Chicken Stuffed Peppers

5 from 1 vote

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 Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American, Mexican

Keyword: Chicken Stuffed Peppers Recipe

Servings:

Calories: 373kcal

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 9x13 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.

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