Best Chicken Stuffed Bell Peppers
Tender bell peppers stuffed with spiced chicken and rice, baked with melted cheese — easy, hearty dinner.
Ingredients
- Peppers & Filling:
- 3 large bell peppers red, yellow, orange, halved & seeded
- 1 lb 450 g ground chicken (thigh or breast)
- 1 tbsp olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 cup cooked rice white, brown, or cauliflower rice
- 1 can 10 oz diced tomatoes with green chilies, drained
- 1 cup 100 g shredded cheddar or Mexican blend (divided)
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp black pepper
- Sauce & Topping:
- ½ cup 120 ml chicken broth or salsa
- ½ cup 50 g shredded cheese for topping
- Fresh cilantro
- Lime wedges
- Optional: sour cream or avocado
Instructions
- Cook chicken filling with spices + rice.
- Stuff halved peppers.
- Pour broth around → cover foil → bake 400 °F 25 min.
- Uncover → top cheese → bake 10–15 min more.
- Rest 5 min → serve.
Notes
- Broth in dish = juicy peppers
- Cauliflower rice = low-carb
- Freezes raw or cooked beautifully
- Day 2 reheated = elite
- Buffalo or Italian versions = next level