If you’re craving a comforting, wholesome meal that brings together tender chicken, fluffy rice, and melty cheese all nestled inside vibrant bell peppers, this Cheesy Chicken and Rice Stuffed Peppers recipe is about to become your new favorite. It’s an easy, all-in-one dish that’s bursting with flavor and perfect for busy weeknights or casual dinner parties. The combination of juicy chicken breast, seasoned rice, and a hint of spice wrapped in colorful bell peppers creates a satisfying and visually stunning meal that’s sure to impress.
What You’ll Love About This Recipe
- One-pan magic: Everything cooks together, making cleanup a breeze.
- Balanced flavors: The spices gently complement the savory chicken and cheesy rice.
- Nutritious and colorful: Bell peppers add a natural sweetness and vibrant presentation.
- Customizable: Easily swap ingredients to suit your taste or dietary preferences.
- Make-ahead friendly: Prepare in advance and bake when ready to serve.
- Family-approved: Kids and adults alike love the comforting textures and flavors.
What Goes In
- 4 large bell peppers (any color you prefer)
- 1 pound chicken breast, diced into bite-sized pieces
- 1 cup uncooked rice (long grain or jasmine works well)
- 2 cups chicken broth (for cooking the rice and adding flavor)
- 1 cup shredded cheddar cheese (sharp or mild, based on preference)
- 1 cup diced tomatoes (canned or fresh)
- 1 tablespoon olive oil (for sautéing)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder (adjust for heat level)
- Salt and pepper to taste
- Fresh parsley for garnish (adds a fresh, herbal finish)
Equipment at a Glance
- Large skillet or frying pan: For cooking the chicken and sautéing the ingredients.
- Medium saucepan with lid: To cook the rice perfectly.
- Baking dish or casserole pan: To bake the stuffed peppers.
- Mixing bowl: To combine the filling ingredients before stuffing.
- Knife and cutting board: For prepping the chicken, peppers, and tomatoes.
- Measuring cups and spoons: To keep ingredient portions accurate.
Directions: Cheesy Chicken and Rice Stuffed Peppers
Step 1: Prepare the bell peppers
Preheat your oven to 375°F (190°C). Carefully slice the tops off the bell peppers and remove the seeds and membranes. Set the hollowed peppers aside on a baking dish, standing upright.
Step 2: Cook the rice
In a medium saucepan, bring 2 cups of chicken broth to a boil. Add the uncooked rice, reduce heat to low, cover, and let it simmer for about 15 minutes or until the rice is tender and the liquid has been absorbed. Remove from heat and fluff with a fork.
Step 3: Sauté the chicken and seasonings
While the rice cooks, heat olive oil in a large skillet over medium heat. Add the diced chicken breast and cook until no longer pink, about 5-7 minutes. Sprinkle in garlic powder, onion powder, chili powder, salt, and pepper as the chicken cooks. Stir occasionally to ensure even seasoning.
Step 4: Combine filling ingredients
Once the chicken is cooked through, remove the skillet from heat. In a mixing bowl, combine the cooked rice, sautéed chicken, diced tomatoes, and half of the shredded cheddar cheese. Mix everything gently until well incorporated.
Step 5: Stuff the peppers
Fill each bell pepper generously with the chicken and rice mixture. Press down lightly to pack the filling in, then sprinkle the remaining cheddar cheese evenly over the tops of the stuffed peppers.
Step 6: Bake to perfection
Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil during the last 10 minutes of baking to allow the cheese to melt and turn golden and bubbly.
Step 7: Garnish and serve
Once baked, remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with freshly chopped parsley before serving. Enjoy warm for a hearty and delicious meal!
Dairy-Free/Gluten-Free Swaps
- Use dairy-free cheese alternatives like shredded vegan cheddar or cashew-based cheese.
- Replace chicken broth with vegetable broth or water if preferred.
- Ensure rice is naturally gluten-free; double-check packaging if needed.
- Swap olive oil for avocado oil or coconut oil if desired.
If You’re Curious
- Can I use other proteins? Absolutely! Ground turkey, beef, or even plant-based meat substitutes work great.
- What type of rice is best? Long grain or jasmine rice provides a fluffy texture, but brown rice can be used for a nuttier, chewier bite.
- How spicy is this recipe? The chili powder adds a mild warmth. Feel free to adjust the amount or add a pinch of cayenne for more heat.
- Can I prep this ahead of time? Yes! Prepare the filling and stuff the peppers a day in advance, then bake when ready.
Storing Tips & Timelines
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for 15 minutes or microwave until heated through. For longer storage, freeze the stuffed peppers individually wrapped in foil or plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.
Helpful Q&A
Can I use canned rice or pre-cooked rice?
Using pre-cooked rice works well and can save time. Reduce the chicken broth when cooking to avoid sogginess, and adjust cooking times accordingly.
What if I don’t have bell peppers?
Try using zucchini boats or hollowed-out tomatoes as a creative alternative for stuffing.
How do I know when the peppers are done?
The peppers should be tender but still hold their shape, and the cheese on top should be melted and golden. A fork should easily pierce the pepper walls.
Can I make this recipe vegetarian?
Yes! Substitute the chicken with cooked lentils, chickpeas, or a plant-based protein for a satisfying vegetarian version.
Save & Share
If you make this Cheesy Chicken and Rice Stuffed Peppers recipe, don’t forget to save it to your favorite recipe board and share it with friends and family! Tag your photos on social media with your favorite food hashtags so others can enjoy this delicious dinner idea too.
This Cheesy Chicken and Rice Stuffed Peppers dish is a wonderful balance of hearty and fresh, cheesy and spicy, simple and satisfying. With just a handful of ingredients and straightforward steps, it delivers maximum flavor and minimal fuss. Whether you’re cooking for your family or meal prepping for the week, it’s a recipe that will keep you coming back for more. Enjoy the colorful presentation and rich flavors that make this recipe a standout in your dinner rotation!
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Cheesy Chicken and Rice Stuffed Peppers
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Carefully slice the tops off the bell peppers and remove the seeds and membranes. Set the hollowed peppers aside on a baking dish, standing upright.
- In a medium saucepan, bring 2 cups of chicken broth to a boil. Add the uncooked rice, reduce heat to low, cover, and let it simmer for about 15 minutes or until the rice is tender and the liquid has been absorbed. Remove from heat and fluff with a fork.
- While the rice cooks, heat olive oil in a large skillet over medium heat. Add the diced chicken breast and cook until no longer pink, about 5-7 minutes. Sprinkle in garlic powder, onion powder, chili powder, salt, and pepper as the chicken cooks. Stir occasionally to ensure even seasoning.
- Once the chicken is cooked through, remove the skillet from heat. In a mixing bowl, combine the cooked rice, sautéed chicken, diced tomatoes, and half of the shredded cheddar cheese. Mix everything gently until well incorporated.
- Fill each bell pepper generously with the chicken and rice mixture. Press down lightly to pack the filling in, then sprinkle the remaining cheddar cheese evenly over the tops of the stuffed peppers.
- Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil during the last 10 minutes of baking to allow the cheese to melt and turn golden and bubbly.
- Once baked, remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with freshly chopped parsley before serving. Enjoy warm for a hearty and delicious meal!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven or microwave.
- Freeze stuffed peppers wrapped individually for up to 2 months; thaw overnight before reheating.
- For dairy-free or vegan options, use plant-based cheese and substitute chicken with lentils or plant-based protein.
