Chicken and Rice Stuffed Bell Peppers are a wholesome, colorful, and satisfying dish that brings comfort and nutrition together in one beautiful presentation. Each bell pepper is filled with a savory mixture of tender chicken, fluffy rice, aromatic herbs, vegetables, and cheese, then baked until perfectly soft and flavorful.

This dish has long been a family favorite because it feels hearty without being heavy, and it easily adapts to a variety of ingredients. Whether you’re preparing a weeknight dinner or looking for an impressive yet simple dish to serve guests, stuffed peppers never disappoint.

Why I Love This Recipe

I love this recipe because it delivers everything I want in a nourishing meal: lean protein, vegetables, grains, and robust flavor all in one tidy package. The peppers soften into a naturally sweet, roasted shell that pairs beautifully with the savory filling.

It’s a great make-ahead option, reheats wonderfully, and allows for endless customization. You can use leftover chicken, add different vegetables, experiment with spices, or change cheeses without compromising the dish’s comforting nature. This recipe feels homey, balanced, and deeply satisfying.

Why It’s a Must-Try Dish

Chicken and Rice Stuffed Bell Peppers are a must-try because they offer a complete meal in a single serving, making portioning and plating effortless. They are vibrant, visually appealing, and perfect for feeding a group or meal prepping for the week.

The combination of juicy chicken, seasoned rice, and melted cheese feels like classic comfort food, but with a healthier twist. This dish also caters to a wide variety of diets and palates, making it versatile enough for both picky eaters and adventurous cooks.

Recipe Details

Category	Information
Course	Main Course
Cuisine	American
Prep Time	25 minutes
Cook Time	45–55 minutes
Total Time	70–80 minutes
Servings	6 stuffed peppers (6 servings)
Calories per Serving	~310 calories

Ingredients

For the Stuffed Peppers

• 6 large bell peppers, tops cut off and seeds removed
• 2 cups cooked chicken, shredded or diced
• 1½ cups cooked rice (white or brown)
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 cup canned diced tomatoes, drained
• 1 cup shredded cheddar or mozzarella cheese (plus extra for topping)
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup fresh parsley or cilantro, chopped

For Baking

• ½ cup chicken broth or water
• Extra cheese for topping

Cooking Directions

1. Preheat the oven to 375°F (190°C).
2. Prepare bell peppers by cutting off the tops and scooping out seeds.
3. Sauté onions and garlic in olive oil until soft.
4. Mix chicken, rice, tomatoes, cheese, seasonings, sautéed onions, and herbs in a large bowl.
5. Stuff each pepper tightly with the filling.
6. Place peppers upright in a baking dish, add broth to bottom of the dish, and cover with foil.
7. Bake for 35 minutes, uncover, add cheese, and bake 10–15 more minutes until melted and bubbly.

Step-by-Step Preparation Method

Step 1: Prepare the Peppers

Wash the bell peppers thoroughly. Slice off the tops, remove seeds and membranes, and set aside. If needed, trim the bottom slightly so they stand upright without tipping.

Step 2: Cook the Filling Base

Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent. Add minced garlic and cook for another minute.

Step 3: Build the Filling

In a large mixing bowl, combine shredded chicken, cooked rice, diced tomatoes, cheese, sautéed onions, garlic, Italian seasoning, paprika, salt, pepper, and fresh herbs. Mix until evenly combined.

Step 4: Stuff the Peppers

Spoon the filling firmly into each pepper, packing it down slightly to help everything fit.

Step 5: Prepare for Baking

Arrange the stuffed peppers upright in a greased baking dish. Pour chicken broth or water around the base to help steam the peppers as they bake. Cover the dish tightly with aluminum foil.

Step 6: Bake

Bake in the preheated oven for 35 minutes. Remove the foil, sprinkle extra cheese on top of each pepper, and continue baking for 10–15 minutes until the cheese is melted and golden.

Step 7: Serve

Allow peppers to rest for a few minutes before serving so they hold together well.

How to Serve This Recipe

Serve the stuffed peppers warm, ideally with a simple side such as a green salad, roasted vegetables, garlic bread, or a light soup. They can be plated whole or sliced in half to showcase the colorful layers inside. A drizzle of tomato sauce or a sprinkle of fresh herbs adds a final touch of flavor and presentation.

Recipe Tips

• Choose peppers that are similar in size for even cooking.
• Pre-cook the peppers for 10 minutes if you prefer them softer.
• Use leftover rotisserie chicken for convenience and extra flavor.
• Add extra broth during baking if the dish dries out.
• Mix in a spoonful of sour cream or cream cheese for a creamier filling.

Variations

• Mexican-Style Stuffed Peppers: Add black beans, corn, taco seasoning, and pepper jack cheese.
• Mediterranean Style: Use brown rice, feta cheese, olives, and oregano.
• Creamy Chicken Peppers: Mix cream cheese into the filling before baking.
• Spicy Version: Add diced jalapeños, red pepper flakes, or spicy sausage.
• Low-Carb Version: Replace rice with cauliflower rice.

Freezing and Storage

• Refrigerate cooked stuffed peppers for 3–4 days in an airtight container.
• Freeze fully cooked peppers for up to 3 months; wrap individually for easy reheating.
• Reheat in the oven at 350°F (175°C) for 20–25 minutes or microwave until warm.
• Freeze unbaked stuffed peppers without broth, then bake from frozen for 60–70 minutes.

Special Equipment Needed

• Large baking dish
• Skillet
• Mixing bowl
• Aluminum foil
• Sharp knife for prepping peppers

FAQ

Can I make this recipe ahead of time?
Yes, assemble the peppers up to 24 hours ahead and refrigerate until ready to bake.

Can I use uncooked rice?
No, the rice must be fully cooked before mixing into the filling.

Can I substitute the chicken?
Yes, ground turkey, beef, tofu, or beans work well.

Do I have to use cheese?
No, but it adds creaminess and helps bind the filling.

Conclusion

Chicken and Rice Stuffed Bell Peppers are a hearty, nutritious, and comforting dish that fits perfectly into busy schedules while still delivering homemade flavor. Their versatility, simple preparation, and beautiful presentation make them a frequent favorite at family dinners or gatherings. Whether you keep the recipe classic or explore creative variations, these stuffed peppers promise satisfaction in every bite.