Name: Chicken Stuffed Peppers
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 4 large bell peppers (any color); ½ tablespoon olive oil; ½ onion (finely chopped); 3 cups shredded cooked chicken; 1½ cups cooked white rice; 1 cup canned black beans (drained); 1 cup frozen corn; 1 tablespoon taco seasoning; 1½ cups chunky salsa; 1 cup shredded cheddar cheese; chopped fresh cilantro (optional, for garnish)

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There’s something truly comforting about Chicken Stuffed Peppers. Picture this: you’re coming home after a long day, the enticing aroma of savory spices fills your kitchen, welcoming you. I remember the first time I made these vibrant little bundles of joy; I was looking for a way to turn leftover chicken into something special. And what better way than to stuff them into colorful bell peppers? With each bite, you get a delightful blend of flavors and textures that remind me of family gatherings, laughter, and good times. These Chicken Stuffed Peppers have become a staple in my home, perfect for cozy dinners or when friends drop by unexpectedly. They’re not just a meal; they’re a memory in the making.

Recipe Snapshot

Total Time:
60 mins

Prep Time:
20 mins

Cook Time:
40 mins

Difficulty:
Medium

Calories:
360 kcal

Protein:
25 g

Diet:
Gluten-Free, Low FODMAP

Fat:
12 g

Tools Used:
9×13-inch Baking Dish

The Charm of This Chicken Stuffed Peppers

A Wholesome Meal

One of the reasons I adore Chicken Stuffed Peppers is that they’re essentially a complete meal in one dish. You’ve got protein from the chicken, carbs from the rice, and a colorful array of veggies all packed in a single pepper. It’s a balanced meal that not only nourishes the body but also the soul.

Versatile and Customizable

These stuffed peppers are incredibly versatile. You can easily adjust the filling to suit your taste or dietary needs. Prefer a vegetarian option? Swap out the chicken for some hearty beans and add extra veggies. The possibilities are endless, making this recipe a go-to for any occasion.

Easy to Prepare

With just a few simple steps, you can whip up a batch of Chicken Stuffed Peppers that look as good as they taste. The preparation is straightforward; you just need to stuff and bake! It’s perfect for busy weeknights when time is scarce but you still want something delicious.

Perfect for Meal Prep

These peppers are a fantastic option for meal prep. You can assemble a batch ahead of time, store them in the fridge, and bake them just before serving. They reheat wonderfully, retaining their flavors and textures, making lunches and dinners a breeze.

Family-Friendly

Kids love these colorful creations! The fun presentation and the ability to customize the fillings make Chicken Stuffed Peppers a hit with the whole family. It’s a wonderful way to sneak in extra vegetables, too, without any complaints.

Great for Entertaining

If you’re hosting a gathering, these stuffed peppers make an impressive centerpiece. They’re easy to serve and can be made ahead of time, allowing you to enjoy the company of your guests rather than spending all your time in the kitchen.

Ingredients for Chicken Stuffed Peppers

When it comes to making Chicken Stuffed Peppers, the ingredients are key players that harmonize beautifully. Each one has a role to play, contributing to the overall flavor and texture of the dish. The bell peppers serve as the perfect vessel, while the combination of chicken, rice, and beans creates a hearty filling that’s both satisfying and nutritious.

4 large bell peppers (any color) – Choose vibrant ones for a beautiful presentation.
½ tablespoon olive oil – This helps sauté the onion for added flavor.
½ onion (finely chopped) – Adds sweetness and depth to the filling.
3 cups shredded cooked chicken – The protein-packed star of the show.
1½ cups cooked white rice – Adds bulk and helps bind the filling together.
1 cup canned black beans (drained) – For extra protein and fiber.
1 cup frozen corn – Sweet and crunchy, balancing the flavors.
1 tablespoon taco seasoning – For that burst of flavor!
1½ cups chunky salsa – Keeps the filling moist and adds zesty flavor.
1 cup shredded cheddar cheese – Melts beautifully on top for a cheesy finish.
Chopped fresh cilantro (optional, for garnish) – A fresh touch to finish off your peppers.

Putting Together Chicken Stuffed Peppers

Making Chicken Stuffed Peppers is a delightful process that brings the kitchen to life. Let’s walk through the steps together to create this mouthwatering dish.

First, preheat your oven to 375°F. This ensures that the peppers bake evenly and thoroughly.
Next, grease a 9×13-inch baking dish and set it aside. This will be where your peppers come together!
Now, slice the bell peppers in half lengthwise and carefully remove the ribs and seeds. You want to create a hollow base for your delicious filling.
In a large skillet over medium heat, add the olive oil and onion. Sauté for about 3 to 4 minutes until the onion becomes softened and translucent.
Once the onion is ready, add in the shredded cooked chicken, white rice, black beans, corn, taco seasoning, and salsa. Stir to combine everything thoroughly, letting the flavors meld together.
Now, it’s time to fill those bell pepper halves! Use a spoon to pack in the filling generously, ensuring that they are well-stuffed.
Place the stuffed peppers into the prepared baking dish, standing them upright. This not only looks great but helps them bake evenly.
Top each pepper with a generous amount of shredded cheddar cheese. Who doesn’t love melty cheese?
Pour about ½ cup of water into the bottom of the baking dish. This helps steam the peppers as they bake, keeping them moist.
Cover the dish with aluminum foil and bake for 25 minutes. This step allows the peppers to soften nicely.
After 25 minutes, remove the foil and bake for an additional 5 minutes. This is where the cheese gets that beautiful golden finish.
Finally, sprinkle with chopped cilantro before serving, if desired. This adds a fresh touch to your hearty meal.

Things Worth Knowing

Choosing your peppers: Bell peppers come in various colors, and each has a slightly different flavor. Red, yellow, and orange peppers tend to be sweeter than green ones.
Cooking the rice: Always use cooked rice. If you’re in a hurry, you can microwave a bag of minute rice to save time.
Adjusting texture: If you prefer softer peppers, you can parboil them for a few minutes before stuffing.
Watch for overfilling: While it’s tempting to stuff them generously, be mindful not to overfill them, or they may spill over during baking.

Recipe Notes about Chicken Stuffed Peppers

These tips will make your Chicken Stuffed Peppers even better! Here are my trusted pointers:

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave.
Freezing: You can freeze the stuffed peppers before baking. Just wrap them tightly in foil or plastic wrap. They’ll keep well for up to 2 months.
Pairing: Serve these with a fresh salad or some crusty bread to soak up any extra filling. A side of guacamole adds a wonderful touch!
Garnishing: Fresh herbs like parsley or green onions can also be used to garnish your peppers for added flavor.
Spice level: If you enjoy heat, consider adding diced jalapeños to the filling for an extra kick!

Pairing Suggestions for Chicken Stuffed Peppers

When it comes to serving Chicken Stuffed Peppers, you’ve got plenty of delicious options to complement this dish. Here are some ideas:

Fresh green salad: A crisp salad with a citrus vinaigrette pairs perfectly, balancing the hearty stuffed peppers.
Mexican rice: Serve with a side of Mexican rice for an extra flavor punch that complements the spices.
Cornbread: A slice of warm cornbread can add a delightful sweetness to your meal.
Guacamole: This creamy dip adds a luscious contrast to the savory stuffed peppers.
Family gatherings: These stuffed peppers are great for gatherings; they’re easy to serve and always a crowd-pleaser.
Lunch or dinner: Whether for lunch or dinner, these stuffed peppers make for a fulfilling meal any time of the day.

FAQ

Absolutely! You can prepare Chicken Stuffed Peppers ahead of time and store them in the refrigerator. Just assemble the peppers without baking, cover them tightly, and they can last up to 24 hours. When you’re ready to eat, simply bake them as directed. This is a great way to save time on busy weeknights.

I recommend using cooked white rice for Chicken Stuffed Peppers. You can also use brown rice or even cauliflower rice for a lower-carb option. Just make sure the rice is cooked before adding it to the filling, as raw rice may not cook through properly during baking.

Yes, you can definitely freeze Chicken Stuffed Peppers! Prepare them up to the baking step, wrap them tightly in plastic wrap or aluminum foil, and store them in the freezer. They’re good for up to two months. When you’re ready to eat, thaw them in the fridge overnight and bake as directed.

There are many delicious sides that pair wonderfully with Chicken Stuffed Peppers. A fresh green salad topped with a light vinaigrette is a great choice. You could also serve them with cornbread or tortillas for a complete meal. For a special touch, consider offering guacamole or a salsa on the side!

The best way to check if your Chicken Stuffed Peppers are cooked is by looking for tenderness in the peppers. They should be soft and the filling heated through. You can also insert a knife or fork into the pepper; it should slide in easily. Additionally, make sure the cheese on top is melted and slightly golden.

Conclusion

Chicken Stuffed Peppers are not just a meal; they embody warmth, flavor, and creativity in the kitchen. With their vibrant colors and hearty filling, they make for an inviting family dinner or a show-stopping dish for guests. I encourage you to try this recipe and make it your own. Enjoy the process and the wonderful memories that come with it!