Cheesy Chicken Stuffed Peppers

Cheesy Chicken Stuffed Peppers are a wholesome and satisfying dish that combines tender bell peppers with a savory mixture of seasoned chicken, rice, vegetables, and plenty of melted cheese. This colorful and flavorful recipe is perfect for weeknight dinners and is easily customizable to suit your preferences. It offers a nutritious balance of protein, vegetables, and grains—all baked into one convenient and delicious package.

Why You’ll Love This Recipe

These stuffed peppers are as visually appealing as they are tasty. With their vibrant colors and bubbling cheese topping, they make a beautiful centerpiece for any meal. You’ll love the savory, comforting filling that’s packed with protein and flavor. Whether you’re looking to use up leftover chicken or trying to sneak more vegetables into your diet, this dish is a versatile solution. It’s gluten-free, easy to prepare, and suitable for both family dinners and meal prep.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Bell peppers (any color)
• Cooked chicken, shredded or chopped
• Cooked rice (white or brown)
• Onion, diced
• Garlic, minced
• Olive oil
• Tomato sauce or salsa
• Corn (optional)
• Black beans (optional)
• Ground cumin
• Chili powder
• Salt
• Black pepper
• Shredded cheddar cheese or Mexican blend
• Fresh cilantro or parsley (for garnish)

Directions

1. Preheat your oven to 375°F (190°C).
2. Slice the bell peppers in half lengthwise and remove the seeds and membranes. Set aside.
3. In a skillet, heat olive oil over medium heat. Sauté diced onions and garlic until translucent.
4. Add the cooked chicken, rice, tomato sauce or salsa, corn, black beans (if using), cumin, chili powder, salt, and pepper. Stir until heated through and well combined.
5. Remove from heat and stir in half of the shredded cheese.
6. Spoon the chicken mixture evenly into each bell pepper half.
7. Place the stuffed peppers in a baking dish and sprinkle the remaining cheese over the tops.
8. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
9. Garnish with chopped cilantro or parsley before serving.

Servings and timing

Servings: 4 (8 pepper halves)
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes

Variations

• Spicy Version: Add chopped jalapeños or hot sauce to the filling.
• Low-Carb: Replace rice with cauliflower rice to reduce carbs.
• Vegetarian Option: Omit the chicken and add more beans or cooked lentils.
• Italian Style: Use marinara sauce, Italian seasoning, and mozzarella cheese.
• Tex-Mex Twist: Include taco seasoning, green chiles, and top with avocado after baking.

Storage/Reheating

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days.
To reheat, place them in an oven at 350°F (175°C) for 10–15 minutes or microwave on medium heat for 1–2 minutes until warmed through. These can also be frozen individually and reheated directly from frozen in the oven.

FAQs

Can I prepare these ahead of time?

Yes. You can assemble the peppers a day in advance and bake them when ready to serve.

What’s the best type of pepper to use?

Red, yellow, and orange bell peppers are sweeter and milder. Green peppers have a slightly more bitter flavor.

Can I use rotisserie chicken?

Absolutely. Rotisserie chicken is a convenient and flavorful option for this recipe.

How do I make this dish vegetarian?

Simply omit the chicken and increase the amount of beans, corn, or other vegetables.

Is it necessary to precook the peppers?

Not required, but if you prefer softer peppers, you can parboil them for 5 minutes before stuffing.

Can I freeze these stuffed peppers?

Yes. Freeze individually or in a tray, then reheat from frozen in the oven at 375°F (190°C) for 30–35 minutes.

What kind of cheese works best?

Cheddar, Monterey Jack, mozzarella, or a Mexican blend melt well and complement the flavors nicely.

Can I substitute quinoa for rice?

Yes. Quinoa is a great high-protein substitute and works well in the filling.

How do I make them dairy-free?

Use dairy-free cheese or skip the cheese altogether. The dish will still be flavorful.

What side dishes go well with this?

Serve with a simple green salad, guacamole, or roasted vegetables for a complete meal.

Conclusion

Cheesy Chicken Stuffed Peppers are a flavorful, nutritious, and versatile meal that’s easy to make and guaranteed to satisfy. Whether you’re feeding a family, meal prepping for the week, or looking for a colorful way to enjoy more vegetables, this recipe fits the bill. It’s endlessly adaptable to your tastes and dietary needs while still offering the comforting, cheesy goodness of a home-cooked favorite.

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