Momma makes stuffed peppers! Full video on our page
Momma makes stuffed peppers! Full video on our page 😅 is a easy American recipe that serves 4. 320 calories per serving. Recipe by Josh & Momma on YouTube.
Prep: 20 min | Cook: 30 min | Total: 1 hr 5 min
Cost: $10.18 total, $2.55 per serving
Ingredients
- 4 pieces Bell Peppers (large, any color, tops cut off and seeds removed)
- 1 pound Ground Chicken (fresh or thawed frozen, lean)
- 1 cup Shredded Cheddar Cheese (sharp cheddar, grated)
- 1/2 cup Onion (finely diced)
- 2 cloves Garlic (minced)
- 1 tablespoon Olive Oil (for sautéing)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper (freshly ground)
- 1/2 teaspoon Paprika (optional, for color)
Instructions
Prepare the Peppers
Cut the tops off the bell peppers, remove the seeds and membranes, and set the hollow shells aside. Lightly brush the outside of each pepper with a little olive oil.
Time: PT5M
Cook the Chicken Filling
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and sauté for 2 minutes until translucent. Add minced garlic and cook 30 seconds. Add the ground chicken, season with salt, pepper, and paprika, and cook, breaking it up, until no longer pink, about 6‑7 minutes.
Time: PT8M
Temperature: Medium heat
Combine Cheese
Transfer the cooked chicken mixture to a mixing bowl. Stir in the shredded cheddar cheese until evenly distributed. The mixture will look slightly wet and drippy – that’s intentional.
Time: PT3M
Stuff the Peppers
Spoon the chicken‑cheese mixture into each pepper cavity, filling them to the top. Place the stuffed peppers upright on a baking sheet.
Time: PT5M
Bake
Pre‑heat the oven to 375°F (190°C). Bake the peppers for 20‑25 minutes, until the peppers are tender and the cheese on top is bubbling and lightly browned.
Time: PT25M
Temperature: 375°F
Rest and Serve
Remove the peppers from the oven and let them rest 5 minutes before serving. This allows the filling to set slightly and prevents excessive drippage.
Time: PT5M
Nutrition Facts
- Calories
- 320
- Protein
- 22g
- Carbohydrates
- 12g
- Fat
- 18g
- Fiber
- 3g
Dietary info: High protein, Gluten‑free, Low carb
Allergens: Dairy, Egg (if using pre‑shredded cheese with anti‑caking agents)
Ingredient Substitutions
- Instead of Bell Peppers: Poblano peppers, Mini sweet peppers
- Instead of Ground Chicken: Ground turkey, Ground pork
- Instead of Shredded Cheddar Cheese: Monterey Jack, Mozzarella
- Instead of Onion: Green onion, Shallot
- Instead of Garlic: Garlic powder (1/2 tsp)
- Instead of Olive Oil: Vegetable oil, Canola oil
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper
- Instead of Paprika: Smoked paprika, Cayenne pepper (pinch)
Equipment Needed
- Baking Sheet
- Mixing Bowl
- Skillet
- Knife
- Cutting Board
- Measuring Cups (optional)
- Spatula (optional)
Critical Steps — Do Not Skip
- Removing seeds and membranes from the peppers
- Cooking the chicken just until no longer pink
- Ensuring cheese is mixed in while still warm so it melts through the filling
- Baking until peppers are tender but not over‑cooked
Chef Tips from the Video
- Use a mix of red and yellow peppers for a colorful presentation.
- Add a pinch of smoked paprika for a subtle smoky flavor.
- For extra richness, stir in a tablespoon of cream cheese into the filling.
Troubleshooting
Filling is too watery.
Drain any excess liquid from the cooked chicken before mixing in cheese, or add a tablespoon of breadcrumbs to absorb moisture.
Peppers are still hard after baking.
Cover the baking sheet with foil for the first 15 minutes to steam the peppers, then uncover for the final browning.
Cheese does not melt to the bottom.
Mix the cheese into the hot chicken mixture immediately after cooking so it melts and coats the meat.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze un‑baked stuffed peppers wrapped tightly for up to 2 months; bake from frozen adding 10‑15 minutes to cooking time.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the peppers and filling up to step 4, cover, and refrigerate for up to 24 hours before baking.
- You can pre‑cook the chicken filling and freeze it in portion‑sized bags.
Frequently Asked Questions
What is the cultural significance and history of chicken stuffed peppers in American home cooking?
Stuffed peppers have been a staple of American comfort food since the early 20th century, originally featuring beef and rice. Over time, lighter versions with chicken and cheese emerged, reflecting modern preferences for lean protein and quick meals.
What are the traditional regional variations of stuffed peppers in the United States?
In the Southern U.S., peppers are often filled with ground pork and rice; in the Midwest, beef and tomato‑based sauces are common; in many modern recipes, like this one, ground chicken and cheese are used for a lighter twist.
How is chicken stuffed pepper traditionally served in American family meals?
It is typically served hot from the oven as a main course, accompanied by a simple green salad, crusty bread, or mashed potatoes, making it a balanced, one‑dish dinner.
What occasions or celebrations is chicken stuffed pepper traditionally associated with in American culture?
Stuffed peppers are popular for weeknight family dinners, pot‑luck gatherings, and even casual holiday meals because they can be prepared ahead and baked just before serving.
What makes chicken and cheese stuffed peppers special compared to traditional beef versions?
The chicken provides a leaner protein, while the melted cheese creates a creamy, drippy filling that many find more indulgent than the crumbly beef‑rice mixture.
What are the most common mistakes to avoid when making chicken stuffed peppers at home?
Common errors include over‑cooking the chicken (making it dry), not draining excess liquid from the filling (resulting in a watery dish), and under‑seasoning the mixture. Following the critical steps ensures a moist yet firm filling.
Why does this recipe use ground chicken instead of whole chicken breast pieces?
Ground chicken cooks quickly, blends evenly with cheese, and creates a cohesive filling that stays inside the pepper, whereas larger pieces can fall out or require longer cooking.
Can I make chicken stuffed peppers ahead of time and how should I store them?
Yes, you can assemble the peppers up to step 4, cover, and refrigerate for up to 24 hours. Bake them when ready, adding a few extra minutes if they are cold.
What texture and appearance should I look for when the chicken stuffed peppers are done?
The peppers should be tender when pierced with a fork, and the cheese on top should be bubbling and lightly golden. The filling should be moist but not pool excessively on the plate.
What does the YouTube channel Josh & Momma specialize in?
The YouTube channel Josh & Momma focuses on family‑friendly, easy‑to‑follow home cooking videos that showcase classic American comfort dishes with a modern, approachable twist.
How does the YouTube channel Josh & Momma's approach to American comfort food differ from other cooking channels?
Josh & Momma emphasize quick preparation, minimal equipment, and clear visual cues—like showing the cheese reaching the bottom of the pepper—making their recipes especially accessible for busy home cooks.
Last updated: August 20, 2026
