Save Chicken Alfredo stuffed peppers bring together everything cozy about comfort food into one colorful package. Plump bell peppers hold creamy chicken Alfredo, gooey cheese, and tender rice. Every bite is rich with Italian-inspired flavor but with the weeknight ease you want. This dish has become my answer when we want something hearty that is still bright and cheerful at the table.
Every time I make this, my family lights up seeing those bubbling cheese tops come out of the oven. It turned a rainy weeknight into a dinner we all looked forward to, and now my husband requests it monthly.
Ingredients
- Large bell peppers: Bright sweet flavor and sturdy shells Choose firm peppers with tight skin and vibrant color
- Cooked chicken breast: Mild and lean base that holds up to saucy fillings Use leftover or even rotisserie chicken
- Cooked rice: Adds hearty bulk and helps the stuffing hold together Choose a variety your family enjoys
- Alfredo sauce: Creamy richness and classic Italian flavor Opt for freshly made sauce or choose a brand with real cream and cheese
- Mozzarella cheese: Melts to stretchy oozy goodness Buy a block and shred yourself for best melt
- Parmesan cheese: Savory bite and subtle nuttiness Use fresh grated for more flavor
- Garlic powder: Rounds out the Alfredo and chicken flavors Pick pure garlic powder not garlic salt
- Dried Italian herbs: Fragrant basil and oregano add herbal note If possible choose a blend that lists both
- Salt: Enhances all the flavors Use kosher or sea salt for clean taste
- Black pepper: Sharpens and balances the creamy filling Freshly cracked gives the best pop
- Fresh parsley: Optional but brings a pop of color and freshness Look for vibrant green leaves
Instructions
- Prep the Peppers:
- Cut the tops off each bell pepper and remove seeds and white ribs inside Rinse under cool water and shake dry Arrange upright in a roomy baking dish so they fit snugly but do not tip over
- Make the Filling:
- In a large mixing bowl add shredded chicken cooked rice Alfredo sauce shredded mozzarella Parmesan garlic powder Italian herbs salt and pepper Stir together until fully combined Each grain of rice should be coated and you want a consistent mix No dry patches
- Fill the Peppers:
- Spoon filling mixture into each pepper pressing gently so they are well filled Stop just before the tops to allow room for cheese later Do not pack too tightly or the peppers might split
- Top and Bake Covered:
- Finish each filled pepper with a generous layer of remaining mozzarella cheese Lay a piece of foil loosely over the baking dish with room for air circulation Bake at 375°F or 190°C for 25 minutes This allows peppers to soften and the filling to heat through
- Finish Uncovered:
- After 25 minutes remove foil Continue baking another 10 minutes until the cheese is lightly golden and bubbling and peppers are perfectly tender
- Garnish and Serve:
- Remove the dish from the oven Sprinkle with fresh chopped parsley if you like Let cool five to ten minutes before serving so the filling settles Serve hot with sides of your choice
Save I love the sweet flavor that develops as the peppers roast Especially red or orange peppers taste almost candy sweet after baking The combo of melty cheese and the fresh green from parsley is always a hit with my kids They love to help sprinkle that final layer of cheese
Storage Tips
Store leftovers in a covered container in the fridge for up to three days For best results reheat in the oven at 350°F until warmed through You can also use a microwave in short bursts just cover for even heating
Ingredient Substitutions
You can swap turkey for chicken or try cooked quinoa in place of rice If you want less dairy use part-skim mozzarella or a vegan Alfredo sauce Sliced baby spinach or sautéed mushrooms add nutrition and earthiness
Serving Suggestions
Round out the meal with a crisp Italian salad and maybe some garlic toast For a lighter plate add roasted broccoli or green beans These peppers also make great leftovers as a hearty work lunch
Cultural and Seasonal Notes
Stuffed peppers have roots in many cultures but combining Alfredo and bell pepper leans Italian American In summer I choose peppers from the farmers market which are sweeter and often cost less You can try this stuffing with garden zucchini or tomatoes in late summer too
Seasonal Adaptations
Use yellow or orange peppers for a sweeter taste in midsummer
Swap in wild rice or farro for fall heartiness
Try a splash of lemon zest in the Alfredo filling for spring brightness
Success Stories
When I first brought this to a family potluck nobody could believe how easy it was Soon everyone asked for the recipe and now my cousin brings her own twist by adding spinach Even picky eaters come back for seconds
Freezer Meal Conversion
To freeze assemble the peppers fully but do not bake Wrap tightly in foil or a freezer safe container Freeze up to two months To reheat bake straight from frozen at 375°F covered for 35 minutes uncover and bake an additional 15 minutes
Save These stuffed peppers are a delightful and satisfying meal. They are perfect for busy weeknights or special family gatherings, offering a taste of comfort with an elegant presentation.
Recipe FAQ Section
- → How do I ensure bell peppers become tender when baking?
Bake the peppers covered first to steam and soften them, then uncover to melt and brown the cheese for a tender texture.
- → Can I use leftover rotisserie chicken?
Yes, shredded rotisserie chicken adds flavor and saves time in preparing the filling for stuffed peppers.
- → What if I want to add extra vegetables?
Sautéed spinach or mushrooms can be mixed into the filling for additional nutrients and flavor variety.
- → Is this suitable for a gluten-free diet?
Use a gluten-free Alfredo sauce to make the dish gluten-free. Always check labels for hidden gluten ingredients.
- → Can I prepare this ahead of time?
Yes, assemble peppers and refrigerate until ready to bake. Add cheese topping just before baking for best results.
- → What sides pair well with stuffed peppers?
Crisp green salads or garlic bread complement the richness of these stuffed peppers nicely for a full meal.