Chicken-Stuffed Peppers Recipe is made of tender bell peppers filled with seasoned chicken, rice, and cheese, baked to perfection. It serves 4–6 and takes about 45 minutes to prepare and cook perfect for a nutritious and flavorful family meal!
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🧡 Why You’ll Love This Chicken-Stuffed Peppers Recipe:
- Healthy and Nutritious: Packed with protein, vegetables, and wholesome grains for a balanced meal.
- Family-Friendly: Loved by kids and adults alike for its comforting flavors and cheesy topping.
- Great for Leftovers: Perfect for meal prep or repurposing leftovers into a delicious dish.
- Vibrant and Delicious: The colorful bell peppers make this dish as visually appealing as it is tasty.
❓ What Is Chicken-Stuffed Peppers Recipe?
Chicken-Stuffed Peppers Recipe is a dish featuring hollowed-out bell peppers filled with a flavorful mixture of chicken, rice, cheese, and seasonings, then baked to perfection. It’s a hearty and customizable meal that’s both healthy and satisfying.
🍗 Ingredients:
- 4 large bell peppers (any color)
- 2 cups cooked, shredded chicken
- 1 cup cooked rice (white, brown, or quinoa)
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- 1 cup diced tomatoes (canned or fresh)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp cumin
- Salt and pepper to taste
- Olive oil for drizzling
🧆 Instructions:
- Cut the tops off the bell peppers and remove seeds and membranes. Lightly drizzle the insides with olive oil and set aside.
- In a skillet, sauté onions and garlic until fragrant. Add shredded chicken, cooked rice, diced tomatoes, and spices. Stir well to combine. Remove from heat and mix in half the cheese.
- Fill each bell pepper with the chicken mixture, pressing gently to pack. Top each with the remaining shredded cheese.
- Place the stuffed peppers in a baking dish. Add a splash of water or broth to the bottom of the dish to keep them moist.
- Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 10 minutes to brown the cheese.
- Allow to cool slightly before serving. Garnish with fresh herbs, if desired.
📍 Recipe Tips
- Choose Firm Bell Peppers: Select peppers that stand upright for easy stuffing and even cooking.
- Use Leftovers: This recipe is perfect for using up leftover chicken, rice, or vegetables.
- Customize Fillings: Add black beans, corn, or diced zucchini to the mixture for extra flavor and texture.
- Cheese Variations: Experiment with feta, Parmesan, or pepper jack for different flavor profiles.
- Avoid Soggy Peppers: Pre-roast peppers for 5–10 minutes before stuffing to reduce cooking time and maintain firmness.
🥗 What To Serve With Chicken-Stuffed Peppers?
Serve Chicken-Stuffed Peppers with a side of fresh salad, garlic bread, or roasted vegetables for a complete meal pair with a dollop of sour cream or guacamole for added creaminess and flavor.
🎚 How To Store Leftover Chicken-Stuffed Peppers?
- Refrigerator: Store leftover chicken-stuffed peppers in an airtight container in the fridge for up to 3 days. Ensure they are completely cooled before storing.
- Freezer: Freeze leftover chicken-stuffed peppers individually in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
🥵 How To Reheat Leftover Chicken-Stuffed Peppers?
- Oven Method: Place leftover chicken-stuffed peppers in a baking dish, cover with foil and reheat at 350°F (175°C) for 4-6 minutes until heated through.
- Microwave Method: Place leftover chicken-stuffed peppers on a microwave-safe plate and heat on medium power for 1–2 minutes. Cover with a damp paper towel to prevent drying.
FAQs
What type of bell peppers are best for Chicken-Stuffed Peppers?
For Chicken-Stuffed Peppers, choose large, firm bell peppers that can stand upright on their own. Red, yellow, or orange peppers are sweeter, while green peppers have a slightly more savory flavor.
Can I use ground chicken instead of shredded chicken for Chicken-Stuffed Peppers?
Yes, ground chicken works well in Chicken-Stuffed Peppers. Cook the ground chicken with seasonings and vegetables before mixing it with other ingredients for the filling.
How do I keep Chicken-Stuffed Peppers from becoming soggy?
To avoid soggy Chicken-Stuffed Peppers, pre-roast the peppers for a few minutes before stuffing them. Also, ensure you don’t add too much liquid to the filling or the baking dish.
Can I make Chicken-Stuffed Peppers in advance?
Yes, you can prepare Chicken-Stuffed Peppers in advance by assembling the peppers with the filling and refrigerating them uncooked. Bake them fresh when ready to serve for the best results.
Can I use different meats in Chicken-Stuffed Peppers?
Yes, while the classic recipe uses chicken, you can substitute it with ground beef, turkey, or even plant-based meat alternatives for a unique take on Chicken-Stuffed Peppers.
Are Chicken-Stuffed Peppers keto-friendly?
Yes, Chicken-Stuffed Peppers can be made keto-friendly by using cauliflower rice or omitting grains entirely. Ensure that the sauce and cheese used are low in carbs.
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Nutrition Facts
Serving Size: 1 Serving
- Calories: 280
- Protein: 20g
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 22g
- Fiber: 4g
- Sugars: 6g
- Sodium: 480mg
Chicken-Stuffed Peppers
Description
Chicken-Stuffed Peppers Recipe is made of tender bell peppers filled with seasoned chicken, rice, and cheese, baked to perfection. It serves 4–6 and takes about 45 minutes to prepare and cook perfect for a nutritious and flavorful family meal!
Ingredients
Instructions
- Cut the tops off the bell peppers and remove seeds and membranes. Lightly drizzle the insides with olive oil and set aside.
- In a skillet, sauté onions and garlic until fragrant. Add shredded chicken, cooked rice, diced tomatoes, and spices. Stir well to combine. Remove from heat and mix in half the cheese.
- Fill each bell pepper with the chicken mixture, pressing gently to pack. Top each with the remaining shredded cheese.
- Place the stuffed peppers in a baking dish. Add a splash of water or broth to the bottom of the dish to keep them moist.
- Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 10 minutes to brown the cheese.
- Allow to cool slightly before serving. Garnish with fresh herbs, if desired.
Notes
- Choose Firm Bell Peppers: Select peppers that stand upright for easy stuffing and even cooking.
Use Leftovers: This recipe is perfect for using up leftover chicken, rice, or vegetables.
Customize Fillings: Add black beans, corn, or diced zucchini to the mixture for extra flavor and texture.
Cheese Variations: Experiment with feta, Parmesan, or pepper jack for different flavor profiles.
Avoid Soggy Peppers: Pre-roast peppers for 5–10 minutes before stuffing to reduce cooking time and maintain firmness.