Cheesy Chicken Stuffed Bell Peppers Recipe

Introduction

Cheesy chicken stuffed peppers make for a delicious and satisfying meal that’s easy to prepare. This recipe combines tender chicken, fresh herbs, and melty cheddar cheese baked inside sweet red peppers for a comforting dish the whole family will enjoy.

Ingredients

• ⅓ cup panko bread crumbs
• ¼ tsp. garlic powder
• ⅜ tsp. salt, divided (¼ + ⅛ tsp.)
• ⅛ tsp. black pepper
• 1 tsp. olive oil
• 1 cup shredded cheddar cheese, divided
• ¾ lb. chicken breasts, cut into ¼ inch cubes
• 1 Tbsp. chopped fresh thyme leaves (or 1 tsp. dried thyme)
• 2 tsp. all-purpose white flour
• 4 red bell peppers, halved from stem to base and de-seeded

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a small bowl, combine the panko bread crumbs, garlic powder, ⅛ tsp. salt, black pepper, olive oil, and ⅓ cup of shredded cheddar cheese. Use your fingers to rub the crumbs and cheese together until the cheese bits are about the size of the larger crumbs. Set this mixture aside.
3. Step 3: In a second bowl, combine the cubed chicken, chopped thyme, ¼ tsp. salt, the remaining ⅔ cup cheddar cheese, and all-purpose flour. Mix well to evenly coat the chicken.
4. Step 4: Lightly brush the outsides of the halved peppers with olive oil and sprinkle them lightly with salt. Arrange the peppers on a baking sheet with the cup side up.
5. Step 5: Fill each pepper half with about 1/4 cup of the chicken filling, then top each with approximately 1 tablespoon of the panko and cheese crumb mixture.
6. Step 6: Bake in the preheated oven until the chicken is cooked through and the crumbs are golden brown on top, about 22 to 25 minutes.

Tips & Variations

• For extra flavor, add a pinch of smoked paprika or cayenne pepper to the chicken mixture.
• Use leftover cooked chicken instead of raw; just reduce baking time accordingly.
• Try different cheese varieties like mozzarella or pepper jack for a twist.
• Serve with a side of rice or a fresh salad to complete the meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) for 10-15 minutes or in the microwave until warmed through. Avoid reheating too long to keep the peppers tender and the cheese melty.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of peppers?

Yes, you can substitute red bell peppers with yellow, orange, or green varieties. Just note that green peppers are slightly more bitter and less sweet than the red ones.

Can I prepare this recipe ahead of time?

Absolutely! You can assemble the stuffed peppers and keep them covered in the refrigerator for up to 24 hours before baking. This makes for an easy, ready-to-cook meal.

Cheesy Chicken Stuffed Bell Peppers Recipe

Print Recipe

★★★★★

4.7 from 122 reviews

This Cheesy Chicken Stuffed Peppers recipe combines tender chicken breast chunks with flavorful herbs and sharp cheddar cheese, nestled in sweet red bell pepper halves. Topped with a crispy, cheesy panko breadcrumb crust and baked to golden perfection, it’s a satisfying and easy-to-make meal that’s perfect for a wholesome dinner.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 stuffed pepper halves (4 peppers halved) 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheesy Crumb Topping

• ⅓ cup panko bread crumbs
• ¼ tsp garlic powder
• ⅛ tsp salt
• ⅛ tsp black pepper
• 1 tsp olive oil
• ⅓ cup shredded cheddar cheese

Chicken Filling

• ¾ lb chicken breasts, cut into ¼ inch cubes
• 1 Tbsp chopped fresh thyme leaves (or 1 tsp dried thyme)
• ¼ tsp salt
• ⅔ cup shredded cheddar cheese
• 2 tsp all-purpose white flour

Bell Peppers and Finish

• 4 red bell peppers, halved from stem to base and de-seeded
• 1 Tbsp olive oil (for brushing peppers)
• additional salt for sprinkling on peppers

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for baking the stuffed peppers.
2. Prepare Crumb Topping: In a small bowl, combine panko bread crumbs, garlic powder, ⅛ teaspoon salt, black pepper, olive oil, and ⅓ cup shredded cheddar cheese. Use your fingers to rub the crumbs and cheese together until the cheese pieces are roughly the size of the larger crumbs. Set this mixture aside.
3. Mix Chicken Filling: In a separate bowl, combine the cubed chicken breasts with fresh thyme, ¼ teaspoon salt, the remaining ⅔ cup shredded cheddar cheese, and the all-purpose flour. Mix thoroughly to evenly distribute the ingredients.
4. Prepare Peppers: Lightly brush the outside of each pepper half with olive oil and sprinkle lightly with salt. Arrange the pepper halves on a baking sheet, cut side up.
5. Stuff Peppers: Fill each pepper half with approximately ¼ cup of the chicken mixture. Then, evenly sprinkle about 1 tablespoon of the cheesy panko topping over the stuffed peppers.
6. Bake: Place the baking sheet in the oven and bake the peppers for 22-25 minutes, or until the chicken is cooked through and the crumb topping is golden brown and crispy.

Notes

• You can substitute fresh thyme with dried thyme, but adjust the quantity accordingly as dried herbs are more concentrated.
• Ensure the chicken is cut into uniform ¼ inch cubes for even cooking.
• If you prefer a spicier version, add a pinch of cayenne pepper to the crumb mixture.
• Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, bake in the oven at 350°F until heated through or microwave briefly, though the topping may lose some crispness.

Keywords: cheesy chicken stuffed peppers, stuffed bell peppers, baked stuffed peppers, chicken and cheese recipe, easy dinner recipes