Creamy Chicken Alfredo Stuffed Peppers in 30 Minutes

Oh my gosh, you guys – I just have to share this Chicken Alfredo Stuffed Peppers recipe that’s become my new weeknight hero! It all started one night when I had leftover rotisserie chicken and a jar of Alfredo sauce staring at me from the fridge. What happened next was pure magic – I took my grandma’s classic stuffed peppers and gave them the creamiest, dreamiest makeover imaginable. The best part? These beauties come together in under an hour, and that rich Alfredo sauce makes ordinary bell peppers taste like fancy restaurant food. Trust me, once you try that first cheesy, garlicky bite of tender chicken and rice smothered in creamy sauce, you’ll be as obsessed as I am!

Why You’ll Love These Chicken Alfredo Stuffed Peppers

Let me count the ways these peppers will steal your heart (and probably your dinner rotation)! Here’s why they’re my go-to:

• Effortless elegance: They look fancy but take less than 10 minutes of hands-on time—seriously!
• Creamy dreaminess: That Alfredo sauce soaks into every bite, making even weeknight meals feel indulgent.
• Clean-out-the-fridge magic: Leftover chicken? Half-used Alfredo jar? Stale breadcrumbs? Toss ’em in!
• Kid-approved: The cheese pulls alone will make little eyes light up (mine too, honestly).
• Make-ahead friendly: Assemble them in the morning, bake when you’re ready—dinner saves the day again.

Ingredients for Chicken Alfredo Stuffed Peppers

Okay, let’s gather our goodies! Here’s everything you’ll need to make these cheesy wonders (and yes, I’ve included all my little prep tricks that make a big difference):

• 4 large bell peppers – any color you like, but I’m partial to red and yellow for their natural sweetness
• 2 cups cooked chicken, shredded (rotisserie chicken works brilliantly here – no shame!)
• 1 cup Alfredo sauce – homemade or store-bought (I won’t judge – my favorite jarred brand works just fine)
• 1 cup cooked rice – white, brown, or even cauliflower rice if you’re feeling fancy
• 1/2 cup shredded mozzarella – for that epic cheese pull we all love
• 1/4 cup grated Parmesan – because more cheese is always the answer
• 1 tsp garlic powder – trust me, this makes the flavors pop
• 1 tsp Italian seasoning – that little herbal magic dust
• Salt and pepper to taste – don’t skip this! Taste as you go

How to Make Chicken Alfredo Stuffed Peppers

Alright, let’s get these beauties in the oven! I promise it’s easier than you think – just follow these simple steps and you’ll have restaurant-worthy stuffed peppers in no time.

Preparing the Peppers

First things first – let’s get those peppers ready for their cheesy makeover! Grab your peppers and slice off the tops about 1/2 inch down (save those tops – you can chop them up and add them to the filling if you’re feeling thrifty). Now scoop out all those seeds and membranes – I like to use a small spoon for this. Pro tip: Give them a little rinse inside to make sure you got all the stray seeds out. Stand them up in your baking dish and we’re ready to roll!

Mixing the Filling

This is where the magic happens! In a big bowl, toss together your shredded chicken, Alfredo sauce, cooked rice, garlic powder, and Italian seasoning. Don’t be shy – really get in there with your hands or a sturdy spoon to mix everything evenly. Taste it now (careful, it’s addicting!) and add salt and pepper until it sings. The mixture should be creamy but not soupy – if it looks too dry, add another spoonful of Alfredo sauce.

Baking the Stuffed Peppers

Now for the fun part – stuffing! Pack that delicious filling into each pepper, really pressing it down as you go. Top each one with a generous sprinkle of mozzarella and Parmesan (because more cheese is always better). Pop them in your preheated 375°F oven for 25-30 minutes. You’ll know they’re done when the cheese is golden and bubbly, and the peppers have softened but still hold their shape. If you’re unsure, poke a pepper with a knife – it should slide in easily without resistance.

Let them cool for just 5 minutes before serving (trust me, that filling is lava-hot!). The wait will be torture with that amazing cheesy aroma filling your kitchen, but it’s worth it to avoid burnt tongues!

Tips for Perfect Chicken Alfredo Stuffed Peppers

After making these probably a hundred times (no exaggeration!), here are my hard-won secrets for stuffed pepper success:

• Room temp Alfredo = happy mixing: Cold sauce clumps – let it sit out 15 minutes before mixing for creamier filling.
• Foil is your friend: Line that baking dish! Cheese drips make for epic dish scrubbing otherwise.
• Cut peppers evenly: Slice just enough off the tops so they stand straight – wonky peppers = messy spills.
• Pre-cook firm veggies: Adding mushrooms or onions? Sauté them first so they don’t waterlog your filling.
• Broil for bonus crisp: Last 2 minutes under the broiler gives that cheese a gorgeous golden crust.

Variations for Chicken Alfredo Stuffed Peppers

The beauty of this recipe? You can riff on it endlessly! Here are my favorite twists when I’m feeling creative (or just cleaning out the fridge):

• Grain swap: Trade rice for quinoa, couscous, or even tiny pasta shells – they all soak up that creamy sauce beautifully.
• Veggie boost: Stir in fresh spinach, sautéed mushrooms, or sun-dried tomatoes for extra flavor and nutrients.
• Protein play: No chicken? Diced turkey, crumbled sausage, or even white beans work like a charm.
• Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for those who like it fiery.

Honestly? The only limit is your imagination (and maybe your pantry contents on busy weeknights!).

Serving Suggestions

These Chicken Alfredo Stuffed Peppers are practically begging to be served with warm garlic bread for dunking into that creamy filling! For lighter meals, I love pairing them with a crisp garden salad—the fresh crunch balances the richness perfectly. Oh, and don’t forget a sprinkle of fresh parsley on top—it makes everything look (and taste) extra special!

Storing and Reheating Chicken Alfredo Stuffed Peppers

Here’s the good news – these beauties taste almost as amazing the next day! Store any leftovers in an airtight container in the fridge for up to 3 days (if they last that long). When reheating, skip the microwave – it makes the peppers soggy. Instead, pop them in a 350°F oven for 15-20 minutes until warmed through. The cheese will get all melty again, and that creamy filling stays perfect. Pro tip: Sprinkle a little extra Parmesan on top before reheating for bonus flavor!

Nutritional Information

Each stuffed pepper packs about 350 calories, with 22g protein to keep you full, 25g carbs for energy, and 18g fat (that’s where all the creamy goodness comes from!). Remember – these numbers can change depending on your exact ingredients (like using low-fat cheese or extra veggies), so take them as a friendly guideline rather than gospel!

Frequently Asked Questions

Can I use jarred Alfredo sauce? Absolutely! I use it all the time when I’m in a hurry. Just make sure it’s a good-quality brand—it makes a big difference in flavor.

How do I prevent soggy peppers? The trick is to bake them just until tender but still firm. Overbaking makes them too soft. Also, don’t overfill them—too much liquid can make them soggy.

Can I make these ahead of time? Yes! Assemble them up to a day in advance, cover with foil, and refrigerate. Just add a few extra minutes to the baking time if they’re cold from the fridge.

What if I don’t have rice? No problem! Quinoa, couscous, or even cauliflower rice work great—just make sure it’s cooked before adding it to the filling.

Can I freeze them? Definitely! Freeze them after baking, then reheat in the oven. They might be slightly softer, but they’ll still taste amazing!

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