Stuffed Capsicum ( Chicken & Cheese)

Colorful, flavorful stuffed peppers for light Mediterranean-style dinner at home. An easy, tasty packed dinner or a starter that could be made at very less time without much effort!!

This recipe doesn’t require much ingredients or much effort. Very simple to make and the dinner is ready in 30 minutes in your hands to eat.

We must have tasted many vegetarian stuffed pepper( capsicum) recipes. This chicken stuffed pepper ( capsicum) is something very different and delicious.

There is no perfect measurement for the spices and herbs used in this recipe. I have added them according to my taste and the taste is perfect. If you want it to be more spicy, increase the quantity of paprika powder used.

It is always good to keep the spice down a little because we are using cheese in this recipe. According to me, cheese plus less spice works good. The herbs used gives good aroma to this recipe.

Being a capsicum lover and a chicken lover, I will definitely recommend everyone to try this recipe at home.


  • Chicken breast piece- 2 ( boneless)
  • Capsicum (Peppers) – 3 big
  • Onion- 1 cup ( finely chopped)
  • Paprika powder- 1 tsp
  • Garlic salt- 1/2 tsp
  • Oregano- 3/4th tsp
  • Basil- 3/4th tsp
  • Thyme- 3/4th tsp
  • Pepper powder- 1/4th tsp
  • Grated cheese- 1 full cup
  • Salt- as needed.


Clean the chicken very well and slice it into very small pieces.

Marinate the chicken with spices.
Marinate and keep it for atleast 20 minutes.
Heat 1 tbsp of oil in a pan. Add the finely chopped onions. Saute till they are translucent. Use olive oil if you have. R any other oil would do.
Add the marinated chicken and saute in medium flame till it is cooked completely.

Chicken should be cooked completely.
Once chicken is cooked completely, add the grated cheese.
Combine everything well. Chicken should be mixed well with cheese and binded together.
Clean the capsicum and cut it into half. Remove the top stem portion. Remove the inside seeds. Clean the inside portion and keep as shown in picture.
Stuff each piece with cooked chicken. You can stuff it full.
Heat 2 tbsp oil in a pan. Keep the stuffed capsicum inside. Cook in medium flame.
Close it with a lid and cook for sometime.
Roll the capsicum to all the corners and cook it in medium flame. You can cook it upside down by pressing on the covered side too. The stuffing will not spread down. You can turn it straight carefully with a ladle. Cook it on all sides till the capsicum gets cooked.
Cover and cook it for sometime too.
I cooked the next set of capsicum in another pan. I cooked them simultaneously. You can cook in the same pan too.
Ready. You can add some more cheese on top of you would like. Sprinkle parsley leaves on top. You can see the outer layer of the capsicum is soft and cooked well.


  • Any type of cheese can be used. I used low fat Mozarella cheese.
  • If you don’t have garlic salt, use finely chopped 2 to 3 garlic cloves.
  • The spices and the quantity of herbs is upto you. If you get rosemary, you can use that too.