Chicken Stuffed Peppers Recipe

If you’re looking for a dish that checks all the boxes—healthy, satisfying, easy to make, and delicious enough to win over the entire family—look no further than this Chicken Stuffed Peppers Recipe. This meal has earned its spot as a go-to favorite for home cooks everywhere, and for good reason. Bell peppers serve as colorful, edible bowls for a savory chicken filling mixed with rice, veggies, spices, and melty cheese. It’s a complete meal in one, perfect for busy weeknights or prepping ahead for the week.

Whether you’re trying to eat clean, save time, or simply whip up something satisfying, this Chicken Stuffed Peppers Recipe has got you covered. In this blog post, we’ll walk through every detail: from ingredients and step-by-step prep to cooking tips, variations, and serving suggestions.

Why You’ll Love This Chicken Stuffed Peppers Recipe

• Wholesome and Balanced: Packed with lean protein, fiber, and vitamins.
• Easy to Prepare: Minimal prep work and simple ingredients.
• Meal Prep Friendly: Make ahead and store for later.
• Customizable: Perfect for using up leftovers or switching ingredients based on preference.
• Family Approved: Even picky eaters will find something to love.

Ingredients Breakdown

Let’s start with what you’ll need to bring this delicious Chicken Stuffed Peppers Recipe to life.

Main Ingredients:

For the Chicken Filling:

• 2 cups cooked shredded chicken (rotisserie or poached)
• 1 cup cooked rice (white, brown, or quinoa for a healthier twist)
• 1/2 cup black beans (rinsed and drained)
• 1/2 cup corn kernels (fresh, canned, or frozen)
• 1/2 cup diced red onion
• 1/2 cup salsa (mild or medium, depending on preference)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and black pepper to taste
• 1 cup shredded cheddar cheese (half for the filling, half for topping)

For the Peppers:

• 4 large bell peppers (any color), halved vertically and deseeded
• 1 tbsp olive oil (for brushing the outer surface)

How to Make Chicken Stuffed Peppers

Follow these simple steps for a seamless cooking experience.

Step 1: Prep the Peppers

• Preheat your oven to 190°C (375°F).
• Cut the bell peppers in half lengthwise, removing seeds and membranes.
• Lightly brush the outer side of each pepper half with olive oil.
• Place them in a 9×13 inch baking dish, cut-side up.

Step 2: Make the Filling

• In a large mixing bowl, combine shredded chicken, cooked rice, beans, corn, onion, salsa, garlic powder, paprika, cumin, salt, pepper, and half the cheese.
• Mix thoroughly until evenly distributed.

Step 3: Stuff the Peppers

• Use a spoon to fill each pepper half with the chicken mixture.
• Gently press the mixture into the peppers to compact.

Step 4: Bake

• Cover the baking dish with foil and place in the oven.
• Bake for 25 minutes.
• Remove foil, sprinkle remaining cheese on top of each pepper, and bake for another 5-7 minutes until cheese is melted and bubbly.

Step 5: Rest and Serve

• Let the stuffed peppers rest for about 5 minutes before serving.
• Garnish with chopped cilantro, sour cream, or avocado slices for added flavor and color.

Tips for Success

• Use Leftover Chicken: Rotisserie or leftover grilled chicken works perfectly.
• Cheese Options: Swap cheddar for Monterey Jack, mozzarella, or pepper jack for different flavor profiles.
• Prevent Watery Peppers: Pat the peppers dry before stuffing to avoid excess moisture.
• Add Spice: Mix in chopped jalapeños or hot sauce if you prefer a kick.
• Rice Alternatives: Substitute with quinoa, cauliflower rice, or farro for variety.

Variations to Try

Italian Style:

• Swap black beans and salsa for marinara sauce, use mozzarella cheese, and season with Italian herbs.

Tex-Mex:

• Add diced tomatoes, green chilies, and top with crushed tortilla chips after baking.

Vegetarian:

• Skip the chicken and increase the beans and rice. Add chopped mushrooms or zucchini for texture.

Keto-Friendly:

• Omit rice and beans; use cauliflower rice and more cheese.

What to Serve with Chicken Stuffed Peppers

• Side Salad: A fresh green salad with vinaigrette balances the warm flavors.
• Guacamole or Salsa: For dipping or topping.
• Crusty Bread: Optional, but great for soaking up any extra juices.
• Fruit Salad: A refreshing finish to a hearty meal.

Make-Ahead and Storage Tip

• Make Ahead: Assemble the peppers and refrigerate (uncooked) for up to 24 hours.
• Storing Leftovers: Store cooked peppers in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze individual portions in containers for up to 3 months.
• Reheating: Bake at 175°C (350°F) for 15-20 minutes or microwave until heated through.

Final Thoughts

This Chicken Stuffed Peppers Recipe is everything you want in a home-cooked meal: nutritious, easy, adaptable, and absolutely delicious. Whether you’re planning meals for the week, feeding a family, or just trying to cook smarter, this recipe delivers on all fronts. It’s comfort food with a healthy twist, and once you try it, you’ll be coming back to it again and again.

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Chicken Stuffed Peppers Recipe

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Cooking Method: Baking Cuisine: American, Mexican Courses: Dinner, Lunch

Prep Time 20 mins Cook Time 30 mins Rest Time 5 mins Total Time 55 mins Difficulty: Beginner Cooking Temp: 190  C Servings: 4 Best Season: All Seasons

Description

This Chicken Stuffed Peppers recipe is a hearty and healthy meal made with juicy shredded chicken, rice, vegetables, and cheese packed into sweet bell peppers and baked to perfection. It's an easy, protein-packed dinner that's perfect for busy weeknights or meal prep.

Ingredients

Scale

1/2x 1x 2x 3x

For the Chicken Filling:

• 2 cups Cooked Shredded Chicken (rotisserie or poached)
• 1 cup Cooked Rice (white or brown)
• 0.5 cup Corn Kernels (fresh, frozen, or canned)
• 0.5 cup Black Beans (rinsed and drained)
• 0.5 cup Red Onion (finely chopped)
• 1 tsp Garlic Powder
• 1 tsp Smoked Paprika
• 1 tsp Ground Cumin
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 0.5 cup Salsa (mild or medium, depending on preference)
• 1 cup Cheddar Cheese (shredded, divided)

For the Peppers:

• 4 large Bell Peppers (any color, halved vertically and deseeded)
• 1 tbsp Olive Oil (for brushing)

Instructions

Prep the Peppers

1. Preheat your oven to 190°C (375°F). Slice each bell pepper in half lengthwise and remove seeds and membranes. Brush the outer surface lightly with olive oil and place them cut-side up in a baking dish.

Make the Chicken Filling

1. In a large bowl, combine shredded chicken, cooked rice, corn, black beans, chopped onion, garlic powder, paprika, cumin, salt, pepper, salsa, and half the cheese. Mix well until everything is evenly coated.

Stuff the Peppers

1. Spoon the chicken mixture evenly into each pepper half, gently pressing down to fill them compactly.

Bake

1. Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil, sprinkle the remaining cheese on top of each pepper, and bake uncovered for an additional 5 minutes until the cheese is melted and bubbly.

Rest and Serve

1. Let the peppers rest for 5 minutes before serving. Garnish with fresh cilantro, sour cream, or avocado slices if desired.

Note

A vibrant, realistic photo of four halved bell peppers filled with a colorful mixture of shredded chicken, rice, black beans, corn, and melted cheddar cheese, arranged neatly in a white ceramic baking dish. Garnished with fresh cilantro and a drizzle of sour cream. Bright lighting to enhance the texture and colors, shallow depth of field for focus.

Keywords: easy dinner, healthy recipe, stuffed peppers, chicken meal prep, gluten-free