These Shredded Chicken & Rice Stuffed Peppers are a colorful, comforting dish that brings together tender shredded chicken, fluffy rice, and juicy bell peppers baked to perfection. The combination is so satisfying, with the peppers adding a nice sweetness and a little bit of crunch to every bite.
I love making this recipe when I want something hearty but not too heavy. It’s a great way to use up leftover chicken, and the rice helps stretch the meal to feed the whole family. Plus, it’s easy to customize – I like to add a sprinkle of cheese on top before baking to get that melty, golden finish that makes it extra special.
One of my favorite ways to serve these peppers is alongside a simple green salad for a fresh, light contrast. They’re perfect for a cozy weeknight dinner or even a meal prep option since they reheat really well. Every time I make them, I appreciate how they’re both healthy and filling without any fuss.
Key Ingredients & Substitutions
Bell Peppers: Using colorful bell peppers adds natural sweetness and a slight crunch. If you want less bite, pick softer bell peppers or try roasting them a bit before stuffing.
Shredded Chicken: Rotisserie chicken is great for saving time and adds flavor. You can also use cooked leftover chicken or even canned chicken in a pinch.
Rice: White rice is common here, but brown rice works well too and adds extra fiber. For a low-carb twist, try cauliflower rice.
Tomato Sauce or Salsa: Tomato sauce gives a smoother, milder taste, while salsa can add extra zest and spices. Use whichever you prefer!
Cheese: Mozzarella melts beautifully and adds a creamy texture. You can swap it with cheddar, Monterey Jack, or a dairy-free cheese to suit your taste or diet.
How Can I Make Sure the Peppers Stay Firm and Bake Evenly?
Preparing the peppers correctly ensures they cook just right and hold their shape.
- Trim the tops evenly and remove all seeds and membranes to create space for filling.
- Blanching the peppers in boiling water for 3-4 minutes before stuffing can soften them slightly and reduce baking time.
- Stand peppers upright in the baking dish; you can trim a bit off the bottom if needed, but be careful not to create holes.
- Cover with foil during the first part of baking to trap steam, helping the peppers cook through without drying out.
- Remove foil towards the end to let the cheese brown nicely and peppers finish cooking.
These steps help give you tender yet firm peppers that hold the filling well for a perfect bite!
Equipment You’ll Need
- Baking dish – I use a medium-sized dish to hold the peppers upright and bake evenly.
- Skillet – Perfect for sautéing onions and garlic to build flavor.
- Mixing bowl – To combine all the filling ingredients together easily.
- Knife and cutting board – For preparing the bell peppers and chopping ingredients.
- Spoon – To stuff the peppers neatly and evenly.
- Aluminum foil – Helps to cover the dish and keep the peppers moist during baking.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked turkey or ground beef for a different protein twist.
- Mix in black beans, corn, or chopped spinach for added veggies and texture.
- Use pepper jack or Monterey Jack cheese for a spicier, gooey topping.
- Season with taco spices or cumin and coriander for a Southwest flavor profile.
Shredded Chicken & Rice Stuffed Peppers
Ingredients You’ll Need:
For the Peppers and Filling:
- 4 large bell peppers (mixed colors: yellow, red, green), tops cut off and seeds removed
- 2 cups cooked rice (white or brown)
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 cup tomato sauce or salsa
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika (optional)
- Salt and pepper, to taste
- 2 tbsp olive oil
For Topping and Garnish:
- ½ cup shredded mozzarella cheese (plus extra for topping)
- Fresh cilantro or parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation, including chopping and mixing, plus 35-40 minutes of baking time. So in total, set aside around 50-55 minutes from start to finish for a delicious, warm, and comforting meal.
Step-by-Step Instructions:
1. Prepare Your Oven and Peppers:
Preheat your oven to 375°F (190°C). While it’s heating, cut the tops off the bell peppers and carefully remove all seeds and membranes. Set the peppers aside for stuffing.
2. Sauté Onion and Garlic:
Heat olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, and cook for about 4 to 5 minutes until soft and fragrant.
3. Mix the Filling:
In a large bowl, combine the cooked rice, shredded chicken, sautéed onions and garlic, tomato sauce or salsa, ground cumin, chili powder, smoked paprika (if using), and season with salt and pepper. Stir everything together until well combined.
4. Stuff the Peppers:
Carefully spoon the chicken and rice mixture into each bell pepper. Pack the filling gently to fill the pepper well but avoid overstuffing.
5. Bake with Cheese:
Place the stuffed peppers upright in a baking dish. Sprinkle the tops with shredded mozzarella cheese. Cover the dish with aluminum foil to keep moisture in and bake for 25 minutes.
6. Finish Baking and Serve:
Remove the foil and bake uncovered for an additional 10 to 15 minutes until peppers are tender and the cheese is melted and slightly golden. Let the peppers cool for a few minutes after baking.
7. Garnish and Enjoy:
Sprinkle freshly chopped cilantro or parsley over the top for a fresh touch before serving. Enjoy your tasty and colorful shredded chicken & rice stuffed peppers warm!
Can I Use Frozen Bell Peppers for This Recipe?
It’s best to use fresh bell peppers, as frozen ones tend to get mushy when baked. If you only have frozen, thaw them completely and pat dry before stuffing, but expect a softer texture.
Can I Prepare the Stuffed Peppers Ahead of Time?
Yes! You can assemble the stuffed peppers a day in advance and store them covered in the refrigerator. Bake them fresh when ready to serve, adding a few extra minutes to the baking time if chilled.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, covering them to keep moisture in.
Can I Substitute the Rice with Another Grain?
Absolutely! Quinoa, couscous, or even cauliflower rice work well as substitutes. Just make sure they’re cooked before mixing with the chicken filling.