Description
These Cheesy Chicken Stuffed Peppers are a delicious and hearty meal featuring bell peppers filled with a savory mixture of rotisserie chicken, broccoli, rice, and a blend of mozzarella and cheddar cheeses. Baked to perfection and topped with crunchy crackers and fresh parsley, they make a comforting dinner that’s both flavorful and nutritious.
Ingredients
Scale
Vegetables
- 4 large bell peppers
- 1 medium shallot, diced
- 1 Tablespoon minced garlic
- 2 cups broccoli florets, finely chopped
Protein & Dairy
- 2 1/2 cups shredded rotisserie chicken
- 1 cup shredded mozzarella
- 1 cup shredded cheddar
Grains
- 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
Herbs
- 1/3 cup fresh chopped parsley
Other
- 1 tablespoon olive oil (for sautéing)
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to ensure it’s properly heated for baking the stuffed peppers later.
- Prepare the Peppers: Slice the bell peppers in half lengthwise and remove all the seeds. Place them cut side up in a large baking dish, ready to be filled.
- 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 translucent and fragrant.
- Add Garlic and Broccoli: Stir in the minced garlic and chopped broccoli florets. Continue cooking for approximately 5 minutes until the broccoli turns bright green and softens slightly.
- Combine Chicken, Rice, and Seasonings: Add the shredded rotisserie chicken and cooked jasmine rice to the skillet. Stir in dried oregano, salt, black pepper, and half of the shredded mozzarella and cheddar cheeses. Let the mixture warm and allow some cheese to melt, stirring occasionally, for a few minutes.
- Add Liquids and Fill Peppers: Pour in 1/2 cup of water or chicken broth and stir well to combine. If the mixture looks dry, add up to 1/4 cup more broth as needed. Spoon the filling evenly into each prepared pepper half. Then, sprinkle the remaining cheeses over the top.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. This helps cook the peppers through and meld the flavors.
- Bake Uncovered: Remove the foil and continue baking for an additional 15-20 minutes until the peppers are tender and the cheese on top is golden and bubbly.
- Garnish and Serve: Remove from the oven, then sprinkle crushed whole wheat or gluten-free crackers and fresh chopped parsley on top of each stuffed pepper. Serve hot and enjoy your cheesy chicken stuffed peppers!
Notes
- For a spicier twist, add some crushed red pepper flakes or chopped jalapeños to the filling.
- You can substitute rotisserie chicken with cooked shredded turkey or cooked ground chicken if preferred.
- Use low-sodium chicken broth to reduce the sodium content.
- To make it gluten-free, ensure that the crackers used are certified gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
