Chicken Stuffed Pepper Recipe

Preheat the oven to 375°F (190°C). Line a baking dish large enough to hold 4 peppers with a thin layer of tomato sauce or lightly grease with olive oil.

Prepare the peppers: slice the tops off each bell pepper and remove seeds and membranes. If needed, trim a thin slice from the bottom so each pepper sits upright, being careful not to create a hole.

Blanch the peppers (optional for a softer pepper): bring a large pot of salted water to a boil, add peppers for 3 minutes, then remove and drain. Pat dry before stuffing. If you prefer firmer peppers, skip blanching.

Place the prepared peppers upright in the baking dish and season the inside lightly with 1/4 tsp salt and a pinch of pepper.

Cook chicken and aromatics

Heat 1 tablespoon olive oil or butter in a large skillet over medium-high heat. Add the diced chicken in a single layer and cook until browned and cooked through, about 5–7 minutes, stirring occasionally. Remove chicken to a plate and set aside.

In the same skillet, add the chopped onion and a pinch of salt. Cook over medium heat until softened and translucent, about 4–5 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant.

Combine filling

Return the cooked chicken to the skillet. Add the tomato sauce, diced tomatoes, cooked rice, Italian seasoning, paprika, red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine and simmer gently for 3–4 minutes to meld flavors and thicken slightly. Taste and adjust seasoning.

Remove from heat and stir in 2 tablespoons chopped fresh parsley and 1/2 cup of the shredded mozzarella and 2 tablespoons grated Parmesan (reserve the rest for topping). Let the filling cool slightly for 5 minutes so it holds its shape when spooned.

Spoon the chicken filling into each pepper, packing lightly and mounding slightly at the top. Divide filling evenly among the 4 peppers.

Top each stuffed pepper with the remaining mozzarella and sprinkle the remaining Parmesan over all peppers.

Cover the baking dish loosely with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake an additional 10–12 minutes until the cheese is melted and golden and the peppers are tender when pierced with a fork.

If you like a browned top, place under the broiler for 1–2 minutes—watch closely to prevent burning.

Remove from oven and let rest 5 minutes. Garnish with fresh basil leaves if using and an extra sprinkle of parsley. Serve with optional extra tomato sauce and lemon wedges on the side.