Kitchen notes · a little help before you start
Cheese and Pepper stuffed Grilled Chicken Breasts
Peppers and melted cheese make a very inviting filling for chicken. The Cajun seasoning gives the outside a warm, savory edge, with sweet onion and pepper tucked into the middle. Cutting through the chicken reveals the soft cheese layered around those vegetables.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cooking method
- Grilling
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Soften the filling first
Cook onion and pepper until tender and let them cool slightly before stuffing the chicken.
2. Cut a pocket carefully
Slice horizontally into each breast to make the pocket for cheese and peppers.
3. Seal the filled edges
Press the chicken edges together after layering in the cheese and vegetables.
Get to know the ingredients
Provolone or Gouda
Either listed cheese works, with a slice below and another above the pepper filling.
Diced bell peppers
Cook the diced peppers with onion before filling the chicken pockets.
Cajun seasoning
Rub the outside of each filled breast with its portion of seasoning before the final cook.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Cheese and Pepper stuffed Grilled Chicken Breasts
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Cook through the filled breasts
Finish in the pan until the chicken is cooked through and the cheese has melted.
A little more help as you go
Oil in two stages
Use the first portion for the vegetables and the remaining oil for the filled chicken.
Use the same pan
Return to the vegetable pan for cooking the stuffed chicken over medium heat.
A few questions you might have
Do the peppers go in raw?
Cook them with the onions until tender, then allow a slight cooling pause before stuffing.
Which cheeses are listed?
The ingredient entry offers provolone or Gouda slices.
Where do the two cheese slices go?
Put one in the chicken pocket before the peppers, then another over the filling.
When do I season the chicken?
Rub seasoning over the outside after filling and pressing the edges together.
Do I cook the stuffed chicken over high heat?
The final pan stage uses medium heat, after the vegetables' initial cook.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: gimmedelicious.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
