Go Back
Delicious Chicken Alfredo Stuffed Peppers ready to enjoy

Chicken Alfredo Stuffed Peppers

Delicious bell peppers filled with creamy chicken Alfredo and fettuccine, perfect for a quick and satisfying dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

For the stuffed peppers
  • 4 large large bell peppers Any color works; choose whichever looks freshest.
  • 1 tablespoon olive oil Adds flavor and prevents sticking; avocado oil can replace it.
  • 1 pound boneless, skinless chicken breast Shredded cooked chicken brings protein; rotisserie chicken is a convenient substitute.
  • 8 ounces fettuccine pasta Cooked al dente; gluten-free pasta can be used as an alternative.
For the Alfredo sauce
  • 1 cup heavy cream For that rich, creamy sauce; half-and-half can be used for a lighter version.
  • 1/2 cup unsalted butter Adds richness; feel free to use margarine or a plant-based butter.
  • 1 cup grated Parmesan cheese Essential for flavor; pecorino Romano works well too.
  • 1/4 teaspoon black pepper For a subtle kick; white pepper can be used for a milder flavor.
  • 1/4 teaspoon salt Enhances taste; adjust to your preference.
  • 1/4 teaspoon garlic powder Adds depth; fresh minced garlic can enhance the flavor further.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
  2. Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut-side up in the prepared baking dish.
Cooking
  1. In a medium saucepan over medium heat, melt the butter. Whisk in the heavy cream and bring to a gentle simmer.
  2. Reduce the heat to low. Gradually whisk in the Parmesan cheese until the sauce is smooth. Stir in the salt, pepper, and garlic powder.
  3. In a large bowl, combine the cooked chicken, cooked fettuccine, and the Alfredo sauce. Mix well until everything is coated.
  4. Spoon the chicken and pasta mixture evenly into the hollowed-out bell pepper halves.
  5. Pour about 1/4 cup of water into the bottom of the baking dish to help steam the peppers.
  6. Bake for 25 to 30 minutes, or until the peppers are tender.
  7. Sprinkle with extra Parmesan cheese before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. These stuffed peppers can also be frozen before or after baking.