Chicken & Rice Stuffed Bell Peppers: Foolproof Recipe

Hey there, y’all! Max here, straight from my cozy Asheville kitchen, and let me tell you, I’ve got a recipe that’s gonna knock your socks off. I’m always lookin’ for ways to make dinnertime a little easier, a little healthier, and a whole lotta tastier. And that’s where these Chicken & Rice Stuffed Bell Peppers come in – they’re like a warm hug on a plate, trust me!

Now, I didn’t always love stuffed peppers. My grandma used to make ’em kinda bland, bless her heart. But after years of experimenting (and a few kitchen mishaps, whoops!), I’ve perfected a version that’s bursting with flavor. I’m talkin’ savory chicken, fluffy rice, and a medley of veggies all snuggled inside a sweet bell pepper, topped with melty cheddar. My favorite part is how easy it is to throw together, even on a busy weeknight. Plus, they’re pretty enough to serve to company, if you’re feelin’ fancy! So, grab your apron, and let’s get cookin’ these Chicken & Rice Stuffed Bell Peppers!

Why You’ll Love These Chicken & Rice Stuffed Bell Peppers

Reasons to Make Chicken & Rice Stuffed Bell Peppers

Quick and Easy Weeknight Dinner

Let’s be real, who has time for complicated dinners during the week? These Chicken & Rice Stuffed Bell Peppers come together in a snap, so you can have a delicious, home-cooked meal on the table even when you’re short on time. I’m talkin’ from fridge to fork in about an hour – not bad, right?

Healthy and Nutritious Meal

You know I’m all about feel-good food, and these stuffed peppers are packed with goodness! You’ve got your protein from the chicken, healthy carbs from the rice, and a whole lotta vitamins and fiber from those colorful bell peppers. It’s a well-balanced meal that’ll leave you satisfied and energized, not sluggish.

Packed with Flavor

Bland food is a crime, y’all! That’s why I load these Chicken & Rice Stuffed Bell Peppers with tons of flavor. The savory chicken, seasoned with chili powder and cumin, pairs perfectly with the sweetness of the corn and the slight tang of the tomatoes. Each bite is like a party in your mouth, I swear!

Perfect for Meal Prep

Meal prepping is my secret weapon for staying on track during busy weeks. These stuffed peppers are fantastic for meal prep because they hold up great in the fridge. Just whip ’em up on Sunday, and you’ve got delicious lunches or dinners ready to go for the next few days. Easy peasy!

Family-Friendly and Customizable

Got picky eaters in your house? No problem! The beauty of these Chicken & Rice Stuffed Bell Peppers is that they’re super customizable. You can easily swap out ingredients to suit everyone’s tastes. Add some spice for the grown-ups, or leave it mild for the kiddos. It’s a win-win!

Ingredients for Chicken & Rice Stuffed Bell Peppers

Bell Peppers

Alright, you’ll want 4 large bell peppers. Any color works – green, red, yellow, orange – whatever strikes your fancy! Just make sure they’re big enough to hold all that yummy filling.

Ground Chicken

Grab about a pound of lean ground chicken. I usually go for the 93% lean stuff. It’s healthy, but still got enough flavor to make these peppers sing!

Cooked Rice

You’ll need 1 cup of cooked rice. White or brown, it’s totally up to you! I usually have some leftover from another meal, but if not, just cook it up according to the package directions. Easy peasy!

Onion

One medium onion, chopped. Yellow or white onion is perfect. Don’t worry about being too precise with the chopping – just get it into bite-sized pieces.

Garlic

Two cloves of fresh garlic, minced. I’m a garlic girl, so sometimes I throw in an extra clove or two. But hey, that’s just me!

Diced Tomatoes

One (14.5 ounce) can of diced tomatoes, undrained. Yep, just dump the whole can in there – juice and all! Adds a nice bit of sauciness.

Corn Kernels

Half a cup of corn kernels. Fresh, frozen, or canned – whatever you’ve got on hand works! Just make sure to drain it if you’re using canned corn.

Black Beans

Half a cup of black beans, rinsed and drained. Rinsing them gets rid of that extra sodium. Nobody wants too much salt, right?

Chili Powder

One teaspoon of chili powder. This gives it that little kick! You can always add more if you’re feelin’ spicy.

Cumin

Half a teaspoon of ground cumin. This adds a warm, earthy flavor that I just love.

Salt

A quarter teaspoon of salt. Just a pinch to bring out all the other flavors. You can always add more to taste later.

Black Pepper

A quarter teaspoon of black pepper. Freshly ground is always best, but pre-ground works just fine too!

Cheddar Cheese

One cup of shredded cheddar cheese. I like to use sharp cheddar for a little extra zing, but mild or medium works great too. And trust me, don’t skimp on the cheese!

Optional Garnish

Fresh cilantro, chopped. This is totally optional, but I think it adds a nice pop of freshness and color. Plus, it just looks pretty!

How to Prepare Chicken & Rice Stuffed Bell Peppers: Step-by-Step Instructions

Preheat the Oven

First things first, let’s get that oven preheating to 375°F (190°C). Gotta have a hot oven ready to go! Preheating ensures the peppers cook evenly, and nobody wants a soggy bottom, right?

Prepare the Bell Peppers

Now, grab those bell peppers and cut ’em in half lengthwise. Then, scoop out all the seeds and those white membranes inside. Nobody wants those! Give ’em a good rinse under cold water, and set ’em aside to dry a bit. We don’t want watery peppers!

Cook the Chicken and Vegetables

In a large skillet, brown that ground chicken over medium heat. Make sure to break it up with a spoon as it cooks. Once it’s browned, drain off any excess grease. Trust me, you don’t want greasy peppers! Then, add the chopped onion and minced garlic to the skillet. Cook until softened, about 5 minutes. Your kitchen should be smelling amazing by now!

Add Tomatoes, Corn, and Beans

Stir in that can of diced tomatoes (undrained!), corn kernels, black beans, chili powder, cumin, salt, and pepper. Bring it all to a simmer and let it cook for about 5 minutes. This helps all those flavors meld together, creating a symphony of deliciousness!

Combine with Rice and Cheese

Remove the skillet from the heat and stir in the cooked rice and half a cup of that shredded cheddar cheese. Mix it all up until everything’s nicely combined. This is where the magic really happens!

Stuff the Bell Peppers

Spoon that glorious chicken and rice mixture into the bell pepper halves. Make sure to pack ’em nice and full! We want every bite to be bursting with flavor. Don’t be shy – load ’em up!

Bake the Chicken & Rice Stuffed Bell Peppers

Place the stuffed bell peppers in a baking dish and add about 1/2 inch of water to the bottom of the dish. This helps to keep the peppers moist while they bake. Cover the baking dish with foil and bake for 30 minutes. This step is important, so don’t skip it!

Add Cheese and Finish Baking

Remove the foil and sprinkle the remaining 1/2 cup of cheddar cheese over the stuffed peppers. Bake for another 10-15 minutes, or until the cheese is melted and bubbly and the peppers are nice and tender. Keep an eye on ’em – you don’t want burnt cheese!

Garnish and Serve

Garnish with fresh cilantro, if you’re feeling fancy. Serve ’em hot and enjoy! These Chicken & Rice Stuffed Bell Peppers are best served immediately, but they’re also delicious reheated the next day (if you have any leftovers, that is!).

Tips for Perfect Chicken & Rice Stuffed Bell Peppers

Don’t Overcook the Bell Peppers

Listen, nobody likes a mushy pepper! You want ’em tender, but still holding their shape. Keep an eye on ’em in the oven, and pull ’em out when they’re just fork-tender. A little bite is a good thing!

Use High-Quality Ingredients

This one’s a no-brainer, y’all. The better the ingredients, the better the flavor! Fresh veggies, good quality chicken, and flavorful cheese will make all the difference. Trust me!

Adjust Seasonings to Your Taste

Don’t be afraid to get in there and taste as you go! Everyones tastebuds are different so add a little more or less of whatever you like until you think it tastes perfect. That’s what cooking’s all about!

Thoroughly Drain the Cooked Chicken

This is important! If you don’t drain that chicken well, you’ll end up with a soggy filling. And nobody wants that! Press it with a spoon or use a colander to get rid of all that extra grease.

Ingredient Notes and Substitutions for Chicken & Rice Stuffed Bell Peppers

Ground Chicken

Don’t have ground chicken on hand? No sweat! Ground turkey works just as well, or even lean ground beef if that’s what you’re feelin’. For my vegetarian friends, a plant-based ground meat alternative is a great option too!

Rice

White rice is my go-to, but brown rice adds a nice nutty flavor. Quinoa or couscous would also be yummy substitutes. Just make sure whatever you use is cooked before you stuff those peppers!

Cheddar Cheese

Okay, cheddar’s classic, but Monterey Jack or mozzarella would be delicious too! And if you’re dairy-free, there are some pretty decent dairy-free cheese alternatives out there these days. Just find one that melts well!

Black Beans

Not a fan of black beans? Kidney beans, pinto beans, or even chickpeas would work just fine in these stuffed peppers. Use whatever you have in your pantry! I’m all about using what ya got!

Bell Peppers

Okay, bell peppers are kinda the star of the show here, but if you’re feeling adventurous, you could try stuffing other veggies! Zucchini or squash would be tasty, but keep an eye on the baking time – they might cook a little faster than bell peppers.

FAQ About Chicken & Rice Stuffed Bell Peppers

Can I make Chicken & Rice Stuffed Bell Peppers ahead of time?

You betcha! These Chicken & Rice Stuffed Bell Peppers are perfect for making ahead. Just assemble them, pop ’em in a baking dish, cover ’em up, and stash ’em in the fridge. Then, when you’re ready to bake, just follow the baking instructions. Super convenient!

How do I store leftover Chicken & Rice Stuffed Bell Peppers?

Got leftovers? Lucky you! Just let those Chicken & Rice Stuffed Bell Peppers cool down a bit, then pop ’em in an airtight container and stick ’em in the fridge. They’ll keep for about 3-4 days. Perfect for lunch or another quick dinner!

Can I freeze Chicken & Rice Stuffed Bell Peppers?

Yep, you sure can! Wrap each individual stuffed pepper tightly in plastic wrap, then place them in a freezer bag. They’ll keep in the freezer for up to 2-3 months. When you’re ready to eat, just thaw them overnight in the fridge and bake as directed. Easy peasy!

What can I serve with Chicken & Rice Stuffed Bell Peppers?

These Chicken & Rice Stuffed Bell Peppers are pretty much a meal in themselves, but if you wanna add a little somethin’ extra, a simple side salad is always a good choice. Or maybe some roasted vegetables? And cornbread? Oh, honey, cornbread is *always* a good idea!

Can I use a slow cooker to make Chicken & Rice Stuffed Bell Peppers?

Absolutely! If you’re lookin’ for an even easier way to make these, the slow cooker’s your friend. Just prep the filling as directed, stuff those peppers, and place them in your slow cooker. Add about 1/2 cup of water to the bottom, cover, and cook on low for 6-8 hours, or on high for 3-4 hours, until the peppers are tender. Then, sprinkle with cheese and let it melt before serving. Talk about a set-it-and-forget-it meal!

Nutritional Information for Chicken & Rice Stuffed Bell Peppers

Alright, let’s talk numbers! Now, keep in mind, these are just estimates. I can’t know *exactly* what brands you’re using or how big your bell peppers are, ya know? So, take this with a grain of salt, okay?

But, roughly speaking, one of these Chicken & Rice Stuffed Bell Peppers clocks in around:

• Calories: 350
• Fat: 15g
• Saturated Fat: 7g
• Cholesterol: 80mg
• Sodium: 400mg
• Carbohydrates: 35g
• Fiber: 5g
• Sugar: 8g
• Protein: 25g

Remember, this is just a ballpark figure! Your mileage may vary. But hey, at least you’ve got a general idea. And more importantly, you know you’re eatin’ somethin’ delicious and good for ya!

Disclaimer: Nutritional information is an estimate and varies based on specific ingredients and brands used. This information is not a substitute for professional nutritional advice.

Rate This Chicken & Rice Stuffed Bell Peppers Recipe!

Share Your Thoughts

Alright y’all, I poured my heart and soul into this Chicken & Rice Stuffed Bell Peppers recipe, and I’m just dyin’ to know what you think! Did you love ’em? Did you tweak ’em? Let me know in the comments below – I read every single one!

Rate the Recipe

If you enjoyed this recipe, please give it a star rating! It helps other folks find my recipes, and it makes me feel all warm and fuzzy inside. Just click on the stars below to let me know what you think!

Share on Social Media

Made these Chicken & Rice Stuffed Bell Peppers and wanna show ’em off? I don’t blame ya! Snap a pic and share it on social media! Don’t forget to tag me so I can see your creations! Happy cookin’, y’all!

Print