Stuffed Peppers with Chicken
Highlighted under: Classic Comfort Cooking
I absolutely love making Stuffed Peppers with Chicken for a hearty weeknight dinner. The way the vibrant bell peppers cradle a savory mixture of seasoned chicken, rice, and spices creates a delightful experience. Not only are they visually stunning, but they're also packed with flavor, and they're a wonderful way to sneak in some veggies. It's one of those recipes that never fails to impress family and friends while being surprisingly easy to prepare. Plus, they make great leftovers, whether for lunch or a quick dinner on busy days.
When I first made Stuffed Peppers with Chicken, I was amazed at how such simple ingredients could create such a comforting dish. I carefully selected bright bell peppers and filled them with a mixture of succulent chicken, rice, and spices, creating a beautiful presentation that immediately catches the eye. I found that roasting the peppers before stuffing them enhances their sweetness, adding another layer of flavor that really shines.
During the cooking process, the peppers release their juices, which mingle with the stuffing to create a deliciously moist filling. I recommend using a combination of spices—paprika, garlic powder, and a little cayenne—so every bite is bursting with flavor. Trust me; this is a recipe that will quickly become a family favorite!
Why You'll Love This Recipe
- Colorful and appealing presentation that impresses guests
- All-in-one dish makes for easy serving and cleanup
- Customizable filling to suit everyone's taste preferences
Ingredient Insights
The choice of bell peppers can significantly impact the flavor and presentation of your stuffed peppers. I love using a mix of colors—red, yellow, and green—because it not only looks vibrant but also provides a range of sweetness. Red peppers tend to be the sweetest, while green peppers offer a more herbaceous taste. If you're looking for a sweeter profile, opt for yellow or orange peppers, which deliver a milder flavor that works well with the savory chicken filling.
Ground chicken serves as a lean protein, making it a great choice for this dish, but you can easily switch it out for ground turkey or even a plant-based alternative like lentils or quinoa for a vegetarian option. If using a substitute, remember to adjust the seasoning appropriately, as different proteins carry flavor differently. For added depth, consider mixing in some spices such as cumin or oregano for a Mediterranean twist.
Technique Tips
When preparing your peppers, make sure to cut just the tops off and not the sides. This ensures that they maintain their shape during cooking and that the filling stays secure inside. After cutting, I like to flip them upside down and give them a gentle shake to remove any lingering seeds. This minimizes cleanup and prevents the seeds from mixing into your lovely filling.
During the filling stage, don’t overpack the mixture. Even though it may be tempting to really fill them up, leaving a little space helps the peppers cook evenly and prevents the cheese from overflowing. As a guideline, aim for about three-quarters full, allowing room for the contents to expand slightly. Baked incorrectly, the peppers can become mushy, so monitoring their tenderness is key—look for a relaxed, slightly wrinkled skin as an indicator of doneness.
Ingredients
Ingredients
Stuffed Peppers with Chicken Ingredients
- 4 large bell peppers (any color)
- 1 pound ground chicken
- 1 cup cooked rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 tablespoon olive oil
- Fresh parsley, for garnish
Instructions
Instructions
Prepare the Peppers
Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds. Lightly brush the outsides with olive oil and place them cut-side up in a baking dish.
Cook the Filling
In a pan, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until translucent. Add the ground chicken, spices, salt, and pepper, cooking until the chicken is no longer pink.
Stuff the Peppers
Spoon the chicken and rice mixture into each bell pepper, packing it in gently. Top each stuffed pepper with the remaining shredded cheese.
Bake
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly.
Serve
Garnish with fresh parsley before serving. Enjoy your colorful and delicious stuffed peppers!
Pro Tips
- You can customize the filling by adding black beans, corn, or even switching to ground turkey for a healthier option. For added flavor, try mixing in some salsa or diced tomatoes to the filling.
Serving Suggestions
Stuffed peppers make a fantastic main dish, but they also pair beautifully with a light salad or some crusty bread. I often serve them with a side of garlic bread or a fresh arugula salad drizzled with balsamic vinaigrette, which complements the savory flavors of the filling. If you have extra peppers or filling, consider making a side casserole dish with the remaining ingredients—simply layer them in a baking dish and top with cheese before baking.
For a more gourmet presentation, slice your stuffed peppers in half before serving, creating an attractive and shareable platter. A dollop of sour cream or a sprinkle of feta cheese right before serving can elevate the flavor profile and make the meal feel extra special. Plus, this adds a creamy texture that balances the dish nicely.
Storage and Reheating
These stuffed peppers store well, making them ideal for meal prep. Once cooled, keep them in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them before baking. Wrap each pepper tightly in plastic wrap and then place them in a freezer-safe bag. When you're ready to enjoy them, thaw overnight in the refrigerator before baking; they’ll need a few extra minutes in the oven, so keep an eye on them.
When reheating, the best method is to place them in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. This will help maintain the texture of the peppers. If you’re in a hurry, the microwave works too, just be wary of overcooking as it may lead to soggy peppers; aim for 1-2 minutes on high, checking the temperature frequently.
Questions About Recipes
→ Can I use other types of meat?
Absolutely! Ground turkey or beef works well as a substitute for chicken.
→ Can I make these ahead of time?
Yes! You can prepare the stuffed peppers in advance, cover them, and store them in the refrigerator for up to 24 hours before baking.
→ What should I serve with stuffed peppers?
They can be served alone as a complete meal or complemented with a side salad or garlic bread.
→ Can these be frozen?
Yes! Stuffed peppers can be frozen before baking. Just thaw them in the fridge overnight before you plan to cook them.
Stuffed Peppers with Chicken
I absolutely love making Stuffed Peppers with Chicken for a hearty weeknight dinner. The way the vibrant bell peppers cradle a savory mixture of seasoned chicken, rice, and spices creates a delightful experience. Not only are they visually stunning, but they're also packed with flavor, and they're a wonderful way to sneak in some veggies. It's one of those recipes that never fails to impress family and friends while being surprisingly easy to prepare. Plus, they make great leftovers, whether for lunch or a quick dinner on busy days.
Created by: Sophia
Recipe Type: Classic Comfort Cooking
Skill Level: Easy
Final Quantity: 4 servings
What You'll Need
Stuffed Peppers with Chicken Ingredients
- 4 large bell peppers (any color)
- 1 pound ground chicken
- 1 cup cooked rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 tablespoon olive oil
- Fresh parsley, for garnish
How-To Steps
Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds. Lightly brush the outsides with olive oil and place them cut-side up in a baking dish.
In a pan, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until translucent. Add the ground chicken, spices, salt, and pepper, cooking until the chicken is no longer pink. Stir in the cooked rice and half of the shredded cheese.
Spoon the chicken and rice mixture into each bell pepper, packing it in gently. Top each stuffed pepper with the remaining shredded cheese.
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly.
Garnish with fresh parsley before serving. Enjoy your colorful and delicious stuffed peppers!
Extra Tips
- You can customize the filling by adding black beans, corn, or even switching to ground turkey for a healthier option. For added flavor, try mixing in some salsa or diced tomatoes to the filling.
Nutritional Breakdown (Per Serving)
- Calories: 350 kcal
- Total Fat: 18g
- Saturated Fat: 7g
- Cholesterol: 90mg
- Sodium: 450mg
- Total Carbohydrates: 30g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 25g