Chicken Stuffed Peppers Recipe – Easy Chicken Recipes

My Mexican-inspired chicken stuffed peppers recipe is a weeknight favorite. Made in just 1 hour, these bell peppers are packed with tender shredded chicken, fluffy rice, and a flavorful mix of corn, beans, salsa, and cheese. My whole family loves these chicken and rice stuffed peppers, and I love how simple they are to make for dinner!

Email this recipe

Enter your email and we’ll send the recipe directly to you!

By submitting this form, you consent to receive emails from Easy Chicken Recipes.

Time-Saving Tip!

I cut my bell peppers in half lengthwise instead of cutting off the top and removing the stem. Doing it this way allows me to cut down the baking time significantly and get dinner on the table that much faster. They are more manageable for my kids to eat this way, too, and there is more cheese per stuffed pepper (always a bonus!).

Chicken Stuffed Peppers Recipe

My Mexican-inspired chicken stuffed bell peppers are a 1-hour weeknight favorite. Packed with shredded chicken, rice, corn, beans, salsa, & cheese.

Prep Time: 20 minutes mins

Cook Time: 40 minutes mins

Total Time: 1 hour hr

Print Pin

Serves 4 people

1x2x3x

• Preheat the oven to 375°F. Grease a 9×13-inch baking dish and set aside.

• Slice the peppers in half lengthwise. Remove the ribs and seeds.

  4 large bell peppers

• Heat the olive oil in a large skillet set over medium heat. Add in the onion and cook for 3-4 minutes until softened.

  ½ tablespoon olive oil, ½ onion

• Add in the chicken, white rice, black beans, corn, taco seasoning, and salsa. Stir to combine.

  3 cups shredded cooked chicken, 1½ cups cooked white rice, 1 cup canned black beans, 1 cup frozen corn, 1 tablespoon taco seasoning, 1½ cups chunky salsa

• Fill each pepper with a heaping amount of the chicken mixture, making sure to pack the filling in. Place each stuffed pepper in the prepared baking dish. Top with shredded cheese.

  1 cup shredded cheddar cheese

• Pour ½ cup of water into the bottom of the prepared baking dish. Then, cover with aluminum foil.

• Bake for 25 minutes. Remove the foil and bake for another 5 minutes.

• Top with chopped cilantro, if desired.

  chopped fresh cilantro

*Make this recipe easy by using a rotisserie chicken from the store!
Tips:

• If you like your stuffed peppers on the softer side, boil them for about 3 minutes, then transfer to an ice bath to cool before stuffing them.
• Make sure to use cooked white rice; raw rice will not bake through properly.
• If you don’t have any leftover cooked rice, quickly cook up a bag of minute rice in the microwave. I’ve found a package has just about the perfect amount of rice.
• If slicing the tops off your peppers and stuffing, they’ll need 45-60 minutes to bake through.

Storage: Store chicken stuffed peppers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition Facts

Chicken Stuffed Peppers Recipe

Amount Per Serving (1 pepper)

Calories 540
Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 8g50%

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Cholesterol 107mg36%

Sodium 1128mg49%

Potassium 1154mg33%

Carbohydrates 52g17%

Fiber 10g42%

Sugar 11g12%

Protein 42g84%

Vitamin A 5991IU120%

Vitamin C 217mg263%

Calcium 277mg28%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Dinner, Main Course

Cuisine: American, Mexican

We love seeing what you’ve made! Tag us on social media
at @easychickenrecipes for a chance to be featured.

Ground Chicken Stuffed Peppers

I made these stuffed peppers with leftover shredded chicken for ease, but you can also use ground chicken if you prefer. I recommend seasoning the chicken with the taco seasoning, sautéeing it with the chopped onion until cooked through, then adding the remainder of the filling ingredients. Use lean ground chicken to prevent a greasy filling.

How to Make Chicken Stuffed Bell Peppers Step by Step

Prep: Gather up the list of ingredients and preheat your oven to 375°F. Then grease a 9×13-inch baking dish and set it aside. Finely chop the onion, cook the rice (if you don’t already have some left over), drain the black beans, shred the cheese, and chop the cilantro (if using).

Prep the Peppers: Slice 4 large bell peppers (use your favorite color or a mix of colors) in half lengthwise. Remove the ribs and seeds. I like to leave the stems for extra support so the filling doesn’t leak out.

Sauté the Onion: Heat ½ tablespoon of olive oil in a large skillet set over medium heat. Add in ½ of a finely chopped onion and cook for 3-4 minutes until softened.

Mix the Filling: Add in 3 cups of shredded cooked chicken, 1½ cups of cooked white rice, 1 cup of drained canned black beans, 1 cup of frozen corn (no need to thaw), 1 tablespoon of taco seasoning, and 1½ cups of chunky salsa (use your favorite brand!). Stir to combine. I like to use a spicier salsa when I’m making this for Pat and me, and a milder one when I’m cooking for the kiddos.

Stuff the Peppers: Fill each pepper with a heaping amount of the chicken mixture, making sure to pack the filling in. Nest the peppers in the prepared baking dish. I like to have them touching to help them keep their structure as they soften in the oven. Top them evenly with 1 cup of shredded cheddar cheese.

Bake the Peppers: Pour ½ cup of water into the bottom of the prepared baking dish. Then, cover with aluminum foil. This helps to create steam that will soften the peppers, melt the cheese, and keep the filling moist as everything cooks. Bake chicken stuffed peppers for 25 minutes at 375°F, then remove the aluminum foil and bake for another 5 minutes. This will allow the cheese to get nice and bubbly. Top with chopped fresh cilantro, if desired, before serving.