Description
Hearty and flavorful Chicken Alfredo Stuffed Peppers deliver a rich Italian-American fusion dish in a vibrant bell pepper shell. Creamy Alfredo sauce, tender chicken, and melted cheese make this ideal for weeknight dinners or elegant gatherings.
Ingredients
Chicken Thighs, 1½ lb (boneless, skinless)
Garlic, 4 cloves
Italian Seasoning, 2 tsp
Butter, 4 tbsp
Flour, 4 tbsp
Heavy Cream, 1 cup
Chicken Broth, 1 qt
Bell Peppers, 6 (halved and cleaned, mix of colors preferred)
Parmesan Cheese, 2 cups (shredded and grated) (store-bought or homemade)
Instructions
Preheat oven to 375°F (190°C).
In a large skillet, cook chicken thighs on medium-high heat until golden and cooked through (about 8-10 minutes). Transfer to a plate.
Add butter to the skillet and melt, then whisk in flour for 1-2 minutes.
Gradually add heavy cream and chicken broth, stirring constantly to avoid lumps.
Bring to a gentle simmer and cook for 5-7 minutes.
Stir in Italian seasoning and Parmesan cheese until the sauce thickens.
Cut the top of the bell peppers and remove seeds, leaving the base intact.
Fill each pepper with a mixture of chicken and Alfredo sauce.
Place in a baking dish with water in the bottom, cover with foil, and bake for 30 minutes.
Uncover and bake for 10 minutes or until the peppers are tender and the cheese is golden.
Notes
Chicken thighs can be substituted with chicken breast.
Garlic can be replaced with 2 tsp garlic powder.
For a lighter version, use half-and-half instead of heavy cream.
Ensure chicken broth is unsalted or low-sodium for better flavor control.
Peppers can be prepped ahead of time and refrigerated until cooking.
- Prep Time: 25
- Cook Time: 30
- Category: Easy Chicken Recipes
- Method: Baking
- Cuisine: American / Italian Fusion
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 430
- Sugar: 3g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg