You know those nights when you want something that feels fancy but won’t keep you in the kitchen forever? These stuffed peppers are exactly that. I stumbled upon this recipe when trying to use up leftover rotisserie chicken and some mushrooms that were about to go bad. Now it’s become our Sunday dinner staple – fancy enough for company but easy enough for a weeknight.

What You’ll Need

For the Peppers:

6 large bell peppers (mix of colors makes it pretty!)
2 tablespoons olive oil
Pinch of salt for each pepper
Fresh ground pepper

The Filling (where the magic happens):

2 pounds ground chicken (or turkey, if you prefer)
16 oz baby bella mushrooms, finely chopped
1 large yellow onion, diced small
4 fat cloves of garlic, minced
8 oz cream cheese, really soft
1 cup mozzarella, freshly shredded
1/2 cup parmesan, grated
2 tablespoons Italian seasoning
1 cup chicken broth
Salt and pepper to taste

The Finishing Touches:

Extra cheese for topping
Fresh parsley, chopped
Red pepper flakes (if you like heat)

Kitchen Equipment You’ll Want

9×13 baking dish (or larger)
Large, deep skillet
Sharp knife
Cutting board
Measuring cups and spoons
Food processor (optional, but makes quick work of those mushrooms)

The Game Plan

First Things First (15 minutes)
- Preheat your oven to 375°F
- Cut those peppers in half lengthwise
- Clean out the seeds and membranes
- Brush with olive oil, season with salt and pepper
- Pop them in the oven for 10 minutes to soften
Let’s Make the Filling (20 minutes)
- Brown your chicken in the skillet
- Add those chopped mushrooms and onions
- Cook until the liquid evaporates (patience here!)
- Toss in garlic and seasonings
- Stir in that soft cream cheese
- Add your broth and cheeses
Putting It All Together (10 minutes)
- Take those pre-baked peppers out
- Stuff them generously with filling
- Top with extra cheese because… why not?
- Cover with foil
The Final Stretch (30-35 minutes)
- Bake covered for 20 minutes
- Uncover and bake 10-15 more minutes
- Let them rest for 5 minutes before serving

Tips from My Kitchen to Yours

Got a food processor? Use it for the mushrooms
Let that cream cheese get really soft
Season as you go – bland stuffed peppers are sad
Make extra filling – it’s amazing on its own
Different colored peppers make it prettier

Common Questions Solved

“Help! My filling’s too wet!”

Cook it down a bit more – those mushrooms hold lots of water.

“Can I make these ahead?”

Absolutely! Assemble up to a day ahead, add 5-10 minutes to baking time.

“Freezer friendly?”

Yes! Freeze before baking, thaw overnight in the fridge.

What to Serve With These Beauties

We love these with:

Simple green salad
Crusty garlic bread
Roasted vegetables
Glass of white wine (for the adults)
Extra sauce on the side

Here’s the thing about these stuffed peppers – they’re not your typical heavy, rice-filled version. They’re creamy, satisfying, and somehow manage to feel both healthy and indulgent at the same time. The mushrooms add this amazing depth that makes even meat-lovers forget they’re eating mostly vegetables.

Pro tip: If you’ve got leftovers (big if!), they’re amazing heated up for lunch the next day. Just add a splash of broth when reheating to keep them moist. And don’t forget to save some of that filling – it makes the best omelet filling you’ve ever had!