Cheesy Chicken Stuffed Peppers Recipe

Introduction

These cheesy chicken stuffed peppers make a delightful and satisfying meal that’s both flavorful and easy to prepare. Tender chicken cubes mixed with fresh herbs and gooey cheddar cheese fill sweet red bell peppers, topped with a crispy breadcrumb crust. Perfect for a weeknight dinner or a cozy weekend treat.

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, plus extra for brushing
• 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 teaspoon salt, black pepper, olive oil, and ⅓ cup of the shredded cheddar cheese. Use your fingers to rub the crumbs and cheese together until the cheese pieces are about the size of the larger crumbs. Set this mixture aside.
3. Step 3: In a second bowl, mix the cubed chicken, thyme, ¼ teaspoon salt, the remaining ⅔ cup shredded cheese, and flour until evenly combined.
4. Step 4: Lightly brush the outsides of the bell pepper halves with about 1 tablespoon of olive oil and sprinkle them lightly with salt. Arrange the peppers cut-side up on a baking sheet.
5. Step 5: Fill each pepper half with approximately ¼ cup of the chicken mixture. Then, top each filled pepper with about 1 tablespoon of the breadcrumb and cheese topping.
6. Step 6: Bake in the preheated oven for 22 to 25 minutes, or until the chicken is cooked through and the breadcrumb topping is golden brown.

Tips & Variations

• For extra flavor, add a pinch of smoked paprika or chili flakes to the chicken mixture.
• Substitute mozzarella or pepper jack cheese for a different cheesy twist.
• Try using yellow or orange bell peppers for a sweeter flavor and vibrant presentation.
• If fresh thyme isn’t available, dried thyme works well—just use one-third the amount.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F oven for about 10-15 minutes until heated through, or microwave in short intervals to keep the peppers tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground chicken instead of cubed chicken breasts?

Yes, ground chicken can be used and will create a different texture but still works well with the cheese and seasoning.

Can these stuffed peppers be made ahead of time?

Absolutely! Prepare the stuffed peppers and keep them covered in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.

Cheesy Chicken Stuffed Peppers Recipe

Print Recipe

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5 from 120 reviews

Delicious Cheesy Chicken Stuffed Peppers featuring tender chicken cubes mixed with fresh thyme, cheddar cheese, and seasoned panko topping baked to golden perfection. This easy-to-make recipe elevates classic stuffed peppers with a crunchy cheesy crust, perfect for a comforting dinner.

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

Ingredients

Scale 1x2x3x

For the 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

For the Chicken Filling

• ¾ lb chicken breasts, cut into ¼ inch cubes
• 1 Tbsp chopped fresh thyme leaves (or 1 tsp dried thyme leaves)
• ¼ tsp salt
• ⅔ cup shredded cheddar cheese
• 2 tsp all-purpose white flour
• 4 red bell peppers, halved from stem to base and de-seeded
• Approximately 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 prepare for baking the stuffed peppers.
2. Prepare Crumb Topping: In a small bowl, combine panko bread crumbs, garlic powder, ⅛ tsp salt, black pepper, olive oil, and ⅓ cup shredded cheddar cheese. Use your fingers to rub the mixture until cheese pieces are about the size of the larger crumbs. Set this mixture aside.
3. Prepare Chicken Filling: In a separate bowl, mix together the cubed chicken breasts, chopped thyme, ¼ tsp salt, remaining ⅔ cup shredded cheddar cheese, and all-purpose flour. Stir until well combined.
4. Prepare Bell Peppers: Lightly brush the outsides of each pepper half with about 1 tablespoon of olive oil and sprinkle lightly with salt. Arrange the pepper halves cut-side up on a baking sheet.
5. Fill Peppers: Fill each pepper half with approximately ¼ cup of the chicken mixture. Then, evenly top each filled pepper half with about 1 tablespoon of the prepared cheesy panko crumb topping.
6. Bake: Place the baking sheet in the preheated oven and bake for 22-25 minutes, or until the chicken is fully cooked and the topping is golden brown and crispy.

Notes

• Make sure the chicken is cut into uniform small cubes for even cooking.
• To check doneness, ensure the chicken is opaque and reaches an internal temperature of 165°F (74°C).
• You can substitute red bell peppers with orange or yellow bell peppers for a sweeter flavor.
• For a spicier kick, add a pinch of cayenne pepper to the chicken filling or topping.
• Serve the stuffed peppers hot with a fresh side salad or steamed vegetables for a complete meal.

Keywords: Cheesy Chicken Stuffed Peppers, baked stuffed peppers, chicken and cheese peppers, easy dinner recipe, baked stuffed bell peppers