Stuffed peppers are a classic comfort food, and when you fill them with shredded chicken and rice, you get a meal that’s hearty, balanced, and bursting with flavor. These peppers make a colorful centerpiece for the dinner table and are simple enough for weeknights yet impressive enough to serve to guests.
Shredded Chicken and Rice Stuffed Peppers
Equipment
- Oven
- baking dish
- skillet
- knife
- Cutting board
Ingredients
- 4 large bell peppers
- 2 cups cooked rice
- 2 ½ cups shredded chicken
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp oregano
- ½ cup chicken broth
- 1 cup shredded cheese
Instructions
- Preheat oven to 400°F (200°C). Slice the tops off the peppers and remove seeds.
- Sauté onion and garlic in olive oil until fragrant. Add shredded chicken, rice, seasonings, and broth. Stir until combined and heated through.
- Fill each pepper with the mixture, pressing gently to pack it in. Top with shredded cheese.
- Place peppers in a baking dish. Cover with foil and bake for 30 minutes. Remove foil and bake another 10 minutes, until peppers are tender and cheese is melted.
- Serve warm with a sprinkle of parsley or extra cheese.
Notes
What Are Chicken and Rice Stuffed Peppers?
At their core, stuffed peppers are hollowed bell peppers filled with a savory mixture, then baked until tender. In this recipe, the filling combines shredded chicken, fluffy rice, vegetables, seasonings, and melted cheese. The peppers themselves soften in the oven, creating a natural vessel that’s both nutritious and delicious.
Core Ingredients
To make shredded chicken and rice stuffed peppers, you’ll need:
- Bell peppers – red, yellow, orange, or green
- Shredded chicken – rotisserie, leftover, or freshly cooked
- Cooked rice – white, brown, or jasmine
- Onion and garlic – for depth of flavor
- Seasonings – salt, pepper, oregano, chili powder, paprika, or cumin
- Cheese – mozzarella, cheddar, or your favorite melting cheese
- Olive oil and broth – to keep the filling moist
Optional additions include black beans, corn, tomatoes, mushrooms, or fresh herbs.
Classic Recipe
Serves 4–6
Ingredients:
- 4 large bell peppers
- 2 cups cooked rice
- 2 ½ cups shredded chicken
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- ½ teaspoon salt, ½ teaspoon pepper, 1 teaspoon oregano
- ½ cup chicken broth
- 1 cup shredded cheese
Instructions:
- Preheat oven to 400°F (200°C). Slice the tops off the peppers and remove seeds.
- Sauté onion and garlic in olive oil until fragrant. Add shredded chicken, rice, seasonings, and broth. Stir until combined and heated through.
- Fill each pepper with the mixture, pressing gently to pack it in. Top with shredded cheese.
- Place peppers in a baking dish. Cover with foil and bake for 30 minutes. Remove foil and bake another 10 minutes, until peppers are tender and cheese is melted.
- Serve warm with a sprinkle of parsley or extra cheese.
Variations and Twists
- Southwest Style: Add black beans, corn, and chili powder. Garnish with avocado or sour cream.
- Italian Flair: Mix in diced tomatoes, Italian herbs, and top with parmesan or mozzarella.
- Spicy Kick: Add jalapeños or hot sauce to the filling.
- Veggie Boost: Stir in chopped zucchini, mushrooms, or spinach.
Make-Ahead and Storage
- Assemble the peppers in advance and refrigerate before baking.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze individually wrapped peppers for up to 3 months. Reheat in the oven until hot throughout.
FAQS
Do the peppers need to be precooked?
Not necessarily. Baking them covered first ensures they soften while the filling cooks.
How do I prevent soggy peppers?
Use just enough broth to moisten the filling, and bake uncovered at the end to let excess moisture evaporate.
Which peppers work best?
Red, yellow, and orange are sweet and mild, while green peppers add a slightly bitter, earthy flavor.
Why This Recipe Works
This dish works because it’s hearty, flexible, and beautifully presented. You get protein, grains, and vegetables all in one meal, and it’s endlessly adaptable. The peppers add color and nutrition, while the cheesy, savory filling delivers comfort and satisfaction.
Conclusion
Shredded Chicken and Rice Stuffed Peppers are a wholesome and versatile meal that suits busy weeknights, family gatherings, or meal prep. With their vibrant colors and cozy flavors, they bring warmth and nourishment to the table. Bake a batch, enjoy the aroma, and savor the comfort of this simple yet impressive dish.