Creamy Chicken Alfredo Stuffed Peppers

Ever wondered how to turn a classic Chicken Alfredo into a delightful and visually appealing dish? Look no further! This Chicken Alfredo Stuffed Peppers Recipe is the perfect solution. These vibrant bell peppers are filled with a creamy, cheesy chicken mixture that will have everyone at the table asking for seconds.

This recipe is a game changer for weeknight dinners. It combines the beloved flavors of Chicken Alfredo with the convenience of stuffed peppers, making it a satisfying meal that checks all the boxes. Who wouldn’t want to enjoy a delicious Chicken Recipe that’s both hearty and healthy?

Delicious Chicken Alfredo Stuffed Peppers

These stuffed peppers are packed with tender chicken, rich Alfredo sauce, and gooey cheese, all baked to perfection. The peppers add a nice crunch and a pop of color to the dish, making it not just tasty but also visually appealing.

Ingredients

4 large bell peppers (any color)
2 cups cooked chicken, shredded
1 cup Alfredo sauce
1 cup cooked rice or quinoa
1 cup shredded mozzarella cheese
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions

Prep the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
Make the Filling: In a large mixing bowl, combine the shredded chicken, Alfredo sauce, cooked rice or quinoa, half of the mozzarella cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
Stuff the Peppers: Generously fill each bell pepper with the chicken Alfredo mixture, pressing down gently to pack it in.
Top with Cheese: Place the stuffed peppers in a baking dish. Sprinkle the remaining mozzarella cheese on top of each stuffed pepper.
Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbling and golden.
Garnish and Serve: Remove from the oven and let them cool slightly. Garnish with fresh parsley, if desired, and serve warm.