Garlic Parmesan Chicken Stuffed Peppers (Printable)

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

# What You Need:

→ Vegetables

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

→ Protein

04 - 2 cups cooked chicken breast, shredded

→ Grains

05 - 1 cup cooked white rice

→ Dairy

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

→ Pantry & 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 fresh parsley, chopped

# How-To Steps:

01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to hold peppers upright.
02 - Cut tops off peppers and remove seeds and membranes. Place peppers cut side up in baking dish.
03 - Heat olive oil in large skillet over medium heat. Add diced onion and cook 3 minutes until softened. Add minced garlic and cook 1 minute until fragrant.
04 - Stir in shredded chicken, cooked rice, Italian seasoning, salt, and pepper. Mix until well combined.
05 - Pour heavy cream into skillet and add 3/4 cup Parmesan cheese. Stir until 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 and remaining Parmesan cheese.
07 - Cover baking dish loosely with aluminum foil. Bake 25 minutes. Remove foil and bake 10 to 15 minutes until cheese is golden and peppers are tender.
08 - Garnish with fresh chopped parsley before serving.

# Expert Suggestions:

01 -
  • The filling is ridiculously creamy and garlicky without any cream of mushroom soup shortcuts—just real heavy cream and Parmesan doing what they do best.
  • Those charred edges where the cheese meets the pepper? That's not a happy accident, that's the whole point, and it's absolutely worth waiting for.
02 -
  • The foil-covered baking helps the peppers soften without the cheese browning too fast; skipping this step often leaves you with raw pepper and burnt cheese, which is the opposite of what you want.
  • Don't use cold filling—making sure your chicken mixture is warm before it goes into the peppers means everything finishes cooking at the same time and tastes more integrated.
03 -
  • Grate your Parmesan fresh from a block right before making this—it melts into the sauce like silk and tastes incomparably better than the boxed version.
  • If your cream sauce looks too thin, let it simmer an extra minute or two; if it's too thick, add a splash of chicken broth or even pasta water to loosen it up.
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