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A red bell pepper bursting with savory rice and tender chicken, topped with melted cheese and a sprinkle of parsley.
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Chicken Stuffed Bell Peppers Recipe

Fajita chicken stuffed bell peppers, a great twist to the old fashioned with ground beef. Use fresh or rotisserie with buffalo sauce for some heat.
Prep Time15 minutes
Cook Time25 minutes
Course: Entree, Main Course
Cuisine: American, german
Keyword: bell peppers, buffalo chicken, chicken, stuffed
Servings: 4
Author: Justine

Equipment

  • 1 pot for blanching peppers
  • 1 rice cooker
  • 1 Bowl
  • 1 9x9 pan or large enough for stuffed peppers to sit upright to bake

Ingredients

  • 4-5 bell peppers
  • 3 cup chicken precooked, about 1/2 lb.
  • 1/3 cup buffalo sauce or mild enchilada sauce for no heat
  • 3 cup rice white or brown, 3 cups are measured after cooked
  • 4 oz cream cheese softened
  • 1/4 cup blue cheese dressing
  • 1 cup cheese cheddar, shredded

Instructions

  • 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.
    A glass bowl with shredded buffalo chicken dip being mixed by a red spatula, perfect for topping your chicken stuffed bell peppers.
  • 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.
    A stainless steel pot filled with boiling water on a stove holds green, yellow, and orange bell peppers. A metal utensil expertly demonstrates how to blanch bell peppers by submerging a red one into the water.
  • 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.
    Chicken stuffed red and yellow bell peppers filled with cheese and rice, all nestled in a glass dish.
  • 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.
    A delicious chicken stuffed red bell pepper with melted cheese and parsley sits elegantly on a black surface, complemented by a charming red-checkered cloth.

Nutrition

Serving: 1oz | Calories: 952kcal | Carbohydrates: 120g | Protein: 36g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 1094mg | Potassium: 638mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4509IU | Vitamin C: 153mg | Calcium: 302mg | Iron: 3mg