyone at the table gets to enjoy it without substitutions.
02 -
  • Don't skip the water in the bottom of the baking dish, because it's the difference between tender peppers and slightly rubbery ones that feel overcooked.
  • If your peppers keep tipping over, cut a thin slice off the bottom of each one to create a flat surface, which also makes plating look intentional.
  • Make sure the filling is completely cooled before you stuff the peppers if you're preparing them ahead, or the cheese will start melting and everything gets messy.
03 -
  • If the filling seems to be browning too quickly on top before the peppers are tender, tent it loosely with foil for the final five minutes of baking.
  • Use a combination of Parmesan and mozzarella because the Parmesan adds sharpness while the mozzarella provides that satisfying stretch and golden crust.
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