If you’re on the hunt for a savory, comforting dish that packs a punch of flavors, look no further than these Cheesy Chicken Stuffed Peppers. They bring together the robust taste of rotisserie chicken, a hint of herbs, and the delightful gooeyness of melty cheese, all lovingly nestled inside vibrant bell peppers.
Why You’ll Love This Recipe
- Burst of Flavor: Each bite is a delightful combination of juicy chicken, savory herbs, and melted cheese.
- Nutritious and Filling: Packed with protein and vegetables, it’s a complete meal on its own.
- Perfect for Any Meal: Ideal for a casual family dinner or a sophisticated dinner party main dish.
- Easy to Prepare: With just a few steps, you’ll have a delicious dish ready to serve.
Ingredients You’ll Need
Let’s gather these simple yet vibrant ingredients, each adding its own special character to the dish. Their incredible combination brings out the perfect balance of taste and texture in our Cheesy Chicken Stuffed Peppers.
- Bell Peppers: The star of the show, they act as delicious, edible bowls that hold all the cheesy goodness.
- Rotisserie Chicken: This makes preparation a breeze while adding a wonderful savory depth.
- Shredded Mozzarella and Cheddar: These cheeses offer that ooey-gooey texture everyone loves.
- Broccoli: Adds a bit of crunch and a boost of nutrition, complementing the rich flavors nicely.
Variations
Feel free to customize the Cheesy Chicken Stuffed Peppers to suit your tastes. Just a few tweaks here and there can transform this recipe into something uniquely yours.
- Spicy Kick: Add some diced jalapeños or a sprinkle of cayenne pepper for those who crave heat.
- Vegetarian Version: Substitute the chicken with mushrooms or black beans for a hearty, meat-free option.
How to Make Cheesy Chicken Stuffed Peppers
Step 1: Preheat and Prep
Begin by preheating your oven to 400°F. Halve the bell peppers lengthwise, scoop out the seeds, and arrange them cut-side-up in a large baking dish. This prep ensures even cooking.
Step 2: Cook the Filling
In a skillet, sauté the shallot with olive oil until translucent. Add garlic and chopped broccoli, cooking until the broccoli turns a vibrant green. Next, stir in the shredded chicken, rice, and seasonings, mixing well to combine flavors.
Step 3: Assemble and Bake
Mix in half of the cheeses, adding chicken broth for moisture if needed, then generously spoon the filling into the pepper halves. Top with remaining cheese, cover with foil, and bake. Finish by removing foil and baking until the cheese is bubbly and golden.
Pro Tips for Making Cheesy Chicken Stuffed Peppers
- Perfect Prep: Make sure to slice the peppers evenly to ensure they cook uniformly and hold the filling nicely.
- Cheese Balance: Use a blend of mozzarella and cheddar for the perfect melt and flavor profile.
- Moisture Control: Start with a smaller amount of broth; add more only if the filling seems dry.
- Baking Consistency: Keep the dish covered during the initial bake to prevent the peppers from drying out.
How to Serve Cheesy Chicken Stuffed Peppers
Garnishes
Sprinkle some freshly chopped parsley over the top right before serving. This not only adds a pop of color but also a refreshing hint that complements the richness of the cheese and chicken.
Side Dishes
Consider pairing these peppers with a crisp side salad or a bowl of creamy soup to balance the dish. It makes for a satisfying meal that’s hearty yet light enough for a delightful culinary experience.
Creative Ways to Present
For a more festive presentation, serve the peppers on a colorful platter. Add roasted vegetables around the edges or use a pretty serving spoon to highlight the delicious cheesy filling as you serve.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator, where they’ll stay fresh for up to 3 days. This makes them a convenient, quick option for lunch or dinner later in the week.
Freezing
These stuffed peppers can also be frozen for longer storage. Simply wrap them individually in foil and place them in a freezer-safe bag. They’ll maintain their deliciousness for up to 2 months.
Reheating
When you’re ready to enjoy them again, reheating is easy! Use the oven for best results, setting it to 350°F and baking for about 20 minutes or until warmed through. This keeps the peppers juicy and the cheese melty.
FAQs
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Can I use other types of cheese?
Absolutely! Feel free to experiment with your favorite cheeses like Monterey Jack or Gouda for different flavors and textures.
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Is there a way to make this dish spicier?
Yes, adding red pepper flakes or a touch of hot sauce to the filling can spice things up nicely.
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What if I don’t have cooked rice?
You can quickly cook some rice according to the package instructions or use a microwavable version for convenience.
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Can I prepare the peppers in advance?
Yes, you can prep the filling in advance and store it in the refrigerator. Assemble the peppers when you’re ready to bake them.
Final Thoughts
These Cheesy Chicken Stuffed Peppers are a delightful blend of flavor and texture that’s hard to resist. I hope you give them a try and enjoy the cozy, comforting warmth they bring to your dinner table. Happy cooking!
Print
Cheesy Chicken Stuffed Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
A flavorful and cheesy stuffed pepper recipe featuring tender bell peppers filled with a savory mixture of shredded chicken, rice, broccoli, and melted cheeses, then baked to perfection. Topped with crunchy whole wheat crackers and fresh parsley, it makes for a hearty and healthy meal.
Ingredients
Vegetables and Aromatics
- 4 large bell peppers
- 1 medium shallot, diced
- 1 Tablespoon minced garlic
- 2 cups broccoli florets, finely chopped
Protein and Carbohydrates
- 2 cups cooked jasmine rice
- 2 1/2 cups shredded rotisserie chicken
Cheeses and Seasonings
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1 cup shredded mozzarella
- 1 cup shredded cheddar
Liquids and Toppings
- 1/2 – 3/4 cup water or chicken broth
- 4–5 whole wheat crackers, crushed or gluten-free crackers
- 1/3 cup fresh chopped parsley
Instructions
- Preheat the oven to 400°F. Set your oven to 400 degrees Fahrenheit to ensure it’s properly heated for baking.
- Prepare the peppers. Slice the bell peppers in half lengthwise, remove all the seeds, and place them cut side up in a large baking dish.
- Sauté aromatics. Heat a skillet with 1 tablespoon of olive oil over medium heat, then add the diced shallot. Cook for about 5 minutes until translucent.
- Add garlic and broccoli. Stir in minced garlic and chopped broccoli; cook until broccoli is bright green, approximately 5 more minutes.
- Combine chicken, rice, and seasonings. Add shredded chicken and cooked rice to the skillet. Stir in dried oregano, salt, pepper, and half of each cheese. Let the mixture warm up and melt some cheese for a few minutes.
- Add liquids and finish filling. Pour in 1/2 cup of water or chicken broth; stir to combine. If mixture appears dry, add more broth as needed. Stuff the prepared peppers with this mixture, then sprinkle remaining cheeses on top.
- Bake covered. Cover the dish with foil and bake for 30 minutes at 400°F. Remove foil and bake uncovered for an additional 15-20 minutes until peppers are tender and cheese is golden.
- Garnish and serve. Remove from oven, then top each pepper with crushed crackers and chopped parsley. Serve hot and enjoy!
Notes
- For extra flavor, add a pinch of red pepper flakes to the filling.
- You can swap the cheeses for Monterey Jack or Monterey Jack/Parmesan mix for a different flavor profile.
- Using pre-cooked rice and rotisserie chicken speeds up preparation.
- Feel free to add other vegetables like mushrooms or spinach for variety.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 370 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 85 mg
