Dinner

Chicken-Stuffed Peppers Recipe

Bylilan Sage September 23, 2026September 23, 2026

Introduction

Stuffed bell peppers are a wholesome and colorful meal that’s both satisfying and easy to prepare. This recipe features juicy chicken breast mixed with spices, rice, and tomatoes, all baked inside tender bell pepper halves. It’s a perfect weeknight dinner that the whole family will enjoy.

The image shows eight stuffed bell pepper halves placed closely together in a large white dish with a black rim. Each pepper is either red or yellow and hollowed out to hold a filling of cooked rice, beans, and melted golden-yellow cheese on top that looks slightly browned and bubbly. Some green cilantro leaves are used as small fresh garnish scattered across the peppers. The peppers have a shiny texture with a mix of soft and slightly crispy edges, sitting on a clean white marbled surface visible around the dish edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium bell peppers, halved lengthwise and seeded
1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 pound chicken breast, diced
2 teaspoons chili powder
3/4 teaspoon cumin
Salt and pepper to taste
1 1/4 cups cooked brown rice
1 cup canned diced tomatoes, drained
1 cup shredded cheddar cheese
Fresh cilantro for garnish (optional)

Instructions

Step 1: Preheat your oven to 375°F. Arrange the bell pepper halves cut side up in a baking dish.
Step 2: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3 minutes until softened. Stir in the minced garlic and diced chicken. Season with chili powder, cumin, salt, and pepper.
Step 3: Cook the chicken mixture until the chicken is browned and cooked through, about 5-7 minutes. Mix in the cooked brown rice and diced tomatoes, stirring to combine flavors.
Step 4: Spoon the chicken and rice mixture evenly into the prepared pepper halves. Cover the baking dish with foil and bake for 20 minutes.
Step 5: Remove the foil, sprinkle shredded cheddar cheese over each stuffed pepper, and bake for an additional 5-10 minutes, until the cheese is melted and the peppers are tender.
Step 6: Garnish with fresh cilantro if desired and serve warm.

Tips & Variations

Use different cheese varieties like Monterey Jack or mozzarella for a milder flavor.
For extra heat, add a pinch of cayenne pepper or chopped jalapeños to the filling.
Swap brown rice for quinoa or cauliflower rice for a different texture or lower-carb option.
Try adding black beans or corn to the filling for more color and nutrients.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. You can also freeze the stuffed peppers before baking; thaw completely before baking as directed.

How to Serve

The image shows a white bowl filled with stuffed bell peppers. Each pepper is cut in half and hollowed out, with two red and one yellow pepper visible. The peppers are filled with a dark reddish-brown mixture that looks like a cooked meat or rice dish, topped with a bubbly, golden-brown melted cheese layer. Some green cilantro leaves are used as garnish on top. The bowl sits on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat instead of chicken?

Yes, ground turkey, beef, or even sausage can be used as a substitute for chicken. Just adjust cooking times accordingly to ensure the meat is fully cooked.

How do I know when the peppers are fully cooked?

The peppers should be tender but still hold their shape after baking. You can test them by piercing with a fork; it should go through easily without the pepper collapsing.