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Stuffed Pepper Chicken Breast

This stuffed pepper chicken breast is juicy, cheesy, and loaded with colorful bell peppers, cream cheese, and mozzarella. Each chicken breast is stuffed with a creamy pepper filling, then seared and baked until perfectly tender. It's an easy, high-protein dinner that's full of flavor and perfect for any night of the week.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 2 people
Course: dinner, lounch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup finely diced red bell pepper
  • ½ cup finely diced green bell pepper
  • 4 ounces cream cheese softened
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 2 garlic cloves minced
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon lemon juice
  • Toothpicks or kitchen twine to secure the chicken

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Heat a small skillet over medium heat and sauté the diced bell peppers for 3 to 4 minutes until slightly softened. Let them cool.
  3. In a mixing bowl, combine the sautéed bell peppers, cream cheese, mozzarella, Parmesan, minced garlic, parsley, and lemon juice until well mixed.
  4. Cut a deep pocket into the side of each chicken breast without slicing all the way through.
  5. Stuff each chicken breast with the pepper mixture and secure the opening with toothpicks or kitchen twine.
  6. Season both sides with garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper.
  7. Heat the olive oil in a large oven-safe skillet over medium-high heat.
  8. Sear the stuffed chicken breasts for 3 to 4 minutes per side until golden brown.
  9. Transfer the skillet to the oven and bake for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  10. Remove the chicken from the oven and let it rest for 5 minutes before removing the toothpicks or twine.
  11. Slice if desired and serve warm.

Notes

  • Sautéing the peppers first gives them a sweeter flavor and prevents excess moisture.
  • Feel free to use yellow or orange bell peppers for extra color.
  • Add cooked bacon or diced jalapeños to the filling for more flavor.
  • Serve with roasted potatoes, rice, cauliflower mash, or a fresh garden salad.