Creamy Baked Sweet Pepper Chicken with Golden Cheese Crust

Golden, blistered cheese. Velvety béchamel. Sweet peppers and tender chicken. This baked casserole is pure comfort in every bite. It’s the kind of dish that makes you stop scrolling and head to the kitchen. With a crisp, cheesy crust and a creamy, savory interior, it’s a weeknight dinner that feels like a special occasion.

This baked chicken casserole brings together sautéed chicken and sweet peppers in a rich, creamy béchamel sauce, all topped with a blanket of melted kaşar cheese that bakes to a golden, blistered finish.

The combination of tender chicken, sweet peppers, and a silky sauce creates a comforting, satisfying meal that’s easy to assemble and impressive to serve. It’s perfect for family dinners or casual entertaining, and it comes together in under an hour.

Ingredients

Why this recipe works

Sautéing the chicken and peppers first builds a deep, savory base. The browning adds flavor, and the peppers soften and sweeten as they cook. This step ensures the chicken is fully cooked and the vegetables are tender before they go into the oven, so the casserole needs only a short bake to melt the cheese and meld the flavors.

The béchamel sauce is the heart of this dish. Made with butter, flour, and milk, it’s silky and rich, without being heavy.

It coats the chicken and peppers evenly, and when baked, it puffs slightly and absorbs into the filling, creating a creamy, cohesive casserole. The nutmeg adds a warm, aromatic note that complements the sweet peppers.

Notes and substitutions

Kaşar cheese is a Turkish semi-hard cheese that melts beautifully and browns well. It has a mild, slightly salty flavor. If you can’t find it, mozzarella or provolone are good substitutes.

For a sharper flavor, try a mix of mozzarella and cheddar. Use whole milk for the béchamel to get the creamiest texture; lower-fat milk will work but will be less rich.

Red kapya pepper is a sweet, red pepper commonly used in Turkish cooking. It has a deep red color and a slightly sweet taste. If unavailable, use a red bell pepper.

The red pepper paste adds a subtle heat and sweetness; it’s available in Middle Eastern markets or online. If you can’t find it, substitute with tomato paste and a pinch of smoked paprika.

• kaşar cheese: mozzarella or provolone, shredded
• red kapya pepper: red bell pepper
• red pepper paste: 1 tbsp tomato paste mixed with 1/2 tsp paprika
• whole milk: 2% milk (sauce will be slightly less rich)

Equipment

• Large skillet
• Saucepan
• Whisk
• 9x13-inch baking dish (Borcam or similar)
• Cutting board
• Chef's knife
• Measuring cups and spoons