Pin My friend texted me a photo of these stuffed peppers from a restaurant she'd visited, and I remember thinking, why pay for that when I can make it better at home? The image wouldn't leave my mind—those golden, cheese-topped peppers lined up in a baking dish, each one promising comfort in a single bite. I started experimenting that weekend, and what emerged was this garlic Parmesan version that's become my go-to when I want something that feels restaurant-quality but tastes like home. There's something deeply satisfying about filling a pepper with creamy chicken and rice, watching it transform in the oven.
I made these for my in-laws last fall, and my mother-in-law asked for the recipe before she'd even finished eating, which honestly felt like winning the lottery. The kitchen smelled like garlic and melting cheese for hours afterward, and my partner kept opening the oven door early just to catch another whiff. It became the dish people started requesting, the one I'd make when I wanted to feel like I'd really cooked something worthwhile.
Ingredients
- 4 large bell peppers (any color): Choose peppers that sit flat on their bottom—they'll be sturdier in the baking dish and less likely to tip over, a lesson I learned the hard way.
- 2 cups cooked white rice: Use rice that's already cooked and slightly cooled; warm rice will break apart when you mix it with the cream sauce.
- 2 tablespoons olive oil: Don't skimp here—good oil makes the chicken golden and keeps everything from sticking.
- 1 pound boneless, skinless chicken breast, diced: Cut into roughly half-inch pieces so they cook evenly and absorb the sauce beautifully.
- 4 cloves garlic, minced: Fresh garlic is non-negotiable; the minced kind from a jar just won't give you that bright, sharp flavor.
- 1 small onion, finely chopped: This builds the flavor foundation—don't rush the chopping, smaller pieces mean better distribution.
- 1 cup heavy cream: This is what makes the filling luxurious and silky, so full-fat is the only way.
- 1 cup chicken broth: Use low-sodium so you can control the salt level; it also lets the garlic and Parmesan shine.
- 1 teaspoon dried Italian herbs: A blend of oregano, basil, and thyme that ties everything together.
- 1/2 teaspoon salt and 1/4 teaspoon black pepper: Taste as you go—peppers release water as they cook, which can dilute seasoning.
- 1 cup grated Parmesan cheese: Freshly grated tastes worlds apart from the pre-shredded stuff, though either will work in a pinch.
- 1 cup shredded mozzarella cheese, divided: This is your golden-brown topping, so save most of it for the very end.
- 2 tablespoons fresh parsley: A handful of green on top does more for presentation than you'd expect.
Instructions
- Get your oven ready and prep your peppers:
- Preheat to 375°F and lightly grease a baking dish—this matters more than it sounds because it prevents the peppers from sticking as they soften. Slice the tops off your peppers, scoop out the seeds and white membranes with a spoon or small knife, and set them upright in the dish like you're building a little edible village.
- Brown the chicken until it's golden:
- Heat olive oil in a large skillet over medium-high heat, then add your diced chicken and let it get golden around the edges—about 5 to 6 minutes. You want it cooked through but not dried out, so don't walk away; listen for the sizzle to tell you when it's time to move on.
- Build the aromatic base:
- In that same skillet, add the chopped onion and let it soften for 2 to 3 minutes until it's translucent and smells sweet. Then add your minced garlic and cook for just 1 minute—any longer and it'll turn bitter and ruin everything, so stay present here.
- Create the creamy sauce:
- Pour in the heavy cream and chicken broth, then sprinkle in the Italian herbs, salt, and pepper. Simmer gently for 3 to 4 minutes until the mixture thickens slightly and coats the back of a spoon.
- Melt in the cheese until silky:
- Reduce the heat to low, then stir in the Parmesan and half of the mozzarella, letting them melt into the cream until everything is smooth and cohesive. This is the moment the filling goes from good to restaurant-quality.
- Combine rice, chicken, and fresh parsley:
- Add the cooked rice, chicken, and parsley back into the skillet and fold everything together gently—you're not making mashed potatoes, so be careful not to break up the rice grains.
- Fill your peppers with care:
- Spoon the creamy mixture into each pepper, packing it gently so it stays put but not so hard that you crush the pepper walls. A small spoon helps here more than you'd expect.
- Top with the remaining cheese:
- Sprinkle the rest of the mozzarella over each pepper—don't be shy, this is where the golden-brown magic happens.
- Create steam for tender peppers:
- Pour about 1/4 cup of water into the bottom of the baking dish around the peppers (not on top of them), then cover everything tightly with foil. This steam keeps the peppers from drying out while they bake.
- Bake covered, then uncovered:
- Bake covered for 25 minutes until the peppers are starting to soften, then remove the foil and bake for another 10 minutes until the cheese on top turns golden and the peppers are tender when pierced with a fork.
- Finish with a fresh garnish:
- Pull them from the oven, let them cool for just a minute so you don't burn yourself, then sprinkle extra fresh parsley on top—it adds color and a brightness that makes people notice.
Pin There's a moment right when you pull these out of the oven, when the cheese is still bubbling and the peppers are soft but not collapsed, that makes every bit of chopping and stirring feel worthwhile. That's when I know I've made something worth sharing.
Why This Works as a Complete Dinner
Each pepper contains protein from the chicken, carbs from the rice, and vegetables from the pepper itself—which means you don't need much else on the plate, though a crisp salad or garlic bread alongside feels like a luxury you've earned. The creamy sauce ties everything together so it doesn't feel like separate components, and the two cheeses add richness without heaviness, making it feel indulgent without leaving you exhausted afterward.
How to Make This Your Own
This recipe is flexible in the best way—I've made it with quinoa instead of rice for extra protein, added a pinch of smoked paprika for depth, and even stirred in a handful of spinach if I had it on hand and wanted to feel virtuous. Some people add crushed red pepper flakes if they want heat, or sun-dried tomatoes if they want to push it toward Italian. The skeleton of the recipe is strong enough to handle your preferences without falling apart.
Storage and Timing Tips
These keep beautifully in the refrigerator for 3 days if you store them in an airtight container, and you can reheat them gently in a 350°F oven for about 15 minutes until warmed through. You can also assemble them completely the night before, cover them with plastic wrap, and bake the next evening—just add 5 minutes to the baking time since they'll be cold coming out of the fridge.
- Make the filling and cook your rice earlier in the day, then assemble everything right before baking to keep things manageable.
- If your peppers are very large, they might need an extra 5 minutes covered in foil—trust the fork test over the clock.
- Leftovers reheat better than you'd expect, tasting almost as good as fresh with a brief stint in the oven.
Pin This dish has become my answer when someone asks what I'm good at cooking, which says something about how reliable and rewarding it is. Make it once and you'll understand why people ask for the recipe.
Recipe Q&A
- → Can I make these stuffed peppers ahead of time?
Yes, prepare the filling and stuff the peppers up to 24 hours in advance. Refrigerate covered, then bake when ready, adding 5-10 minutes to the cooking time if baking cold.
- → What other grains work well in the filling?
Cooked quinoa, cauliflower rice, or orzo all make excellent substitutes for white rice. Quinoa adds extra protein while cauliflower rice reduces carbohydrates for a lighter version.
- → How do I know when the peppers are done baking?
Peppers are finished when they're tender when pierced with a fork and the cheese on top is golden and bubbly. This typically takes 35 minutes total—25 covered and 10 uncovered.
- → Can I freeze these stuffed peppers?
Absolutely. Cool completely, wrap individually in plastic and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating at 350°F until warmed through.
- → What's the purpose of water in the baking dish?
The water creates steam in the oven, helping the peppers cook evenly and stay moist rather than drying out or becoming tough during the longer baking time.
- → Can I use different cheese combinations?
Yes, try Gruyère for nuttiness, provolone for mild melting, or add fontina for extra creaminess. Just keep the total cheese quantity around 2 cups for the best texture.