If you’re craving a cozy, flavorful dinner that’s both wholesome and exciting, then you’ve got to try this Chicken Stuffed Bell Peppers Recipe. I absolutely love how the savory ground chicken mixed with fluffy rice and aromatic veggies fills these crisp bell peppers, then bakes to cheesy, tender perfection. When I first tried this recipe, it quickly became a family favorite because it’s simple, yet so satisfying—you’ll find that it hits all the right notes!
Why You’ll Love This Recipe
- Simple ingredients: You probably already have most of these pantry staples on hand, making it super easy to whip up.
- Balanced meal: This recipe combines protein, veggies, and carbs all in one tidy, delicious package.
- Make-ahead friendly: It reheats beautifully, so you can prep ahead and enjoy leftovers without fuss.
- Customizable: You’ll love how easy it is to tweak the filling to your tastes or dietary needs.
Ingredients You’ll Need
Each ingredient plays its part in this Chicken Stuffed Bell Peppers Recipe—from the fresh, crisp peppers to the juicy, flavorful chicken filling. Here’s my quick scoop on what to look for and how these ingredients come together so well.
- Green bell peppers: I usually pick large, firm bell peppers with smooth skin; they hold the filling beautifully without getting too soft.
- Ground chicken: This lean protein is mild yet juicy, giving the filling great texture. I find that it cooks quickly and soaks up spices well.
- Cooked rice: Leftover rice works wonders here—it binds the mixture and adds heartiness.
- Chopped onion: Adds sweetness and depth; I prefer yellow onions for their mellow flavor.
- Garlic: Just a clove minced finely to punch up the savoriness without overwhelming the other flavors.
- Ground black pepper and salt: Basic seasonings that make a world of difference, season to taste but don’t skip them!
- Tomato sauce: A rich bed for the peppers that keeps everything moist and adds a lovely tang.
- Shredded mozzarella cheese: Melts into a golden, bubbly topping; I find whole milk mozzarella gives the best melty stretchiness.
Variations
One of the things I enjoy about this Chicken Stuffed Bell Peppers Recipe is how easy it is to make it your own. Whether you want to swap out ingredients for dietary reasons or just to shake things up, I’ve got you covered.
- Use ground turkey or beef: I’ve tried this substitution when ground chicken wasn’t handy, and it still turned out fantastic and hearty.
- Add veggies: Try mixing in diced zucchini, mushrooms, or spinach to sneak in extra nutrition and color—you’ll hardly notice the difference in texture!
- Spice it up: I love adding a pinch of chili flakes or smoked paprika when I want a little heat and smoky depth.
- Use quinoa instead of rice: A great gluten-free option that adds a bit of nuttiness and protein.
How to Make Chicken Stuffed Bell Peppers Recipe
Step 1: Prep Your Peppers and Oven
Start by preheating your oven to 350°F (175°C). While the oven’s warming up, grab those green bell peppers and cut off their tops—keep the tops for dicing later if you like. Carefully scoop out the seeds and membranes so you’re left with hollow cups. I like to stand the peppers upright in a baking dish; if they’re wobbly, slice a tiny bit off the bottom to help them stand steady without tipping over.
Step 2: Mix the Filling
In a mixing bowl, combine the ground chicken, cooked rice, chopped onion, minced garlic, diced pepper tops, salt, and black pepper. My trick is to mix gently but thoroughly to evenly distribute all those flavors—don’t overwork it or the filling gets dense. The diced peppers add a subtle crunch and freshness that really elevate this step.
Step 3: Stuff and Sauce
Generously fill each bell pepper with the chicken mixture, pressing lightly to pack it in but not so much that it overflows or compresses too tightly. Pour the tomato sauce over and around the peppers in the pan to keep everything moist during baking—that’s a crucial step for juicy results.
Step 4: Bake Covered, Then Cheese It
Cover the baking dish tightly with aluminum foil and bake for 45 minutes. This steaming phase cooks the filling through and softens the peppers just right. After 45 minutes, remove the foil and sprinkle shredded mozzarella cheese on top of each pepper. Pop them back in the oven uncovered for about 15 minutes, or until the cheese is melted, bubbly, and golden brown. It’s all about that melty finish that makes the dish irresistible.
Pro Tips for Making Chicken Stuffed Bell Peppers Recipe
- Pack the filling carefully: Don’t overstuff or the peppers might burst during baking—lightly packed is just right.
- Use leftover rice: I discovered this trick saves time and keeps the filling from getting mushy.
- Keep the foil tight: Tenting the pan locks in moisture for tender peppers and juicy filling.
- Let cheese brown properly: Removing the foil at the end lets the cheese get that perfect golden crust instead of steaming soggy.
How to Serve Chicken Stuffed Bell Peppers Recipe
Garnishes
I like to top these stuffed peppers with a sprinkle of fresh chopped parsley or basil leaves right before serving—it adds a pop of color and fresh herbaceous brightness. Sometimes, a little drizzle of balsamic glaze over the cheese adds a tangy contrast that my family absolutely loves.
Side Dishes
Simple is best here since the stuffed peppers are already bursting with flavor. I often serve them alongside a crisp green salad dressed in lemon vinaigrette, or some roasted sweet potatoes for a cozy, well-rounded meal. Garlic bread or crusty rolls are perfect if you want to sop up any extra tomato sauce.
Creative Ways to Present
For a fun dinner party, I’ve carved out mini “boats” using smaller multicolored peppers and stuffed those for a colorful appetizer platter. You can also slice the finished peppers in half and arrange them on a large platter with a scattering of fresh herbs and a side of dipping sauce like ranch or tzatziki for a fresh Mediterranean spin.
Make Ahead and Storage
Storing Leftovers
After dinner, I let leftover stuffed peppers cool to room temperature then store them in an airtight container in the fridge. They generally keep well for up to 3 days without losing their flavor or texture, making them perfect for quick weekday lunches or dinners.
Freezing
I’ve frozen individually wrapped stuffed peppers on several occasions. Just be sure to cool completely and wrap tightly in plastic wrap and foil to prevent freezer burn. They hold up nicely for about 2 months and make a lifesaver meal whenever you don’t have time to cook.
Reheating
To reheat, I prefer warming them up in the oven at 350°F to keep the peppers from getting too soggy. About 20 minutes usually does the trick. If you’re in a rush, the microwave works fine—just cover the pepper to keep moisture in and heat in short bursts to avoid drying out the filling.
FAQs
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Can I use other types of peppers besides green bell peppers?
Definitely! Red, yellow, or orange bell peppers work beautifully and add extra sweetness and vibrant color. Just make sure they’re large enough to stuff and bake similarly to green peppers.
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Is it necessary to cook the chicken before stuffing the peppers?
Nope, in this recipe, the ground chicken cooks inside the stuffed peppers during baking. Just be sure to bake long enough so the filling is fully cooked and safe to eat.
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Can I make this recipe dairy-free?
Yes! Simply omit the mozzarella cheese or swap it with a dairy-free cheese alternative that melts well. The stuffed peppers will still be delicious and satisfying.
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What can I serve with these Chicken Stuffed Bell Peppers?
They pair wonderfully with light sides like mixed green salads, roasted veggies, or crusty bread. For a heartier meal, try adding a side of garlic mashed potatoes or quinoa.
Final Thoughts
This Chicken Stuffed Bell Peppers Recipe is one of those meals I keep coming back to because it’s a perfect balance of comfort and nutrition, simple ingredients, and world-class flavor. I encourage you to give it a go—you’ll enjoy the process and the rewarding, tasty results. Trust me, once you try it, it’ll become a staple in your dinner rotation too!
Print
Chicken Stuffed Bell Peppers Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 2 servings (2 stuffed peppers)
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Delicious and hearty chicken stuffed peppers filled with a flavorful mixture of ground chicken, rice, onions, garlic, and bell pepper, then topped with tomato sauce and melted mozzarella cheese. Baked to perfection, these stuffed peppers make a satisfying and comforting meal.
Ingredients
Main Ingredients
- 2 large green bell peppers
- 0.5 pound ground chicken
- 1 cup cooked rice
- 0.25 cup chopped onion
- 1 clove garlic, minced
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 1 cup tomato sauce
- 0.75 cup shredded mozzarella cheese
Instructions
- Prepare ingredients: Gather all ingredients and preheat your oven to 350 degrees F (175 degrees C).
- Prepare peppers: Cut the tops off the green bell peppers, removing seeds and stems. Dice any pepper flesh surrounding the stems and set aside for the filling. Place the hollowed peppers in a baking pan.
- Mix filling: In a bowl, combine ground chicken, cooked rice, chopped onion, minced garlic, black pepper, salt, and the reserved diced bell pepper flesh. Mix thoroughly to combine the flavors well.
- Stuff peppers: Scoop the chicken and rice mixture into the hollowed green peppers, filling them completely. Pour tomato sauce evenly over the stuffed peppers.
- Bake covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes to cook the filling through and soften the peppers.
- Add cheese and finish baking: Remove the foil and sprinkle shredded mozzarella cheese over the top of the stuffed peppers. Return to the oven and bake uncovered for an additional 15 minutes, or until the cheese is melted, bubbly, and golden brown.
Notes
- This recipe yields two large stuffed peppers, perfect for a hearty meal.
- Baking covered initially helps to steam the peppers and cook the filling evenly.
- Feel free to substitute mozzarella with other melting cheeses like cheddar or Monterey Jack for a different flavor profile.
- For a lower sodium version, reduce the added salt and use a low-sodium tomato sauce.
- Leftover stuffed peppers can be refrigerated for up to three days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 409 kcal
- Sugar: 10 g
- Sodium: 1566 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 42 g
- Cholesterol: 93 mg
