Print

Cheesy Chicken and Rice Stuffed Peppers

A single, bright red bell pepper stuffed with cheesy chicken and rice filling, baked until golden.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this recipe to make savory bell peppers filled with cooked chicken, rice, and melted cheese, baked until tender.

Ingredients

Scale
  • 4 large bell peppers (any color)
  • 1 tablespoon olive oil
  • 1 pound ground chicken
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup cooked white rice
  • 1 cup shredded cheddar cheese, divided
  • 1/2 cup shredded Monterey Jack cheese
  • 1 (10.5 ounce) can cream of chicken soup
  • 1/2 cup chicken broth
  • 1 teaspoon dried Italian seasoning
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking dish large enough to hold the peppers upright.
  2. Prepare the peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Place the hollowed peppers cut-side up in the prepared baking dish.
  3. Cook the chicken mixture: Heat the olive oil in a large skillet over medium heat. Add the ground chicken and cook, breaking it up, until browned. Drain any excess fat.
  4. Add the onion and garlic to the skillet and cook until the onion softens, about 5 minutes.
  5. Remove the skillet from the heat. Stir in the cooked rice, 3/4 cup of the cheddar cheese, the Monterey Jack cheese, cream of chicken soup, chicken broth, and Italian seasoning. Season with salt and pepper. Mix well.
  6. Spoon the chicken and rice mixture evenly into the hollowed bell peppers.
  7. Pour about 1/4 inch of water into the bottom of the baking dish around the peppers to help them steam while baking.
  8. Cover the baking dish tightly with aluminum foil. Bake for 35 minutes.
  9. Remove the foil. Sprinkle the remaining 1/4 cup of cheddar cheese over the tops of the stuffed peppers.
  10. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, or until the cheese is melted and bubbly and the peppers are tender when pierced with a fork.

Notes

  • You can substitute ground turkey for ground chicken if you prefer.
  • For extra flavor, mix 1/4 cup of your favorite salsa into the filling mixture.
  • Prepare the filling ahead of time and store it in the refrigerator for up to two days before stuffing the peppers.

Nutrition

Find it online: https://hungryhearld.com/cheesy-chicken-and-rice-stuffed-peppers/