Chicken and Rice Stuffed Peppers Recipe

If you’re looking for a comforting, satisfying meal that hits all the right notes, you’ve got to try this Chicken and Rice Stuffed Peppers Recipe. I absolutely love how this dish brings together tender ground chicken, perfectly cooked rice, and fresh veggies, all soaked in a luscious tomato sauce inside sweet red bell peppers. When I first tried this recipe, it quickly became a family favorite—everyone goes crazy for it, and I’m confident you’ll feel the same. Stick around, and I’ll walk you through every step so you nail it on your very first try!

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Ingredients You’ll Need

This Chicken and Rice Stuffed Peppers Recipe uses simple, fresh ingredients that you’ll likely have on hand or can easily find at any grocery store. The key is in using fresh herbs and juicy red bell peppers for that perfect blend of sweet and savory flavors.

• Red Bell Peppers: Choose large ones with firm skins so they hold the stuffing well without getting soggy.
• Olive Oil: A good quality extra virgin olive oil adds richness when sautéing the chicken.
• Ground Chicken Thighs: I prefer thighs for their juiciness and flavor—lean ground chicken breast can dry out here.
• Onions: Yellow or white onions work great; they sweeten as they cook and add depth of flavor.
• Carrots: Grated carrots add subtle sweetness and texture to the filling.
• Garlic: Freshly grated garlic gives a nice aromatic punch that lifts the whole dish.
• White Rice: Medium-grain rice works well; it cooks tender but holds up well inside the peppers.
• Chicken Broth: This adds moisture and flavor to help the rice cook perfectly in the filling.
• Salt and Black Pepper: Essential to season and bring out all the flavors.
• Fresh Dill: Chopped fresh dill brightens the dish with a unique herbal note.
• Crushed Tomatoes: Pour these over the stuffed peppers to keep them moist and add a vibrant tomato flavor.
• Water: Added to the baking dish to create steam and ensure the peppers cook evenly.

Variations

I love making this recipe my own depending on what’s in the fridge or how much time I have. You can easily customize it to suit your tastes or dietary needs—feel free to get creative!

• Vegetarian Version: I’ve swapped out ground chicken for cooked lentils or plant-based crumbles with great results—it still perks up the whole family.
• Spicy Twist: Adding some crushed red pepper flakes or diced jalapeño to the filling amps up the heat and makes this a grown-up favorite.
• Cheesy Kick: Sprinkle some shredded cheese on top before baking for melty, golden goodness. My kids adore this version!
• Seasonal Veggies: Feel free to toss in zucchini, mushrooms, or spinach with the onions and carrots to boost the veggies and add variety.

How to Make Chicken and Rice Stuffed Peppers Recipe

Step 1: Prepare Your Peppers and Get Cozy

First things first: wash your bell peppers and carefully cut off their tops, removing all the seeds and membranes inside. I like to gently rub a bit of salt inside each pepper—it helps season the flesh and draw out any bitterness. Then pop them aside while you get the filling ready. Trust me, prepping the peppers well here makes stuffing easier and ensures they’re just right by serving time.

Step 2: Cook the Ground Chicken Mixture

Heat your olive oil in a sturdy skillet over medium heat. Toss in the ground chicken thighs and cook until they’re about 80% done—pink spots should mostly be gone but not fully cooked through. This slight undercooking helps keep the chicken moist after it bakes inside the peppers. While the chicken simmers, chop up your onions, grate the garlic, and shred the carrots. Add those into the skillet with the chicken and stir everything together until the onions become translucent and fragrant—that usually takes about 5-7 minutes.

Step 3: Mix in Rice and Broth

Pour in your white rice, sprinkle the salt, and add the chicken broth to the skillet. Give everything a good stir and cook it over medium heat until the rice is nearly tender but still has a tiny bite—about 10-12 minutes. This pre-cooking step means the rice won’t end up mushy after baking, which is a common hurdle I had when trying stuffed peppers years ago. Once the rice is almost done, stir in cracked black pepper and fresh dill, then cook for another 2-3 minutes to marry all the flavors perfectly.

Step 4: Stuff and Bake Your Peppers

Now for the fun part: stuff each bell pepper generously with the chicken and rice mixture — don’t be shy, these are meant to be full and hearty! Place your stuffed peppers snugly into a deep 9×13 baking dish. Pour crushed tomatoes over each pepper to keep things saucy and add tangy brightness. Finally, pour about half a cup of water into the bottom of the dish to create steam during baking, which helps the peppers stay tender but intact.

Step 5: Bake Low and Slow for Ultimate Flavor

Cover your baking dish tightly with foil and bake in a preheated oven at 380°F for 1 hour and 30 minutes. After baking, turn off the oven but keep the peppers inside, letting them rest for another 30 minutes—this step is a game changer for texture and flavor, letting everything finish cooking gently and soak up the sauce. I always look forward to this quiet period because the kitchen smells incredible, and anticipation builds for the first bite!

How to Serve Chicken and Rice Stuffed Peppers Recipe

Garnishes

I love topping these stuffed peppers with a sprinkle of fresh dill or parsley to add a pop of color and fresh herbiness. Sometimes a dollop of sour cream or Greek yogurt on the side adds a nice creamy contrast to the warm tomato sauce. If you like it spicy, a few red pepper flakes finish it off beautifully!

Side Dishes

This dish is substantial on its own, but I often serve it with a crunchy green salad tossed with lemon vinaigrette or some roasted vegetables like asparagus or broccoli. Garlic bread or warm pita rounds also make the meal feel extra special and are great for soaking up the delicious juices.

Creative Ways to Present

For holiday dinners or company, I like to line the baking dish with colorful bell peppers of different hues—red, orange, yellow, and green—to brighten the table. You could also add a drizzle of balsamic glaze or a sprinkle of crumbled feta for an elegant twist. Serving these on rustic wooden boards with a side of pickled vegetables offers a delightful texture contrast that always impresses guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they usually last about 3-4 days—perfect for quick lunches or easy dinners. The flavors intensify overnight, so if anything, they taste even better the next day.

Freezing

I’ve had great success freezing individual stuffed peppers wrapped tightly in foil or plastic wrap and placed in a freezer-safe bag. When you’re ready to eat, just thaw overnight in the fridge and reheat gently.

Reheating

To reheat, I like to cover the stuffed pepper with foil and bake at 350°F until warmed through (about 20 minutes). You can also microwave, but I find baking keeps the pepper from getting too soft or soggy.

FAQs

Final Thoughts

This Chicken and Rice Stuffed Peppers Recipe holds a special spot in my heart—it’s where simple ingredients come together to make something truly comforting and memorable. Whether you’re cooking for family, friends, or just yourself, I’m confident this dish will bring warmth and satisfaction to your table. Give it a try, and don’t forget to share your variations with me—I love hearing how you make this recipe your own!

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