These Creamy Chicken Stuffed Bell Peppers are a quick, family-friendly weeknight dinner made with rotisserie chicken, rice, and creamy soups-hearty, cheesy, and ready in under an hour!

If you're looking for a comforting, family-friendly dinner that's on the table in less than an hour, these Creamy Chicken Stuffed Bell Peppers are it. With tender bell peppers stuffed with rotisserie chicken, rice, and a creamy blend of soups and cheese, this recipe is the ultimate easy weeknight meal. It's hearty, flavorful, and so simple-perfect for busy evenings when you still want something homemade.

Pair with a size of rice or noodles for a complete meal. This recipe is really similar to our Chicken Tetrazzini recipe! You all loved it so much, that we had to create a different version of the recipe.

Video Tutorial

Why We Love This Recipe

Quick & convenient - using rotisserie chicken and canned soups saves time without sacrificing flavor.
Family-approved - creamy, cheesy filling that kids and adults both enjoy.
Budget-friendly - made with pantry staples and a few simple ingredients.
Customizable - swap the protein, rice, or soups to suit your taste.
Make-ahead friendly - prep the filling in advance and bake when ready.

Our Time-Saving Secret

The real magic here is in the rotisserie chicken + canned soups combo. Instead of starting from scratch, shredded rotisserie chicken makes the prep fast and convenient, while cream of chicken and cream of mushroom soups bring all the creaminess you need. It's the shortcut that makes this stuffed peppers recipe so easy and convenient to make, even on a busy weeknight.

Ingredients You'll Need

Bell peppers - green bell peppers pair well with this recipe, but green or yellow may also be used for a sweeter flavor.

Shredded rotisserie chicken - a big timesaver.

Cooked rice - white or brown.

Cream of chicken soup - adds creamy texture.

Cream of mushroom soup - deepens the flavor.

Seasonings - garlic salt and onion powder(season to taste)

Shredded cheese - melty topping to pull it all together.

Pimentos - adds an extra touch of delicious flavor.

How to Make Creamy Chicken Stuffed Bell Peppers

Prepare the peppers - slice off the tops, remove seeds, and place in a baking dish.

Make the filling - in a large bowl, combine shredded chicken, rice, both soups, seasonings, and half the cheese. Mix until creamy.

Stuff the peppers - spoon the filling into each pepper until full.

Bake - cover with foil and bake until the peppers are tender. Remove foil, sprinkle with the remaining cheese, and bake again until bubbly and golden.

Serve - let cool slightly and enjoy warm.

Tip: If your peppers aren't soft enough after baking, cover and cook for an extra 5-10 minutes. No boiling needed for this recipe.

Image of Creamy Chicken Stuffed Bell Peppers

Creamy Chicken Stuffed Bell Peppers recipe

These Creamy Chicken Stuffed Bell Peppers are a quick, family-friendly weeknight dinner made with rotisserie chicken, rice, and creamy soups-hearty, cheesy, and ready in under an hour!

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: creamy chicken stuffed bell peppers, stuffed bell peppers

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: people

Calories: 638kcal

Author: Ashley Frederick

Ingredients

4 c shredded chicken
5 large green bell peppers Reserve one for dicing.
¼ - ½ c green bell pepper-diced
¼ - ½ c yellow onion-diced
1 can cream of mushroom soup
½ can cream of chicken soup
2 tsps sour cream
½ c chicken broth
2 tsps pimentos
2 + 2 tbsps olive oil
2 tsps garlic salt
2 tsps garlic powder (season to taste)
1 c sharp cheddar cheese
4 tbsps cheddar jack cheese

Instructions

Remove the skin from the chicken and shred the chicken (white and dark meat) and sit to the side. (The chicken is best shredded with your hands to ensure that the meat is not too fine.)
Cut the tops off of the bell peppers, remove the core and clean out the inside of the bell peppers.
Rub the inside and outside of the peppers with olive oil.
Season the inside and outside of the peppers with onion powder.
Place peppers in an 8-inch pan or baking dish.
Preheat oven to 350 degrees.
In a large skillet, add 2 tbsps of olive oil and heat. Then add onion and bell pepper to the skillet. Sauté and stir occasionally for 3-5 minutes or until vegetables begin to soften.
Add the cream of chicken, cream of mushroom soup, and sour cream to the skillet. Stir frequently until mixed well.
Add the chicken broth to the pan and mix well.
Add the chicken, sharp shredded cheese and pimentos to the skillet and mix.
Transfer mixture into each bell pepper and top with cheddar jack shredded cheese.
Cover with foil and bake for 40-50 minutes.
Then turn on the broiler for 1-3 minutes to brown the top of the peppers.
Remove them from the oven and allow them to cool for 10-15 minutes prior to serving.

Video

Notes

Serve with a side of rice for an extra filling meal.

Nutrition

Serving Suggestions

Serve over rice, mashed potatoes, or pasta to soak up the creamy filling.
Add garlic bread for a heartier meal.

Storage & Reheating

Refrigerate leftovers in an airtight container for up to 3 days.
Freeze stuffed peppers individually (before or after baking) for up to 2 months. Thaw in the fridge overnight before reheating.
Reheat in the microwave for quick servings.

Frequently Asked Questions

Do the bell peppers need to be boiled/cooked first?

The peppers do not need to be boiled first. They will be softened as they bake in the oven.

Can I make these peppers ahead of time?

Yes! You can prepare the filling and stuff the peppers up to 24 hours in advance. Just cover tightly and refrigerate until ready to bake.

How do I store the Stuffed Bell Peppers?

Store the peppers in the oven in an airtight container.

What should I serve with peppers?

They are great served with a bed of rice, spaghetti or egg noodles.

More Recipes You'll Love

The inspiration for this recipe - Chicken Tetrazzini!

The best casserole recipe of all time - Cheesy Spaghetti Bake

Another easy weeknight meal - Mongolian Chicken!

Try my Cornish Hen recipe. They are so tender, juicy, and flavorful.