Description
These creamy chicken stuffed peppers are what dinner dreams are made of – colorful, cheesy, and guaranteed to make your family think you’ve been taking secret cooking classes.
Ingredients
Scale
- 4 large bell peppers (any color), halved lengthwise and seeds removed
- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breasts, diced into ½-inch pieces
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 cup cooked rice (white or brown)
- 4 ounces cream cheese, softened
- ½ cup chicken broth
- ¼ cup heavy cream
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Brush peppers with 1 tablespoon olive oil and place cut-side down on a parchment-lined baking sheet. Pre-bake for 10 minutes.
- Heat remaining olive oil in a large skillet over medium heat. Cook onions until translucent (3-4 minutes), then add garlic and cook for 30 seconds.
- Add diced chicken to the skillet. Season with salt, pepper, Italian seasoning, and smoked paprika. Cook until just done, about 5-6 minutes.
- Reduce heat to medium-low. Add cream cheese and stir until melted. Gradually add chicken broth and heavy cream, stirring to create a smooth sauce. Simmer 2-3 minutes until slightly thickened.
- Remove from heat and fold in rice, 2/3 of the mozzarella, and all of the Parmesan cheese. Adjust seasoning if needed.
- Flip pre-baked peppers cut-side up and fill with chicken mixture. Bake for 15 minutes.
- Sprinkle remaining mozzarella on top and bake for another 10 minutes until cheese is bubbly and golden.
- Let rest for 5 minutes before serving. Garnish with fresh parsley.