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These Chicken and Rice Stuffed Peppers are tender, flavorful, and easy to make on a busy weeknight. Bell peppers are stuffed with a savory filling of seasoned chicken, fluffy rice, and just the right blend of spices, then baked until perfectly soft. It’s a satisfying, all-in-one dinner the whole family will love.
If you’re a fan of stuffed peppers, you’ll also want to try Turkey Taco Stuffed Peppers for a Tex-Mex twist or Unstuffed Pepper Casserole when you want all the flavor with less effort. For parties and appetizers, Stuffed Mini Peppers are always a hit.
3 Tips That Make or Break This Recipe
A few simple tips will help you get perfectly tender stuffed peppers with a flavorful filling every time.
- Use long-grain white rice. It absorbs the broth and seasonings as it cooks, building flavor right into the filling. Instant rice will work in a pinch, but the flavors won’t be as deep.
- Boil the peppers briefly before stuffing. A quick 5-minute boil softens them just enough so they finish cooking in the oven without turning mushy. This also cuts down on baking time.
- Drain the peppers well after boiling. Shake out any excess water and place them cut-side down on a towel for a minute. This prevents the filling from getting soggy during baking.
RECIPE WALK-THROUGH
How to Make Chicken and Rice Stuffed Peppers
See the recipe card below for full, detailed instructions
This recipe comes together in stages, but it’s simpler than it looks. You’ll cook the chicken, build a flavorful rice filling, prep the peppers, then stuff and bake. Here’s how to do it.
Step 1: Cook the Chicken
Season the chopped chicken with salt and pepper. Heat olive oil in a large skillet over medium heat, then add the chicken and cook for 6 to 8 minutes, stirring occasionally, until mostly cooked through. The chicken will finish cooking in the oven, so it’s okay if it’s slightly pink in the center.
Transfer the chicken to a plate and set aside.
Step 2: Build the Rice Filling
In the same skillet, add the chopped onion and jalapeno peppers. Cook for about 5 minutes until softened. Add the garlic and cook for another minute until fragrant.
Stir in the rice and let it toast for a couple of minutes, stirring frequently. This step builds another layer of flavor into your filling.
Add the tomato paste, vegetable broth, smoked paprika, cayenne, oregano, salt, pepper, and hot sauce if using. Stir everything together and bring to a boil.
Reduce the heat to low and simmer uncovered for about 20 minutes, or until the rice has absorbed all the liquid and is tender.
Check the rice before moving on. It should be fluffy and fully cooked since it won’t absorb much more liquid in the oven. If the rice needs more time, add a splash of broth and keep simmering until it reaches your preferred texture.
Once the rice is done, stir in the reserved chicken and Parmesan cheese.
Step 3: Prep and Boil the Peppers
While the rice is cooking, bring a large pot of water to a boil. Slice the tops off the bell peppers and remove the seeds and membranes. Cut each pepper in half lengthwise.
Boil the pepper halves for 5 minutes to soften slightly. Drain well and place cut-side down on a clean towel to release any extra water.
Don’t skip the draining step. Excess water trapped in the peppers will make your filling soggy.
Step 4: Stuff and Bake
Preheat your oven to 350°F. Line a baking sheet with foil for easy cleanup (the filling can stick).
Arrange the pepper halves cut-side up on the baking sheet. Spoon the chicken and rice filling into each pepper, packing it in generously.
You may have extra filling depending on the size of your peppers. Save it to serve on the side or freeze for another use.
Bake for 30 minutes, or until the peppers are tender and the filling is heated through.
Recipe Tips
- Adjust the heat level. This recipe has a nice medium kick from the jalapeno and cayenne. For a milder version, skip the jalapeno (or substitute diced sweet mini peppers) and reduce the cayenne to ¼ teaspoon or omit it entirely. For more heat, add extra hot sauce or a pinch of crushed red pepper flakes on top.
- Use leftover chicken. Shredded rotisserie chicken works great here and cuts down on prep time. Add it to the rice filling at the end, just like the recipe directs.
- Try different peppers. Large bell peppers are ideal for a main dish, but you can also use poblano peppers for a slightly different flavor. Chicken Stuffed Poblano Peppers are another delicious option if you want to switch things up.
What to Serve with Stuffed Peppers
These stuffed peppers are hearty enough to be a meal on their own, but they pair well with simple sides. Serve them with Mexican Rice or Cilantro Lime Rice if you want extra grains on the table.
For lighter sides, try:
For a Tex-Mex spread, add Refried Beans or Mexican Black Beans and Cheesy Garlic Bread on the side.
Storage Tips
Storage, Reheating, Make Ahead
To store: Refrigerate leftover stuffed peppers in an airtight container for up to 4 days.
To reheat: For best results, reheat in a 350°F oven for 15 to 20 minutes until warmed through. You can also microwave individual peppers for 2 to 3 minutes, though the texture won’t be quite as good.
To freeze: Stuffed peppers freeze well either before or after baking. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container or bag. They’ll keep for up to 3 months. To reheat from frozen, bake at 350°F for 45 to 50 minutes (no need to thaw first).
To make ahead: Assemble the stuffed peppers completely, cover tightly, and refrigerate for up to 24 hours before baking. Add 5 to 10 minutes to the baking time since they’ll be cold.
Frequently Asked Questions
Should I cook the peppers before stuffing them?
Yes, a quick 5-minute boil softens the peppers so they cook evenly in the oven and finish tender without turning mushy. It also shortens the baking time.
How do I keep stuffed peppers from getting soggy?
The key is draining the peppers well after boiling. Shake out any water and let them sit cut-side down on a towel for a minute before stuffing. Baking them uncovered also helps.
What kind of rice works best for stuffed peppers?
Long-grain white rice works best because it absorbs the broth and seasonings as it cooks. Instant rice will work but won’t have the same depth of flavor. For a low-carb option, try cauliflower rice, though you’ll need to reduce the broth.
Can I use leftover chicken for stuffed peppers?
Absolutely. Shredded rotisserie chicken is a great shortcut. Just stir it into the finished rice filling right before stuffing the peppers.
More Easy Stuffed Pepper Recipes
- Turkey Taco Stuffed Peppers
- Unstuffed Pepper Casserole
- Chicken Stuffed Poblano Peppers
- Stuffed Mini Peppers
- One Pot Mexican Chicken and Rice
Chicken and Rice Stuffed Peppers
Ingredients
- 10 ounces chicken breast or thigh chopped
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 2 jalapeno peppers chopped
- 4 cloves garlic chopped
- 3/4 cup long grain white rice
- 3 ounces tomato paste
- 2.5 cups vegetable broth plus more as needed
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne powder
- 1 teaspoon oregano
- Salt and pepper to taste
- 1 cup shredded Parmesan cheese
- 1-2 tablespoons favorite hot sauce (optional, for extra heat)
- 4 bell peppers any color
- Optional for serving: hot sauce, crushed red pepper flakes, fresh chopped herbs
Instructions
- Preheat oven to 350°F. Line a baking sheet with foil for easy cleanup.
- Heat the oil in a large skillet over medium heat. Season the chicken with salt and pepper, then add to the skillet. Cook for 6 to 8 minutes, stirring occasionally, until mostly cooked through. Transfer to a plate and set aside.
- Add the onion and jalapeno peppers to the same skillet. Cook for 5 minutes until softened. Add garlic and cook another minute until fragrant.
- Stir in the rice and cook for 2 minutes, stirring frequently, to lightly toast.
- Add the tomato paste, vegetable broth, smoked paprika, cayenne, oregano, salt, pepper, and hot sauce if using. Stir to combine and bring to a boil.
- Reduce heat to low and simmer uncovered for about 20 minutes, or until the rice has absorbed the liquid and is tender. Add more broth if needed.
- While the rice cooks, bring a large pot of water to a boil. Cut the tops off the bell peppers and remove the seeds. Slice in half lengthwise. Boil for 5 minutes to soften slightly, then drain well.
- Stir the reserved chicken and Parmesan cheese into the rice mixture.
- Arrange pepper halves cut-side up on the prepared baking sheet. Spoon filling into each pepper, packing generously.
- Bake for 30 minutes, or until peppers are tender and filling is heated through.
- Serve topped with hot sauce, crushed red pepper flakes, or fresh herbs if desired.
Notes
- Rice type: Long-grain white rice works best. Instant rice will work but the flavors won’t be as developed.
- For milder peppers: Skip the jalapeno or substitute diced sweet mini peppers. Reduce cayenne to ¼ teaspoon or omit.
- Leftover chicken shortcut: Use about 1½ cups shredded rotisserie chicken instead of cooking raw chicken. Stir it into the finished rice filling.
- Don’t skip draining: Shake excess water from the peppers after boiling and place cut-side down on a towel. This prevents soggy filling.
- Extra filling: You may have leftover filling depending on pepper size. Serve on the side or freeze for another use.
- To store: Refrigerate in an airtight container for up to 4 days.
- To reheat: Bake at 350°F for 15 to 20 minutes, or microwave for 2 to 3 minutes.
- To freeze: Freeze stuffed peppers (before or after baking) for up to 3 months. Bake from frozen at 350°F for 45 to 50 minutes.
- To make ahead: Assemble, cover, and refrigerate up to 24 hours before baking. Add 5 to 10 minutes to bake time.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
These are SO delicious!!
I use chicken I cooked in the slow cooker instead and use the mixture as a dip with Tostitos chips!
Love the feedback Kathleen! Thanks for stopping by.
Can this be made with instant white rice instead?
The recipe is meant to flavor the rice as it cooks. However you could use instant rice and just simmer for the time it calls for on the box. Note that the flavors won’t be as intense.