Print

Cheesy Chicken and Rice Stuffed Peppers

A single, bright yellow Cheesy Chicken and Rice Stuffed Pepper topped with melted, browned cheese and parsley.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this recipe to make savory bell peppers stuffed with a cheesy mixture of cooked chicken and rice, then bake until the cheese is melted and bubbly.

Ingredients

Scale
  • 4 large bell peppers (any color)
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 cups cooked, shredded chicken
  • 1 1/2 cups cooked white rice
  • 1 (10.5 ounce) can cream of chicken soup
  • 1/2 cup chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese, divided
  • 1/2 cup shredded Monterey Jack cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking dish.
  2. Cut the tops off the bell peppers and remove the seeds and membranes. Place the hollowed peppers cut-side up in the prepared baking dish.
  3. Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more.
  4. In a large bowl, combine the cooked chicken, cooked rice, cooked onion and garlic mixture, cream of chicken soup, chicken broth, Italian seasoning, salt, and pepper. Mix well.
  5. Stir in 1/2 cup of the cheddar cheese and all of the Monterey Jack cheese into the filling mixture.
  6. Spoon the filling evenly into the hollowed bell peppers.
  7. Pour about 1/4 cup of water into the bottom of the baking dish around the peppers to help them steam slightly.
  8. Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.
  9. Remove the foil. Sprinkle the remaining 1/2 cup of cheddar cheese over the tops of the stuffed peppers.
  10. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, or until the cheese is melted and lightly browned and the peppers are tender.

Notes

  • For moist filling, do not overcook the rice before mixing it into the filling.
  • You can substitute brown rice for white rice, but you may need to increase the cooking time slightly.
  • Use a mix of sharp cheddar and Colby Jack for the best flavor and melt.
  • If you want to add vegetables, sauté 1/2 cup of chopped mushrooms or diced carrots with the onion.

Nutrition

Find it online: https://cookerycourier.com/cheesy-chicken-and-rice-stuffed-peppers/