Written by SAMY SMITH
SHREDDED CHICKEN & RICE STUFFED PEPPERS always save my weeknights, you know what I mean? When life gets wild and everyone’s starving (or just super hangry), they pull through. These beauties are quick to make, loaded with flavor, and you can prep them while catching up on texts or making chicken broccoli rice casserole for later in the week.
Plus, if your fridge has odds and ends (hello leftover rice or rotisserie chicken), you don’t need anything fancy. And hey, if you’re into weeknight solutions, you’ll probably also love this easy chicken broccoli rice casserole variation. Get ready to stuff, bake, and devour deliciousness.
Shredded Chicken Stuffed Peppers Recipe with Cheesy Rice
Let me tell you, this one’s a real five-star restaurant moment right at your kitchen table, minus the price tag or dress code. For shredded chicken & rice stuffed peppers, you work with what you’ve got. Some cooked shredded chicken (rotisserie is my lazy-day BFF), steamed rice, a little cheese, and peppers is all it takes. Toss in a bit of salsa or canned tomatoes if you want zing. Trust me, no one’s grading you on measuring cups here. I once tossed in some leftover corn and it made the peppers even better.
The hardest part? Slicing the bell peppers in half and scooping the seeds. (That part’s honestly not fun, but it’s quick, I promise.) After that, just mix filling in one bowl, stuff generously, and bake till the cheese gets bubbly and golden. It’s almost too dang simple. If you’ve ever made bang bang chicken skewers or a quick chicken cutlet sandwich, think—same effort, just way more veggies.
Make it spicy, make it mild, add beans if you’re into that, or skip cheese if dairy isn’t your pal. I like colorful bell peppers but, full disclosure, green ones get a little bitter. Just my two cents.
| Ingredient | Quantity | Notes |
|---|---|---|
| Bell Peppers | 3-4 | Any color, not squishy |
| Shredded Chicken | 2 cups | Cooked, can use rotisserie |
| Cooked Rice | 1.5 cups | Any type works |
| Cheese | 1 cup (or more) | Shredded or cubed |
| Salsa or Diced Tomatoes | 1 cup | For added moisture and flavor |
| Spices (Salt, Pepper, Optional) | To taste | Customize to your liking |
How to Make Stuffed Peppers with Chicken
Okay, let’s get into the nitty-gritty. You’ll need 3-4 big bell peppers (any color, just not squishy), about 2 cups cooked shredded chicken, and 1.5 cups cooked rice (white, brown, jasmine—who cares). Shred up a big handful of your favorite cheese, maybe one cup or more. Grab a jar of salsa or a can of diced tomatoes to keep it juicy.
First thing, cut the peppers in half, scoop out the insides, and toss ‘em on a baking dish. In a big bowl, combine your chicken, rice, cheese, salsa, and a pinch of salt and pepper. Mix it (hands work fine, messy but satisfying). Spoon that filling until peppers are bursting. Sprinkle some extra cheese, duh, and bake around 30 minutes at 375°F. You’ll know it’s done once your kitchen smells amazing and cheese bubbles like a volcano.
Sometimes I broil for two extra minutes to get the cheese real crispy. Don’t wander away or you’ll burn it, speaking from tragic cheese-charring experience. Let ‘em cool about five minutes before serving, then dig in with wild abandon. If you want to add even more punch, stir in a dash of homemade chicken taco seasoning for a little southwest flavor.
How to Store Chicken Stuffed Peppers
Honestly, these shredded chicken & rice stuffed peppers disappear fast in my house, but if you end up with leftovers, you’re golden. Stick them in an airtight container and they’ll last up to four days in the fridge. The flavors even meld more—so next-day peppers? Kinda the best.
To reheat, pop ‘em in the microwave till hot (cover with a damp paper towel to keep ‘em from drying out), or slide them into a 350°F oven for about ten minutes. If you want to freeze for a meal emergency, just wrap each pepper half in foil, toss in a freezer bag, and freeze for up to two months. Thaw overnight in the fridge or reheat straight from frozen (it’ll take a little longer). One thing: don’t freeze if you’re using super watery veggies inside—makes ‘em soggy after thawing. So keep it simple and cheese-heavy, that’s my trick.
What to Serve with Stuffed Peppers
If you think these shredded chicken & rice stuffed peppers are looking lonely on the plate, you’re not wrong. Here’s a quick brainstorm from my dinner-table adventures:
- Fix up a quick green salad with crisp lettuce (mix in some avocado if you’re fancy).
- A bowl of crispy rice salad on the side gives a nice crunch.
- Garlic bread is weirdly good here, trust me, especially for soaking up spilled salsa.
- Or just throw together some roasted veggies—easiest side ever.
Mix and match to keep things exciting (and so no one gets bored with dinner again).
More Healthy Dinner Ideas
If you’re kind of over the usual lineup, let me just say, chicken can be anything you want it to be. Take shredded chicken & rice stuffed peppers one night, switch it up the next with buffalo chicken sandwich or my wild favorite, a big batch of chicken shawarma bowl. Life’s too short for flavorless meals, right?
Switching up your dinner routine keeps things fun and hey, it helps use up leftover chicken no matter what. You could even try something wild like a chicken ranch potato bake for ultimate comfort. The options are endless, but peppers are my go-to for feeling healthy and full.
Common Questions
Q: Do I have to cook the rice before stuffing?
Yep, pre-cooked rice is key, or you’ll end up with crunchy, not-so-charming rice inside.
Q: Can I swap in ground chicken or turkey?
For sure! If you want to try something similar, check out breakfast ground chicken patties for inspo. Totally flexible.
Q: Are shredded chicken & rice stuffed peppers spicy?
Not unless you want them to be. Adding spicy salsa or chopped jalapenos brings heat—otherwise they’re mild and kid-friendly.
Q: Can I add beans or more veggies?
Totally! Black beans, corn, zucchini, or chopped spinach all fit right in. Stuff away.
Q: How do I make these gluten free?
Easy peasy—use naturally gluten free ingredients (like plain rice, fresh veggies, and your own seasoning).
Give These Peppers a Try Tonight
So if you’re craving dinner that checks all the boxes (easy, satisfying, and dare I say—kind of impressive?), grab some peppers and whip up these shredded chicken & rice stuffed peppers. You’ll love how low-stress they are to make and how happy everyone looks at the table. For a fun holiday twist, peek at these Halloween-style stuffed peppers or find new flavor ideas at Cheesy Stuffed Peppers with Chicken-Jar of Lemons. Trust me, after one bite…your takeout menus might start collecting dust.
Shredded Chicken & Rice Stuffed Peppers
Ingredients
Main Ingredients
- 3-4 pieces Bell Peppers Any color, not squishy
- 2 cups Shredded Chicken Cooked, can use rotisserie
- 1.5 cups Cooked Rice Any type works
- 1 cup Cheese Shredded or cubed
- 1 cup Salsa or Diced Tomatoes For added moisture and flavor
- To taste Spices (Salt, Pepper, Optional) Customize to your liking
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cut the bell peppers in half and scoop out the insides, placing them in a baking dish.
- In a large bowl, combine the shredded chicken, cooked rice, cheese, salsa, and a pinch of salt and pepper.
- Mix the filling until well combined.
Stuffing and Baking
- Generously spoon the filling into the halved peppers until they are bursting.
- Sprinkle some extra cheese on top.
- Bake in the oven for about 30 minutes or until the cheese is bubbly and golden.
- Optional: Broil for an additional 2 minutes for a crispy top.
- Let cool for 5 minutes before serving.