Description
These Cheesy Chicken Stuffed Peppers are a flavorful, wholesome, and easy-to-make meal combining tender bell peppers filled with a savory mixture of rotisserie chicken, broccoli, rice, and melted cheese. Baked to golden perfection and topped with crunchy crackers and fresh parsley, this dish is perfect for a comforting family dinner.
Ingredients
Scale
Vegetables
- 4 large bell peppers
- 1 medium shallot, diced
- 2 cups broccoli florets, finely chopped
- 1 Tablespoon minced garlic
- 1/3 cup fresh chopped parsley
Proteins & Dairy
- 2 1/2 cups shredded rotisserie chicken
- 1 cup shredded mozzarella
- 1 cup shredded cheddar
Grains & Others
- 2 cups cooked jasmine rice
- 4-5 whole wheat crackers, crushed or gluten-free crackers
Seasonings & Liquids
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 – 3/4 cup water or chicken broth
- 1 tablespoon olive oil (for sautéing)
Instructions
- Preheat the Oven: Set your oven to 400°F (204°C) and allow it to preheat fully to ensure even baking.
- Prepare the Peppers: Slice each bell pepper in half lengthwise, remove all seeds and membranes, then arrange the halves cut side up in a large baking dish.
- Sauté Aromatics: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced shallot and cook for about 5 minutes until it becomes translucent and fragrant.
- Add Garlic and Broccoli: Stir in the minced garlic and finely chopped broccoli florets. Cook together for approximately 5 minutes until the broccoli turns bright green and is slightly tender.
- Combine Chicken, Rice, and Seasonings: Add the shredded rotisserie chicken and cooked jasmine rice to the skillet. Sprinkle in dried oregano, salt, black pepper, and half of the shredded mozzarella and cheddar cheeses. Stir the mixture and let it warm through for a few minutes, allowing some of the cheese to melt and bind the filling.
- Add Liquids and Stuff Peppers: Pour in 1/2 cup of water or chicken broth to moisten the mixture, stirring well. If it looks dry, add additional broth up to 3/4 cup. Spoon the chicken and rice mixture evenly into each prepared pepper half. Sprinkle the remaining cheeses evenly on top of the stuffed peppers.
- Bake Covered: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes at 400°F, allowing the peppers to soften and the filling to cook thoroughly.
- Finish Baking Uncovered: Remove the foil and continue baking for an additional 15-20 minutes until the peppers are tender and the cheese topping turns golden and bubbly.
- Garnish and Serve: Once baked, remove the dish from the oven. Sprinkle crushed whole wheat or gluten-free crackers and fresh chopped parsley on top of each stuffed pepper half. Serve hot and enjoy your cheesy chicken stuffed peppers!
Notes
- You can substitute the broccoli with other vegetables like spinach or zucchini for variety.
- For a spicier kick, add a pinch of red pepper flakes to the filling.
- Use low-sodium chicken broth to reduce the salt content if desired.
- Make sure not to overfill the peppers to prevent spilling during baking.
- Leftover stuffed peppers can be stored in an airtight container in the fridge for up to 3 days.
