Garlic Parmesan Chicken Stuffed Peppers (Printable)

Tender peppers loaded with creamy garlic chicken, rice, and melted Parmesan, baked until golden.

# What You Need:

→ Vegetables

01 - 4 large bell peppers, any color, tops cut off 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

# Steps:

01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to hold the peppers upright.
02 - Cut tops off peppers and remove seeds and membranes. Place 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 well until evenly combined.
05 - Pour in heavy cream and add 3/4 cup of Parmesan cheese. Stir until mixture is creamy and heated through, approximately 3 to 4 minutes. Remove from heat.
06 - Divide creamy chicken and rice mixture evenly among prepared bell peppers. Top each pepper with mozzarella cheese 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 is golden and peppers are tender.
09 - Garnish with chopped fresh parsley before serving.

# Expert Advice:

01 -
  • The peppers soften into tender vessels while the filling stays creamy and rich, creating a one-dish meal that feels both elegant and comforting.
  • You can prep this in advance and bake it when you're ready, making weeknight dinners feel less rushed and more intentional.
02 -
  • Don't skip removing the white membrane inside the pepper—it tastes bitter and stays tough even after roasting, so taking thirty seconds to clean them out completely changes the eating experience.
  • The foil cover is essential for the first twenty-five minutes because it traps steam that softens the peppers; without it, they'll dry out and stay too firm, no matter how long you bake them.
03 -
  • Use rotisserie chicken if you're short on time—it's seasoned, it's tender, and nobody will know you didn't poach it yourself, so this meal can come together in under an hour total.
  • Grate your own Parmesan from a block instead of using pre-shredded; it melts into a silky sauce instead of turning into grainy little clumps that never fully integrate.
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