Chicken and Rice Stuffed Bell Peppers

Chicken and Rice Stuffed Bell Peppers

If you’re looking for a filling and nutritious meal that’s as colorful as it is flavorful, these Chicken and Rice Stuffed Bell Peppers are just what you need. With tender chicken, savory rice, and a variety of spices all wrapped up in a sweet bell pepper, this dish is sure to delight your taste buds and fill you up!


  • 4 large bell peppers, tops cut off and seeds removed
  • 1 cup cooked rice
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 pound ground chicken
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup canned diced tomatoes
  • 1 cup shredded cheddar cheese
  • Fresh parsley for garnish (optional)


  1. Preheat your oven to 375°F (190°C).
  2. Prepare the bell peppers by cutting off the tops and removing the seeds. Place the peppers in a baking dish.
  3. In a large skillet, heat the olive oil over medium heat. Add in the diced onion and minced garlic, sautéing until the onions are translucent.
  4. Add the ground chicken to the skillet. Cook, breaking it apart with a spoon, until it’s no longer pink and is fully cooked.
  5. Stir in the cooked rice, cumin, smoked paprika, oregano, salt, and black pepper. Cook for another 2 minutes to let the flavors meld.
  6. Mix in the diced tomatoes and about half of the shredded cheddar cheese until everything is well combined.
  7. Spoon the chicken and rice mixture into the hollowed-out bell peppers, packing the mixture tightly.
  8. Sprinkle the remaining cheddar cheese on top of the stuffed peppers.
  9. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
  10. After 25 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly browned.
  11. Remove from the oven and let the stuffed peppers cool for a few minutes.
  12. Garnish with fresh parsley if desired before serving.

Tips and Variations:

  • If you have leftover chicken, feel free to chop it up and use it in place of ground chicken.
  • For a spicier kick, add some chili flakes or a diced jalapeño to the chicken and rice mixture.
  • Swap out the cheddar cheese for mozzarella or pepper jack for a different flavor profile.
  • Vegetarians can substitute the chicken with a mix of beans and more vegetables like corn and zucchini.
  • To make it gluten-free, ensure that the canned tomatoes and other ingredients are all gluten-free.

Nutrition Facts:

Per serving: Calories: 350; Fat: 18g; Carbohydrates: 25g; Protein: 22g

Enjoy your homemade Chicken and Rice Stuffed Bell Peppers and don’t forget to share this delightful recipe with your friends and family!

By admin

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