Easy Chicken Stuffed Peppers Recipe (Healthy & Delicious)
Looking for a healthy, colorful, and satisfying dinner idea? These Easy Chicken Stuffed Peppers are packed with juicy chicken, fresh vegetables, rice, and melted cheese. Perfect for a family meal, weeknight dinner, or meal prep, this recipe is simple, flavorful, and sure to please everyone at the table.
Ingredients for Easy Chicken Stuffed Peppers (4 servings)
- 4 large bell peppers (red, yellow, or green)
- 2 cups cooked chicken breast (shredded or diced)
- 1 cup cooked rice (white or brown)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes (drained)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup black beans (optional)
- 1 tsp smoked paprika
- 1 tsp ground cumin
- Salt and black pepper, to taste
- 1 cup shredded mozzarella or cheddar cheese
- 2 tbsp olive oil
- Fresh parsley or cilantro, for garnish
Instructions to Make Easy Chicken Stuffed Peppers
- Prepare the peppers: Cut the tops off the bell peppers, remove seeds and membranes. Drizzle lightly with olive oil and place in a baking dish.
- Cook the filling: Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant. Add chicken, rice, diced tomatoes, corn, and black beans. Season with smoked paprika, cumin, salt, and pepper. Cook for 5–7 minutes until everything is well combined.
- Stuff the peppers: Spoon the chicken mixture evenly into each bell pepper and top with shredded cheese.
- Bake: Preheat oven to 190°C (375°F). Cover the dish with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until the cheese is melted and golden.
- Serve and garnish: Garnish with fresh parsley or cilantro. Serve hot with a side salad, garlic bread, or a light soup for a complete meal.
Tips, Variations & Storage for Easy Chicken Stuffed Peppers
- Swap rice with quinoa or couscous for extra protein and fiber.
- Use ground chicken or turkey instead of shredded chicken for a different texture.
- Add a pinch of jalapeños or chili flakes for some heat.
- Make it low-carb by skipping rice and adding extra vegetables like zucchini or mushrooms.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
- Pair with a fresh garden salad or homemade garlic bread for a complete meal.
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For more ideas, check out this helpful guide on stuffed pepper recipes on BBC Good Food.
