Chicken stuffed bell peppers are a great twist to the old fashioned version with ground beef. Use fresh or rotisserie with buffalo sauce for some heat, or leave mild. Bake in the oven or cook as Crockpot stuffed peppers instead all day. Best dinner ever.
I love making a batch of chicken stuffed bell peppers when I grab a rotisserie chicken at the store or as a killer leftover chicken breast recipe. Whether you want to make these spicy like buffalo chicken or with fajita seasoning they make for a healthy dinner even my kids love. (affiliate links present, originally published 8/22)
Stuffed Bell Peppers with Chicken
Yes you can certainly use fresh meat, make some boiled shredded chicken and shred it for this too. Typically I will make these the day after I have made poultry for a meal though. We always seem to have leftovers and if you follow me at all you know how much I hate wasting food.
SO in true typical mom fashion I just take the bag out of the fridge and then all I have to do is make a pot of rice. Then you can blanch bell peppers quickly to soften them up a bit and you’re ready to fill.
Recipe for Stuffed Bell Peppers with Chicken
The steps for this aren’t much different than if you were to make a pan of stuffed green peppers the “old fashioned” way. There are many variations to these but typically you would use ground beef or ground sausage as your protein unless you were making a vegetarian version.
I’m sure you know, but this is how to cut bell peppers if you need some tips.
Why do you boil boil green peppers before stuffing them?
It is a must for us for two reasons; you will be able to slightly soften them up this way, and get rid of a bit of the bitterness. It doesn’t really matter whether you choose yellow, green or red bell peppers, they all have a bit of bitter taste if they aren’t boiled at all. Also you don’t really want a crunchy texture with the soft filling, at least we don’t.
You could certainly skip this step but if you had one of each on the plate I think your palate would prefer the blanched one. It doesn’t take but 5 minutes or so once you have boiling water ready. Submerge and just let them sit. Drain the water from the inside and you’re ready to fill. You’ll be busy making your filling while this happens anyway.
Chicken Fajita Stuffed Peppers
Below it calls for buffalo sauce. If you didn’t want any heat to these you could change it up and use enchilada sauce instead, mild works great. Then add a packet of fajita seasoning and your tweak is done. There are so many ways to change this up a bit so each way is different but the base for prep, rice, cheese and all remains the same.
- You’ll want one pepper per person, or 2 if you have hungry boys or a husband
- I would make a batch of white rice in a pressure cooker to make things easier
- Instant Pot brown rice or cooked wild rice are other options, 3 cups is measured after cooked
- We love lots of cheese, Mexican blend is kinda’ nice to use
- Buffalo sauce will bring some heat
- could substitute for mild enchilada sauce
- Softened cream cheese makes it OMG delish
- Add a bit of blue cheese dressing
- ranch can be substituted if that type is ewwwww for y’all
For baking it depends on how many you’re making. You want them to fit tightly so they don’t fall over. If you have 6 or less I would use a muffin tin, seriously. Sit the bottom right into the holes (1 each) and they will sit perfectly upright. 8×8 pan will fit 5 well and 9×13″ if you’re making a bunch. Timing for more or less should remain the same.
How do you make stuffed chicken bell peppers
So I have a printable recipe card at the bottom of this post but here’s a quick step by step so you can get a general idea before you get everything out. I suggest blanching beforehand, you won’t regret the extra step.
- Cook the chicken in a saucepan seasoned with salt and pepper, when pink is gone pour the buffalo sauce over the top. When cooked to fork tender, shred and remove from heat to cool a bit.
- If using leftovers you would be able to skip this step.
- Or skip with our stuffed peppers raw meat instructions.
- Preheat oven to 350F. In a large bowl, combine the cream cheese, blue cheese dressing and the remaining buffalo sauce from the pan.
- Stir in the rice, then set aside. Chop/Shred the chicken, if you haven’t already, and add to the bowl with the rice. Add the shredded cheddar cheese and stir to combine.
- Fill a large pot with water and bring to a rolling boil over medium/high heat.
- Remove the top and core from each bell pepper and remove the seeds. (do not cut peppers in half lengthwise, you just cut off the top with the stem)
- When the water is boiling submerge all hollowed out peppers into the water to blanch them (soften and take away some bitterness).
- This should take about 5 minutes to slightly soften and then take out and set inside your baking dish with holes facing up.
- Fill each bell pepper with chicken and rice mixture and then place in a casserole dish. Cover with foil and bake for 10 minutes. Remove the foil and continue baking for 10 more minutes.
- Remove chicken stuffed peppers from oven and add at least another 1/2 cup of additional shredded cheese to the tops.
Bake uncovered for about 5 minutes so cheese can melt and then enjoy together!! How long to cook stuffed peppers this way? It should take a total of 25 – 30 minutes, super quick and easy to make. Serve with a dollop of sour cream on top for added yum.
Unique Stuffed Peppers
If you wanted a vegetarian version you could change the chicken mixture and use drained canned black beans instead. That would be super easy and less meal prep if you used canned. If you do this method they are kinda’ nice with a fresh squeeze of lime juice over the top too!
Any and all versions save really well too. Sometimes I even think they are better the next day because they continue to soften up in the fridge. Just wait until they are cooled, transfer to an airtight container and when you reheat pop them in the microwave. OR reheat like air fryer stuffed peppers to add a bit of crisp to the top!
Want to make these even faster?? Use our Instant Pot stuffed peppers recipe to skip the blanch step entirely and be done in half the time! Or try our stuffed mini sweet peppers appetizer. Nutritional info is listed below with calories, saturated fat etc but is only calculated with exact ingredients listed below.
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
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Chicken Stuffed Bell Peppers
- 4-5 bell peppers
- 3 c chicken precooked, about 1/2 lb.
- 1/3 c buffalo sauce or mild enchilada sauce for no heat
- 3 c rice white or brown, 3 cups are measured after cooked
- 4 oz cream cheese softened
- 1/4 c blue cheese dressing
- 1 c cheese cheddar, shredded
- Cook the chicken in a saucepan seasoned with salt and pepper, when pink is gone pour the buffalo sauce over the top. Cook until the chicken reaches an internal temperature of 165F and is cooked all the way thru.
- Remove meat and place on a cutting board. Preheat oven to 350F. In a large bowl, combine the cream cheese, blue cheese dressing and the remaining buffalo sauce from the pan.
- Stir in the rice, then set aside. Chop/Shred the chicken and add to the bowl with the rice. Add the shredded cheddar cheese and stir to combine.
- Fill a large pot with water and bring to a rolling boil over medium/high heat.
- Remove the top and core from each bell pepper and empty of all membranes and seeds. When the water is boiling submerge all hollowed out peppers into the water to blanch them (soften and take away some bitterness). This should take about 5 minutes to slightly soften and then take out and set inside your baking dish with holes facing up.
- Fill each bell pepper with the chicken and rice mixture and then place in a casserole dish. Cover the bell peppers with tinfoil and bake for 10 minutes. Remove the tinfoil and continue to bake for 10 more minutes.
- Then remove from the oven and add a bit of additional shredded cheese. Bake for a final 5 minutes, uncovered, to melt the cheese for a total of 25 minutes.