Dinner

Cheesy Chicken Stuffed Bell Peppers Recipe

Name: Cheesy Chicken Stuffed Bell Peppers Recipe
Prep time: 15 min
Cook time: PT-491905H48M15S
Total time: PT-491905H48M15S
Cuisine: American
Ingredients: ⅓ cup panko bread crumbs; ¼ tsp garlic powder; ⅛ tsp salt; ⅛ tsp black pepper; 1 tsp olive oil; ⅓ cup shredded cheddar cheese; ¾ lb chicken breasts, cut into ¼ inch cubes; 1 tbsp chopped fresh thyme leaves (or 1 tsp dried thyme); ¼ tsp salt; ⅔ cup shredded cheddar cheese; 2 tsp all-purpose white flour; 4 red bell peppers, halved from stem to base and de-seeded; 1 tbsp olive oil (for brushing); ⅛ tsp salt (for sprinkling on peppers)

BySophie Carsel February 11, 2026February 11, 2026

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Introduction

These Cheesy Chicken Stuffed Peppers are a delightful combination of tender chicken, melty cheddar, and crispy panko topping, all baked inside sweet red bell peppers. Perfect for a comforting weeknight dinner that’s both flavorful and easy to make.

The image shows several bright red bell peppers cut in half and filled with a crumbly, golden-brown topping that looks crispy and baked. The peppers are arranged close together on a surface with a white marbled texture. The topping appears uneven with small bits of melted cheese or breadcrumbs, adding a crunchy texture on top. The inside of the pepper halves shows a soft and slightly moist filling with a contrast between the smooth pepper skin and rough crumb layer. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅓ cup panko bread crumbs
¼ tsp. garlic powder
⅜ tsp. salt, divided (¼ tsp. + ⅛ tsp.)
⅛ tsp. black pepper
1 tsp. olive oil
1 cup shredded cheddar cheese, divided
¾ lb. chicken breasts, cut into ¼ inch cubes
1 Tbsp. chopped fresh thyme leaves (or 1 tsp. dried thyme)
2 tsp. all-purpose white flour
4 red bell peppers, halved from stem to base and de-seeded

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a small bowl, combine the panko bread crumbs, garlic powder, ⅛ tsp. salt, black pepper, olive oil, and ⅓ cup of the shredded cheddar cheese. Use your fingers to gently rub the cheese into the crumbs until the cheese pieces are roughly the size of the larger crumbs. Set this mixture aside.
Step 3: In a separate bowl, mix together the cubed chicken, fresh thyme, ¼ tsp. salt, the remaining ⅔ cup shredded cheddar cheese, and the flour until well combined.
Step 4: Lightly brush the outsides of the halved peppers with about 1 tablespoon of olive oil and sprinkle them with a little salt. Arrange the peppers on a baking sheet with the cut sides facing up.
Step 5: Spoon approximately ¼ cup of the chicken mixture into each pepper half. Then, evenly top each filled pepper with about 1 tablespoon of the panko and cheese crumb mixture.
Step 6: Bake in the preheated oven for 22 to 25 minutes, or until the chicken is fully cooked and the topping is golden brown and crispy.

Tips & Variations

Use a mix of cheeses like mozzarella or Monterey Jack for a different flavor and texture.
Add chopped onions or bell pepper to the chicken mixture for extra crunch and flavor.
Substitute ground chicken instead of cubed for quicker preparation.
For a spicier kick, mix in some crushed red pepper flakes or diced jalapeños.

Storage

Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for 10-15 minutes, or until heated through to maintain crispness of the topping. Avoid microwaving to keep the topping crunchy.