It’s crazy how quickly these cheesy chicken stuffed peppers come together. You’ll have them in the oven within minutes.
Other than how delicious these stuffed peppers are, the best thing about them is you don’t need to cook the chicken in advance! That’s right, they only take minutes to assemble and get in the oven.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
Ingredients
Chicken and Cheese Stuffed Peppers are quick to make because the filling isn’t cooked before the peppers are stuffed. You mix up the raw chicken mixture, scoop it into bell pepper halves and then bake. The filling will cook through in the time it takes the peppers to soften.
The cubed chicken breasts get seasoned with salt and dried or fresh thyme, and mixed with cheese and flour. This gets put in the halved bell peppers and topped with a cheesy breadcrumb topping. The cheesy topping is made with crunchy panko breadcrumbs, more Cheddar cheese, along with garlic powder, salt, and pepper. Put these stuffed peppers into a baking dish or sheet pan and into the oven they go. So delicious and easy.
More Stuffed Pepper Recipes
Want more variations on this classic comfort dish?
Podcast Episode: Making Chicken Stuffed Peppers
Listen to me explain briefly about how to make this delicious recipe, with some great cooking tips along the way, by clicking play below.
Listen to more Recipe of the Day episodes here.
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Cheesy Chicken Stuffed Peppers Recipe
It’s crazy how quickly these stuffed peppers come together. You’ll have them in the oven within minutes.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 4 servings 1x
- Category: Entrée
- Method: Baked
- Cuisine: American
Ingredients
- 1/3 cup panko bread crumbs
- 1/4 tsp. garlic powder
- 1/4 + 1/8 tsp. salt, divided
- 1/8 tsp. black pepper
- 1 tsp. olive oil
- 1 cup shredded cheddar cheese, divided
- 3/4 lb. chicken breasts, cut into 1/4 inch cubes
- 1 Tbsp. chopped fresh thyme leaves (1 tsp. dried leaves)
- 2 tsp. all-purpose white flour
- 4 red bell peppers, halved from stem to base and de-seeded
Instructions
- Preheat oven to 400°F.
- In a small bowl combine the panko, garlic powder, salt, black pepper, olive oil, and ⅓ cup of the shredded cheese. Use your fingers to rub the crumbs and cheese together until the bits of cheese are about the size of the larger crumbs. Set aside.
- In a second bowl combine the chicken, thyme, ¼ teaspoon of salt, the remaining ⅔ cup cheese, and the flour.
- Brush the outsides of the peppers lightly with olive oil (about 1 tablespoon will be enough for them all) and sprinkle lightly with salt. Arrange them on a baking sheet cup-side-up. Fill each half of pepper with approximately 1/4 cup of the chicken filling and then top each with about 1 tablespoon of the crumbs.
- Bake until the chicken is cooked through and the crumbs on top are golden brown, 22-25 minutes.
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This post originally appeared in September 2015 and was revised and republished in May 2024.
I may have added some extra cheese, but this was so yummy! My kids loved it.
I pretty much always approve of adding extra cheese to dishes. 🙂 Glad you all loved it, Martha!