Lickety Split Chicken and Cheese Stuffed Peppers

Stuffed Peppers with Chicken and Cheese

Contributor: Christine Pittman

It’s crazy how quickly these stuffed peppers come together. You’ll have them in the oven within minutes.

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 32 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: American


  • ⅓ cup panko bread crumbs
  • ¼ tsp. garlic powder
  • ¼ + ⅛ tsp. salt, divided
  • ⅛ tsp. black pepper
  • 1 tsp. olive oil
  • 1 cup shredded cheddar cheese, divided
  • ¾ lb. chicken breasts, cut into ¼ 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


  1. Preheat oven to 400ºF.
  2. 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.
  3. In a second bowl combine the chicken, thyme, ¼ teaspoon of salt, the remaining ⅔ cup cheese, and the flour.
  4. 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.
  5. Bake until the chicken is cooked through and the crumbs on top are golden brown, 22-25 minutes.