Introduction in Alex Guarnaschelli’s Style:
Stuffed bell peppers have always been one of those go-to comfort meals that feel both hearty and wholesome. But when you swap out the usual beef and rice filling for juicy, seasoned chicken, you get something lighter, brighter, and just as satisfying.
These Chicken Stuffed Bell Peppers are packed with lean protein, vibrant veggies, and gooey melted cheese—all baked to perfection inside a sweet, roasted bell pepper. Every bite is savory, juicy, and just the right amount of cheesy, making this an easy weeknight dinner winner.
The best part? You can customize them endlessly—spice them up with taco flavors, make them Mediterranean-style, or go low-carb by skipping the rice. Simple, delicious, and packed with nutrition—this is the kind of dish that brings everyone to the table with zero complaints!
Recipe Resume in Todd Wilbur’s Style:
These Chicken Stuffed Bell Peppers are light, cheesy, and packed with bold flavor. Juicy shredded chicken, sautéed onions, tomatoes, and gooey cheese are baked inside sweet bell peppers, creating a meal that’s both comforting and nutritious.
They’re super easy to make, with endless variations—whether you prefer a classic Italian-inspired version or a spicier Tex-Mex twist. Low-carb, protein-packed, and totally satisfying, these stuffed peppers are perfect for a weeknight dinner or meal prep!
Exciting Story:
I still remember the first time I made Chicken Stuffed Bell Peppers. I had some leftover rotisserie chicken, a few bell peppers that needed to be used, and a craving for something warm, cheesy, and comforting. So, I threw everything together, popped it in the oven, and hoped for the best.
Thirty minutes later, my kitchen smelled like an Italian bistro, and the first bite? Absolute magic. My husband went back for seconds (and thirds!), and now this dish is on regular rotation in our house. It’s the kind of meal that looks fancy but is secretly super easy—and trust me, once you make it, you’ll be hooked!
Why You’ll Love These Chicken Stuffed Bell Peppers
🫑🍗 Juicy, Cheesy & So Satisfying!
✔ Healthy, high-protein, and low-carb-friendly.
✔ Endlessly customizable—make them spicy, cheesy, or extra hearty.
✔ Great for meal prep—store and reheat beautifully.
✔ A one-pan, easy-to-make dinner that’s packed with flavor.
✔ Works with leftover rotisserie chicken for a super quick meal!
Cuisine: American / Mediterranean / Tex-Mex
Tips for the Best Chicken Stuffed Peppers
✔ Use different colored bell peppers – Red and yellow are sweeter, while green has a more robust flavor.
✔ Want them extra soft? – Pre-bake the empty bell peppers for 10 minutes before stuffing.
✔ Need a faster version? – Use microwaveable rice to cut down cooking time.
✔ Love spice? – Add chopped jalapeños or red pepper flakes to the filling.
✔ Make ahead – Stuff the peppers, cover, and refrigerate up to 24 hours before baking.
Substitutions and Variations
🔹 Make it Tex-Mex – Use taco seasoning, black beans, and pepper jack cheese.
🔹 Keto-Friendly? – Swap rice for cauliflower rice and use full-fat cheese.
🔹 Add more veggies – Stir in mushrooms, zucchini, or spinach for extra nutrition.
🔹 Try a Greek version – Use feta, olives, and oregano for a Mediterranean twist!
🔹 No chicken? – Substitute with ground turkey, beef, or even tofu.
Make a Healthier Version
✅ Use brown rice or quinoa – Adds fiber and keeps you full longer.
✅ Reduce cheese – Use half the amount or skip it entirely.
✅ Go dairy-free – Use nutritional yeast instead of cheese for a cheesy flavor.
✅ Skip the rice altogether – Double up on the veggies for a low-carb, high-protein meal.
Closing in Todd Wilbur’s Style:
And there you have it—Chicken Stuffed Bell Peppers that are easy, healthy, and bursting with flavor! Whether you’re looking for a low-carb meal, a high-protein dinner, or just an easy, family-friendly dish, this recipe is a winner every time.
Customize them, bake them, and enjoy a meal that’s as delicious as it is satisfying!
Relevant Categories:
- Healthy Meals
- Stuffed Vegetables
- Low-Carb Dinners
- Easy Weeknight Meals
Tags:
- Chicken Stuffed Peppers Recipe
- Healthy Stuffed Peppers
- Low-Carb Chicken Dinners
- Meal Prep Stuffed Peppers
🫑 Ready to make these deliciously stuffed peppers? Let me know how yours turn out! 🍗✨
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Chicken Stuffed Bell Peppers
Description
These Chicken Stuffed Bell Peppers are light, cheesy, and packed with bold flavor. Juicy shredded chicken, sautéed onions, tomatoes, and gooey cheese are baked inside sweet bell peppers, creating a meal that’s both comforting and nutritious.
Ingredients
For the Stuffed Peppers:
- 4 large bell peppers (any color)
- 2 cups cooked shredded chicken (rotisserie works great!)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cooked rice (or cauliflower rice for low-carb)
- 1 can (14.5 oz) diced tomatoes, drained
- ½ cup shredded cheese (cheddar, mozzarella, or Mexican blend)
- 1 teaspoon Italian seasoning (or taco seasoning for a Tex-Mex twist)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional, for extra depth)
- 1 tablespoon olive oil
For Topping:
- ¼ cup extra shredded cheese
- Chopped parsley or cilantro, for garnish
Instructions
Step 1: Prep the Bell Peppers
- Preheat oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds/core. Lightly brush the inside with olive oil and sprinkle with salt.
- Arrange them in a baking dish, standing upright. If they don’t sit evenly, trim a little off the bottom to create a flat base.
Step 2: Make the Chicken Filling
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onions and sauté for 2-3 minutes until soft.
- Stir in garlic, shredded chicken, diced tomatoes, cooked rice, and seasonings (Italian or taco spice blend). Cook for 2-3 minutes until heated through.
- Remove from heat and mix in ½ cup shredded cheese.
Step 3: Stuff & Bake the Peppers
- Spoon the chicken mixture into each bell pepper, packing it down slightly.
- Sprinkle extra cheese on top of each stuffed pepper.
- Add ¼ cup water to the bottom of the baking dish (this helps steam the peppers and keep them tender).
Step 4: Bake to Perfection
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbly.
- Let cool for 5 minutes, then garnish with chopped parsley or cilantro.
