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 medium bell peppers (red, yellow, or green); 1 pound cooked chicken, shredded; 1 cup cooked rice; 1 cup black beans, rinsed and drained; 1 cup corn; 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper to taste; 1 cup shredded cheese (cheddar or mozzarella); 1/4 cup fresh cilantro, chopped; 1 can (15 oz) diced tomatoes; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 tablespoon olive oil

Highlighted under: Everyday Inspiration

I love making Chicken and Rice Stuffed Peppers, as they are a delightful combination of flavors that never fail to impress. The vibrant colors of the bell peppers and the savory filling create an attractive presentation. We enjoy experimenting with spices to elevate the dish, resulting in a meal that's both satisfying and comforting. Each bite is filled with tender chicken, fluffy rice, and a medley of vegetables, making this recipe a go-to for family dinners or casual get-togethers.

Created by

Olwen Bradford

Last updated on 2026-01-24T13:19:34.911Z

When I first made Chicken and Rice Stuffed Peppers, I was surprised at how easy it was to make such a flavorful dish. The combination of juicy chicken, aromatics, and rice creates a wonderful filling that pairs perfectly with the sweet crunch of bell peppers. I discovered that cooking the rice with chicken broth adds depth to the flavor, ensuring every bite is a treat.

Over time, I've tweaked the seasoning to my taste, incorporating a splash of lemon juice to brighten the flavors. These stuffed peppers not only look stunning on the table but are also incredibly versatile; you can easily modify the ingredients based on what you have on hand!

What You'll Love About This Recipe
Juicy chicken infused with rich spices
Colorful presentation that brightens any table
Versatile recipe that adapts to your tastes

Ingredient Insights

Each ingredient in these Chicken and Rice Stuffed Peppers plays a crucial role in balancing texture and flavor. The bell peppers not only provide a vibrant color contrast but also a slight sweetness that complements the savory filling. When selecting your peppers, look for ones that feel firm and heavy for their size, ensuring they have a perfect crunch. If you're aiming for a bolder flavor, consider using poblano peppers instead of the classic bell peppers, which offer a mild heat.

The spices in this recipe, particularly cumin and paprika, elevate the overall flavor profile significantly. Cumin adds earthiness which pairs well with the sweetness of the corn and the richness of the chicken. I recommend freshly ground spices if you have them; they make a noticeable difference in aroma and flavor intensity. Alternatively, for a touch of freshness, you can add lime juice or zest to the filling just before stuffing for a zesty twist.

Preparation and Cooking Techniques

When preparing your filling, it's important not to overmix the ingredients, as this can lead to a dense texture. Instead, gently fold the chicken, rice, and vegetables together until just combined; this will keep the filling light and fluffy. Additionally, ensure your rice is fully cooked but slightly under-seasoned, as it will absorb flavors from the spices and sauce during baking. You might also try using brown rice for a heartier option, just adjust cooking times slightly as it takes longer to prepare.

Baking the stuffed peppers covered with foil for the first 25 minutes allows them to steam, which helps them become tender. After removing the foil and adding cheese, keep an eye on them to prevent the cheese from burning. It should melt and bubble, creating an inviting gooeyness. If you notice the cheese browning too quickly, you can reduce the heat to 350°F (175°C) for the last few minutes.

Ingredients

For the Stuffed Peppers

4 medium bell peppers (red, yellow, or green)
1 pound cooked chicken, shredded
1 cup cooked rice
1 cup black beans, rinsed and drained
1 cup corn
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
1 cup shredded cheese (cheddar or mozzarella)
1/4 cup fresh cilantro, chopped

For the Sauce

1 can (15 oz) diced tomatoes
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon olive oil

Instructions

Prepare the Peppers

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

Make the Filling

In a large bowl, combine shredded chicken, cooked rice, black beans, corn, cumin, paprika, salt, and pepper. Mix well until all ingredients are evenly distributed.

Stuff the Peppers

Fill each bell pepper generously with the chicken and rice mixture. Pack it in well to ensure it holds together.

Prepare the Sauce

In a saucepan, heat olive oil over medium heat. Add diced tomatoes, garlic powder, onion powder, and simmer for 5 minutes. Pour this tomato sauce over the stuffed peppers in the baking dish.

Bake

Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil, sprinkle cheese on top, and bake for an additional 5 minutes until the cheese is gooey and golden.

Garnish and Serve

Remove from the oven, let cool for a few minutes, and garnish with chopped cilantro before serving.

Pro Tips

Feel free to add your favorite vegetables or spices to the filling for a personal touch. You can also use quinoa instead of rice for a healthier twist.

Storage and Make-Ahead Tips

These Chicken and Rice Stuffed Peppers are perfect for meal prep! You can assemble the peppers ahead of time and store them in the refrigerator for up to 24 hours before baking. Just cover them tightly with plastic wrap to keep them fresh. If you want to prepare them for longer storage, consider freezing them after stuffing but before baking. Use a freezer-safe container, and they can last up to three months. When ready to eat, thaw them overnight in the refrigerator and bake as directed.

Leftovers can be stored in an airtight container in the fridge for up to three days. When reheating, a microwave is quick, but to preserve the texture, I recommend reheating in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This way, the peppers remain tender, and the cheese doesn’t become rubbery.

Serving Suggestions

Serve these stuffed peppers with a light side salad or tortilla chips for a fun, complete meal! I like to pair them with a refreshing avocado salsa, made with diced avocados, tomatoes, onions, and lime juice, which adds a creamy contrast. If serving at a gathering, make a DIY topping station with additional cilantro, sour cream, or hot sauce, allowing guests to personalize their peppers.

For a more substantial meal, consider serving the peppers on a bed of quinoa or cauliflower rice, which can soak up the delicious sauce as it drips when slicing in. This not only enhances the presentation but also adds nutritional value, especially with the cauliflower option for a low-carb alternative.

Questions About Recipes

→ Can I prepare the stuffed peppers ahead of time?

Yes, you can prepare the filling and stuff the peppers a day in advance. Store them in the refrigerator, and bake them just before serving.

→ What can I substitute for chicken?

You can use ground turkey, shredded beef, or even a plant-based protein for a vegetarian option.

→ How should I store leftovers?

Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

→ Can I freeze these peppers?

Yes, these stuffed peppers freeze well. Just wrap them securely and keep them in the freezer for up to 3 months. Defrost in the refrigerator before reheating.