Garlic Parmesan Chicken Stuffed Peppers (Printable)

Savory stuffed peppers loaded with creamy garlic Parmesan chicken and rice filling.

# What You Need:

→ Peppers

01 - 4 large bell peppers (any color), tops sliced off 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 the peppers upright.
02 - Slice the tops off the bell peppers, remove seeds and membranes completely, and set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Add diced chicken and cook until lightly browned and cooked through, approximately 5-6 minutes. Transfer to a plate.
04 - In the same skillet, add onion and sauté for 2-3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
05 - Pour in heavy cream and chicken broth. Stir in Italian herbs, salt, and black pepper. Simmer for 3-4 minutes until slightly thickened.
06 - Reduce heat to low. Stir in Parmesan cheese and half of the mozzarella until melted and creamy.
07 - Add cooked rice, cooked chicken, and parsley to the skillet. Mix thoroughly to combine all ingredients.
08 - Spoon the creamy chicken and rice mixture into each prepared bell pepper, packing gently.
09 - Sprinkle remaining mozzarella evenly on top of each stuffed pepper.
10 - Arrange peppers upright in the prepared baking dish. Add approximately 1/4 cup water to the bottom of the dish to create steam.
11 - Cover with aluminum foil and bake for 25 minutes.
12 - Remove foil and bake for an additional 10 minutes, or until cheese is golden and peppers are tender.
13 - Garnish with fresh parsley before serving.

# Expert Suggestions:

01 -
  • One pan of creamy, garlicky filling means you get restaurant-quality flavor without the cleanup nightmare.
  • The peppers soften just enough while the cheese on top gets golden and crispy, giving you two completely different textures in every bite.
  • It's genuinely impressive looking but honestly simple enough that you can throw it together on a busy weeknight.
02 -
  • Don't skip the water in the bottom of the baking dish—I made that mistake once and the peppers came out tough instead of tender, completely changing the whole eating experience.
  • If your cream sauce looks too thin, it means you didn't simmer it long enough before adding the cheese, so give it extra time next time and watch it visibly thicken.
  • Cutting your chicken pieces too large means they won't cook through properly by the time you stuff the peppers, so aim for roughly bite-sized chunks.
03 -
  • Let the stuffed peppers cool for 5 minutes after coming out of the oven so the filling sets slightly and won't slide around on your plate, plus it makes them easier to handle.
  • If you have any leftover filling, serve it over pasta or rice the next day because it's genuinely delicious on its own and you'll wish you'd made more.
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