Best 10 Peppers Stuffed With Chicken And Rice Recipes

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Peppers stuffed with chicken and rice is a classic dish that is both delicious and versatile. It can be made with a variety of different peppers, including bell peppers, poblano peppers, and jalapeño peppers. The filling is typically made with cooked chicken, rice, vegetables, and spices. The peppers are then baked in the oven until they are tender and the filling is cooked through. This dish can be served as a main course or as a side dish.

Let's cook with our recipes!

PEPPERS STUFFED WITH GRILLED CHICKEN AND RICE



Peppers Stuffed with Grilled Chicken and Rice image

Randomly threw a few things together one night with some chicken and the stuffed bell peppers turned out to be one of my husband's favorite meals! I'm quite proud of it!

Provided by Aundrea Lynn

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h30m

Yield 4

Number Of Ingredients 12

4 medium green bell peppers, tops removed, seeded
1 ¼ cups water, divided
3 tablespoons taco seasoning, divided
2 (5 ounce) skinless, boneless chicken breast halves
½ cup brown rice, rinsed well
1 medium red bell pepper, cut into thick slices
1 tablespoon olive oil
¼ cup chopped onion
2 teaspoons minced garlic
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 cup shredded Mexican-blend cheese, divided
½ teaspoon garlic salt, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Place green peppers in a baking dish with 1/8 cup water in the bottom.
  • Bake in the preheated oven until peppers are slightly browned around the edges, 20 to 25 minutes.
  • While the peppers are baking, whisk 1/4 cup water and 2 tablespoons taco seasoning together in a small bowl. Add chicken and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 15 minutes.
  • Combine remaining 1 cup water and rice in a pot over high heat; bring to a boil. Cover, reduce heat to low, and cook for 15 minutes. Remove from the heat. Stir in remaining taco seasoning and let sit, covered, until tender, about 15 minutes more. Remove the lid, drain any remaining liquid, and set aside.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Remove chicken from the refrigerator and place on the preheated grill with the pepper slices. Cook chicken until no longer pink in the center and the juices run clear, about 5 to 7 minutes per side. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Grill peppers until tender, about 2 to 3 minutes per side.
  • Remove chicken and peppers from the grill and allow to cool. Shred chicken and dice peppers.
  • Heat oil in a large skillet over medium heat. Add onions and garlic; saute until soft, 5 to 7 minutes. Add cooked rice, shredded chicken, diced peppers, diced tomatoes and green chiles, 1/2 of the cheese, and garlic salt; stir until well blended. Cook over medium heat, stirring occasionally, until hot, about 5 minutes.
  • Spoon rice mixture into the green peppers. Top with remaining cheese.
  • Return to the oven until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 366.8 calories, Carbohydrate 35 g, Cholesterol 65.2 mg, Fat 14.1 g, Fiber 4.3 g, Protein 24.5 g, SaturatedFat 7.2 g, Sodium 1212.8 mg, Sugar 5.8 g

CHICKEN AND RICE STUFFED PEPPERS



Chicken and Rice Stuffed Peppers image

My fiance loves stuffed peppers but I had never made them. So after looking at quite a few recipes, I decided to put my own special twist on them and see what he thought. He loved them! I used chicken to keep it on the healthy side and used low-fat items whenever possible to try to keep it healthy. I hope everyone else enjoys!

Provided by PSU Lioness

Categories     Chicken Breast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 13

6 medium green peppers
2 cups whole grain rice
1 large boneless skinless chicken breast, cubed
1 pinch seasoning salt
1 pinch garlic powder
1/2 medium onion, diced
2 cups low sodium spaghetti sauce
1/2 cup fat-free parmesan cheese
1/2 cup fat-free shredded mozzarella cheese
1/2 teaspoon garlic powder
2 teaspoons hot sauce, to taste
1/2 cup water
additional fat free mozzarella cheese

Steps:

  • Preheat oven to 400.
  • Cut the tops off of the peppers and scoop out seeds and insides so the pepper is hollow. Stand peppers in a deep baking dish. Set aside.
  • Cook whole grain rice according to package directions (I used Success Boil-in-Bag; it turns out perfect every time in the microwave). Make sure to drain and fluff rice as soon as it's done cooking.
  • While rice is cooking, sprinkle seasoned salt and garlic powder over cubed chicken breast (season to taste). Cook in a large saucepan, adding diced onion halfway through cooking. Cook until chicken is no longer pink and onion is tender.
  • Set burner heat to low and add rice and spaghetti sauce to chicken in saucepan. Stir until well combined.
  • Stir in Parmesan and Mozzarella cheeses to chicken mixture. Stir until well combined and Mozzarella cheese has melted.
  • Add garlic powder and hot sauce (more or less of each to taste -- we like stuff spicy around here!) to chicken mixture and stir to combine.
  • Let the mixture cook on Low heat for about 10 minutes to blend flavors.
  • Remove from heat and divide equally and fill the 6 green peppers with chicken mixture. If it's not enough to fill them to the top, I just mix more spaghetti sauce and extra rice to get them filled.
  • Add 1/2 c water to the bottom of the deep baking dish to help peppers cook. Bake in oven 45 minutes or until pepper cups are mostly tender with just a little crunch.
  • Serve with additional shredded Mozzarella to sprinkle over the tops of peppers.
  • PLEASE NOTE: All of my measurements are approximate as I don't usually measure my ingredients when making my own recipes. Please adjust the amounts of each ingredient to your liking and feel free to contact me if you don't understand some of my rambling instructions!

CHICKEN AND RICE STUFFED PEPPERS



Chicken and Rice Stuffed Peppers image

Chicken stuffed peppers are an excellent alternative to the heavier ground beef versions. The chicken is combined with rice and seasonings.

Provided by Diana Rattray

Categories     Entree     Lunch     Dinner

Time 1h5m

Yield 6

Number Of Ingredients 11

3/4 cup long-grain white rice, uncooked
6 medium bell peppers, any color
2 cups cooked chicken, diced
1 cup celery, chopped
1/4 cup onion, finely chopped
2 tablespoons drained pimento, chopped
1 cup mayonnaise, or to taste
1 teaspoon curry powder
1/2 teaspoon kosher salt, or to taste
1 dash freshly ground black pepper
1 cup water

Steps:

  • Gather the ingredients.
  • Cook the rice following the package directions.
  • Fluff with a fork and set aside.
  • Heat the oven to 350 F/180 C/Gas 4. Grease a shallow 2 1/2- or 3-quart baking dish.
  • Cut the tops off the peppers and carefully scrape out the seeds and ribs. For smaller portions, simply slice the peppers in half lengthwise. Remove the seeds, ribs, and stems and proceed with the recipe.
  • Put the peppers in a large saucepan and cover them with water. 
  • Place the pan over medium-high heat and bring to a boil. Reduce the heat to low and simmer for about 8 to 10 minutes, or until the peppers are just tender. Drain well and set aside.
  • In a medium bowl, combine the cooked rice, chicken, celery, onion, and pimiento.
  • In a separate bowl, combine the mayonnaise, curry powder, salt, and pepper.
  • Gently toss the mayonnaise mixture with the rice and chicken mixture. Taste and adjust seasonings, as desired.
  • Fill the peppers with the rice and chicken mixture and place them in the prepared baking dish. If one or more peppers are somewhat lopsided and won't stand up, crumple a small sheet of foil to make a "stand," nestling the stuffed bell pepper in the foil.
  • Pour about 1 cup of hot water into the baking dish, or just enough to cover the bottom.
  • Bake in the preheated oven for 30 minutes, or until the peppers are tender and the filling is hot. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 394 kcal, Carbohydrate 10 g, Cholesterol 58 mg, Fiber 2 g, Protein 12 g, SaturatedFat 6 g, Sodium 387 mg, Sugar 2 g, Fat 34 g, ServingSize 6 servings, UnsaturatedFat 0 g

PEPPERS STUFFED WITH CHICKEN AND RICE



Peppers Stuffed with Chicken and Rice image

Green bell peppers stuffed with ground chicken, rice, veggies, and cheese. One of my best dishes yet!

Provided by D*Star

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h20m

Yield 2

Number Of Ingredients 9

2 large green bell peppers
½ pound ground chicken
1 cup cooked rice
¼ cup chopped onion
1 clove garlic, minced
½ teaspoon ground black pepper
½ teaspoon salt
1 cup tomato sauce
¾ cup shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cut tops off green peppers and place peppers in a baking pan. Dice any pepper flesh surrounding stems; set aside. Discard seeds and stems.
  • Mix ground chicken, rice, onion, garlic, black pepper, and salt together in a bowl. Mix in diced peppers.
  • Scoop chicken mixture into the green peppers and cover with tomato sauce.
  • Bake in the preheated oven for 45 minutes. Top peppers with mozzarella cheese and continue to bake until filling is cooked through and cheese is golden, about 15 minutes longer.

Nutrition Facts : Calories 409 calories, Carbohydrate 40.3 g, Cholesterol 93 mg, Fat 8.9 g, Fiber 5.3 g, Protein 42 g, SaturatedFat 4.9 g, Sodium 1566.3 mg, Sugar 10.2 g

CHICKEN AND RICE STUFFED BELL PEPPERS



Chicken and Rice Stuffed Bell Peppers image

Make and share this Chicken and Rice Stuffed Bell Peppers recipe from Food.com.

Provided by The Finicky Chef

Categories     One Dish Meal

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 8

1 (10 ounce) can condensed cream of celery soup
1 cup water or 1 cup chicken broth
1 tablespoon instant onion soup mix
4 cups cubed cooked chicken
3 cups hot cooked rice
5 large green peppers
1 teaspoon lemon-pepper seasoning
1 1/4 cups shredded cheddar cheese

Steps:

  • Heat condensed cream of celery soup, water or broth, and onion soup mix in large saucepan until bubbly. Stir in chicken, heat through. Stir in rice and remove from heat.
  • To assemble, halve peppers lengthwise; remove stems, seeds, and membranes. Place pepper halves, cut sides up, in a large shallow baking or roasting pan. Divide chicken mixture among the pepper halves. Sprinkle with lemon-pepper seasoning.
  • Bake peppers, loosely covered with foil, in a 350 degree F oven about 45 minutes or until heated through. Top with cheese and return to oven, uncovered, about 5 minutes more or until cheese is just melted.

Nutrition Facts : Calories 259.8, Fat 9.9, SaturatedFat 4.4, Cholesterol 60, Sodium 279.2, Carbohydrate 21.9, Fiber 1.7, Sugar 2.4, Protein 19.9

EASY CHICKEN PESTO STUFFED PEPPERS



Easy Chicken Pesto Stuffed Peppers image

On busy weeknights, I don't want to spend more than 30 minutes preparing dinner, nor do I want to wash a towering pile of dishes. This recipe delivers without having to sacrifice flavor! -Olivia Cruz, Greenville, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

4 medium sweet yellow or orange peppers
1-1/2 cups shredded rotisserie chicken
1-1/2 cups cooked brown rice
1 cup prepared pesto
1/2 cup shredded Havarti cheese
Fresh basil leaves, optional

Steps:

  • Cut peppers lengthwise in half; remove stems and seeds. Place peppers on a baking sheet, skin side up. Broil 4 in. from heat until skins blister, about 5 minutes. Reduce oven temperature to 350°., Meanwhile, in a large bowl, combine chicken, rice and pesto. When cool enough to handle, fill peppers with chicken mixture; return to baking sheet. Bake until heated through, about 5 minutes. Sprinkle with cheese; bake until cheese is melted, 3-5 minutes. If desired, sprinkle with basil.

Nutrition Facts : Calories 521 calories, Fat 31g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 865mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 5g fiber), Protein 25g protein.

CHICKEN-STUFFED GREEN PEPPERS



Chicken-Stuffed Green Peppers image

Both for a family meal and for entertaining, this is a dish I serve frequently. It's very appealing to the eye, and people like the wild rice and the peppers. What I learned about cooking came from an expert - my husband! He's the real chef in the family. We have a 12-year-old daughter and 5-year-old son. -Shelley Armstrong, Buffalo Center, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 4 servings.

Number Of Ingredients 15

4 large green peppers
1/3 cup chopped onion
1 garlic clove, minced
2 tablespoons butter
3 cups diced cooked chicken
2 cups chicken broth
1 package (6 ounces) long grain brown and wild rice blend
1/3 cup sliced celery
1/4 cup finely chopped carrots
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup chopped fresh mushrooms
1/2 cup chopped zucchini
1/4 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350°. Cut tops off peppers; remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and rinse in cold water. Place upside down on paper towels; set aside. , In a large saucepan, saute the onion and garlic in butter until tender. Add the chicken, broth, rice with contents of seasoning packet, celery, carrot, basil and thyme; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until the rice is almost tender. , Remove from the heat; stir in the tomatoes, mushrooms and zucchini. Spoon rice mixture into the peppers; place in a greased 2-qt. baking dish. Spoon the remaining rice mixture around peppers. , Cover and bake at 350° for 25-30 minutes or until the peppers are tender and filling is heated through. Uncover and sprinkle with Parmesan cheese; bake 5 minutes longer.

Nutrition Facts : Calories 505 calories, Fat 16g fat (7g saturated fat), Cholesterol 113mg cholesterol, Sodium 1423mg sodium, Carbohydrate 51g carbohydrate (11g sugars, Fiber 6g fiber), Protein 41g protein.

CHICKEN WILD RICE STUFFED RED PEPPERS



Chicken Wild Rice Stuffed Red Peppers image

Something special!

Provided by www.sgdlcq.xyz

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 2h

Yield 8

Number Of Ingredients 9

3 cups chicken broth
1 cup wild rice
cooking spray
1 (26.5 ounce) can cream of mushroom soup
1 pound cubed cooked chicken
½ cup diced carrot
¼ cup diced onion
2 teaspoons red pepper flakes
4 large red bell peppers, halved lengthwise and seeded

Steps:

  • Bring chicken broth to a boil in a saucepan; add wild rice. Reduce heat to medium-low, cover, and simmer until the rice is tender, 55 minutes. Remove from heat and cool for 5 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
  • Mix mushroom soup, chicken, carrot, onion, and red pepper flakes in a bowl; fold in wild rice.
  • Arrange red bell pepper halves in the prepared casserole dish. Fill each half with chicken-rice filling. Cover casserole dish loosely with aluminum foil.
  • Bake in the preheated oven until filling is heated through and bubbling, about 45 minutes.

Nutrition Facts : Calories 260.4 calories, Carbohydrate 28.3 g, Cholesterol 30.4 mg, Fat 9.2 g, Fiber 3.4 g, Protein 16.3 g, SaturatedFat 2.2 g, Sodium 1000 mg, Sugar 6.2 g

PEPPERS STUFFED WITH SPINACH AND GROUND CHICKEN



Peppers Stuffed with Spinach and Ground Chicken image

A simple, tasty meal of bell peppers stuffed with ground chicken. Easily changed up, too!

Provided by Ellen Trimboli

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 50m

Yield 4

Number Of Ingredients 10

4 medium bell peppers
2 tablespoons olive oil
½ medium onion, diced
1 pound ground chicken
2 cups cooked rice
1 (14 ounce) can crushed tomatoes
1 (8 ounce) package frozen chopped spinach, thawed and drained
½ teaspoon Italian seasoning, or to taste
salt and ground black pepper to taste
2 tablespoons grated Asiago cheese, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Slice tops off peppers and wrap peppers in aluminum foil. Dice any pepper flesh surrounding stems; set aside. Discard stems.
  • Bake peppers in the preheated oven for 15 minutes. Remove from the oven. Remove and discard foil when cool enough to handle.
  • Meanwhile, heat oil in a skillet over medium-high heat. Add onion and cook and stir until soft and slightly browned, about 5 minutes. Add chicken; cook and stir until crumbly and no longer pink, 5 to 7 minutes. Add diced peppers and saute until soft, 2 to 3 minutes. Add cooked rice, tomatoes, and spinach; cook and stir until heated through, 3 to 5 minutes.
  • Stuff peppers with chicken-rice mixture. Sprinkle with Italian seasoning, salt, and pepper, then Asiago cheese.
  • Return the peppers to the oven and cook until heated through and cheese is melted, about 15 minutes.

Nutrition Facts : Calories 377.1 calories, Carbohydrate 38.8 g, Cholesterol 68.8 mg, Fat 10.2 g, Fiber 6.2 g, Protein 34 g, SaturatedFat 2.1 g, Sodium 292.2 mg, Sugar 3.9 g

CHEESY SOUTHWEST CHICKEN STUFFED RED PEPPERS



Cheesy Southwest Chicken Stuffed Red Peppers image

Whenever a dish looks so impressive, tastes so good and is so easy to make, we call it a win. These Southwest-flavored peppers, stuffed with cheesy chicken and rice, and topped with crunchy tortilla chips, will make you feel like a dinnertime champ.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 5

Number Of Ingredients 15

1 cup Old El Paso™ Thick 'n Chunky medium salsa (from 16-oz jar)
5 large red bell peppers
2 tablespoons olive oil
1/2 cup chopped onion
1 medium poblano chile, seeded and chopped
1 serrano chile, seeded and chopped
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
3/4 cup Progresso™ chicken broth (from 32-oz carton)
1/4 teaspoon salt
3/4 cup uncooked instant white rice
1 1/4 cups shredded cooked chicken
1 1/4 cups shredded Cheddar cheese (5 oz)
1/2 cup crushed tortilla chips
Sour cream, if desired

Steps:

  • Heat oven to 400°F. Spray 8-inch square (2-quart) baking dish with cooking spray; spread salsa in baking dish.
  • Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight.
  • In 12-inch nonstick skillet, heat oil over medium heat. Add onion, poblano chile and serrano chile. Cook 6 to 8 minutes, stirring occasionally, until vegetables are softened. Stir in taco seasoning mix, tomatoes, broth and salt. Heat to simmering. Stir in rice; remove from heat. Let stand 2 minutes to allow rice to absorb most of the moisture. Add chicken and cheese.
  • Stuff peppers with chicken and rice mixture. Stand peppers upright in baking dish.
  • Cover tightly with foil. Bake 20 minutes. Uncover; sprinkle tops of peppers generously with crushed tortilla chips. Bake uncovered 15 to 20 minutes longer or until peppers are tender and tops are lightly browned. Let stand 10 minutes before serving. Serve with sour cream.

Nutrition Facts : Calories 420, Carbohydrate 40 g, Cholesterol 60 mg, Fat 2, Fiber 5 g, Protein 21 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 12 g, TransFat 0 g

Tips:

  • To save time, use pre-cooked chicken or leftover chicken from a roasted chicken.
  • If you don't have bell peppers, you can use other vegetables, such as zucchini, eggplant, or tomatoes.
  • Customize the filling to your liking by adding different spices, herbs, or vegetables.
  • To make the peppers even more flavorful, marinate them in a mixture of olive oil, lemon juice, garlic, and herbs before stuffing and baking.
  • If you are using large bell peppers, you may need to double the amount of filling.
  • Serve the stuffed peppers with a side of rice, quinoa, or roasted vegetables.

Conclusion:

Stuffed peppers are a delicious and versatile dish that can be enjoyed for lunch or dinner. They are also a great way to use up leftover chicken or vegetables. With a little planning, you can easily make this dish ahead of time and have it ready to bake when you need it. So next time you are looking for a hearty and flavorful meal, give stuffed peppers a try!

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