January 24, 2024
Review RecipeChicken Stuffed Peppers
Chicken stuffed peppers are an easy-to-make dish combining the flavors of well-seasoned ground chicken, sweet bell peppers, tangy salsa, and gooey cheese for a truly mouthwatering meal.
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There’s no denying the simple allure of chicken stuffed peppers. The tenderness of perfectly cooked ground chicken pairs harmoniously with the crisp, fresh bell pepper to create a delightful medley of textures, colors, and flavors that invites you back bite after delicious bite.
Chicken Stuffed Peppers Ingredients
Every great recipe starts with a selection of high-quality ingredients, each playing a key role in creating an irresistible dish. Our chicken stuffed bell peppers recipe is no exception.
The vibrant peppers aren’t just for color; their natural sweetness balances the savory notes of our ground chicken stuffing, while their crispness adds a satisfying texture.
The chicken taco seasoning is the secret ingredient that adds that zesty punch to our stuffing. The mild salsa introduces a subtle tangy sweetness that complements the flavors.
Here’s what you’ll need:
- ½ cup of water
- 3 large bell peppers, cut in half with stem, veins, and seeds removed
- 2 tablespoons of olive oil
- 1 pound of ground chicken
- ½ cup of yellow onion, small diced
- ½ teaspoon of salt
- ¼ teaspoon of black pepper
- 0.85-ounce packet of chicken taco seasoning
- ½ cup of jarred mild salsa
- 1 cup of prepared white rice (Minute Rice)
- 8-ounce block of Colby Jack cheese, shredded
- 1 tablespoon of chopped fresh parsley or cilantro, optional garnish
Substitutions And Additions
BELL PEPPERS: If you’re looking for a different flavor or color profile, feel free to experiment with other types of peppers.
Just ensure they’re large enough to hold the stuffing.
GROUND CHICKEN: If you prefer a different type of ground meat, ground turkey or even lean ground beef could be a great substitute.
Vegetarians could consider plant-based ground substitutes or finely chopped tofu.
CHICKEN TACO SEASONING: If this specific seasoning is unavailable, a regular taco seasoning or a homemade blend of cumin, chili powder, paprika, and garlic powder can be used.
MILD SALSA: Prefer a bit of heat? Opt for medium or hot salsa. You can also play around with other flavor profiles, like mango or pineapple salsa, for a tropical twist.
SHREDDED CHEESE: If Colby Jack isn’t your thing, try shredded cheddar cheese, mozzarella cheese, or even pepper jack for a spicy kick.
How To Make This Chicken Stuffed Peppers Recipe
Whipping up a batch of these chicken stuffed peppers is a delight, not just because the process is straightforward but also because the enticing aroma of the ingredients as they come together is part of the experience.
STEP ONE: Preheat the oven to 375°F. Pour the water into the bottom of a 9×13 baking dish. Set aside.
OUR RECIPE DEVELOPER SAYS
Pouring a bit of water into the dish creates a steamy environment that helps the peppers become perfectly tender during baking.
STEP TWO: Place the bell pepper halves (with the stems, veins, and seeds removed) into a single layer in the baking dish.
Be sure that the hollowed-out center is the side that is facing up.
STEP THREE: In a large skillet on medium-high heat, add the olive oil. Once the oil is hot, add the ground chicken, small diced onion, salt, and black pepper.
Cook the chicken for five to six minutes or until no pink remains.
PRO TIP:
For the onion, you’ll want a small dice to ensure they blend seamlessly into the chicken filling.
STEP FOUR: Add the packet of chicken taco seasoning and mild salsa to the skillet of cooked chicken and onions.
Stir to combine and allow the mixture to cook for an additional one to two minutes.
STEP FIVE: Turn off the heat to the skillet and add the prepared rice to the chicken mixture. Stir to combine all the ingredients completely.
STEP SIX: Fill each of the bell pepper halves with the chicken and rice mixture. Each bell pepper half will hold approximately ½ cup of the filling.
STEP SEVEN: Evenly top each of the filled bell pepper halves with the shredded Colby Jack cheese.
PRO TIP:
I like to spray the aluminum foil with cooking spray before placing it over the chicken stuffed peppers. This helps keep the cheese from sticking to the aluminum foil and pulling off the peppers when removing the aluminum foil.
STEP EIGHT: Cover the chicken stuffed peppers with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 to 12 minutes or until the bell peppers are tender.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your peppers as the suggested cook time approaches.
STEP NINE: Garnish the top of each pepper with the optional chopped fresh parsley or cilantro, and serve while warm.
How To Serve
Chicken stuffed peppers are versatile, lending themselves beautifully to a variety of serving ideas.
You can, of course, serve them as the main star for an easy dinner, but there are plenty of other options and sides.
A fresh, crunchy side salad is a perfect contrast to the hearty stuffed peppers. Try a simple green salad or a tangy coleslaw for a burst of freshness.
Why not turn it into a Mexican-inspired feast? Serve alongside refried beans, Spanish rice, guacamole, and tortilla chips. A little sour cream and a squeeze of lime would round this off perfectly.
Stuffed peppers are incredibly versatile, and their appeal isn’t limited to a particular meal or occasion. This comforting dish makes a great meal after a long day or serve it at a dinner party with friends.
Our original stuffed peppers would also be a great addition to your regular rotation. If you love the flavors of this dish but don’t have time to stuff the individual peppers, our stuffed pepper casserole is delicious.
MORE CHICKEN RECIPES
Storage
Proper storage is key to maintaining the freshness and flavor of your leftover chicken stuffed peppers.
MAKE AHEAD: You can prepare the filling a day or two in advance and store it in the fridge. On the day of serving, stuff the peppers, top with cheese, and bake as directed.
IN THE FRIDGE: Cool any leftovers before transferring them to an airtight container. They can be stored in the refrigerator for up to three days.
IN THE FREEZER: These stuffed peppers freeze beautifully. Cool them completely, then wrap them individually in foil or freezer-safe wrap and place them in a freezer bag. They can be frozen for up to three months.
REHEATING: To reheat, thaw overnight in the refrigerator if frozen, then reheat in a preheated oven at 350°F until warmed through. You can also use a microwave for quicker reheating, but the peppers might be a bit softer.
Why We Love This Recipe
There’s something uniquely satisfying about a well-made chicken stuffed pepper. This dish has charmed its way into our hearts, and with each bite, it reinforces why it’s a beloved part of our recipe collection.
FLAVORFUL: Every bite of these chicken stuffed peppers is a flavor bomb, thanks to the combination of well-seasoned ground chicken, sweet bell peppers, tangy salsa, and gooey cheese.
GREAT FOR MEAL PREP: These peppers keep well in the fridge or freezer, making them a convenient option for meal prepping.
CROWD PLEASER: With its universally appealing flavors and attractive presentation, this dish is sure to win over any crowd.
Our chicken stuffed peppers are a true culinary delight, offering a vibrant and delicious combination of textures and flavors using simple ingredients. So why not give it a try? Your tastebuds will thank you!
Frequently Asked Questions
Can I use other types of meat for this recipe?
Ground turkey or lean ground beef would work well as substitutes for ground chicken.
Can I make these vegetarian?
Absolutely! Substitute the ground chicken with plant-based ground substitutes or finely chopped tofu.
Is it possible to make these peppers spicy?
Yes, you can use a spicier salsa or add a dash of hot sauce to the filling to increase the heat.
Can I use instant rice?
Yes, instant rice works great in this ground chicken stuffed peppers recipe as it absorbs the flavors from the filling.
Can I make these ahead and freeze them?
Yes, these peppers freeze well. Follow the storage instructions provided in the “How to Store” section.
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Chicken Stuffed Peppers
Chicken stuffed peppers are an easy-to-make dish combining the flavors of well-seasoned ground chicken, sweet bell peppers, tangy salsa, and gooey cheese for a truly mouthwatering meal.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Ingredients
- ½ cup water
- 3 large bell peppers (cut in half with stem, veins, and seeds removed)
- 2 tablespoons olive oil
- 1 pound ground chicken
- ½ cup yellow onion, small diced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 0.85 ounce chicken taco seasoning
- ½ cup jarred mild salsa
- 1 cup prepared white rice, Minute Rice
- 8 ounces Colby jack cheese, shredded
- 1 tablespoon chopped fresh parsley or cilantro, optional garnish
Instructions
- Preheat oven to 375°F. Pour the water into the bottom of a 9×13 baking dish. Set aside.
- Place the bell pepper halves (with the stems, veins, and seeds removed) into a single layer in the baking dish. Be sure that the hollowed-out center is the side that is facing up.
- In a large skillet on medium-high heat, add the olive oil. Once the oil is hot, add the ground chicken, small diced onion, salt, and black pepper. Cook the chicken for 5 to 6 minutes or until no pink remains.
- To the skillet of cooked chicken and onions, add the packet of chicken taco seasoning and mild salsa. Stir to combine and allow the mixture to cook for an additional 1 to 2 minutes.
- Turn off the heat to the skillet and add the prepared rice to the chicken mixture. Stir to combine all the ingredients completely.
- Fill each of the bell pepper halves with the chicken and rice mixture. Each bell pepper half will hold approximately ½ cup of the filling.
- Evenly top each of the filled bell pepper halves with the shredded Colby jack cheese.
- Cover the chicken stuffed peppers with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-12 minutes or until the bell peppers are tender.
- Garnish with the optional chopped fresh parsley or cilantro, and serve while warm.
Notes
- Pouring a bit of water into the dish creates a steamy environment that helps the peppers become perfectly tender during baking.
- For the onion, you’ll want a small dice to ensure they blend seamlessly into the chicken filling.
- I like to spray the aluminum foil with cooking spray before placing it over the chicken stuffed peppers. This helps keep the cheese from sticking to the aluminum foil and pulling off the peppers when removing the aluminum foil.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your peppers as the suggested cook time approaches.
Nutrition
Calories: 373kcal | Carbohydrates: 18g | Protein: 24g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Cholesterol: 101mg | Sodium: 939mg | Potassium: 705mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3481IU | Vitamin C: 109mg | Calcium: 283mg | Iron: 2mg
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Comments
Ian says
Love all the Recipes that you send keeping so many of the on my phone