Creamy Chicken Stuffed Peppers

I have a confession to make: I’m a chronic pepper-purchaser.

Now, in the grand scheme of addiction, on a scale from biting your nails to meth, constantly buying too many peppers probably falls more toward the “biting your nails” side of things. It’s not like anyone’s getting hurt because of it, although it does habitually waste about $3 of our weekly grocery budget (gasp). I just can’t say no to them, they’re so shiny and perfect-looking.

When my little problem gets to be too much and we’re swimming in peppers, I turn to this recipe.

Typically, stuffed peppers include sausage and a tomato-based sauce. I’ve had them that way, and I love them, but I’ve never been able to make that version as well as my mom does. Thus, I created a version that used sour cream and chicken instead. The peppers cook long enough to soften without becoming mushy, and the creamy filling soaks up the salt, pepper, and red pepper flakes like a sponge so that everything is pronounced.

It helps fill the hole in my heart where Mom’s stuffed peppers used to be.

I like these because the prep is easy and quick, and I can use their long-ish cooking time to walk the dog or do some dishes. Maybe not the most exciting way to pass the time, but hey, I’m an old soul. If you want to do something more youthful, you could take a ride on a motorcycle, or rob a bank, or sell weed to pay off your massive student debt.

You know, all things that can be done in under an hour.

Whatever you choose to do with the cook time, here’s how you make some creamy, cheesy stuffed peppers.

Serves 4


4 Bell Peppers, Cored

1 Chicken Breast, Cooked and Diced

1/2 Cup Long Grain Rice, Cooked

2 Tablespoons Olive Oil

2 Tablespoons Garlic

1 White Onion, Diced

1/4 Cup Sour Cream

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

1 Teaspoon Red Pepper Flakes

1 Cup Mexican Blend Shredded Cheese


First, start the chicken before you start the rice, as the rice will cook in about half the time as it takes the chicken to cook. Preheat oven to 400 degrees.

In a large skillet, heat olive oil and garlic until garlic browns. Add onions, cook until softened. Add rice and chicken, mix in sour cream. Once combined, mix in spices.

Fill the cored peppers to a little higher than the brim. Place each individual pepper on a piece of foil and wrap around pepper until covered. Cook for 35-38 minutes. Peel back top of foil, top each pepper with 1/4 cup cheese. Cook for another 10-12 minutes.

Serve hot.

I really like these peppers because they are incredibly filling without being super heavy or packed with calories. I ate one and felt good for several hours afterward, but I didn’t slip into a food coma. When it comes to my dinners, that’s what I want. I want to be able to eat and then go for a walk without feeling like I’m dying.

Speaking of walking, we’ve finally got clear skies and snow-less roads. At least, for now. Since I’ve had some time off of work lately, Moosie and I have been spending a lot of time outside. Each morning we pile into the car and go on little adventures around Anchorage. Over this past weekend, we wandered through several new parks and even did a little photo shoot at an old train.

Suffice it to say, she’s having a blast. And she has the muddy paws to prove it.

Until next time, keep adventuring.

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