Garlic Parmesan Chicken Stuffed Peppers (Print Version)

Tender bell peppers stuffed with savory chicken, rice, and a rich garlic Parmesan cream sauce, baked to golden perfection.

# What You'll Need:

→ Peppers

01 - 4 large bell peppers, any color, tops removed 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

# How-To Steps:

01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to fit peppers upright. Slice tops off bell peppers, remove seeds and membranes, and set aside.
02 - In a large skillet over medium-high heat, heat olive oil. Add diced chicken and cook until lightly browned and cooked through, about 5-6 minutes. Transfer to a plate.
03 - In the same skillet, add onion and sauté for 2-3 minutes until softened. Add 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. Sprinkle remaining mozzarella on top of each stuffed pepper.
08 - Arrange peppers upright in the prepared baking dish. Add 1/4 cup water to the bottom of the dish to steam. Cover with aluminum foil.
09 - Bake for 25 minutes covered with foil.
10 - Remove foil and bake for an additional 10 minutes, or until cheese is golden and peppers are tender.
11 - Garnish with extra parsley before serving.

# Expert Tips:

01 -
  • It looks fancy enough for guests but comes together in about an hour with ingredients you probably have on hand.
  • The creamy garlic Parmesan filling is so satisfying that nobody notices they're eating vegetables.
  • It's the kind of dish that makes your kitchen smell incredible while it bakes, and that aroma alone makes it worth making.
02 -
  • Don't skip the water at the bottom of the baking dish—without it, your peppers will collapse into mush instead of staying firm and intact.
  • If your filling seems too thick when you're stirring it together, you can loosen it with a splash of extra broth, but remember the rice will continue absorbing liquid as it bakes.
03 -
  • If your peppers are falling over in the baking dish, slice a thin piece off the bottom so they sit flat and stable without tipping.
  • Grate your Parmesan fresh from the block just before cooking—pre-shredded cheese has anti-caking agents that can make your sauce feel rough instead of creamy.
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