These Chicken & Rice Stuffed Bell Peppers are a colorful, hearty, and balanced dish that brings together tender bell peppers with a flavorful filling of shredded chicken, rice, vegetables, and melty cheese. Baked to perfection and topped with fresh herbs, this dish makes a wholesome dinner that’s both comforting and nutritious.
Why You’ll Love This Recipe
Stuffed bell peppers are a timeless classic—and for good reason. They’re simple to prepare, easy to customize, and make excellent leftovers. This version uses a satisfying combination of lean chicken, fluffy rice, sweet corn, and savory tomatoes, all tied together with gooey mozzarella. The result is a nourishing, all-in-one meal that’s both family-friendly and ideal for meal prepping.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 6 bell peppers (red, yellow, or green), halved and seeded
- 2 cups cooked shredded chicken
- 1 cup cooked rice
- 1 cup canned diced tomatoes, drained
- 1/2 cup corn kernels
- 1/2 cup shredded mozzarella cheese (plus extra for topping)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh cilantro, for garnish
directions
- Preheat oven to 375°F (190°C).
- Place the bell pepper halves in a large baking dish, cut side up. Drizzle lightly with olive oil.
- In a large mixing bowl, combine the shredded chicken, cooked rice, drained diced tomatoes, corn, mozzarella cheese, smoked paprika, cumin, salt, and pepper. Stir until fully incorporated.
- Spoon the filling mixture evenly into each bell pepper half.
- Sprinkle the tops with extra shredded mozzarella cheese.
- Cover the dish loosely with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the peppers are tender.
- Garnish with chopped fresh cilantro and serve warm.
Servings and timing
This recipe yields approximately 6 servings (one stuffed pepper half per serving). Total time required is about 45 minutes — 15 minutes for preparation and 30 minutes for baking.
Variations
- Spicy Version: Add chopped jalapeños or a dash of hot sauce to the filling for extra heat.
- Cheese Swap: Use cheddar, pepper jack, or a Mexican cheese blend for different flavor profiles.
- Vegetarian Option: Replace chicken with black beans or lentils for a protein-packed meatless version.
- Add Greens: Mix in sautéed spinach or kale for an extra nutritional boost.
- Mexican-Inspired: Add taco seasoning, lime juice, and top with avocado or sour cream before serving.
storage/reheating
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a preheated 350°F (175°C) oven for 15–20 minutes or microwave individual portions for 2–3 minutes until heated through. These peppers also freeze well—wrap them individually and freeze for up to 2 months. Thaw overnight before reheating.
FAQs
Can I use ground chicken instead of shredded?
Yes, ground chicken is a great substitute. Cook it beforehand and season as directed before mixing with the other ingredients.
Do I need to pre-cook the peppers?
No, pre-cooking is not necessary. The peppers become tender during the baking process, especially when covered initially.
What type of rice works best?
Any cooked rice works well—white, brown, jasmine, or even quinoa for a grain alternative.
Can I prepare this recipe in advance?
Yes, assemble the stuffed peppers and refrigerate for up to 24 hours before baking. Bake when ready to serve.
Can I add more vegetables to the filling?
Absolutely. Chopped zucchini, mushrooms, or finely diced carrots can be added to the mix.
Is this dish gluten-free?
Yes, it is naturally gluten-free as long as all ingredients (especially store-bought items like cheese or canned goods) are certified gluten-free.
Can I make these in an air fryer?
Yes, depending on the size of your air fryer. Cook at 360°F (180°C) for about 15–20 minutes, checking for doneness.
How do I make it dairy-free?
Use a plant-based shredded cheese alternative or omit the cheese altogether and top with avocado or a dairy-free sauce after baking.
Can I freeze the stuffed peppers?
Yes, they freeze well. Wrap individually in foil or store in freezer-safe containers for up to 2 months.
What side dishes pair well with this recipe?
Serve with a side salad, garlic bread, roasted vegetables, or a dollop of sour cream or guacamole for a complete meal.
Conclusion
Chicken & Rice Stuffed Bell Peppers are a colorful and flavorful meal that’s as practical as it is comforting. With their simple ingredients and hearty filling, they’re a reliable go-to for busy nights, gatherings, or make-ahead lunches. Whether you stick to the classic recipe or try one of the many variations, these stuffed peppers are sure to satisfy.
Print
Chicken & Rice Stuffed Bell Peppers
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Halal
Description
Colorful bell peppers filled with a savory mix of shredded chicken, rice, corn, tomatoes, and melted cheese, baked until tender for a wholesome, satisfying meal.
Ingredients
- 6 bell peppers (red, yellow, or green), halved and seeded
- 2 cups cooked shredded chicken
- 1 cup cooked rice
- 1 cup canned diced tomatoes, drained
- 1/2 cup corn kernels
- 1/2 cup shredded mozzarella cheese (plus extra for topping)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh cilantro, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Place bell pepper halves in a large baking dish, cut side up. Drizzle lightly with olive oil.
- In a large bowl, mix shredded chicken, rice, diced tomatoes, corn, mozzarella, smoked paprika, cumin, salt, and pepper until well combined.
- Spoon the mixture evenly into each bell pepper half.
- Top with extra mozzarella cheese.
- Cover loosely with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
- Use rotisserie chicken for convenience and added flavor.
- Swap rice with quinoa or cauliflower rice for a twist.
- Add a pinch of chili flakes if you prefer some heat.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 260
- Sugar: 5g
- Sodium: 460mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 55mg
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