My Chicken Stuffed Bell Peppers recipe is an easy, homemade, creamy, and cheesy meal. This is the best stuffed peppers dinner idea for a quick and satisfying family meal.
I love these little edible cups stuffed with my favorite meat. Two favorites are my Stuffed Peppers with Chorizo and my Taco Stuffed Bell Peppers.
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Why this Chicken Stuffed Pepper Recipe is a Keeper
This stuffed peppers with chicken recipe is filling, cheesy and incredibly easy. It’s perfect for busy weekdays.
- All-in-One Meal: Combines protein, vegetables, and flavor in one easy dish.
- Easy to Make: Straightforward steps make this recipe approachable for any skill level.
- Creamy and Cheesy: The filling is rich and satisfying. Feel free to add a little sour cream to make the peppers extra creamy.
- Family Favorite: Mild flavors make it appealing to a wide range of tastes.
- Serve With: Serve this recipe with Crispy Spiced Potato Wedges, Best Caesar Salad or Air Fryer Biscuits.
Do you Cook Bell Peppers Before Stuffing Them?
No, no need to pre-cook the pepper first! It’s best to stuff them while they’re crunchy, rather than after they’re soft.
What Reader’s Are Saying…
⭐⭐⭐⭐⭐
“Super delish stuffed peppers!!”
~ Laura
Ingredient Notes for this Weeknight Dinner
This juicy chicken stuffed peppers recipe uses easy, fresh ingredients that pack a punch of flavor.
This is an overview of key ingredients. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Bell Peppers: I like to use different colors of bell pepper, but use whatever you have on hand is great for chicken stuffed bell peppers.
- Cooked Chicken: Use cooked, shredded chicken breast for the chicken filling. Wrap chicken in foil and bake.
- Cheese: You will need both cream cheese and shredded cheddar cheese.
Variations and Substitutions- Ground Chicken Stuffed Peppers
This homemade stuffed peppers recipe is so easy to change up. I like to experiment with ingredients to make different varieties.
➡️ Ground Meat: Swap in ground chicken or ground turkey for a different texture. Cook in a large skillet and then stuff the peppers.
➡️ Add Grains: Mix in cauliflower rice or quinoa for a heartier filling.
➡️ Change Cheese: Use mozzarella cheese or a cheese blend for the cheese on top when you make stuffed peppers. Melt the cheese on top for wonderful presentation.
➡️ Add Vegetables: Include diced onions, corn, or spinach for extra flavor.
➡️ Different Flavors: Instead of just salt and pepper, turn it into taco stuffed peppers with taco seasoning or buffalo chicken peppers with hot sauce.
Kitchen Tools To Make Chicken Stuffed Peppers Easier
This chicken and cheese recipe uses super easy, everyday kitchen tools.
- Baking Dish: Use a baking dish that your peppers fit well in. If you’re only doing 4 peppers you can use an 8×8 inch pan, but any more than that and I’d use a 9×13.
How to Make Creamy Chicken Stuffed Bell Peppers
This easy Chicken Stuffed Bell Peppers recipe comes together in just 3 quick steps.
These are just highlights. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Mix the Filling: Mix together the shredded chicken, cream cheese, ranch mix, half of the shredded cheese and bacon in a large bowl.
- Prepare & Stuff the Peppers: Wash the peppers, slice the tops off and remove the seeds and all of the white bits. Stuff each pepper with the chicken mixture.
- Top & Bake: Place the peppers in a baking dish, and top with cheese. Bake the peppers in a preheated oven until the peppers are tender. Garnish with bacon and serve hot.
Prep Ahead and Short Cut Tips for My Stuffed Pepper Recipe
I like to prepare ingredients ahead of time so that I don’t have to do all of the steps at once when making dinner. Tender stuffed peppers are the perfect meal to make ahead because it will freeze well.
➡️ Prepare Filling Ahead: Make the filling and store it in the refrigerator until ready to use.
➡️ Use Rotisserie Chicken: Dice chicken or use shredded rotisserie chicken saves time and adds flavor when you fill the peppers.
➡️ Pre-Cut Peppers: Prepare green peppers earlier in the day for faster assembly. If you want pepper boats, slice the peppers in half from top to bottom. Stuff each pepper half with filling. Store halved bell peppers wrapped in the fridge.
Alternate Cooking for Shredded Chicken Stuffed Peppers
Make this classic recipe in the air fryer or slow cooker.
- Air Fryer: Cook smaller portions faster while still achieving tender peppers.
- Slow Cooker: Cook on low for a softer texture and hands-off preparation.
How Do you Keep Stuffed Peppers from Getting Soggy?
Usually when peppers get soggy or mushy, it’s due to overcooking. If you want to par-boil them, just make sure it’s for a short amount of time.
Store and Use Leftover Cream Cheese Peppers
- Storing: Store in an airtight container in the refrigerator for up to four days.
- Reheating: Reheat peppers in the oven or microwave until heated through.
- Using Leftovers: Chop and mix into cooked rice or pasta for a quick second meal.
Expert Tips for Making Easy Stuffed Bell Peppers
➡️ Choose Even Peppers: This helps them cook at the same rate.
➡️ Do Not Overfill: Leave room for the filling to expand slightly during baking.
➡️ Drain Excess Moisture: Prevents watery filling before peppers are stuffed.
➡️ Cover While Baking: Helps soften the peppers evenly.
➡️ Uncover to Finish: Allows the cheese to melt and lightly brown.
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Chicken Stuffed Bell Peppers
Equipment
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Ingredients
- 4 Bell peppers, any color
- 2 cups Chicken, cooked and shredded
- 8 ounces Cream cheese, softened
- 1 ounce Ranch dressing, packet dry
- ½ cup Cheddar cheese, shredded and divided
- 8 slices Bacon, cooked and crumbled
Instructions
- Preheat the oven to 375℉.
- In a mixing bowl, combine the shredded chicken, cream cheese, ranch packet, half the cheddar cheese, bacon and mix until combined. A stand mixer is great for this.
- Wash the peppers, cut the tops off, and remove the seeds and ribs from the inside of the pepper. Stuff each pepper with about 1 cup of the chicken mixture.
- Place the peppers in a baking dish. Top the peppers with the remainder of the cheese.
- Bake for 35-45 minutes or until the peppers are tender.
- Garnish with additional bacon if desired. Serve hot.
Christina’s Notes
- This Recipe Can be Doubled: This is a great recipe for a crowd. Simply increase the ingredients proportionately and split it into two baking dishes before baking.
- Add Turkey for Chicken: If you prefer turkey, you could use either shredded or ground turkey in place of the chicken.
- Sprinkle: Top with a sprinkle with fresh cilantro, parsley or sour cream.
- Switch Bacon for Turkey Bacon: Feel free to swap the bacon for turkey bacon for a lower fat content.
- Alternate cooking method tip: If you would rather, you can also cook these stuffed peppers in the air fryer instead of oven for a quicker cook time. Air Fry stuffed peppers at 360 degrees for 15-20 minutes until tender.
- Different Cheese: How about a slice of Mozzarella cheese or parmesan cheese for these stuffed peppers recipes.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
What temperature am I supposed to bake these at? I see no mention of it
Bake at 375
Thanks bestie 💅✨💖💕❤️
Super delish stuffed peppers!!
This is so easy, I can make during the week too.