Garlic Parmesan Chicken Stuffed Peppers (Printable Version)

Tender peppers stuffed with creamy garlic Parmesan chicken and rice mixture.

# What You Need:

→ Peppers

01 - 4 large bell peppers, any color, tops sliced off and seeds removed

→ Filling

02 - 2 cups cooked white rice
03 - 2 tablespoons olive oil
04 - 1 pound boneless, skinless chicken breast, diced
05 - 4 cloves garlic, minced
06 - 1 small onion, finely chopped
07 - 1 cup heavy cream
08 - 1 cup chicken broth
09 - 1 teaspoon dried Italian herbs
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1 cup grated Parmesan cheese
13 - 1 cup shredded mozzarella cheese, divided
14 - 2 tablespoons chopped fresh parsley, plus more for garnish

# Step-by-Step:

01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to accommodate the peppers in an upright position.
02 - Slice tops from bell peppers and carefully remove all seeds and membranes. Set aside prepared peppers.
03 - Heat olive oil in a large skillet over medium-high heat. Add diced chicken and cook for 5-6 minutes until lightly browned and cooked through. Transfer to a plate.
04 - In the same skillet, add chopped onion and sauté for 2-3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
05 - Pour heavy cream and chicken broth into the skillet. Stir in Italian herbs, salt, and black pepper. Simmer for 3-4 minutes until slightly thickened.
06 - Reduce heat to low. Stir in Parmesan cheese and half of the mozzarella cheese until fully melted and creamy.
07 - Add cooked rice, cooked chicken, and fresh parsley to the skillet. Mix thoroughly to combine all ingredients.
08 - Spoon the creamy chicken and rice mixture into each prepared bell pepper, packing gently to fill completely.
09 - Sprinkle remaining mozzarella cheese evenly over the top of each stuffed pepper.
10 - Position peppers upright in the prepared baking dish. Add approximately 1/4 cup water to the bottom of the dish to create steam.
11 - Cover the baking dish with aluminum foil and bake for 25 minutes.
12 - Remove foil and bake for an additional 10 minutes until cheese is golden and peppers are tender.
13 - Remove from oven and garnish with additional fresh parsley before serving.

# Expert Advice:

01 -
  • Irresistible Creaminess: The combination of heavy cream, Parmesan, and mozzarella creates a rich, velvety texture.
  • Wholesome Ingredients: A balanced meal featuring lean chicken breast, fresh bell peppers, and rice.
  • Gluten-Free Option: Easily adapted for dietary needs by simply ensuring your chicken broth is gluten-free.
02 -
  • Gentle Packing: When stuffing the peppers, pack the mixture gently to ensure the creamy sauce can distribute evenly during baking.
  • Cheese Watch: During the final 10 minutes of baking without foil, keep a close eye on the mozzarella to achieve a perfect golden brown without burning.
  • Meal Prep: You can prepare the filling ahead of time to save time on busy weeknights.
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