Garlic Parmesan Chicken Stuffed Peppers

My neighbor stopped by on a Tuesday evening with four beautiful bell peppers from her garden, and I suddenly had to figure out what to do with them before they went soft. I'd been craving something hearty but not the usual chicken and rice situation, so I started layering flavors in a skillet while she sat on my kitchen counter telling me about her garden drama. By the time those peppers came out of the oven, golden and bubbling, she was already asking if she could take one home. That's when I realized this dish had something special—it feels like comfort food but tastes like you actually tried.

I made this for my sister's family one Sunday, and her kids actually asked for seconds without being prompted. My brother-in-law, who's notoriously picky about anything "healthy looking," went back for more and admitted he was surprised by how creamy and rich everything tasted. Watching them enjoy something I'd made while the peppers glistened under the kitchen lights felt like a small victory in the cooking department.

Ingredients

• 4 large bell peppers (any color), tops sliced off and seeds removed: Choose peppers that stand upright and have a flat bottom so they don't tip over in the baking dish, and don't worry if they're slightly different sizes.
• 2 cups cooked white rice: I always use day-old rice because it holds up better in the filling and doesn't get mushy, though fresh rice works if you spread it out to cool first.
• 2 tablespoons olive oil: Don't skip this—it builds the flavor foundation and helps the chicken brown properly instead of steaming.
• 1 pound (450 g) boneless, skinless chicken breast, diced: Cut the pieces into roughly half-inch cubes so they cook evenly and mix seamlessly into the filling.
• 4 cloves garlic, minced: Fresh garlic makes all the difference here; jarred garlic just doesn't deliver the same punch once it's baked.
• 1 small onion, finely chopped: The onion sweetens as it cooks and disappears into the sauce, adding depth without making the filling chunky.
• 1 cup heavy cream: This is your base for that luxurious sauce, and there's really no substituting it if you want that silky texture.
• 1 cup chicken broth (gluten-free if needed): Use low-sodium so you can control the salt level, and taste as you go.
• 1 teaspoon dried Italian herbs: These herbs soften during cooking and blend into the background, so don't use fresh herbs here—they'll taste too sharp.
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Season gradually through the cooking process so you can adjust at the end; the cheese will add saltiness too.
• 1 cup grated Parmesan cheese: Use freshly grated if possible because pre-shredded has anti-caking agents that can make the sauce feel grainy.
• 1 cup shredded mozzarella cheese (divided): Split this between the filling and the topping so you get creamy insides and a golden crust.
• 2 tablespoons chopped fresh parsley (plus more for garnish): Fresh parsley brightens everything at the end, and those flecks of green make the dish look intentional.

Instructions

Get your oven ready and prep the peppers:

Preheat your oven to 375°F and lightly grease a baking dish. Slice the tops off each pepper and scoop out the seeds and white membranes—I use a sharp knife and a small spoon, being careful not to puncture the sides.

Brown the chicken until it's golden:

Heat olive oil in a large skillet over medium-high heat and add your diced chicken. Let it sit for a minute before stirring so it gets a nice color, then cook for about 5 to 6 minutes until it's cooked through and not pink inside.

Build the flavor with onion and garlic:

In the same skillet, add your chopped onion and let it soften for 2 to 3 minutes until it starts to turn translucent. Add the minced garlic and cook for just about 1 minute—you want it fragrant but not brown, or it gets bitter.

Create the creamy sauce base:

Pour in the heavy cream and chicken broth, stirring well to combine. Add the dried Italian herbs, salt, and black pepper, then let everything simmer for 3 to 4 minutes until the sauce thickens slightly and coats the back of a spoon.

Melt in the cheeses until it's luxurious:

Reduce the heat to low and add the Parmesan and half of the mozzarella, stirring constantly until everything melts together into a creamy, golden mixture. Don't let it boil or the cream can break.

Combine all the filling ingredients:

Add the cooked rice, cooked chicken, and fresh parsley to the skillet, folding everything together gently until it's evenly mixed and creamy throughout.

Stuff the peppers generously:

Spoon the filling into each pepper, packing it gently but completely so they're full and sturdy. Don't overstuff or the filling will spill out as they bake.

Top with the remaining cheese:

Sprinkle the reserved mozzarella over the top of each pepper so it gets bubbly and golden while baking.

Set up the peppers for steaming:

Stand the peppers upright in the prepared baking dish and pour about 1/4 cup of water around the bottom—this keeps them from drying out and helps them cook evenly.

Bake covered then uncovered for perfect texture:

Cover the dish with foil and bake for 25 minutes until the peppers are getting tender. Remove the foil and bake for another 10 minutes until the cheese on top turns golden and the peppers are soft when you pierce them.

Finish with fresh parsley and serve warm:

Let everything cool for just a few minutes, then sprinkle extra fresh parsley over the top for color and a fresh taste that cuts through all that richness.

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There's something deeply satisfying about pulling these peppers out of the oven, watching the cheese bubble over the edges and the peppers glow with a slight char. It's the kind of dish that fills your whole kitchen with warmth and makes you feel like you've accomplished something real.

Make It Your Own

This recipe is flexible enough to bend to what you have in your pantry or what your mood calls for. Swap the white rice for quinoa if you want more protein, or add a handful of spinach to the filling for something a bit darker and earthier. I've experimented with smoked paprika for heat, sun-dried tomatoes for tang, and even a splash of white wine in the sauce instead of some of the broth—each version feels slightly different but equally good.

Pairing and Serving Ideas

These peppers sing when you serve them with a bright green salad tossed with lemon vinaigrette, something to cut through all the cream and cheese. Garlic bread is the obvious choice, but I've also served them alongside roasted vegetables or simple buttered zucchini. Wine-wise, a chilled Sauvignon Blanc or unoaked Chardonnay will feel elegant without competing with the dish.

Storage and Leftovers

These peppers actually taste good the next day after the flavors have settled, though they're best eaten within three days of making them. You can reheat them gently in a 350°F oven covered with foil until they're warmed through, or even microwave individual servings if you're in a hurry. I sometimes make a double batch and freeze the unbaked stuffed peppers—just thaw them overnight and add a few extra minutes to the baking time.

• Store leftovers in an airtight container in the fridge for up to three days.
• Freezing works best if you let the peppers cool completely before wrapping them individually.
• These reheat beautifully and taste even better when the flavors have had time to meld.

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This recipe became a regular rotation in my kitchen not because it's complicated, but because it delivers that perfect balance of comfort and elegance every single time. Once you make it once, you'll find yourself reaching for it again and again.

Recipe FAQs

→ Can I make these stuffed peppers ahead of time?

Yes, assemble the peppers up to 24 hours in advance and refrigerate. When ready to bake, add the splash of water to the dish and proceed with baking instructions, adding an extra 5-10 minutes if baking cold from the refrigerator.

→ What type of bell peppers work best?

Red, yellow, or orange bell peppers offer the sweetness that balances the savory filling. Green peppers work but add a slight bitterness. Any color combination creates an attractive presentation.

→ Can I freeze stuffed peppers?

Absolutely. Assemble unstuffed peppers, wrap individually in plastic, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

→ How do I know when the peppers are done?

The peppers should be tender when pierced with a fork, and the cheese on top should be melted and lightly golden. This typically takes 35 minutes total—25 covered and 10 uncovered.

→ What can I serve with stuffed peppers?

A crisp green salad with vinaigrette cuts through the richness. Garlic bread, roasted vegetables, or steamed broccoli also complement this dish beautifully.

→ Can I use leftover chicken?

Certainly. Use about 2 cups of cooked, shredded chicken in place of raw chicken. Skip step 3 and add the cooked chicken when combining with the rice in step 7.