If comfort food had a crown, these Cheesy Chicken Stuffed Peppers would be wearing it with a cheese-laden grin. Gather around, food lovers, because we’re diving into a dish that’s both wholesome and delicious — a true celebration of flavor snugly tucked into vibrant bell pepper boats.
Why You’ll Love This Recipe
- Ultimate Comfort: These stuffed peppers are like a hug in a dish, packed with hearty ingredients that fill your tummy and heart.
- Easy to Make: With simple prep and a straightforward bake, this dish is perfect for a busy weeknight or a lazy weekend dinner.
- Versatile and Customizable: Swap ingredients to suit your pantry or dietary preferences without compromising on flavor.
Ingredients You’ll Need
This recipe is all about embracing the wholesome goodness of everyday ingredients. Each element adds its unique flair, ensuring every bite of these Cheesy Chicken Stuffed Peppers is pure bliss.
- 4 large bell peppers: Their vibrant colors not only add visual appeal but also a subtle sweetness that complements the savory fillings.
- 1 Tablespoon olive oil: A gentle sauté medium that enhances the flavors of the shallot and garlic.
- 1 medium shallot, diced: Offers a delicate sweetness and aroma that sets the base for our stuffing.
- 1 Tablespoon minced garlic: Lends a pungent, irresistible depth to the initial sauté stage.
- 2 cups broccoli florets, finely chopped: These bits of green bring a fresh crunch and nutritional boost.
- 2 cups cooked jasmine rice: Fluffy and fragrant, it adds a comforting texture and absorbs all the delicious flavors.
- 2 1/2 cups shredded rotisserie chicken: An easy protein powerhouse that’s already cooked to perfection.
- 1/2 teaspoon salt: Essential for seasoning our filling to just the right level.
- 1/2 teaspoon black pepper: Adds a bit of warmth and spice to balance the dish.
- 1/2 teaspoon dried oregano: A pinch of herbal aroma that melds beautifully with the other ingredients.
- 1/2 -3/4 cup water or chicken broth: Keeps our stuffing moist and flavorful without being too rich.
- 1 cup shredded mozzarella: Adds that melty, stretchy layer of heaven inside the peppers.
- 1 cup shredded cheddar: With its sharp, distinctive flavor, it takes the cheesiness to another level.
Variations
Feel free to unleash your culinary creativity with this dish! These Cheesy Chicken Stuffed Peppers are incredibly versatile and beg for personalization to suit your taste buds and pantry.
- Vegetarian Delight: Omit the chicken and amp up the veggies. Think mushrooms, zucchini, or even corn for added texture.
- Spicy Kick: Add some jalapenos or a dash of hot sauce to the mixture for a flavorful punch that wakes up your taste buds.
- Quinoa Swap: Substitute jasmine rice with cooked quinoa for a protein-rich, nutty twist on the original recipe.
How to Make Cheesy Chicken Stuffed Peppers
Step 1: Prepping the Peppers
Start by preheating your oven to 400 degrees Fahrenheit. Then, take those glorious bell peppers, slice them in half, and scoop out the seeds. These hollowed-out beauties will be your delicious vessels. Arrange them cozily in a large baking dish, ready to be filled with goodness.
Step 2: The Flavorful Fill
Heat up some olive oil in a skillet over medium heat. Toss in the diced shallot and sauté until translucent, letting their sweetness bloom. Stir in the minced garlic and broccoli, cooking until the broccoli boasts a bright green hue. Add the shredded chicken, rice, oregano, salt, and pepper. Half of your cheeses go in next, seasoning everything with a melty, cheesy embrace. Pour in water or chicken broth to achieve a cohesive mixture.
Step 3: Assembling and Baking
Spoon the delicious mixture into each pepper half, packing them with all that deliciousness. Sprinkle the remaining cheese over the top, creating a melted blanket when baked. Cover your dish with foil, baking for 30 minutes. Then, uncover for an additional 15-20 minutes for those peppers to soften perfectly and get slightly roasted.
Step 4: Finishing Touches
Once out of the oven, the real magic happens. Top each pepper with crushed crackers for a crunchy contrast and a sprinkle of fresh parsley for a fresh burst. Watch as everyone around your table marvels at these vibrant stuffed peppers, ready to dig in and savor.
Pro Tips for Making Cheesy Chicken Stuffed Peppers
- Melt Perfectly: Ensure your shredded cheese melts beautifully by letting it sit at room temperature before adding it to the mix.
- Pepper Prep: For even cooking, try to pick peppers that are similarly sized and can stand up straight in the baking dish.
- Cracker Topping: Crush your crackers coarsely; a little texture makes every bite more delightful.
- Broth Boost: Use chicken broth instead of water to infuse even more flavor into your filling.
How to Serve Cheesy Chicken Stuffed Peppers
Garnishes
A sprig of fresh parsley or a dash of red pepper flakes can do wonders for presentation and a slight kick. Just a little bit gives the dish some pop and extra piquancy.
Side Dishes
Pair these vibrant stuffed peppers with a crisp green salad or garlic bread for a delightful contrast. A side of roasted vegetables also complements the dish, adding to your colorful culinary palette.
Creative Ways to Present
Embrace the vibrancy — arrange the stuffed peppers on a large platter interspersed with fresh herbs and colorful garnishes. For individual servings, serve each on a small plate drizzled with a light balsamic glaze for a restaurant-quality presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cheesy Chicken Stuffed Peppers in an airtight container in the refrigerator. They will keep well for up to 3 days, making for a delicious, quick meal during the week.
Freezing
For optimal flavor and texture, freeze the stuffed peppers before baking. Wrap them tightly in foil and place in a freezer-safe bag. When ready to eat, thaw in the refrigerator and then proceed with the baking instructions.
Reheating
Reheat in the oven at 350 degrees Fahrenheit for about 15-20 minutes or until heated through. Keep them covered with foil to prevent them from drying out while maintaining their cheesy goodness.
FAQs
-
Can I use other types of cheese for this recipe?
Absolutely! Feel free to experiment with your favorite cheese varieties. Pepper jack or gouda could add an interesting twist to these Cheesy Chicken Stuffed Peppers.
-
Is there a vegetarian alternative to chicken I can use?
Yes, you can substitute the chicken with chickpeas or a firm tofu, seasoned appropriately to add that protein component without having to use meat.
-
How do I ensure the peppers are thoroughly cooked?
Baking the peppers as outlined will usually ensure they’re tender. If they need a bit more time, an additional 5-10 minutes in the oven should soften them right up.
-
Can these peppers be cooked on the grill?
Yes! Wrap each pepper in foil and grill over medium heat for about 30-40 minutes. You’ll achieve a delicious smoky flavor that’s hard to resist.
Final Thoughts
Dive into the delightful world of Cheesy Chicken Stuffed Peppers and let this recipe become a treasured part of your meal repertoire. It’s rich, rewarding, and remarkable — so gather your ingredients, roll up your sleeves, and treat yourself to a comforting dinner that promises to be unforgettable.
Print
Cheesy Chicken Stuffed Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This cheesy chicken stuffed peppers recipe combines tender bell peppers filled with a flavorful mixture of shredded chicken, rice, broccoli, and melted cheeses, topped with crunchy crackers and fresh herbs. It’s a satisfying and nutritious meal perfect for weeknights or entertaining.
Ingredients
For the Stuffed Peppers
- 4 large bell peppers
- 1 tablespoon olive oil
- 1 medium shallot, diced
- 1 tablespoon minced garlic
- 2 cups broccoli florets, finely chopped
- 2 cups cooked jasmine rice
- 2 1/2 cups shredded rotisserie chicken
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 to 3/4 cup water or chicken broth
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
Topping
- 4-5 whole wheat crackers, crushed or gluten-free crackers
- 1/3 cup fresh chopped parsley
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough for baking the stuffed peppers.
- Prepare the peppers: Slice each bell pepper in half lengthwise, carefully remove the seeds and membranes, and place them cut side up in a large baking dish.
- Sauté aromatics: Heat a skillet over medium heat, add olive oil, then sauté the diced shallot for about 5 minutes until it becomes translucent.
- Add garlic and broccoli: Stir in the minced garlic and chopped broccoli, cooking until the broccoli turns bright green, approximately 5 minutes.
- Combine with chicken and rice: Add shredded chicken, cooked rice, dried oregano, salt, and black pepper to the skillet. Mix well and cook for a few minutes to combine the flavors. Stir in half of each cheese to melt and bind the mixture. Pour in water or chicken broth gradually, starting with 1/2 cup, until the mixture is moist but not soupy.
- Fill peppers: Spoon the mixture into each prepared bell pepper half, pressing lightly to fill well. Top each with remaining cheese.
- Bake covered: Cover the baking dish with foil and bake for 30 minutes, allowing the peppers to soften and the cheese to melt.
- Uncover and continue baking: Remove the foil and bake for an additional 15-20 minutes until the peppers are tender and the cheese is bubbly and golden.
- Finish with toppings: Remove from oven, sprinkle crushed crackers and chopped parsley on top, and serve hot.
Notes
- Feel free to substitute other vegetables like zucchini or spinach based on preference or availability.
- For a spicier version, add a pinch of red pepper flakes to the filling.
- Use gluten-free crackers if serving with gluten sensitivities.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 370 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg
