Chicken Stuffed Peppers Recipe

If you’re looking for a hearty, flavor-packed dinner that feels both homey and exciting, Chicken Stuffed Peppers might just become your new obsession. This dish takes tender green bell peppers and fills them with a zesty, Tex-Mex-inspired chicken and rice mixture, then nestles them in the oven until bubbling, cheesy, and gloriously inviting. Whether shared at a weeknight family meal or made for easy meal prep, Chicken Stuffed Peppers combine comfort and punchy flavor in every bite — and they’re surprisingly simple to make!

Ingredients You’ll Need

The magic of Chicken Stuffed Peppers starts with a handful of everyday ingredients that come together in the most memorable way. Each one is essential — from the fresh, crunchy peppers to the smokey spices, everything plays a delicious part in the final dish.

• Green bell peppers: The perfect vessel! Their mild flavor holds up beautifully to baking and stuffing.
• Olive oil: Adds richness and helps all those aromatics cook to perfection.
• Onion: Brings sweetness and depth that round out the Tex-Mex flavors.
• Garlic: A punch of boldness that lifts the whole filling.
• Chicken breast: Lean, protein-packed, and delicious when paired with spices.
• Chili powder: The smoky, earthy foundation of that classic fajita kick.
• Cumin: For a warm, aromatic background note that ties everything together.
• Salt and pepper: Essential for brightening and balancing all the flavors.
• Precooked rice: Fluffy and quick, it bulks out the filling and soaks up the juices.
• Fresh cilantro: Adds freshness, color, and a sunny pop in every bite.
• Fresh lime juice: Just a squeeze wakes up all the other flavors!
• Shredded cheddar cheese: For that irresistible, melty topping you’ll want to dive into.
• Sour cream: A cooling dollop that contrasts beautifully with the warmth of the filling.
• Pico de gallo: The ultimate finishing touch for fiesta-ready color and zing.

How to Make Chicken Stuffed Peppers

Step 1: Prep Those Peppers

Start by preheating your oven to 375°F. Grab your green bell peppers and carefully slice them in half lengthwise, removing all the seeds and the white membranes from the inside. Place each half snugly in a 9×13 ceramic baking dish, cut side up, where they’ll be ready and waiting for all that delicious filling.

Step 2: Sauté the Veggies

In a large skillet over medium heat, pour in the olive oil. Once shimmering, add the chopped onion and let it cook until it starts to soften and go translucent, about 2-3 minutes. The onion’s sweetness is the first hint of the flavor party to come!

Step 3: Add Chicken and Spices

Next, toss in the minced garlic, the bite-sized chicken pieces, chili powder, and cumin. Season the mix with salt and pepper to taste. Give everything a good stir so those Tex-Mex spices coat the chicken. Continue cooking for about 5-7 minutes, or until the chicken is thoroughly cooked and nicely browned.

Step 4: Stir in Rice, Cilantro, and Lime

Here’s where it all comes together: stir in the pre-cooked rice, freshly chopped cilantro, and a splash of lime juice. Mix until everything is combined and heated through, about 2 minutes. The filling should be fragrant, vibrant, and impossible not to sneak a taste!

Step 5: Stuff the Peppers

Spoon the chicken and rice filling generously into each pepper half, packing the mixture down gently with the back of your spoon until the peppers are brimming. Pour a little water into the bottom of the baking dish (not over the peppers!) to help steam them as they bake.

Step 6: Bake to Perfection

Cover the baking dish with foil and pop it into the preheated oven. Bake for about 20 minutes, or until the peppers have softened. Pull off the foil, sprinkle the tops generously with shredded cheddar cheese, and return to the oven for another 5 minutes so the cheese melts into a gooey golden crown.

Step 7: Serve and Enjoy

Carefully remove your Chicken Stuffed Peppers from the oven. Plate them up and add a scoop of pico de gallo and a dollop of sour cream to each one for the ultimate finish. Serve immediately and get ready for lots of “can I have the recipe?” requests!

How to Serve Chicken Stuffed Peppers

Garnishes

Garnishing Chicken Stuffed Peppers is the secret to making them irresistible, both for your eyes and your taste buds. I love scattering extra freshly chopped cilantro on top, adding a swirl of sour cream, and finishing with a spoonful of pico de gallo or salsa for a pop of color and zing.

Side Dishes

Chicken Stuffed Peppers are pretty complete on their own, but they play well with all sorts of easy sides. Try a light green salad, some crunchy tortilla chips with guacamole, or a handful of sweet corn. If you want to lean into the Tex-Mex vibe, black beans or Mexican street corn (elote) make for an amazing partnership.

Creative Ways to Present

Thinking of making your Chicken Stuffed Peppers the star at a party or potluck? Arrange them in a big, colorful dish and garnish boldly with sliced jalapeños, lime wedges, or even a light drizzle of chipotle mayo. For fun, serve each pepper atop a little mound of extra rice or quinoa and offer a toppings bar so everyone can personalize their own masterpiece!

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Stuffed Peppers keep so well in the fridge, making them perfect for meal prep or busy weeks. Simply transfer any uneaten peppers to an airtight container and refrigerate for up to 3-4 days. They reheat beautifully and taste just as good (some say better!) the next day.

Freezing

To freeze, let the baked Chicken Stuffed Peppers cool completely, then either wrap them individually or place them in a freezer-safe dish. They’ll keep beautifully for up to 3 months. When you’re ready to enjoy, thaw in the fridge overnight, then bake as directed until piping hot.

Reheating

For best results, reheat Chicken Stuffed Peppers in an oven at 350°F until heated through and the cheese is melty again. The microwave also works in a pinch — just cover and heat in 45-second bursts so they stay moist and tasty. Add your garnishes fresh right before serving!

FAQs

Can I use red or yellow peppers instead of green?

Absolutely! Any color bell pepper works perfectly for Chicken Stuffed Peppers. Red, yellow, or orange peppers add a little sweetness and can brighten up the dish — use your favorite or mix them for a festive look.

Can I make Chicken Stuffed Peppers vegetarian?

Definitely! Swap the chicken for black beans and corn, or even chopped mushrooms for an earthy twist. It’s just as filling and delivers that Tex-Mex flavor everyone loves, while keeping things vegetarian-friendly.

Is it ok to use leftover rotisserie chicken?

Yes, using rotisserie chicken is a fantastic shortcut. Just shred it and add it with the spices and rice, heating until warmed through — dinner comes together even faster while still tasting incredible.

What other cheeses can I use?

Feel free to experiment with cheese! Pepper jack gives a bit of a kick, Monterey Jack melts beautifully, or try a Mexican cheese blend. As long as it melts well, it’s fair game for your Chicken Stuffed Peppers.

Can I make the filling ahead of time?

You sure can. Simply prepare the chicken and rice mixture up to 2 days in advance and store in the fridge. When you’re ready to bake, stuff the peppers and continue with the recipe — it’s perfect for planning ahead!

Final Thoughts

I can’t say enough about how colorful, comforting, and crave-worthy Chicken Stuffed Peppers are. They’re the kind of meal you’ll want to make on repeat, and they always win rave reviews at any table. Give them a try and let yourself fall in love with just how easy and satisfying dinner can be!

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