I am so happy to share my Chicken Alfredo Stuffed Peppers recipe with you because it turns a classic creamy dish into a simple and cozy low carb meal. Each pepper half is filled with tender chicken mixed with a warm homemade Alfredo sauce that tastes rich without feeling heavy. The melted cheese on top makes every bite soft and comforting. It is friendly for busy weeknights and easy for beginners too. If you love creamy chicken recipes, this one will feel special every time you make it.
Level: Easy
Total Time: about 1 hour 15 minutes
Prep Time: about 15 minutes
Cook Time: about 1 hour
Yield: about 6 servings
Course: Main Course
Cuisine: American Italian inspired
I still remember the first time I tried making stuffed peppers at home, and I was surprised by how much flavor you can pack into such a simple dish. These Chicken Alfredo Stuffed Peppers take the creamy taste of Alfredo and tuck it into sweet bell peppers, which makes the whole meal feel warm and hearty.
What makes this recipe special is the homemade sauce. It uses real butter, broth, cream, and cheese to make a smooth and tasty sauce that sticks to every bite of chicken. It comes together quickly and feels a little more comforting than jarred sauce.
This dish is great for anyone who wants a cozy dinner that does not rely on pasta. It also works well when cooking for a family because everyone can pick their own pepper half and enjoy their own cheesy portion.
How to Make Chicken Alfredo Stuffed Peppers
This recipe has the creamy flavor of Alfredo mixed with tender chicken tucked into warm bell peppers. Here is how everything fits together:
• Cook the chicken in broth with garlic and seasoning
• Make a simple Alfredo sauce with butter, flour, broth, cream, and cheese
• Mix the shredded chicken with the fresh sauce
• Fill bell pepper halves with the chicken mixture
• Add cheese on top for a melty and golden finish
• Bake until the peppers are soft and the cheese is bubbly
It makes a warm and cheesy dinner that feels comforting and simple.
Ingredients
• 1½ lb boneless skinless chicken thighs
• 1 qt chicken broth
• 4 garlic cloves, minced
• 2 tsp Italian seasoning, divided
• 1 cup shredded mozzarella cheese
• 1 cup shredded Parmesan cheese
• 6 bell peppers, halved lengthwise and cleaned
For the Sauce:
• 4 tbsp butter
• 4 tbsp flour
• 1 tsp black pepper
• 1 cup heavy cream
• 1 cup shredded Parmesan cheese
Directions
- Cook the Chicken:
- Place the chicken, garlic, 1 teaspoon of Italian seasoning, and broth in a pot over medium high heat.
- Let it cook for about 15 minutes until the chicken is fully cooked and tender.
- Remove the chicken from the broth and set the broth aside. Shred the chicken and place it in a bowl.
- Heat the Oven:
- Preheat your oven to 400 degrees F so it is ready when the peppers are filled.
- Start the Sauce Base:
- In a new pot over medium heat, melt the butter.
- Whisk in the flour and cook for about 2 minutes to make a smooth paste.
- Add Broth and Cream:
- Pour in 1 cup of the saved chicken broth and whisk until smooth.
- Let it cook for 2 minutes, then add the heavy cream and let it warm for another 2 minutes.
- Finish the Sauce:
- Stir in the Parmesan cheese and let it melt into the sauce.
- When smooth, pour the sauce over the shredded chicken and mix until everything is coated.
- Prepare the Peppers:
- Line a baking sheet with parchment paper and place the pepper halves cut side up.
- Fill each pepper with a generous spoonful of the chicken mixture.
- Add Cheese and Bake:
- Sprinkle the mozzarella, Parmesan, and the remaining Italian seasoning on top.
- Bake for about 25 minutes until the peppers soften and the cheese melts.
- Rest and Serve:
- Let the peppers sit for at least 5 minutes before serving so the filling settles.
Process Details
• Cooking the Chicken: Simmering the chicken in broth makes it tender and also gives you flavorful liquid for the sauce.
• Building the Sauce: Cooking the flour and butter first helps the sauce thicken without lumps.
• Using Fresh Parmesan: Freshly shredded cheese melts better and makes the sauce smoother.
• Pepper Texture: Baking the peppers after filling keeps them soft but still sturdy enough to hold the filling.
• Melting the Cheese: Adding cheese on top creates a bubbly, golden layer that adds extra flavor to each bite.
Tips for Success
• Pick bell peppers that sit flat so they do not tip over while baking.
• If you like a softer pepper, bake the empty halves for 10 minutes before filling them.
• Use rotisserie chicken if you want to save a little time.
• You can use jarred Alfredo sauce if needed, but the homemade one gives the best flavor.
• Try mixing in a handful of spinach for extra color and a simple veggie boost.
• Use a mix of yellow, red, and orange peppers for a sweeter taste.
Serving Ideas
• Serve with a small green salad for a simple and light side.
• Add warm garlic bread if you want a more filling meal.
• Enjoy with roasted veggies like broccoli or zucchini.
• Top with a sprinkle of extra Parmesan or fresh parsley for color.
Storage & Freezing
• Refrigerator: Store leftovers in a sealed container for about 3 to 4 days.
• Freezer: Freeze cooled stuffed peppers in a freezer safe container for up to 2 months.
• Reheating: Warm in the oven or microwave. Add a tiny splash of broth or water if the filling feels dry.
• Texture Note: The peppers may soften more after reheating, but the flavor will still be cozy and good.
Nutrition Info (Approximate per Serving)
• Calories: about 420
• Protein: about 33g
• Carbohydrates: about 15g
• Fat: about 25g
• Fiber: about 3g
• Sodium: around 620mg
• Sugar: about 5g
These Chicken Alfredo Stuffed Peppers are creamy, cheesy, and full of warm comfort in every bite. The tender chicken and simple homemade sauce make the peppers taste rich while still feeling light enough for an easy dinner.
I hope you enjoy making this recipe as much as I do. Once you try these stuffed peppers, they might become a regular favorite on your dinner table.