Easy Chicken Cheddar Stuffed Peppers

Welcome to my Easiest-Ever Stuffed Peppers Recipe. There’s nothing to pre-cook for this recipe. Put the ingredients in the peppers, bake and voila! I’ve partnered with Divemex and a group of fabulous blogging friends to bring you this post.

Who doesn’t love stuffed peppers? Acutally, I never used to like them much, mostly because they’re a pain to make. Needing to cook a filling and then stuff and then bake was too much for me.

But then I started filling them with leftovers.

Easy Chicken Cheddar Stuffed Peppers Recipe

That was brilliant, if I may say so myself.

There’s nothing quite like a red bell pepper stuffed with leftover paella. Nothing, that is, except for a red bell pepper stuffed with leftover spaghetti bolognese, topped with cheese that’s bubbling and oozing so much that you know it’s going to burn the roof of your mouth.

So that’s how I’ve been stuffing peppers for the last few years. And it’s been good.

Easy Chicken Cheddar Stuffed Peppers Recipe

But lately I wondered if there was a filling for stuffed peppers that didn’t require pre-cooking of any kind.

Easy Chicken Cheddar Stuffed Peppers Recipe

I found it!

This stuffed peppers recipe is simply raw chopped up chicken, cheese and a bit of flour and seasonings inside the pepper. You top it with a breadcrumb mixture and bake until the cheese is gooey and the chicken is cooked through. Couldn’t be easier!


You’ll find my recipe for Easy Stuffed Peppers with Chicken and Cheddar below.

Easy Chicken Cheddar Stuffed Peppers Recipe


Chicken Cheddar Stuffed Peppers

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 32 minutes
  • Yield: 4 servings


These stuffed peppers are a breeze to make because the filling doesn’t have to be cooked before the peppers are stuffed.


  • 1/3 cup panko bread crumbs
  • 1/4 tsp. garlic powder
  • salt
  • black pepper
  • olive oil
  • 1 cup shredded cheddar cheese, divided
  • 3/4 lb chicken breast cutlets, roughly chopped
  • 1 Tbsp. chopped fresh thyme leaves (1 tsp. dried leaves)
  • 2 tsp. all-purpose white flour
  • 4 red bell peppers, halved from stem to base and de-seeded


  1. Preheat oven to 400ºF.
  2. In a small bowl combine the panko, garlic powder, 1/8 teaspoon of salt, 1/8 teaspoon of black pepper, 1 teaspoon of olive oil and 1/3 cup of the shredded cheese. Use your fingers to rub the crumbs and cheese together until the bits of cheese are about the size of the larger crumbs. Set aside.
  3. In a second bowl combine the chicken, thyme, 1/4 teaspoon of salt the remaining 2/3 cup cheese and the flour.
  4. Brush the outsides of the peppers lightly with olive oil (about 1 tablespoon will be enough for them all) and sprinkle lightly with salt. Arrange them on a baking sheet cup-side-up. Fill each half of pepper with approximately 1/4 cup of the chicken filling and then top each with about 1 tablespoon of the crumbs.
  5. Bake until the chicken is cooked through and the crumbs on top are golden brown, 22-25 minutes.

And now check out the stuffed peppers recipes from my blogging friends:

Stuffed Bell Peppers with Chicken and Cheddar by Cook the Story
Roasted Red Pepper Hummus by What Jew Wanna Eat
Curried Cashew Pepper Patties {gluten free} by Chocolate & Carrots
Roasted Red Pepper and Onion Dip by Juanita’s Cocina
Sweet Pepper-Masa Cake by Culinary Adventures with Camilla
Breakfast Casserole by Mother Thyme
Onions and Peppers Naan Pizzas by poet in the pantry
Steak Fajitas with Drunken Peppers by Cravings of a Lunatic
Chile-Red Pepper & Ginger Soy Beef Lettuce Cups by White Lights on Wednesday
Moroccan Style Stuffed Peppers by Frugal Antics of a Harried Homemaker
Souffleed Green Peppers by Jane’s Adventures in Dinner
Cheesy Polenta Stuffed Peppers by Cooking In Stilettos
Homemade Sofrito by Food Snob 2.0
Roasted Red Pepper Cheesy Corn Cakes from It’s Yummi!
Spinach, Pepper, Mushroom and Tomato Frittata by Take A Bite Out of Boca
Roasted Red Pepper Bisque by Quarter Life (Crisis) Cuisine
Mini Asian Vegetable Pizzas by Mom’s Test Kitchen
Blue Cheese Pepper Poppers by {i love} my disorganized life
Goat Cheese with Bell Pepper Spread by The Redhead Baker
Sweet and Sour Chicken and Bell Peppers by Daily Dish Recipes


Thank you to Divemex for sponsoring this week. The growers of Divemex specialize in greenhouse grown peppers in state of the art facilities that facilitate the production of the highest quality peppers in some of the safest facilities anywhere. But most importantly, as a Fair Trade Certified company, they have an unwavering commitment to social responsibility that includes support for families of their workers, health care for all employees and a child-free environment. Isn’t that a company you can get behind? Show them that you appreciate their social responsibility with a like on Facebook.

Disclosure: Divemex gave us prizes to give away to our readers during the #PepperParty. The total value of the prizes was approximately $900. In addition, I was paid to put on the Pinchatlive associated with the event. All opinions are my own.