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Homemade Cheesy Chicken and Rice Stuffed Peppers photo

Cheesy Chicken and Rice Stuffed Peppers

This Cheesy Chicken and Rice Stuffed Peppers recipe is an easy, flavor-packed meal perfect for busy weeknights or casual dinners.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 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

  • Large skillet or frying pan
  • Medium saucepan with lid
  • Baking dish or casserole pan
  • Mixing bowl
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

Directions: Cheesy Chicken and Rice Stuffed Peppers
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.