Description
A cozy, hands-on dinner featuring bright roasted bell peppers filled with a rich, cheesy chicken filling.
Ingredients
Scale
- 4 large bell peppers
- 2 cups cooked chicken, shredded
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional for topping)
Instructions
- Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Rinse and pat the peppers dry.
- Mix in a mixing bowl, combine the shredded chicken, softened cream cheese, shredded cheddar, diced onions, minced garlic, Italian seasoning, and salt and pepper to taste. Stir until well blended and smooth.
- Stuff each bell pepper generously with the chicken mixture, pressing down so the filling fills the cavity.
- Place the stuffed peppers in the prepared baking dish. If using breadcrumbs, sprinkle them evenly over the tops for a crunchy finish. Cover the dish tightly with foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the peppers are tender, and the cheese is bubbly and lightly golden.
- Let them sit for 3–5 minutes before serving.
Notes
For a lighter meal, pair with mixed greens and a lemon vinaigrette. For a heartier plate, add roasted potatoes or garlic bread.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 545
- Sugar: 8g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 90mg