Chicken and Rice Stuffed Peppers
Tender bell peppers stuffed with seasoned chicken and fluffy rice, baked until perfectly soft. This easy dinner is ready in about 40 minutes and makes a satisfying weeknight meal.
Servings: 4 servings
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
Calories: 416kcal | Carbohydrates: 47g | Protein: 21g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 43mg | Sodium: 1190mg | Potassium: 713mg | Fiber: 6g | Sugar: 11g | Vitamin A: 5751IU | Vitamin C: 169mg | Calcium: 349mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
