Cheesy Chicken Stuffed Bell Peppers Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for baking the stuffed peppers.
- 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.
- 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.
- 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.
- 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.
- 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
