Imagine tender, sweet bell peppers cradling a silky pool of creamy chicken and broccoli, every bite balanced with gentle heat and a whisper of garlic.
This unstuffed peppers recipe is perfect for busy weeknights when you want something comforting yet light, simple to prep but impressive on the plate.
SaveI first tested this for a quiet Tuesday dinner and watched my family go back for seconds, proving that comfort food can still be fresh, healthy, and easy.
Unstuffed Peppers Recipe
Ingredients
Peppers and Aromatics
Protein and Broccoli
Creamy Sauce
Instructions
- Preheat and prep the peppers
Preheat your oven to 375°F. Cut the bell peppers in half lengthwise, remove seeds and membranes, and place them cut side up in a 9x13-inch baking dish. Drizzle with one tablespoon of olive oil and season with salt and pepper.
- Sauté the aromatics
In a large skillet, heat the remaining olive oil over medium heat. Add the chopped onion and cook until translucent, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Cook the chicken
Increase the heat to medium-high and add the diced chicken to the skillet. Season with smoked paprika, thyme, salt, and pepper. Cook, stirring occasionally, until the chicken is cooked through and lightly browned, about 6 to 8 minutes.
- Add broccoli
Stir in the broccoli florets and cook until they turn bright green and are just tender, about 3 to 4 minutes. Remove the skillet from heat.
- Make the sauce
Sprinkle the flour over the chicken mixture and stir to coat. Pour in the heavy cream while whisking, then add the cheddar, Parmesan, and nutmeg if using. Return the skillet to low heat and whisk until the sauce is smooth and slightly thickened.
- Fill the peppers
Spoon the creamy chicken and broccoli mixture evenly into the pepper halves, mounding slightly at the top.
- Bake until tender
Cover the baking dish with foil and bake for 15 minutes. Remove the foil and bake for another 10 to 12 minutes, until the peppers are tender and the tops are lightly golden.
- Rest and garnish
Let the peppers rest for 5 minutes, then sprinkle with freshly chopped parsley before serving.
Substitutions and variations
- Use chicken thighs instead of breasts for extra juiciness.
- Substitute broccoli with cauliflower florets for a different texture.
- Swap heavy cream with whole milk for a lighter version, add one tablespoon of butter for richness.
- Use Monterey Jack or Swiss cheese if you prefer a milder flavor.
Chloe's tips
- For more flavor, use homemade or store-bought chicken broth instead of part of the cream.
- If you like heat, add a pinch of red pepper flakes with the garlic.
- Prepare the pepper halves and sauce a few hours ahead and assemble before baking.
- Leftovers reheat gently in the microwave; add a splash of cream if the mixture thickens too much.
How to store it
- Refrigerate in an airtight container for up to 3 days.
- Reheat in the microwave or in a covered dish in a 350°F oven until warmed through.
Serving suggestions
Serve these creamy pepper boats straight from the oven for the best texture.
- With a simple side salad and crusty bread
- Over a bed of cooked rice or quinoa
- Garnished with extra parsley and a squeeze of lemon
Frequently asked questions
Can I use frozen broccoli in this recipe?
Yes, use frozen broccoli but thaw and pat it dry, or add it straight from frozen and extend the cooking time by a couple of minutes.
What if I don’t have heavy cream?
Use whole milk and one tablespoon of butter for richness, or a bit of chicken broth for a lighter option.
Can I make this ahead and reheat?
Yes, assemble the stuffed peppers, cover, and refrigerate up to 24 hours. Bake from cold, adding a few extra minutes to the covered baking time.
Do I need to parboil the peppers first?
No, baking the peppers in the sauce is enough to keep them tender and flavorful.
Let's get cooking!
This unstuffed peppers recipe is a simple, crowd pleasing way to enjoy creamy, comforting flavors with minimal effort and easy cleanup.
