These yummy chicken stuffed peppers are a delicious twist on a classic dinner! Filled with rice, chicken, creamy sauce, and cheese, you’ll love this easy, flavorful dish!
My mom used to make stuffed green peppers for dinner when I was a kid. Stuffed with ground beef and rice, they were simmered alongside meatballs in a huge pot of red pasta sauce for several hours.
I wasn’t a huge fan of them as a child, mostly because the green bell peppers fell apart. I usually opted for a meatball instead, chopping it up over a bed of rice and smothering it with extra pasta sauce.
As an adult though, I’ve grown to enjoy bell peppers and missed the comfort of bell peppers stuffed and served with Homemade Tomato Sauce.
Not too long after we got married, I proposed the idea of stuffed peppers to Mr. Crumbs. He’s not a big fan of ground meat, so stuffing them with ground beef was clearly out of the question. But not wanting to disappoint his new wife, he asked if I could do it with chicken instead.
It was DELICIOUS!
It’s now several years later and the tradition of stuffed peppers has officially been passed on. Granted, my method is different, and my filling is different, but the deliciousness and comfort that comes from a hot homemade meal are still the same.
And I bet you will love this chicken stuffed peppers recipe too!
BEST STUFFED PEPPERS RECIPE
Not only is this stuffed peppers recipe a delicious take on classic comfort food, but it’s also:
- Freezer-friendly. This meal is PERFECT for making ahead and freezing. See the specific instructions below if you happen to stumble across a plethora of bell peppers and you’re not sure what to do with them.
- Simple. But in a good way! With only a handful of real food ingredients, you can’t get any healthier for classic comfort food.
- Frugal. This stuffed peppers recipe is a super affordable way to get a healthy and satisfying meal on the table.
- So yummy! The warm chicken and rice combined with the creamy sauce and cheese means you’ll want a second helping.
INGREDIENTS FOR CHICKEN STUFFED BELL PEPPERS
These chicken stuffed bell peppers turn out warm, cheesy, and delicious! Here’s what you need:
- Large bell peppers. If you have picky family members, choose a sweeter pepper like red, orange, or yellow. This makes a great stuffed red peppers recipe!
- Shredded or diced cooked chicken. I keep Slow Cooker All Purpose Chicken in the freezer so it’s easy to pull out for meals like this.
- Cooked rice. Make a big batch of Instant Pot White Rice. Use some for this recipe and save the rest in the freezer.
- Red pasta sauce. My 15-Minute Spaghetti Sauce is a great option here. Your favorite jarred pasta sauce is also fine.
- Creamy Cauliflower Sauce. On its own, this is just pureed cooked cauliflower, which ends up smooth and silky and perfect for adding to dishes for a boost of veggies and as a base for seasonings.
- Seasonings: Italian Seasoning + dried sage + dried thyme
- Salt & black pepper, to taste
- Shredded cheese. Monterey Jack or mild cheddar cheese are my favorites here but use whatever cheese you have on hand. Pepper jack cheese is very popular for a bit of a kick!
- Shredded Parmesan cheese (optional). For topping the stuffed bell peppers.
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HOW TO MAKE STUFFED RED PEPPERS RECIPE
Step 1. Preheat the oven and boil a large pot of salted water.
Step 2. Wash and cut the tops off the peppers, removing the seeds and membranes. If desired, also slice in half from top to bottom for smaller stuffed peppers. Boil the peppers for 5 minutes. Cool slightly so that you can handle them.
Step 3. In a large bowl, combine cooked chicken, cooked rice, Creamy Cauliflower Sauce, seasonings, and ½ cup of Red Pasta Sauce. Stir well to combine. Season with salt and pepper.
Step 4. Spread red sauce on the bottom of a 9×13 inch baking dish.
Step 5. Fill each pepper ¾ of the way full with the chicken and rice mixture, then top with cheese.
Step 6. Bake the stuffed red peppers recipe in the oven for 15-20 minutes, or until the cheese is melted and the peppers are hot. If desired, place peppers under the broiler for 2-3 minutes, until the cheese is brown and bubbly.
Step 7. Serve hot with the optional Parmesan cheese sprinkled on top and the remaining ¼ cup of red pasta sauce, if desired.
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 5 days (you can buy containers locally at Walmart or have them shipped to you via Amazon).
HOW TO FREEZE CHICKEN STUFFED RED PEPPER RECIPE
This chicken stuffed red pepper recipe is PERFECT for making ahead and freezing. If you happen to stumble across a plethora of bell peppers and you’re not sure what to do with them, here’s your answer!
Bell peppers lose their crunch once they’re thawed from a frozen state, so this eliminates the need to boil the peppers before stuffing. Skip that step and follow the directions through the filling.
Then, double-wrap each pepper in plastic wrap individually and freeze them upright on a cookie sheet. When they’re frozen through, place them in a labeled freezer bag.
To serve frozen recipe stuffed red peppers for dinner:
Step 1. Remove and unwrap as many peppers as needed.
Step 2. Place each pepper upright in an appropriate-sized glass baking dish that is smeared with red pasta sauce.
Step 3. Allow to thaw to at least refrigerator temperature, then bake at 400F for 30-40 minutes until warmed through.
Step 4. Top with shredded cheese and continue to bake until the cheese is melted.
Step 5. Serve hot with optional Parmesan cheese and/or additional red pasta sauce if desired.
STUFFED PEPPERS RECIPE VARIATIONS
- Ground Beef or Ground Turkey Variation: Substitute chicken with your favorite stretched ground beef recipes, prepared up until the baking step. You can also use ground chicken too!
- Sausage Variation: Substitute ½ pound spicy Italian sausage (cooked) for the chicken and creamy cauliflower sauce for the red pasta sauce. Double the spices and add ½ teaspoon of onion powder and 1 teaspoon of garlic powder.
- Vegetarian Taco Stuffed Peppers: You can also use Brown Rice, Diced Tomatoes, and Black Beans, seasoned with Homemade Chili Seasoning for a tasty spin on the classic stuffed peppers. Vegetarian stuffed peppers are gluten-free too!
SIDE SUGGESTIONS FOR STUFFED PEPPERS
My mom traditionally served her stuffed peppers with long-grain white rice and extra red sauce. If you have extras, feel free to do that too!
Stuffed bell peppers make a great all-in-one meal, but you can also serve them with a veggie side or a salad to make them stretch even further.
RECIPE STUFFED RED PEPPER FAQS
Should I use organic bell peppers for stuffed bell peppers?
The current Dirty Dozen lists bell peppers at #9. Whether this includes the green bell pepper or just the orange/yellow/red bell pepper varieties, I’m not sure. My advice would be to buy organic if you go multicolored or choose a green pepper instead.
What size bell peppers do I need for this stuffed peppers recipe?
When picking out peppers for this meal, try to get the biggest peppers possible so you can buy fewer and split them in half to stuff instead. If you can only find smaller peppers, allow one full pepper per person.
Do you have to cook meat before stuffing peppers?
Yes. That way the meat is already cooked through, and all you’re doing is combining ingredients and baking them together until the cheese is nice and melty.
Why are my stuffed peppers soggy?
This stuffed red pepper recipe is not going to get watery because it uses cooked rice. If you use uncooked rice, the water ratio needed to cook the rice could potentially be off, which could cause the stuffed peppers to become soggy.
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Stuffed Peppers
These yummy chicken stuffed peppers are a delicious twist on a classic dinner! Filled with rice, chicken, creamy sauce, and cheese, you’ll love this easy, flavorful dish!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 1x
- Category: Main Meals
- Method: Oven
- Cuisine: American
Instructions
- Preheat the oven to 400F and bring a large pot of salted water to a boil.
- Wash and cut the tops off the peppers, removing the seeds and membranes. If desired, also slice in half from top to bottom for smaller stuffed peppers. Boil the peppers for 5 minutes. Cool slightly so that you can handle them.
- In a large bowl, combine cooked chicken, cooked rice, creamy cauliflower sauce, seasonings, and ½ cup red pasta sauce. Stir well to combine. Season with salt and pepper.
- Spread ¼ cup of red pasta sauce into the bottom of a 9×13 glass baking dish.
- Fill each pepper ¾ of the way full with the chicken and rice mixture, then top with cheese.
- Bake the stuffed red peppers recipe in the oven for 15-20 minutes, or until the cheese is melted and the peppers are hot. If desired, place peppers under the broiler for 2-3 minutes, until the cheese is brown and bubbly.
- Serve hot with the optional Parmesan cheese sprinkled on top and the remaining ¼ cup red pasta sauce, if desired.
Notes
Meat Substitutions:
- Ground Beef or Ground Turkey Variation: Substitute chicken with your favorite ground beef recipe, prepared up until the baking step.
- Sausage Variation: Substitute ½ lb spicy ground sausage (cooked) for the chicken and creamy cauliflower sauce for the red pasta sauce. Double the spices and add ½ tsp dried onion powder and 1 tsp dried garlic powder.
- Vegetarian Taco Stuffed Peppers: You can also use Brown Rice, Diced Tomatoes, and Black Beans, seasoned with Homemade Chili Seasoning for a tasty spin on the classic stuffed peppers.
