20-Min Cheesy Chicken Stuffed Peppers
Halved bell peppers stuffed with shredded rotisserie chicken, cooked rice, and melted cheddar — ready in under 20 minutes. Baked until the peppers soften and cheese bubbles, this is weeknight comfort with zero fuss.
- Total time
- 18 min
- Servings
- 2
- Calories
- 420
- Protein
- 38g
Ingredients
- 2 whole bell peppers (any color)
- 1.5 cups rotisserie chicken, shredded
- 1 cup cooked rice
- 1 cup cheddar cheese, shredded
Instructions
- 1
Preheat oven to 400°F.
- 2
Halve the peppers lengthwise and scoop out seeds and stems.
- 3
Mix shredded chicken, cooked rice, and three-quarters of the cheese in a bowl with a pinch of salt and pepper.
- 4
Divide the filling evenly between the four pepper halves, packing gently.
- 5
Arrange peppers cut-side up in a baking dish and top each with remaining cheese.
- 6
Bake until peppers are tender and cheese melts, about 12–15 minutes.
Tools you’ll need
- oven
- baking dish (9x13 or similar)
- cutting board
- spoon
- bowl
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