Chicken Stuffed Peppers are the perfect balance of comfort food and healthy eating. These vibrant bell peppers cradle a savory mixture of seasoned ground chicken, fluffy rice, and melty cheese for a complete meal in one colorful package. They’re impressive enough for company but simple enough for a weeknight dinner.
I love how these stuffed peppers brighten up the dinner table while delivering a protein-packed, veggie-forward meal that satisfies even picky eaters. The peppers soften in the oven while the filling gets deliciously golden on top – it’s a textural dream that’s as nutritious as it is delicious.
Why You’ll Love This
- Complete meal in one dish – protein, vegetables, and grains all together
- Make-ahead friendly – prep earlier in the day and bake when ready
- Customizable – swap in your favorite seasonings or add different vegetables
- Healthier option – lean ground chicken instead of beef
- Great for meal prep – leftovers reheat beautifully for lunch the next day
Ingredients
- 3 green bell peppers
- 1 pound chicken breast, bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup precooked rice
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 2 tablespoons fresh cilantro
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
- 3/4 cup shredded cheddar cheese
- Sour cream for serving
- Pico de gallo for serving
Instructions
- Preheat oven to 375°F. Cut peppers lengthwise, remove seeds and place in baking dish.
- Sauté onions in oil. Add garlic, chicken and seasonings, cook until chicken is done.
- Stir in rice, cilantro, and lime juice until heated.
- Fill peppers with mixture. Add water to dish bottom. Cover and bake 20 minutes.
- Top with cheese and bake uncovered 5 more minutes until melted.
Tips & Variations
- For softer peppers, blanch them in boiling water for 2-3 minutes before stuffing.
- Try ground turkey, beef, or plant-based meat alternatives instead of chicken.
- Add a kick with diced jalapeños or a dash of hot sauce in the filling.
- Make it grain-free by substituting cauliflower rice for regular rice.
- For a Mexican twist, use taco seasoning instead of Italian and top with cheddar cheese.
- Add more vegetables to the filling like corn, zucchini, or spinach for extra nutrition.
Serving Suggestions
These Chicken Stuffed Peppers are a complete meal on their own, but they pair beautifully with a simple green salad dressed with lemon vinaigrette. For a heartier dinner, serve alongside garlic bread to soak up the flavorful juices from the peppers.
A dollop of sour cream or Greek yogurt on top adds a cool, creamy contrast to the warm peppers. For a fresh finish, sprinkle with additional herbs like basil or cilantro depending on your flavor profile.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Peppers are done when they can be easily pierced with a fork but still hold their shape.
- Freeze fully cooked and cooled peppers individually wrapped in foil, then stored in a freezer bag for up to 3 months.
- Reheat frozen peppers covered at 350°F until heated through (about 20-25 minutes).
FAQs
Can I make these ahead of time?
Yes! Prepare the peppers and filling up to a day ahead, refrigerate separately, then stuff and bake when ready to serve.
What’s the best way to keep the peppers upright while baking?
If your peppers won’t stand up, trim a small slice from the bottom to create a flat surface, being careful not to cut through to the hollow center.
Can I use leftover rotisserie chicken instead of ground chicken?
Absolutely! Shred about 2 cups of rotisserie chicken and mix it with the other filling ingredients for a quick shortcut.
Are these freezer-friendly?
Yes, these freeze wonderfully. For best results, freeze after baking and cooling completely, then reheat from frozen in a 350°F oven until heated through.
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