Chicken And Rice Stuffed Peppers

Name: Chicken And Rice Stuffed Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 large bell peppers (any color); 2 cups cooked chicken, shredded; 1 cup cooked rice; 1 cup diced tomatoes (canned or fresh); 1 cup shredded cheese (cheddar or mozzarella); 1 onion, diced; 2 cloves garlic, minced; 1 teaspoon cumin; 1 teaspoon chili powder; Salt and pepper to taste

Highlighted under: Family Food

I love making Chicken And Rice Stuffed Peppers because they are not only vibrant and visually appealing but also packed with flavor. The combination of tender chicken, fluffy rice, and colorful bell peppers creates a dish that feels both comforting and satisfying. Over time, I've experimented with different spices and toppings, and I find that a sprinkle of fresh herbs at the end elevates the dish beautifully. Plus, they make for great leftovers that taste even better the next day!

Created by

Dahlia Kensington

Last updated on 2026-01-24T09:45:34.300Z

Throughout my cooking journey, I've found that stuffed peppers are an incredibly versatile dish. One day, while looking for a way to use up leftover chicken and rice, I decided to create my own version. What stood out was the balance of flavors, from the savory chicken to the slight sweetness of the peppers. The best part? You can customize the filling with whatever ingredients you have on hand!

As I continued to refine my recipe, I discovered that adding a hint of cumin and chili powder brings out the richness of the chicken. This simple addition makes all the difference, adding depth and making the dish stand out. The end result is not just a meal; it's a celebration of flavors!

Why You'll Love This Recipe
Vibrant and colorful presentation that impresses guests
The perfect balance of texture with tender chicken and fluffy rice
Customizable filling ideas make it easy to use pantry staples

Choosing the Right Peppers

When selecting bell peppers for this recipe, look for ones that are firm, brightly colored, and free from blemishes. The size of the peppers matters too; large ones tend to hold the filling better and provide a more satisfying bite. If you prefer a slightly sweeter flavor, opt for red or yellow peppers, whereas green peppers offer a more earthy taste. Either way, be sure to wash and dry them thoroughly before cutting to avoid any dirt residue in your dish.

An important tip is to slice the tops of the peppers evenly. This ensures they can stand upright while baking and makes for a more uniform cooking process. Scraping out the seeds and white membranes will not only improve the texture but also allow the flavors of your stuffing to shine through. Once prepped, you can place the peppers in a baking dish that’s just the right size to keep them snug during cooking.

Tips for the Perfect Filling

The filling for these stuffed peppers is where the real magic happens. Make sure to sauté the onions and garlic until they are translucent and fragrant—this usually takes about 3-5 minutes over medium heat. This step builds a solid flavor foundation for your chicken and rice mixture. If you want to add more vegetables, consider incorporating finely diced zucchini or corn for added sweetness and texture.

One key to packing your peppers well is to ensure the filling is slightly moist but not too wet. You want it to be cohesive yet light enough to allow for that fluffy mouthfeel. If your mixture feels dry, adding a splash of chicken broth or a tablespoon of olive oil can help bind it together better while enhancing the flavor.

Serving and Storing Leftovers

These Chicken And Rice Stuffed Peppers can be served as a standalone meal or paired with a fresh side salad for extra crunch. I love to drizzle them with a bit of hot sauce or a squeeze of lime just before serving to brighten the flavors. You can also garnish them with fresh herbs like cilantro or parsley for an added burst of freshness.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. These stuffed peppers reheat beautifully in the oven or microwave. To reheat in the oven, cover with foil and bake at 350°F (175°C) for about 15-20 minutes until warmed through. This meal is a great candidate for freezing as well—just wrap each stuffed pepper individually in foil and pop them into a freezer bag. They can be stored for up to three months and reheated directly from frozen.

Ingredients

For the Stuffed Peppers

4 large bell peppers (any color)
2 cups cooked chicken, shredded
1 cup cooked rice
1 cup diced tomatoes (canned or fresh)
1 cup shredded cheese (cheddar or mozzarella)
1 onion, diced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste

Feel free to swap out ingredients based on your preferences!

Instructions

Prepare the Peppers

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.

Make the Filling

In a large skillet, heat some oil over medium heat. Sauté the onions and garlic until translucent. Add the shredded chicken, cooked rice, diced tomatoes, cumin, chili powder, salt, and pepper. Mix until well combined.

Stuff the Peppers

Fill each bell pepper with the chicken and rice mixture, packing it down gently. Top each stuffed pepper with shredded cheese.

Bake

Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden.

Let the peppers cool for a few minutes before serving.

Pro Tips

For a spicier kick, add jalapeños to the filling or serve with hot sauce on the side.

Ingredient Variations

Feel free to mix up the protein in your filling; ground turkey or beef can be excellent substitutes for shredded chicken, and they will still provide that hearty filling you crave. For a vegetarian alternative, you could use black beans or chickpeas in place of chicken. This will not only make the dish plant-based but also add a wonderful depth of flavor and protein.

When it comes to rice, any variety can work, but I find that jasmine or basmati rice gives a lovely texture and aroma. If you're looking for a healthier option, consider using quinoa or cauliflower rice, which can make the dish lighter while still providing a satisfying bite.

Troubleshooting Common Issues

If your peppers are not getting tender enough during baking, it could be due to their thickness or freshness. If they seem particularly firm, consider steaming them for a few minutes before stuffing to soften them up. Alternatively, you could increase the baking time slightly, keeping an eye on the cheese to prevent it from burning.

Another common issue is overflowing filling; this can happen if the peppers are too small or overstuffed. In future batches, reserve a bit of the filling to avoid packing them too tightly, or consider using mini bell peppers as a fun appetizer option that are more manageable when stuffed.

Make-Ahead Strategies

One of the great things about this recipe is its make-ahead potential. You can prepare the filling a day in advance and store it in the fridge. This will deepen the flavors as they meld together overnight. The next day, simply stuff the peppers and bake as directed, allowing about 10-15 extra minutes of cooking time to account for the cold filling.

For meal prep, consider assembling the stuffed peppers entirely and keeping them in the fridge or freezer. Just remember to cover them tightly with plastic wrap or foil to prevent freezer burn. This way, you'll have a quick and easy option available on busy days, ready to pop in the oven for a comforting meal.

Questions About Recipes

→ Can I use frozen peppers?

Yes, just thaw them before stuffing and baking.

→ What kind of rice can I use?

You can use white, brown, or even quinoa for a healthier option.

→ How long do leftovers last?

Stored in an airtight container, they will last about 3-4 days in the fridge.

→ Can I prepare this dish ahead of time?

Yes, you can prepare the stuffed peppers a day in advance and bake them when ready.