Chicken Stuffed Peppers

Featured in Satisfying Hearty Mains.

Tex-Mex style stuffed peppers with chicken and rice. Takes 40 minutes total. Great for dinner or meal prep.
Clare Greco
Updated on Tue, 11 Feb 2025 10:40:22 GMT
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Transform your weeknight dinner into a colorful celebration with these chicken fajita stuffed peppers. I discovered this recipe during a busy season when I needed something that looked impressive but didn't keep me in the kitchen all evening. Now it's become our family's favorite way to enjoy all the flavors of fajitas without the usual mess of tortillas falling apart.

Last night, my picky teenager actually asked for seconds, which is basically a miracle. The way the cheese melts over the perfectly seasoned chicken and rice, all tucked into a tender pepper - it's comfort food magic.

Essential Ingredients

  • Bell Peppers: Choose firm ones with flat bottoms so they stand nicely
  • Fresh Chicken: Dice it evenly for consistent cooking
  • Mexican Rice: Ready-to-heat packets make life easier
  • Quality Cheese: Fresh-grated melts so much better
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Detailed Instructions

Prep Process
Slice peppers lengthwise, creating perfect boats for filling. Remove seeds carefully.
Filling Magic
Cook chicken with onions and spices until fragrant. Watch for that perfect golden color.
Assembly Time
Pack each pepper half generously. Don't be shy with the filling.
Cheesy Finish
Top with plenty of cheese and watch it melt into gooey perfection.

After countless attempts at different stuffed pepper recipes, this version has become my foolproof go-to. Even my mother-in-law asked for the recipe, and she doesn't ask for recipes.

Serving Suggestions

Every time I make these, I set out a little 'pepper bar' of toppings. Fresh pico de gallo, sour cream, sliced avocado, and extra lime wedges let everyone customize their peppers. My daughter creates mountains of cheese on hers, while my husband drowns his in hot sauce. For busy nights, I serve them straight up, letting the fajita flavors shine.

Kitchen Adventures

The first time I made these, I tried stuffing whole peppers through the top - what a mess! Now I know better: slice them lengthwise and you'll never look back. It's easier to fill, faster to cook, and honestly, you get the perfect ratio of pepper to filling in every bite. Plus, they're more stable on your plate, which means less cleanup.

Freezer Magic

Here's a game-changer I learned during soccer season: make a double batch and freeze half. On those crazy weeknights when everyone's hungry and cranky, pop them straight from freezer to oven. They taste just as good as fresh, maybe even better since all the flavors have time to get friendly with each other.

Family Favorites

Sunday meal prep has become a family affair since discovering these peppers. My son helps choose pepper colors, claiming the red ones taste sweeter (he's right). My daughter's in charge of cheese grating, though mysteriously, some always disappears during the process.

Weeknight Wisdom

Want to get dinner on the table even faster? Prep your peppers and filling the night before. Store them separately in the fridge, then just assemble and bake when you're ready. Twenty minutes later, dinner's served, and everyone thinks you've been cooking all day.

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These stuffed peppers have become more than just dinner in our house - they're our solution to busy nights, picky eaters, and the eternal question of 'what's for dinner?' The best part? They're pretty enough for company but easy enough for Monday nights. Now that's what I call a winning recipe!

Frequently Asked Questions

→ Can I make these vegetarian?
Yes, replace chicken with black beans and corn.
→ Can I freeze these?
Freeze up to 3 months. Thaw overnight before reheating.
→ What rice works best?
Any precooked rice works. Can substitute quinoa or cauliflower rice.
→ How long do leftovers last?
Store in fridge 3-4 days in airtight container.
→ Can I use different peppers?
Any color bell peppers work well in this recipe.

Chicken Stuffed Peppers

Bell peppers stuffed with seasoned chicken, rice, and cheese in a fajita style. A healthy and satisfying dinner option.

Prep Time
5 Minutes
Cook Time
35 Minutes
Total Time
40 Minutes

Category: Hearty Mains

Difficulty: Intermediate

Cuisine: Tex-Mex

Yield: 3 Servings (6 stuffed halves)

Dietary: Gluten-Free

Ingredients

→ Base

01 3 green bell peppers
02 1 pound chicken breast, bite-sized pieces
03 1 onion, chopped
04 2 garlic cloves, minced
05 1 cup precooked rice

→ Seasonings

06 1 tablespoon olive oil
07 2 teaspoons chili powder
08 1 teaspoon cumin
09 2 tablespoons fresh cilantro
10 1 tablespoon fresh lime juice
11 Salt and pepper to taste

→ Toppings

12 3/4 cup shredded cheddar cheese
13 Sour cream for serving
14 Pico de gallo for serving

Instructions

Step 01

Preheat oven to 375°F. Cut peppers lengthwise, remove seeds and place in baking dish.

Step 02

Sauté onions in oil. Add garlic, chicken and seasonings, cook until chicken is done.

Step 03

Stir in rice, cilantro, and lime juice until heated.

Step 04

Fill peppers with mixture. Add water to dish bottom. Cover and bake 20 minutes.

Step 05

Top with cheese and bake uncovered 5 more minutes until melted.

Notes

  1. Can be frozen up to 3 months
  2. Make filling ahead to save time
  3. Many possible substitutions

Tools You'll Need

  • 13x9 baking dish
  • Large skillet
  • Aluminum foil

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (cheese, sour cream)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 441
  • Total Fat: 19 g
  • Total Carbohydrate: 25 g
  • Protein: 42 g