Shredded Chicken & Rice Stuffed Peppers are a simple, tasty dish that brings together tender chicken, fluffy rice, and sweet bell peppers in a colorful, comforting meal. The peppers get soft but still hold their shape, making every bite just right. It’s a great way to add some bright veggies to your dinner and enjoy a mix of flavors and textures in one dish.
I love making these stuffed peppers because they’re super flexible—you can try different spices or add in your favorite veggies to make it just how you like it. Plus, the shredded chicken makes the filling nice and hearty without feeling heavy. When I make these, I usually cook extra so I can have leftovers ready for a quick lunch the next day.
One thing I find really helpful is to use a spoon to pack the filling tightly into the peppers so everything stays inside while baking. I like serving them with a little sprinkle of cheese on top and a dollop of sour cream or salsa for an extra touch. This dish always feels like a warm, home-cooked meal that brings everyone to the table happy and satisfied.
Key Ingredients & Substitutions
Bell Peppers: Choose large, firm peppers like red, yellow, or orange for sweetness and color. If you want less cooking time, try mini sweet peppers but reduce baking time.
Shredded Chicken: Rotisserie chicken is a great shortcut and adds flavor. You can substitute with any cooked chicken or even turkey for a twist.
Rice: I recommend long grain white rice for fluffy texture. Brown rice is a healthy swap but may need a bit more liquid and longer cooking.
Marinara Sauce: Tomato sauce adds moisture and tang. If you prefer, salsa or enchilada sauce can give a spicy or southwestern flair.
Cheese: Mozzarella melts nicely with a mild flavor. You can use cheddar or Monterey Jack for more bite, or skip it for dairy-free options.
How Do You Make Sure the Peppers Stay Firm but Soft Enough to Eat?
Balancing the texture of the peppers is important. You want them tender but not mushy:
- Remove seeds and membranes carefully to avoid tearing the pepper walls.
- Pack the filling firmly but don’t overstuff; leave a little room at the top.
- Cover with foil during baking to trap steam, helping soften the peppers evenly.
- Remove the foil toward the end to let the cheese brown and peppers finish cooking.
- Check tenderness with a fork; peppers should be fork-tender but still hold shape.
I find that this method keeps the peppers soft with a pleasant bite, making each stuffed pepper a delight to eat.
Equipment You’ll Need
- Baking dish – I recommend a medium-sized dish to give the peppers space and avoid spillage during baking.
- Knives and cutting board – for slicing off the tops and removing seeds smoothly.
- Skillet – to sauté onions and garlic, making the filling flavorful.
- Mixing bowl – for combining chicken, rice, sauce, and cheeses easily.
- Spoon or spatula – to stuff the peppers evenly and pack the filling well.
- Aluminum foil – covers the peppers during baking to trap steam and soften peppers.
Flavor Variations & Add-Ins
- Use ground beef, turkey, or plant-based crumbles instead of chicken for different flavors or textures.
- Mix in chopped spinach, zucchini, or corn to add veggies and color to the filling.
- Add a dash of hot sauce, cayenne, or paprika for more heat or smoky flavor.
- Top with shredded parmesan, feta, or a drizzle of sour cream for extra richness.
Shredded Chicken & Rice Stuffed Peppers
Ingredients You’ll Need:
For The Stuffed Peppers:
- 4 large bell peppers (red, yellow, or orange)
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 cup cooked long grain white rice
- 1 cup marinara sauce or tomato sauce
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon chili powder (optional for a mild kick)
- 1 cup shredded mozzarella cheese (divided)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley or cilantro, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 40-45 minutes baking time. You’ll sauté the vegetables, mix the filling, stuff the peppers, then bake until the peppers are tender and the cheese is melted and golden. Letting them cool slightly before serving makes them even better!
Step-by-Step Instructions:
1. Prepare the Peppers:
Preheat your oven to 375°F (190°C). Slice off the tops of the bell peppers and carefully remove all the seeds and membranes. Set the hollowed peppers aside for stuffing.
2. Make the Filling:
Heat olive oil in a skillet over medium heat. Add the chopped onion and cook for 3-4 minutes, until soft. Stir in the minced garlic and cook for another minute until fragrant. In a large bowl, mix the cooked shredded chicken, cooked rice, sautéed onion and garlic, marinara sauce, smoked paprika, cumin, chili powder (if using), and half of the mozzarella cheese. Add salt and pepper to taste and stir well to combine.
3. Stuff and Bake the Peppers:
Fill each pepper fully with the chicken and rice mixture, pressing down lightly to pack it in. Place the stuffed peppers upright in a baking dish. Sprinkle the remaining mozzarella cheese evenly on top of each. Cover the dish loosely with aluminum foil and bake for 30 minutes. Then, take off the foil and bake for an extra 10-15 minutes, or until the peppers are tender and the cheese has melted and turned slightly golden.
4. Serve:
Remove the peppers from the oven and let them cool for a few minutes. Garnish with freshly chopped parsley or cilantro before serving warm. Enjoy your delicious, colorful, and comforting meal!
Can I Use Frozen Chicken for This Recipe?
Yes, frozen chicken works fine as long as it’s fully thawed before shredding. Thaw it overnight in the fridge or use the quick thaw method by sealing it in a plastic bag and submerging in cold water.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare and stuff the peppers ahead, then cover and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftover Stuffed Peppers?
Store leftovers in an airtight container in the fridge for 3-4 days. To reheat, warm in the oven or microwave until heated through, covering to prevent drying out.
Can I Substitute the Rice With Something Else?
Yes! Cauliflower rice is a great low-carb substitute, or you can try quinoa for a different texture and extra protein. Adjust the moisture in the filling accordingly.