Garlic Parmesan Chicken Stuffed Peppers (Printable)

Tender bell peppers filled with creamy garlic Parmesan chicken and rice, baked until golden and bubbly.

# What Goes In:

→ Peppers

01 - 4 large bell peppers, any color, tops removed and seeds cleared

→ 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, gluten-free if needed
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 additional for garnish

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to accommodate peppers standing upright.
02 - Slice tops from bell peppers and remove all seeds and membranes. Set prepared peppers aside.
03 - Heat olive oil in a large skillet over medium-high heat. Add diced chicken and cook for 5-6 minutes until lightly browned and cooked through. Transfer to a plate.
04 - In the same skillet, add chopped onion and sauté for 2-3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
05 - Pour heavy cream and chicken broth into the skillet. 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 fully melted and creamy.
07 - Add cooked rice, cooked chicken, and parsley to the skillet. Mix thoroughly to combine all ingredients.
08 - Spoon creamy chicken and rice mixture into each prepared bell pepper, packing gently to fill completely.
09 - Sprinkle remaining mozzarella evenly over the top of each stuffed pepper.
10 - Place stuffed peppers upright in the prepared baking dish. Add 1/4 cup water to the bottom of the dish for steaming.
11 - Cover baking dish with aluminum foil and bake for 25 minutes.
12 - Remove foil and bake for an additional 10 minutes until cheese is golden brown and peppers are tender.
13 - Garnish with additional fresh parsley before serving.

# Expert Tips:

01 -
  • The filling is genuinely creamy without being heavy, thanks to that balance of cream and broth that keeps everything silky.
  • You can prep it ahead and bake it when you're ready, which made my weeknight stress disappear completely.
  • Every bite delivers garlic, melted cheese, and tender chicken in perfect proportion because everything gets mixed together first.
02 -
  • If your peppers tip over during cooking, don't panic—just gently prop them up or use aluminum foil to create little supports on the sides of the baking dish.
  • The water in the bottom of the baking dish is essential; without it your peppers might collapse and your filling can dry out, so don't skip this step no matter how full your dish looks.
03 -
  • Make the filling up to one day ahead and refrigerate it, then simply spoon it into your peppers and bake right before serving—this turns dinner prep into actual relaxation.
  • Day-old rice works better than fresh because it won't absorb extra moisture from the sauce and turn mushy, so plan accordingly or reheat cold rice gently before mixing.
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