Chicken-Stuffed Peppers

Consider these chicken-stuffed peppers if you’re stuck in a cooking rut and want to make something new and exciting. It’s a great way to load up on vegetables and use whatever ingredients you have in your fridge or pantry. You can meal prep a batch, store them in the refrigerator and reheat them when you need a quick lunch or dinner. You can get creative during the fall by cutting the peppers in the same fashion as a jack-o-lantern to upgrade their look.

Chicken-Stuffed Pepper Ingredients

• Peppers: We use large green bell peppers but you can use any color, such as red, yellow or orange.
• Chicken: We rely on pre-cooked chicken for this recipe to reduce the time spent making the filling.
• Rice: To create the rice mixture for these peppers, we cook it with chicken broth, onions, garlic, butter, celery, carrots, dried basil and dried thyme.
• Vegetables: We added diced tomatoes, mushrooms and zucchini to give the rice and chicken mixture extra flavor.
• Cheese: We grate Parmesan cheese on top so it melts into the dish to make this chicken-stuffed pepper extra comforting.

Directions

Step 1: Prepare the peppers

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Preheat the oven to 350°F. Cut the tops off the peppers and remove the seeds. Cook the peppers in boiling water in a large pot for three minutes. Drain the peppers and cool them in cold water. Place the peppers upside down on paper towels and set aside.

Step 2: Cook the filling

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In a large saucepan, saute the onion and garlic in butter until tender. Add the chicken, broth and rice with the contents of the seasoning packet, celery, carrot, basil and thyme and bring everything to a boil. Reduce the heat; cover and simmer for 25 minutes or until the rice is almost tender.

Step 3: Bake the stuffed peppers

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Cover and bake the stuffed peppers for 25 to 30 minutes or until the peppers are tender and the filling is heated. Uncover the peppers, sprinkle them with Parmesan cheese on top and continue baking them for five minutes longer.

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Chicken-Stuffed Pepper Recipe Variations

• Use a different protein: Add ground beef, ground turkey or flaked salmon instead of adding chicken.
• Add extra vegetables: Mix all kinds of veggies into these chicken-stuffed peppers. Try adding diced zucchini, asparagus or spinach.
• Switch the cheese: Try topping these peppers with Cotija, feta or mozzarella instead of Parmesan.

How to Store Chicken-Stuffed Peppers

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First, let these chicken-stuffed peppers come to room temperature. Then, store them in an airtight container in the refrigerator for three to four days.

Can you make this recipe for stuffed peppers ahead of time?

Try making this stuffed pepper recipe for meal prep if you have busier weeks. Cook the stuffed peppers and store them in the fridge for three to four days; reheat them when you’re ready to eat.

Can you freeze these stuffed peppers?

You can freeze them although we don’t recommend it as the high water content in the vegetables may compromise the texture when thawed.

How long do these stuffed peppers and chicken last?

These chicken-stuffed peppers can be stored in the refrigerator for three to four days or in the freezer for four months.

Chicken-Stuffed Pepper Tips

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Do I have to cook the peppers before stuffing them?

While you can eat bell peppers raw, we don’t recommend doing so for this recipe because they will be too crunchy. Instead, we recommend boiling them for a few minutes to make them tender enough to cut into while eating.

What else can I add to this dish?

You can get creative with this stuffed pepper recipe. We recommend starting with a grain like rice, quinoa or farro. Next, add a protein like chicken, beef or turkey. Then toss in some vegetables like asparagus, zucchini or kale. Lastly, get creative with the toppings: grate on some cheese, drizzle on salsa or pour on a few spoonfuls of hot sauce for fiery bites.

What can I serve alongside chicken-stuffed peppers?

Serve these chicken-stuffed peppers with hearty starches like potatoes or butternut squash. You can also plate them next to citrus-dressed arugula or a corn salad.