Go Back
Cheesy Chicken Alfredo Stuffed Bell Peppers

Cheesy Chicken Alfredo Stuffed Bell Peppers Recipe

Allan
These Cheesy Chicken Alfredo Stuffed Bell Peppers combine tender seasoned chicken, homemade garlic Alfredo sauce, Parmesan, and melted mozzarella inside colorful bell pepper halves. They're creamy, satisfying, and packed with protein, making them a comforting alternative to traditional chicken Alfredo pasta. Serve them with a fresh salad, roasted vegetables, or cauliflower rice for a delicious family dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American, Italian-inspired
Servings 4
Calories 590 kcal

Ingredients
  

For the peppers and chicken:

  • 4 large bell peppers
  • 1½ pounds 680 g boneless, skinless chicken breast
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon paprika
  • ¼ teaspoon black pepper
  • ½ teaspoon salt or to taste
  • 1 cup shredded mozzarella cheese divided
  • 2 tablespoons chopped fresh parsley

For the Alfredo sauce:

  • 2 tablespoons unsalted butter
  • 3 garlic cloves minced
  • ¾ cup 180 ml heavy cream
  • 2 ounces 56 g softened cream cheese
  • ½ cup 50 g finely grated Parmesan cheese
  • ¼ teaspoon black pepper
  • Pinch of nutmeg optional

Instructions
 

  • Preheat the oven to 375°F (190°C). Lightly grease a large baking dish.
  • Wash the bell peppers, cut each in half lengthwise, and remove the seeds, stems, and membranes. Arrange the eight halves cut-side up in the baking dish.
  • Cover loosely with foil and pre-bake for 10 minutes. Remove any liquid collected inside the peppers.
  • Cut the chicken into bite-sized pieces and season with garlic powder, Italian seasoning, paprika, black pepper, and salt.
  • Heat olive oil in a large skillet over medium heat. Cook the chicken for approximately 6–8 minutes, until golden and cooked through to 165°F (74°C). Transfer to a bowl.
  • Reduce the heat to medium-low. Melt the butter in the skillet, add minced garlic, and cook for 30–45 seconds until fragrant.
  • Add the heavy cream and softened cream cheese. Whisk gently until smooth.
  • Gradually stir in the Parmesan, black pepper, and optional nutmeg. Simmer gently for 2–3 minutes until creamy.
  • Return the cooked chicken to the skillet and stir until coated. Mix in ½ cup mozzarella.
  • Divide the chicken Alfredo filling among the eight pre-baked pepper halves.
  • Sprinkle the remaining ½ cup mozzarella over the peppers. Cover loosely with foil and bake for 15 minutes.
  • Remove the foil and bake for another 8–12 minutes, until the peppers are tender and the cheese is melted and lightly golden.
  • Rest for 5 minutes, garnish with chopped parsley, and serve warm.