How to Make Chicken & Broccoli Cheddar Stuffed Bell Peppers
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Preheat oven to 375°F (190°C). Line a baking dish with foil and spray with olive oil.
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Arrange pepper halves cut-side up in the baking dish.
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In a medium bowl, mix grilled chicken, roasted broccoli, cheddar cheese, Greek yogurt, chives, garlic powder, salt, and black pepper.
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Spoon the filling evenly into each pepper half.
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Bake for 18-20 minutes, until peppers are tender and cheese is melted.
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Garnish with extra chives and serve warm.
Pro Tips for Perfect Chicken & Broccoli Cheddar Stuffed Bell Peppers
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large red bell peppers, halved and deseeded, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Chicken & Broccoli Cheddar Stuffed Bell Peppers?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Chicken & Broccoli Cheddar Stuffed Bell Peppers?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large red bell peppers, halved and deseeded?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.