Go Back
Chicken Stuffed Peppers

Chicken Stuffed Peppers

The ultimate comfort food, Chicken Stuffed Peppers are a colorful and hearty dish that brings flavors together beautifully. With a satisfying filling of shredded chicken, rice, and spices, they make for an easy weeknight dinner. Make them tonight and enjoy a wholesome meal!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

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

Equipment

  • 9×13-inch Baking Dish

Method
 

  1. Preheat the oven to 375°F. Grease a 9×13-inch baking dish and set aside.
  2. Slice the bell peppers in half lengthwise. Remove the ribs and seeds.
  3. Heat the olive oil in a large skillet set over medium heat. Add in the onion and cook for 3 to 4 minutes until softened.
  4. Add in the chicken, white rice, black beans, corn, taco seasoning, and salsa. Stir to combine.
  5. Fill each pepper with a heaping amount of the chicken mixture, making sure to pack the filling in. Place each stuffed pepper in the prepared baking dish. Top with shredded cheese.
  6. Pour ½ cup of water into the bottom of the prepared baking dish. Then, cover with aluminum foil.
  7. Bake for 25 minutes. Remove the foil and bake for another 5 minutes.
  8. Top with chopped cilantro, if desired.

Notes

  • If you like your stuffed peppers on the softer side: boil them for about 3 minutes, then transfer to an ice bath to cool before stuffing them.
  • Use cooked white rice: raw rice will not bake through properly.
  • If you don’t have any leftover cooked rice: quickly cook up a bag of minute rice in the microwave. I’ve found a package has just about the perfect amount of rice.
  • If slicing the tops off your peppers and stuffing: they’ll need 45 to 60 minutes to bake through.