Description
Creamy Chicken and Rice Stuffed Peppers
Ingredients
6 bell peppers (red, yellow, or orange)
2 cups cooked chicken, shredded
1 1/2 cups cooked rice (white or brown)
1 cup cream cheese, softened
1/2 cup grated Parmesan cheese
1/2 cup mozzarella cheese, shredded
1 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Instructions
Prepare the Peppers:
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove seeds and membranes. Lightly season the insides with salt.
Make the Filling:
In a large bowl, mix together shredded chicken, cooked rice, cream cheese, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
Stuff the Peppers:
Spoon the chicken and rice mixture into the bell peppers, filling them to the top. Sprinkle mozzarella cheese over each stuffed pepper.
Bake:
Place the stuffed peppers in a baking dish. Add a small amount of water to the bottom of the dish to keep them moist.
Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and golden.
Garnish and Serve:
Sprinkle fresh parsley on top and serve warm.
These creamy stuffed peppers are bursting with flavor and make for a wholesome, comforting meal! Perfect for dinner or meal prep!
Step-by-Step Guide
For perfect results, follow these detailed steps. First, ensure your rice and chicken are fully cooked and cooled before mixing. This prevents the filling from becoming gummy. When preparing the peppers, slice a very thin piece off the bottom if needed to help them stand upright, but be careful not to cut through and create a hole. For the filling, use a hand mixer to blend the softened cream cheese with the seasonings first, creating a smooth base, then fold in the chicken, rice, and Parmesan. This guarantees a creamy, lump-free mixture. When baking, the water in the bottom of the dish is crucial—it creates steam that helps cook the peppers evenly without drying them out.
Serving Suggestions
These stuffed peppers are a complete meal on their own, but you can elevate your dinner plate with a few simple sides. Serve alongside a crisp green salad with a light vinaigrette to cut through the richness. For a heartier meal, add a bowl of roasted tomato soup or garlic bread. A dollop of marinara or pesto sauce for dipping adds a vibrant flavor contrast. They also pair wonderfully with simple roasted vegetables like asparagus or zucchini.
How-to Summary
In summary: hollow and season bell peppers. Mix cooked chicken and rice with cream cheese, Parmesan, and seasonings. Stuff peppers, top with mozzarella, and bake covered with a little water in the dish for 30 minutes. Uncover and bake 10-15 more minutes until golden. Garnish with parsley.
Frequently Asked Questions
Can I make these stuffed peppers ahead of time? Absolutely. You can assemble the peppers up to 24 hours in advance, cover tightly, and refrigerate. Add 5-10 minutes to the baking time since you’ll be starting from cold.
What can I use instead of cream cheese? For a lighter version, ricotta cheese or full-fat Greek yogurt are excellent substitutes. The texture will be slightly less rich but still delicious.
Can I use uncooked rice in the filling? No, this is a common pitfall. The baking time is not sufficient to cook raw rice, resulting in hard, crunchy rice. Always use pre-cooked rice.
How do I store and reheat leftovers? Store cooled peppers in an airtight container in the fridge for up to 3 days. Reheat in the microwave until warm through, or in a 350°F oven for 15-20 minutes to restore texture.
Are other proteins suitable for this recipe? Yes. Ground turkey, beef, or even canned beans (rinsed and drained) are great alternatives to shredded chicken. Ensure ground meat is fully cooked before mixing.
Common Mistakes to Avoid
- Overstuffing the peppers: This can cause the filling to spill over and make a mess. Fill to just below the rim.
- Skipping the water in the baking dish: This leads to tough, dry pepper walls. The steam is essential.
- Using cold cream cheese: It will not blend smoothly and will create chunks in your filling. Let it soften at room temperature.
- Underseasoning the filling: Taste the mixture before stuffing. The peppers themselves need a well-seasoned filling.
Conclusion
Creamy Chicken and Rice Stuffed Peppers are the ultimate comfort food, combining protein, grains, and vegetables in one delightful package. This recipe is wonderfully adaptable, perfect for using leftovers, and impressive enough for guests. By following the detailed guide and avoiding common errors, you’ll achieve a restaurant-quality dish with minimal fuss. Whether for a cozy family dinner or a reliable meal prep option, these flavorful peppers are sure to become a cherished staple in your cooking repertoire.