Cheesy Chicken and Broccoli Stuffed Peppers

 These Cheesy Chicken and Broccoli Stuffed Peppers take weeknight comfort food to the next level!

Cheesy Chicken and Broccoli Stuffed Peppers Recipe

You guys are totally going to hate me, but I’ve been holding out on you. I have been sitting on a mini-arsenal of recipes for weeks. WEEKS.

Hello worst food blogger ever! I contemplated stashing them away for the cookbook I’ve been dying to write, but I knew that if I didn’t get some of these into your face fast enough, there would be cause for revolt.

Please don’t revolt. I love you. I’ll feed you guys forever if you just eat your veggies and never leave me. Even when I make terrible, cheesy jokes and then run away for weeks at a time because I’m too stir crazy to sit at a computer.

That’s one of the reasons I love you guys btw, many of you have been putting up with my antics for years! I could probably name a few of you that have been with me for nearly FIVE of them since starting this crazy little corner of the internet oh so long ago. In fact, I could probably blow your mind by telling you that I had a super-embarassing website before this one that I’d been working on since middle school. Yes, middle school. Don’t try to use that to calculate my age or I’ll inundate the blog with beet recipes and bowls of soggy cereal or something equally atrocious. Besides, since I was sick on my birthday this year, it totally doesn’t count.

Seriously, it’s science.

Cheesy Chicken and Broccoli Stuffed Peppers Recipe

Cheesy Chicken and Broccoli Stuffed Peppers Recipe

So anyways, thank you for always being here for me though my insane flightiness, even if you only do so for the food. There will always be food, pinky swear.

Cheesy Chicken and Broccoli Stuffed Peppers

I feel like I really need to stress the awesomeness that is this dish. I’d scream it from the rooftops in all caps if it wasn’t uber obnoxious. In case you ever doubted it, a stuffed pepper spin on the classic chicken and broccoli casserole is the foodie equivalent of finding a twenty dollar bill in an old jacket. It’s like getting free guac at chipotle awesome, and you know few things can top that!

Of course it’s not rocket science by any means, and it’s easy enough to make that  these bad boys are sure to become a regular in your home! Chicken, broccoli, and cheese are one of the most classic of pairings. It just works. It works stuffed inside a casserole dish, it works on a pizza… or a sandwich… or even a soup…. and ohmygooooooosh it works stuffed into peppers. In fact it BEGS to be stuffed into peppers. Why haven’t you done this already!? Why haven’t I?!?

Let’s remedy that, shall we?

Cheesy Chicken and Broccoli Stuffed Peppers

Prep

Cook

Total

Yield 10 servings

Ingredients

  • 5 bell peppers
  • 1 full bunch of broccoli
  • 1 cooked* chicken breast [10 ounces]
  • 1 cup freshly grated gouda cheese, packed
  • 1/4 cup cream
  • 1-2 TBSP parsley [fresh or dried]
  • 1/2 tsp red pepper flakes
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp salt, extra to taste
  • 1 clove of garlic, minced
  • 1/2 TBSP butter
  • 1/4-1/2 cup gouda or cheddar for topping

*I baked several chicken breasts the night before to prep meals for the week, setting one aside for these yummy stuffed peppers. Feel free to follow suit or to cook yours up at the beginning of this recipe via your favorite method. Baking or Poaching is usually uber easy. Grilling works too!

Instructions

  1. Pre-heat oven to 350 degrees F.
  2. Slice the tops off of each bell pepper [or leave on for a bit of foodie flair!] then cut them in half lengthwise.
  3. Remove the stem from your broccoli [set aside for later use] so you're left with 3 crowns of broccoli.
  4. Next fill a large bowl with ice and water and set aside.
  5. Bring a large pot, filled to about 3/4 with water, to boil and add your bell peppers.
  6. Blanch in boiling water for 3 min then immediately submerge into the ice bath to halt the cooking process and prevent soggy peppers. Remove from ice bath after they've cooled and pat dry. Set aside.
  7. You can absolutely steam your broccoli instead, but to save time and yield perfectly tender results, I blanched my broccoli immediately after the peppers were removed from the pot. Simply submerge broccoli into boiling water and blanch for about four minutes or until broccoli is bright green and perfectly tender. If you like yours a little softer, add an extra minute or two to the cook time.
  8. Strain broccoli, dip in the ice bath, pat with paper towels and set aside.
  9. Next grab a cutting board and chop your cooked chicken and broccoli into small chunks.
  10. In a large bowl, combine broccoli, chicken, freshly grated gouda or cheddar cheese, heavy cream, and spices.
  11. You can absolutely substitute melted cream cheese for the cream if you prefer, or skip it altogether for a lighter option. It's addition in the recipe is to channel the classic chicken and broccoli casserole and add creaminess to the chicken.
  12. Next microwave 1/2 a teaspoon of butter with one large minced clove of garlic and cook for 30 seconds to soften. Sautéing will also work!
  13. Add buttery garlic to the chicken mixture and mix well.
  14. Arrange peppers on a non-stick or parchment paper lined rimmed baking pan or dish.
  15. Stuff each with the cheesy broccoli mixture and top with a little extra cheese, to taste.
  16. Bake 350 center rack for 15-25 minutes, or until your ideal level of tenderness.
  17. Remove foil and broil on high for 1-2 minutes for golden bubbly cheese.
  18. Garnish with extra parsley and red pepper flakes as desired. Fresh green onion or chives also makes a yummy edible garnish. Have fun with it!

Notes

Use leftover broccoli stems for THIS salad to prevent waste! You can also shred it into homemade broccoli slaw! YUM!

special diets and swaps

  • brontosaurus chefs: skip the chicken and add mushrooms + extra broccoli and you’re ready to veggie!
  • t-rex chefs: you’re good to go, have at it!
  • vegansaurus chefs: these are a little tricky to manipulate without using faux cheeses and changing the recipe entirely BUT I do have a really rockin’ Hummus Stuffed Peppers recipe for ya!

These stuffed peppers are a fantastic use for leftover chicken, especially if you prep your proteins for the week. The entire cheesy chicken and veggie filling can be made ahead of time and kept in an airtight container in the fridge for 3-4 days in advance and stuffed into bell peppers and baked when you’re ready to chow down! Hello awesome!

Cheesy Chicken and Broccoli Stuffed Peppers Recipe

but really . . . how was it?

I’m certain you don’t need more convincing, but in case you need that extra push, I’m going to have to insist you stuff these stuff peppers into your face as soon as possible! They’re SO GOOD! I think my friends only complaint was that I didn’t make enough to go around at our little impromptu backyard barbecue. Next time I’ll double the recipe and squirrel a few away for leftovers too! YUM!

:: pin it for later ::

 What are you waiting for? Make these Cheesy Chicken and Broccoli Stuffed Peppers right MEOW!

Leave a Reply

Your email address will not be published. Required fields are marked *

Comments

Allison

I bought a bunch of bell peppers on sale last week and failed to eat them. I know what I’m making this week with them! Holy tum this looks good!!

    Jenn

    Wooooot! It was meant to be!

The Tipsy Runner

These look fantastic…..Nice twist on the classic stuffed pepper! yumm

    Jenn

    danke darling!

Arman @ thebigmansworld

You are my Fantasia Barrino/Kelly Clarkson/…(I don’t know any other winners)

Oh Carrie Underwood.

    Jenn

    I don’t even know what that means but I’ll take it! =) Winner Winner stuffed pepper dinner!

Kathy

You can save a lot of time by not blanching the peppers or the broccoli. They really don’t need it and will retain more of their nutrients with less cooking. I make stuffed peppers all the time and they always come out great with just stuffing them with whatever I have on hand and putting them in the oven. They are also awesome left over. I also cut them in half lengthwise with the stems left intact.

    Jenn

    Yes! I love them that way too! Most of my family and friends are used to them on the softer side so I’m often catering to other’s preference – I’ll eat them any which way and the closer to raw the better in my book! <3

Autumn (@Beautifully Gray)

This is such an interesting recipe! I am looking forward to trying it 🙂

    Jenn

    Thanks Autumn! Hope you love them as much as we do!

Kristin O'Neill

Girl.. You are amazing!! These look delish and can’t wait to try! Miss your face!! Xoxo hope all is well!

    Jenn

    MISS YOU TOO! Thanks K-dawg!

Dani @ DaniCaliforniaCooks

Pinned this immediately! My boyfriend’s favorite veggies are broccoli and peppers, so I know he will love this.

    Jenn

    Yay!!!! Thanks Dani! Hope you guys adore it!

amanda @ fake ginger

I have been putting EVERYTHING in peppers lately. Totally making this! Also, I hope I’m sick on my birthday next month. I’d like to continue being 29 for another year. Possibly forever.

Miriam

Oh my these look delish! What a great idea!

Amanda

Hi Jenn! I’m making these tonight, but I left my peppers whole and big and stuffed them! Any changes in the cook time?! CANNOT WAIT!

    Jenn

    Hey Amanda! I’d give it a few extra minutes and go from there! I like my peppers on the firmer side [super soft veggies and I don’t always get along, lol!] so I would just cook them until they’re your idea of perfection on the tender scale. Hope you adore these peppers! <3

Shelly Fleagle

Out of this world delicious! I only had mini bell pepppers on hand, blanched & rough chopped then combined all ingredients and baked, used cream chese in place of cream

55.3K Shares
Share
Stumble
Email
Pin