Garlic Parmesan Chicken Stuffed Peppers (Printable)

Tender peppers stuffed with creamy garlic chicken, rice, and rich Parmesan, baked to golden perfection.

# What You'll 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

# How-To Steps:

01 - Preheat the oven to 375°F. Lightly grease a baking dish large enough to hold the peppers upright.
02 - Cut the tops off the peppers and remove seeds and membranes. Place the peppers cut side up in the baking dish.
03 - In a large skillet, heat olive oil 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 the shredded chicken, cooked rice, Italian seasoning, salt, and pepper. Mix well to combine.
05 - Pour in the heavy cream and add three-quarters cup of Parmesan cheese. Stir until the mixture is creamy and heated through, about 3 to 4 minutes. Remove from heat.
06 - Spoon the creamy chicken and rice mixture evenly into the prepared bell peppers. Top each pepper with a sprinkle of mozzarella and the remaining Parmesan cheese.
07 - Cover the baking dish loosely with aluminum foil and bake for 25 minutes. Remove foil and bake for another 10 to 15 minutes, until the cheese is golden and the peppers are tender.
08 - Garnish with chopped fresh parsley before serving.

# Expert Tips:

01 -
  • The peppers stay tender while the filling gets rich and creamy, creating this perfect textural contrast that feels indulgent without being heavy.
  • You can prep this in about 20 minutes and then let the oven do the work, which means dinner on the table without constant hovering.
02 -
  • Don't skip removing the white membrane inside the peppers because it tastes bitter and prevents the peppers from cooking evenly.
  • If your peppers seem stubborn or too firm after the covered baking time, add five more minutes covered rather than relying only on uncovered time to avoid overcooked cheese that turns dark brown.
03 -
  • If your peppers tip over during baking, wedge balls of foil between them and the sides of the baking dish for support.
  • The secret to creamy filling that stays creamy is removing it from heat before the cream has time to reduce too much—it will continue thickening slightly as it cools.
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