15-Minute Prep Cheesy Chicken Stuffed Peppers (Easy Family Dinner!)

Easy Cheesy Chicken Stuffed Peppers: Your New Go-To Family Meal

When you need a healthy dinner that feels like comfort food but comes together without the stress, these Cheesy Chicken Stuffed Peppers are the perfect answer. They combine juicy shredded chicken, fluffy rice, and nutritious broccoli in a savory, two-cheese filling, all baked inside a tender bell pepper. Best of all, with just 15 minutes of hands-on prep, the oven does most of the work, making this an ideal easy weeknight dinner that the whole family will love.

Why This Recipe Is a Weeknight Game-Changer

This recipe solves the common dinner dilemma by being quick, nutritious, and incredibly satisfying. Using a pre-cooked rotisserie chicken is the ultimate time-saver, and the simple filling comes together in one skillet. The method of baking the peppers without precooking them streamlines the process, and the clever cracker topping adds a delightful crunch. It’s a foolproof, family-friendly recipe that’s also perfect for healthy meal prep, giving you delicious leftovers for days.

Simple Customizations for Your Stuffed Peppers

This versatile recipe is easy to adapt based on what you have on hand or your family’s preferences.

• Protein Swap: Use ground turkey, lean ground beef, or black beans for a vegetarian version.
• Grain Alternatives: Swap jasmine rice for quinoa, cauliflower rice, or brown rice.
• Veggie Mix-Ins: Add sautéed mushrooms, corn, or spinach to the filling.
• Cheese Choices: Use pepper jack for spice, Monterey Jack for meltiness, or a Mexican blend.

Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hour | Servings: 4 (2 halves per person)

Ingredients

• 4 large bell peppers (any color), halved and seeded
• 1 tbsp olive oil
• 1 medium shallot, diced
• 1 tbsp minced garlic
• 2 cups small broccoli florets, finely chopped
• 2 ½ cups shredded rotisserie chicken
• 2 cups cooked jasmine rice
• ½ tsp each: salt, black pepper, dried oregano
• ½ – ¾ cup chicken broth or water
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• For topping: 4-5 whole wheat crackers, crushed & ⅓ cup fresh parsley, chopped

Instructions

Part 1: Make the Savory Chicken & Rice Filling

1. Preheat & Prep: Preheat your oven to 400°F (200°C). Place the halved and seeded bell peppers in a large baking dish.
2. Sauté Veggies: In a large skillet, heat the olive oil over medium heat. Sauté the diced shallot for 5 minutes until soft. Add the garlic and broccoli, cooking for another 5 minutes until the broccoli is bright green.
3. Combine Filling: Add the shredded chicken, cooked rice, salt, pepper, oregano, and half of the mozzarella and cheddar cheeses to the skillet. Stir for a few minutes until the cheese begins to melt.
4. Moisten Filling: Pour in ½ cup of chicken broth or water, stirring to combine. Add the remaining ¼ cup only if the mixture seems dry.

Part 2: Stuff & Bake to Perfection

5. Fill the Peppers: Divide the warm filling evenly among the eight pepper halves, packing it in. Top with the remaining shredded cheeses.
6. Bake: Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, until the peppers are tender and the cheese is golden and bubbly.

Part 3: Add Crunch & Serve

7. Add Topping & Serve: Remove the peppers from the oven. Immediately sprinkle with the crushed crackers and fresh parsley. Let cool for 5 minutes before serving.

Maria Canilssom

Cheesy Chicken and Rice Stuffed Peppers

Make these easy Cheesy Chicken Stuffed Peppers in just 15 minutes of prep! A healthy, comforting family dinner loaded with chicken, rice, broccoli, and two kinds of cheese. Perfect for meal prep! For more hearty dinners, try our Cranberry Brie Stuffed Chicken or our Honey Mustard Chicken Rice Bowl. This recipe is a perfect all-in-one meal, similar to the Cheesy Chicken Stuffed Peppers from Jar of Lemons.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 570

Ingredients Equipment Method Notes

Ingredients

  

• 4 large bell peppers, any color
• 1 tbsp olive oil
• 1 medium shallot, diced
• 1 tbsp minced garlic
• 2 cups broccoli florets, finely chopped
• 2.5 cups shredded rotisserie chicken
• 2 cups cooked jasmine rice
• 0.5 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp dried oregano
• 0.5 cup chicken broth or water (up to 3/4 cup)
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 4 whole wheat crackers crushed (for topping)
• 0.33 cup fresh parsley, chopped (for topping)

Equipment

• large skillet
• 9×13-inch baking dish

Method

 

1. Preheat oven to 400°F (200°C). Halve the bell peppers lengthwise, remove the seeds and ribs, and place them cut-side up in a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add the diced shallot and sauté for 5 minutes until softened. Add the garlic and broccoli; cook for 5 more minutes until broccoli is bright green.
3. To the skillet, add the shredded chicken, cooked rice, oregano, salt, pepper, and ½ cup each of the mozzarella and cheddar cheeses. Stir for 2-3 minutes until the cheese starts to melt and everything is combined.
4. Pour in ½ cup of chicken broth or water, stirring to create a moist (but not wet) filling. If it seems dry, add the remaining ¼ cup of liquid.
5. Divide the warm filling evenly among the eight pepper halves, packing it in. Top each pepper with the remaining shredded cheeses.
6. Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, until the peppers are tender and the cheese is bubbly and golden.
7. Remove from the oven. Immediately sprinkle the crushed crackers and fresh parsley over the top. Let cool for 5 minutes before serving.

Notes

Pro Tips: For the fastest prep, use a pre-cooked rotisserie chicken and pre-cooked rice (leftovers are perfect). To prevent sogginess, do not over-add the broth—start with 1/2 cup and add more only if the filling is dry. For meal prep, assemble the stuffed peppers up to 24 hours in advance, cover, and refrigerate; add a few extra minutes to the bake time. Let the peppers rest for 5 minutes after baking for easier handling. The crushed cracker topping is optional but adds a wonderful textural contrast.

For more hearty and healthy dinner ideas, try our Cranberry Brie Stuffed Chicken or our Honey Mustard Chicken Rice Bowl. If you love easy oven meals, our Classic Chicken Enchiladas are always a hit. This stuffed pepper recipe is a perfect all-in-one meal, similar to the approachable Cheesy Chicken and Rice Stuffed Peppers from Jar of Lemons, which focuses on wholesome, family-friendly comfort food.