I’m so excited to share one of my absolute favorite recipes with you—Creamy Chicken Stuffed Bell Peppers! If you’re looking for a flavorful, nutritious, and visually appealing dish that’s perfect for family dinners or meal prep, these are for you!
These are not just any stuffed peppers; they’re packed with creamy, cheesy goodness that will have you coming back for seconds (and thirds!).
Bell peppers are a powerhouse of nutrition! They’re low in calories but high in essential vitamins like A and C. When you stuff them with tender chicken and creamy cheese, you get a meal that’s both healthy and incredibly satisfying.
They are also wonderful for meal prep because you can make a large batch of these at once, so you will have enough to last you for the week! They are also super easy to put together and portion out into containers, so you can prep your lunch for the week super fast!
Yummy Chicken Coconut Stuffed Bell Peppers Recipe
Ingredients:
- 5 bell peppers, seeded and cut in half
- 2 cups cooked chicken, shredded
- 2 cups cooked white rice
- 3 tablespoons olive oil
- 1 onion, diced
- 3 stalks celery, diced
- 2 pounds cremini mushrooms, sliced
- 4 tablespoons flour
- 3 tablespoons butter
- 2 cups chicken broth (or substitute it with 1 cup of white wine)
- 2 cups of coconut milk or other milk of your choice
- 1 teaspoon dried thyme, crushed
- 5 teaspoons dried porcini mushrooms, ground into a powder
- 1 ¼ cups shredded mozzarella cheese
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions:
- Preheat the oven to 375°F.
- Place the peppers cut side up in a large pan with half cup of water in the bottom. Sprinkle lightly with kosher salt bake in the oven for 10 minutes until softened.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the onions and celery with a pinch of kosher salt until softened. Then, add the sliced cremini mushrooms and cook for an additional 10 minutes until softened and slightly browned. Transfer the mixture to a bowl.
- In that same skillet where all the magic’s happening, melt down that butter over a nice medium heat. Then, toss in the flour and give it a whirl for about 3-4 minutes, stirring like a champ until it’s got a lovely light brown hue. Now, here comes the fun part: slowly pour in the chicken stock and milk, stirring like crazy to keep those lumps at bay. Sprinkle in the crushed thyme, mushroom powder, salt, and pepper for some extra flavor. Let it all come to a boil, then dial down the heat and let it simmer until it’s nice and thick.
- Throw in that mushroom mix, shredded chicken, and cooked rice, giving it all a good stir until it’s warmed through and through. If things start gettin’ too thick, just splash in a bit more milk.
- Load up the peppers with that delicious chicken mixture and sprinkle on some shredded cheese for good measure.
- Cover up that baking dish with some foil and slide it into the oven. Let it bake for about 20-30 minutes until it’s all bubbly and that cheese is perfectly melted.
Now that’s what I call a winning dish! Enjoy every cheesy bite!
Watch this quick video on how to make those delicious chicken stuffed bell peppers:
Tips and Tricks
- Add More Veggies – Throw in some chopped spinach or zucchini into the chicken mixture for extra nutrients and flavor.
- Spice It Up – Love a bit of heat? Add a pinch of red pepper flakes or some diced jalapeños.
- Cheese Swap – Try experimenting with different cheeses like Monterey Jack, Parmesan, or feta.
- Prep in Advance – These stuffed peppers can be assembled ahead of time and refrigerated until you’re ready to bake them, making your weeknight dinners a breeze!
Serving Suggestions
These Creamy Chicken Stuffed Bell Peppers are a meal in themselves, but if you want to add a little something extra, they pair perfectly with a simple side salad, steamed veggies, or a slice of crusty bread.
How to Store These Creamy Chicken Stuffed Bell Peppers
You can store these bell peppers in the fridge for 3-5 days or in the freezer for up to 6 months! I recommend storing them in these freezer-safe meal prep containers so they lay nicely in the freezer and won’t get freezer-burnt. When you are ready to eat them, just thaw them in the fridge overnight. You can heat them up in the microwave or on the stove when you are ready to eat them.
Final Thoughts
I hope you love these Creamy Chicken Stuffed Bell Peppers Recipe as much as I do! They’re packed with flavor, easy to make, and perfect for any night of the week. Whether you’re feeding your family or meal-prepping for yourself, this recipe is a winner. Give it a try, and let me know what you think! 🥳
Check out more delicious chicken meal prep ideas here.
Creamy Coconut Chicken Stuffed Bell Peppers
Ingredients
- 5 bell peppers, seeded and cut in half
- 2 cups cooked chicken, shredded
- 2 cups cooked white rice
- 3 tablespoons extra virgin olive oil
- 1 onion, diced
- 3 stalks celery, diced
- 2 pounds cremini mushrooms, sliced
- 4 tablespoons flour
- 3 tablespoons butter
- 2 cups chicken broth (or 1 cup of white wine)
- 2 cups coconut milk (or other milk of your choice)
- 1 teaspoon dried thyme, crushed
- 5 teaspoons dried porcini mushrooms, ground into a powder
- 1 ¼ cups shredded mozzarella cheese
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 375°F.
- Place the peppers cut side up in a large pan with half cup of water in the bottom. Sprinkle lightly with kosher salt bake in the oven for 10 minutes until softened.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the onions and celery with a pinch of kosher salt until softened. Then, add the sliced cremini mushrooms and cook for an additional 10 minutes until softened and slightly browned. Transfer the mixture to a bowl.
- In that same skillet where all the magic’s happening, melt down that butter over a nice medium heat. Then, toss in the flour and give it a whirl for about 3-4 minutes, stirring like a champ until it’s got a lovely light brown hue. Now, here comes the fun part: slowly pour in the chicken broth (or white wine) and coconut milk, stirring like crazy to keep those lumps at bay. Sprinkle in the crushed thyme, mushroom powder, salt, and pepper for some extra flavor. Let it all come to a boil, then dial down the heat and let it simmer until it’s nice and thick.
- Throw in that mushroom mix, shredded chicken, and cooked rice, giving it all a good stir until it’s warmed through and through. If things start gettin’ too thick, just splash in a bit more milk.
- Load up the peppers with that delicious chicken mixture and sprinkle on some shredded cheese for good measure.
- Cover up that baking dish with some foil and slide it into the oven. Let it bake for about 20-30 minutes until it’s all bubbly and that cheese is perfectly melted.
