Garlic Parmesan Chicken Stuffed Peppers (Print Version)

Tender peppers stuffed with creamy garlic chicken, rice, and Parmesan, baked until golden and bubbling.

# What You'll Need:

→ Vegetables

01 - 4 large bell peppers, any color, tops removed and seeds removed
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced

→ Protein

04 - 2 cups cooked chicken breast, shredded or diced

→ Grains

05 - 1 cup cooked white rice or brown rice

→ Dairy

06 - 1 cup heavy cream
07 - 1 cup freshly grated Parmesan cheese
08 - 1/2 cup shredded mozzarella cheese

→ Pantry and Seasonings

09 - 2 tablespoons olive oil
10 - 1 teaspoon Italian seasoning
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1 tablespoon chopped fresh parsley, optional for garnish

# How-To Steps:

01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to accommodate the peppers standing upright.
02 - Cut off tops from bell peppers and remove seeds and membranes. Position peppers cut side up in the prepared baking dish.
03 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in shredded chicken, cooked rice, Italian seasoning, salt, and pepper. Mix thoroughly to combine.
05 - Pour in heavy cream and add 3/4 cup Parmesan cheese. Stir until mixture becomes creamy and heated through, approximately 3 to 4 minutes. Remove from heat.
06 - Evenly distribute creamy chicken and rice mixture among prepared bell peppers. Top each pepper with mozzarella and remaining Parmesan cheese.
07 - Cover baking dish loosely with aluminum foil and bake for 25 minutes.
08 - Remove foil and bake for an additional 10 to 15 minutes until cheese becomes golden and peppers are tender.
09 - Top with chopped fresh parsley before serving.

# Expert Tips:

01 -
  • The creamy garlic Parmesan sauce transforms simple ingredients into something restaurant-worthy without fussing over complicated techniques.
  • Four servings means you're feeding a family or having leftovers that taste even better the next day when flavors deepen.
  • It's naturally gluten-free and impressive enough that guests never realize how straightforward it actually is to pull together.
02 -
  • Don't skip prepping the peppers completely—if you leave too much of the white membrane inside, they'll taste bitter and throw off the whole dish.
  • The heavy cream is non-negotiable if you want that restaurant-quality sauce; cream cheese or Greek yogurt won't give you the same silky texture.
  • Check your peppers with a fork during the final baking stage because pepper tenderness varies wildly—some need the full fifteen minutes, others are done at ten.
03 -
  • Use a baking dish with slightly higher sides than you think you need—the cheese bubbles enthusiastically and you want to contain any drips.
  • If your peppers keep tipping over, slice a thin layer off the bottom of each one to create a flat surface—this simple trick saves so much frustration.
  • Grate your Parmesan fresh and just before you need it; aged Parmigiano-Reggiano melts more smoothly than younger versions.
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