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Stuffed Chicken Breast

Cheesy Red Pepper Stuffed Chicken Breast

Tender and juicy Cheesy Red Pepper Stuffed Chicken Breast
Course dinner
Cuisine American
Keyword bell pepper, cheese, chicken
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 7


  • 6-7 boneless skinless chicken breasts
  • 8 ounces cream cheese - room temperature
  • 1-2 cups Sargento Chef Blends Shredded 6 Cheese Italian divided
  • 1 red pepper diced into small pieces
  • 1 cup plain greek yogurt
  • ½ cup parmesan cheese
  • 1 cup bread crumbs
  • 1 tsp garlic powder
  • ½ tsp season salt
  • ¼ tsp salt
  • ¼ tsp pepper


  • Spray a 9x13 glass baking dish with cooking spray - set aside.
  • Preheat the oven to 375 degrees.
  • In a mixer - combine the cream cheese, 1 cup of the shredded cheese & the bell pepper - beat until well blended and creamy.
  • In a small bowl combine greek yogurt & parmesan cheese - whip together until fully blended - set aside.
  • Pound chicken breast with a meat tenderizer until flat.
  • Take each chicken breast & spoon a little of the cheese/bell pepper mixture in the center - roll it up & place it in the prepared baking dish. Repeat with each breast.
  • Once all the chicken is stuffed - spread on your yogurt/cheese mixture.
  • Top with the bread crumbs and seasonings (garlic, seasoned salt, salt and pepper).
  • Bake for 25 minutes or until internal temp reaches 165 degrees.
  • When you have about 5 minutes left - remove & top with the remaining cheese & return to the oven to allow it to melt & brown.


To make in the air fryer - cut the recipe in half to accommodate the size of the air fryer.
Then reduce the size of the chicken breasts - pounding very thin to reduce the cooking time.
Cook at 360 degrees for 6-8 minutes. Add the cheese - then cook another 4-6 minutes - or until internal temp reaches 165 degrees and cheese is melted.