Cheesy Chicken and Bacon Stuffed Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Jumbo bell peppers filled with a savory mix of ground chicken, crispy bacon, and melted cheese, baked to golden perfection. This american-inspired chicken ready in about 60 minutes pairs bell peppers, ground chicken breast, bacon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 30 min Serves 6 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Cut off tops of bell peppers, remove seeds, and set aside.
  2. Step 2: In a skillet, cook 8 bacon slices until crispy. Remove and set aside, leaving 1 tbsp bacon fat in the pan. Add 1/2 cup diced onion and 2 minced garlic cloves, sautéing for 3-4 minutes until softened.
  3. Step 3: Add 1 lb ground chicken breast, breaking it up with a spoon. Cook for 5-7 minutes until browned and cooked through. Stir in 1/2 cup tomato sauce, 1/2 cup shredded mozzarella, and 1/2 cup grated cheddar. Cook for 2-3 minutes until the cheese begins to melt.
  4. Step 4: Stuff each bell pepper with the chicken mixture, top with reserved crispy bacon, and place in a baking dish. Bake for 25-30 minutes until peppers are tender and edges are golden. Let cool 5 minutes before serving.

Frequently asked questions

How long does Cheesy Chicken and Bacon Stuffed Bell Peppers take to make?

Total time is about 60 minutes (30 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cheesy Chicken and Bacon Stuffed Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bell peppers from drying out.

Can I substitute ingredients in Cheesy Chicken and Bacon Stuffed Bell Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cheesy Chicken and Bacon Stuffed Bell Peppers for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cheesy Chicken and Bacon Stuffed Bell Peppers?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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