This creamy chicken stuffed peppers dish has been my quick-win dinner more nights than I can count. I first put this combination together on a busy week when a store-bought rotisserie chicken met a forgotten block of cream cheese in my fridge. The result was unexpectedly comforting: tender bell pepper cups filled with a warm, creamy, cheesy filling that my family devoured. It’s the kind of recipe that balances convenience with comforting textures—soft peppers, silky cream cheese, and melty mozzarella—so it lands perfectly on a hectic weeknight.

What makes this version special is the balance of flavors and the forgiving technique. The filling is creamy but not overly heavy because sour cream and shredded chicken keep it light and satisfying. I love that you can adapt it—swap cheeses, leave out the rice for a lower-carb option, or add spice if you want heat. Every time I bring these to the table, people notice the glossy, golden top and the contrast between the sweet bell pepper and savory filling. They’re an excellent centerpiece for small family dinners and a crowd-pleasing option for gatherings.

Ingredients

• Bell peppers (4 large): Choose firm, brightly colored peppers for sweetness and structure. Red, yellow, and orange have more natural sweetness; green is tangier. Look for smooth skins and stems that are green and firm.
• Cooked shredded chicken (2 cups): Rotisserie chicken is a time-saver and adds roasted flavor; poached or leftover roasted breast works equally well. Shred with forks for a light, pulling texture.
• Cream cheese (1 cup, softened): Full-fat gives the creamiest mouthfeel—soften at room temperature for easier mixing. Brands like Philadelphia are reliable for consistency.
• Sour cream (1/2 cup): Adds tang and thins the filling slightly; Greek yogurt can substitute for a brighter tang and extra protein.
• Mozzarella cheese (1 cup, shredded): Use low-moisture for better melting—part-skim is fine for lighter results.
• Cheddar cheese (1/2 cup, shredded): Sharp cheddar contributes savory depth; freshly shredded melts better than pre-shredded blends.
• Cooked rice (1/2 cup, optional): Use white or brown rice for bulk and to make the filling stretch further. Omit for lower carbs.
• Garlic powder, onion powder, paprika (1 teaspoon each): These dried spices add an even savory backbone without adding texture—smoked paprika is a great alternate for a smoky note.
• Salt and pepper: Season to taste; I recommend about 1/2 teaspoon salt and 1/4 teaspoon black pepper for the filling then adjust.
• Olive oil (1 tablespoon): For rubbing the peppers and helping them roast evenly.
• Fresh parsley: Chopped for garnish—brightens the finished dish.

Instructions

Prepare the oven and peppers:Preheat the oven to 375°F. Trim the tops from the bell peppers and remove membranes and seeds, aiming to keep the pepper walls intact. Lightly brush the exterior and interior with olive oil and sprinkle a pinch of salt and pepper inside. Arrange the peppers upright in a 9x13-inch baking dish so they sit snugly and won’t tip over during baking.Mix the filling:In a large mixing bowl, combine the shredded chicken, softened cream cheese, sour cream, shredded mozzarella, shredded cheddar, cooked rice if using, garlic powder, onion powder, paprika, and salt and pepper. Use a sturdy spoon or rubber spatula to fold the mixture until uniformly creamy—avoid overworking, which could make the texture gluey. Taste and adjust seasoning; the filling should be well-seasoned since the peppers are mild.Stuff the peppers:Spoon the creamy mixture into each pepper, packing it gently until the filling reaches the top and forms a slight dome. You can leave a little room if you prefer the filling not to bubble over. Smooth the tops with the back of the spoon for even browning.Bake covered, then uncovered:Cover the baking dish with foil and bake at 375°F for 25 minutes to heat through and let the peppers soften. Remove the foil and return the dish to the oven for an additional 10 minutes so the filling bubbles and the tops turn lightly golden. Visual cues: peppers should be tender when pierced with a knife and the center should be piping hot.Garnish and serve:Take the dish out, sprinkle with chopped parsley for color, and let rest 5 minutes before serving to set the filling slightly. Serve hot alongside a green salad or roasted vegetables.

Storage Tips

To store leftovers, let the peppers cool to room temperature for no more than two hours, then place them in an airtight container. In the refrigerator they remain good for 3–4 days; reheat in a 350°F oven (about 15–20 minutes) to maintain the creamy interior and avoid rubbery cheese. If freezing, wrap each stuffed pepper in plastic wrap and place in a freezer-safe bag or container; they will keep for up to 3 months. Thaw overnight in the fridge and bake as directed—cover first to ensure the center heats through, then uncover to refresh the top. Avoid microwaving from frozen if you can; it can make peppers soft and the filling unevenly hot.

Ingredient Substitutions

Greek yogurt can replace sour cream at a 1:1 ratio for a tangier and protein-rich filling. For a lighter version, swap half the cream cheese for cottage cheese blended smooth; this keeps creaminess while reducing fat. Use cooked quinoa instead of rice for a nuttier texture and extra nutrients, using the same 1/2 cup cooked amount. For dairy-free adaptations, try a plant-based cream cheese and shredded dairy-free mozzarella; the texture will be slightly different but still satisfying. If you want more heat, fold in 1/4 to 1/2 teaspoon cayenne or use pepper jack in place of cheddar.

Serving Suggestions

Serve with a crisp green salad dressed simply with lemon vinaigrette to cut the richness. Roasted or steamed green beans and a squeeze of lemon balance the dish nicely. For a low-carb plate, pair with a mixed greens salad topped with cucumber and radish. Consider topping with a spoonful of pico de gallo or pickled onions for bright acidity. These also work well as a hearty lunch alongside tomato soup or a light slaw.

Cultural Background

Stuffed vegetables appear across many cuisines—from grape leaves in the Mediterranean to peppers in Central and Eastern Europe. This stuffed pepper approach leans on American comfort-food traditions where creamy, cheesy fillings and roasted vegetables combine for approachable, homey meals. Using rotisserie chicken and cream cheese reflects a modern convenience-driven adaptation of older, regionally rooted stuffed vegetable recipes.

Seasonal Adaptations

In summer, use fresh, extra-sweet red or yellow peppers and fold in fresh corn kernels and chopped basil for brightness. In winter, swap in roasted poblano peppers for a smoky note and fold in chopped roasted squash for seasonal body. Holiday variations might include adding dried cranberries and diced celery to the filling for texture or topping with a sprinkle of toasted walnuts for crunch.

Meal Prep Tips

Make the filling 1–2 days ahead and store it in the refrigerator. When ready to eat, core and oil the peppers, stuff them, and bake—this shortens your meal-time work. For grab-and-go lunches, bake the peppers, cool completely, then wrap individually and refrigerate; reheat in an oven or toaster oven. If you’re feeding a crowd, arrange stuffed peppers on a baking sheet and bake in batches, keeping finished peppers warm in a low oven (200°F) covered with foil.

These peppers are a blend of convenience and comfort—easy to adapt and easy to love. Try them once and you’ll find your own favorite tweaks: more spice, different cheeses, or a grain swap. There’s real satisfaction in tucking a creamy, warm filling into a crisp pepper and seeing everyone take that first bite.