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Cheesy Chicken and Rice Stuffed Peppers

Three baked Cheesy Chicken and Rice Stuffed Peppers, featuring a rich, browned cheese topping, served on a white plate.
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A recipe for bell peppers filled with a savory mixture of cooked chicken, rice, cheese, and seasonings, then baked until tender and topped with melted cheese.

Ingredients

Scale
  • 4 large bell peppers (any color)
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup cooked white rice
  • 2 cups cooked, shredded or diced chicken breast
  • 1 cup shredded Monterey Jack or cheddar cheese, divided
  • 1/2 cup chicken broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh parsley (optional)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a baking dish.
  2. Prepare the peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Place the hollowed peppers cut-side up in the prepared baking dish.
  3. Sauté aromatics: Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Make the filling: In a large bowl, combine the cooked rice, cooked chicken, half of the shredded cheese (1/2 cup), sautéed onion and garlic mixture, chicken broth, oregano, salt, and pepper. Mix well until everything is evenly combined.
  5. Stuff the peppers: Spoon the chicken and rice mixture evenly into the hollowed bell peppers. Pack the filling gently but firmly.
  6. Bake covered: Pour about 1/4 inch of water into the bottom of the baking dish around the peppers. Cover the dish tightly with aluminum foil. Bake for 30 minutes.
  7. Uncover and top with cheese: Carefully remove the foil. Sprinkle the remaining 1/2 cup of cheese over the top of each stuffed pepper.
  8. Finish baking: Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  9. Garnish and serve: Sprinkle with fresh parsley, if using, before serving hot.

Notes

  • Use pre-cooked chicken, such as rotisserie chicken, for faster preparation.
  • If your rice seems too dry, add a splash more chicken broth to the filling mixture.
  • For extra flavor, mix 2 tablespoons of your favorite mild salsa into the filling mixture.

Nutrition

Find it online: https://flavorzine.com/cheesy-chicken-and-rice-stuffed-peppers/