Chicken Alfredo Stuffed Peppers – Creamy, Comforting, and Easy

If you love the cozy flavors of chicken Alfredo but want something a little lighter and more colorful, these Chicken Alfredo Stuffed Peppers deliver. They pack creamy sauce, tender chicken, and melty cheese into sweet bell peppers for a complete dinner that feels special without being fussy. Everything bakes together in one dish, so cleanup is simple.

Serve them for a weeknight meal or a casual dinner with friends, and watch them disappear.

What Makes This Recipe So Good

• Comfort-food flavor, lighter feel: You get the richness of Alfredo sauce, but the pepper “shell” keeps things fresh and balanced.
• Family-friendly and flexible: Use rotisserie chicken, leftover chicken, or even cooked turkey. It’s easy to adapt to what you have.
• Make-ahead friendly: Prep the filling in advance and stuff the peppers later. They reheat like a dream.
• One-pan bake: Everything finishes in the oven, so you don’t need multiple pots and pans at dinner time.
• Customizable carb level: Add cooked pasta or rice to the filling, or keep it low-carb by using only chicken and veggies.

What You’ll Need

• 4 large bell peppers (any color; red, yellow, or orange are sweetest)
• 2 cups cooked chicken, shredded or diced (rotisserie works great)
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 cup baby spinach, chopped (optional but recommended)
• 1 cup Alfredo sauce (store-bought or homemade)
• 1/3 cup grated Parmesan cheese
• 1 cup shredded mozzarella, divided
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• 1 tablespoon chopped parsley, for garnish (optional)
• Optional add-ins: 1 to 1 1/2 cups cooked pasta (small shapes), or 1 cup cooked rice or cauliflower rice

Instructions

1. Prep the peppers: Preheat oven to 375°F (190°C).

   Slice the tops off the bell peppers and remove seeds and membranes. If needed, trim the bottoms slightly so they stand upright. Place peppers in a baking dish, cut side up.

2. Soften the peppers (optional but recommended): Brush or spray with a bit of oil, cover the dish with foil, and bake for 10–12 minutes to start softening.

   This helps them cook evenly and stay juicy.

3. Sauté the aromatics: In a skillet over medium heat, add olive oil. Cook the onion for 3–4 minutes until translucent. Add garlic and sauté 30–60 seconds, just until fragrant.
4. Add greens: Stir in the chopped spinach and cook 1–2 minutes until wilted.

   Season with a pinch of salt and pepper.

5. Mix the filling: In a large bowl, combine cooked chicken, the sautéed onion-garlic-spinach mixture, Alfredo sauce, Parmesan, 1/2 cup mozzarella, Italian seasoning, and red pepper flakes. Taste and adjust salt and pepper. If using pasta or rice, fold it in now.
6. Stuff the peppers: Spoon the filling into each pepper, packing it gently.

   Top with the remaining 1/2 cup mozzarella.

7. Bake: Return the dish to the oven, cover with foil, and bake for 20 minutes. Remove foil and bake another 10–12 minutes, until the peppers are tender and the cheese is melted and slightly golden.
8. Finish and serve: Let stand for 5 minutes to set. Garnish with parsley and serve warm.

   Spoon any extra pan juices over the tops for extra flavor.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in a 325°F (165°C) oven for 12–15 minutes or microwave in 60-second bursts until warmed through.
• Freezer: Freeze fully baked and cooled stuffed peppers individually wrapped, then placed in a freezer-safe container for up to 2 months. Thaw in the fridge overnight, then reheat in the oven at 350°F (175°C) for 20–25 minutes.
• Make-ahead: Assemble up to 24 hours in advance, cover tightly, and refrigerate.

  Add 5–10 extra minutes to the bake time.

Why This is Good for You

• Protein-rich: Chicken helps keep you satisfied and supports muscle recovery.
• Vegetable-forward: Bell peppers and spinach bring vitamin C, fiber, and antioxidants to the plate.
• Balanced comfort: You get creamy sauce and cheese, but the veggie base keeps the dish from feeling heavy.
• Flexible carbs: Add pasta or rice if you want more energy, or keep it low-carb by skipping them.

Pitfalls to Watch Out For

• Undercooked peppers: If the peppers are very thick, pre-bake them. Otherwise, the filling may be hot but the peppers still crunchy.
• Watery filling: If using frozen spinach or cauliflower rice, squeeze out excess moisture. Too much liquid can make the sauce thin.
• Overbrowning cheese: Keep the dish covered for the first part of baking, then uncover to brown.

  If it browns too quickly, tent with foil.

• Underseasoning: Taste the filling before stuffing. Alfredo sauce varies in saltiness; adjust with salt, pepper, and Parmesan.
• Dry chicken: Rotisserie chicken works best. If using plain cooked chicken breast, mix in a bit more Alfredo or olive oil to keep it moist.

Recipe Variations

• Bacon and Broccoli: Add 1 cup lightly steamed, chopped broccoli and 3 slices cooked, crumbled bacon.
• Mushroom Alfredo: Sauté 1 cup sliced mushrooms with the onions for a deeper, savory flavor.
• Lemon Herb: Stir in 1 teaspoon lemon zest and extra parsley or basil for brightness.
• Spicy Cajun: Swap Italian seasoning for 1 teaspoon Cajun seasoning and add a dash of hot sauce.
• Low-Carb Veggie Boost: Use riced cauliflower instead of pasta or rice.

  Squeeze it dry before mixing in.

• Three-Cheese: Add ricotta (1/3 cup) to the filling for extra creaminess and a little shredded provolone on top.
• Gluten-Free: Use gluten-free Alfredo sauce and, if adding pasta, choose a gluten-free variety.

FAQ

Can I use jarred Alfredo sauce?

Yes. Choose a brand you like, and taste the filling before baking. You can boost flavor with extra Parmesan, garlic, or a squeeze of lemon.

Do I have to pre-cook the peppers?

It’s optional, but pre-baking for 10–12 minutes leads to softer, more tender peppers.

If you prefer a bit of crunch, skip that step.

What kind of chicken works best?

Shredded rotisserie chicken gives the best texture and flavor. Leftover grilled or roasted chicken is great too—just avoid overly dry pieces.

Can I make this without dairy?

Yes. Use a dairy-free Alfredo sauce and substitute dairy-free mozzarella and Parmesan.

Check labels to ensure they melt well.

How do I make it more filling?

Stir in 1 to 1 1/2 cups cooked pasta or rice. Small shapes like mini shells, elbows, or orzo work well and mix evenly with the chicken.

What side dishes go well with these stuffed peppers?

Try a crisp Caesar salad, roasted green beans, garlic bread, or a simple arugula salad with lemon vinaigrette.

How do I know when the peppers are done?

They should be fork-tender, and the filling should be hot and bubbling. The cheese on top will be melted with light golden spots.

Can I cook the peppers in an air fryer?

Yes.

Air fry at 350°F (175°C) for 10 minutes, then check and continue in 3–5 minute intervals until tender and bubbly. Use a foil sling for easy removal.

Final Thoughts

Chicken Alfredo Stuffed Peppers are that sweet spot between cozy and fresh. They’re hearty enough for a main course, yet bright and colorful on the plate.

Keep the base recipe handy, then tweak it with your favorite veggies, cheeses, and seasonings. It’s an easy win for weeknights, meal prep, or any time you want a creamy, satisfying dinner without a lot of fuss.