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Easy Cheesy Chicken Stuffed Bell Peppers

Four baked Cheesy Chicken Stuffed Bell Peppers with melted, browned cheese topping in a white baking dish.
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Follow these simple steps to make baked bell peppers filled with seasoned chicken and melted cheese.

Ingredients

Scale
  • 4 large bell peppers (any color)
  • 1 tablespoon olive oil
  • 1 pound ground chicken
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup cooked white rice (optional filler)
  • 1/2 cup chicken broth
  • 1 cup shredded cheddar cheese, divided
  • 1/2 cup shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking dish.
  2. Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves cut-side up in the prepared baking dish.
  3. Heat the olive oil in a skillet over medium heat. Add the ground chicken and cook, breaking it up, until browned. Drain any excess fat.
  4. Add the chopped onion to the skillet and cook until soft, about 5 minutes. Stir in the minced garlic, Italian seasoning, salt, and pepper. Cook for 1 minute more.
  5. Remove the skillet from the heat. Stir in the cooked rice (if using), chicken broth, and half of the shredded cheddar cheese. Mix well.
  6. Spoon the chicken mixture evenly into the bell pepper halves.
  7. Top each stuffed pepper with the remaining cheddar cheese and all of the mozzarella cheese.
  8. Pour about 1/4 cup of water into the bottom of the baking dish to keep the peppers moist.
  9. Bake for 30 to 35 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Notes

  • Use pre-cooked rotisserie chicken instead of raw ground chicken for faster preparation.
  • For a low-carb version, omit the rice completely.
  • You can substitute Monterey Jack or Pepper Jack cheese for extra flavor.

Nutrition

Find it online: https://tastytribune.com/cheesy-chicken-stuffed-bell-peppers-easy-recipe/