Chicken and Rice Stuffed Peppers Recipe

If you’re looking for a comforting, wholesome meal that hits all the right notes — hearty, full of flavor, and downright satisfying — then you’re going to love this Chicken and Rice Stuffed Peppers Recipe. It’s one of those dishes I found myself turning to time and again when I wanted a homemade dinner that feels special but isn’t complicated. Filled with tender ground chicken, savory rice, and fresh herbs, these peppers bake to juicy, tender perfection. Stick around, and I’ll walk you through every step, so your peppers come out just like mine — and maybe even a little better!

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Ingredients You’ll Need

The ingredients for this Chicken and Rice Stuffed Peppers Recipe come together beautifully because each one plays a specific role — the chicken brings protein, rice adds heartiness, and the veggies create texture and sweetness. Make sure to pick bell peppers that are large and firm; they’ll hold the filling best and look lovely on the plate.

• Large red bell peppers: Choose firm and evenly shaped peppers so they stand upright while baking.
• Olive oil: Adds richness and helps soften the chicken while cooking.
• Ground chicken thighs: I love using thighs here because they stay juicy and flavorful compared to breast meat.
• Onions: Adds sweetness and depth when sautéed.
• Carrots: I grate the carrots finely for subtle sweetness and extra texture.
• Garlic clove: Fresh garlic makes all the difference—grate it finely to mix evenly.
• White rice: Use regular white rice that cooks up fluffy; the chicken broth will infuse it with savory goodness.
• Chicken broth: Instead of water, broth infuses the rice and chicken with flavor.
• Salt and black pepper: Basic seasonings but critical for balancing the flavors.
• Fresh dill: Chop it finely; this herb brings a fresh, herbal note that brightens up the dish.
• Crushed tomatoes: Poured over the peppers before baking, they create a delicious, saucy finish.
• Water: A splash added to the baking dish keeps everything moist during the long bake.

Variations

One of the things I love about this Chicken and Rice Stuffed Peppers Recipe is how easy it is to make your own. I often tweak it depending on what’s in my fridge or the season — so feel free to get creative!

• Swap the Chicken: Sometimes I use ground turkey or even ground beef to mix it up; both work well but change the flavor profile slightly.
• Add Cheese: When my kids are around, I sprinkle shredded mozzarella or feta on top before baking — it melts beautifully and adds a creamy touch.
• Spice it up: If you want a kick, adding a pinch of red pepper flakes or some chopped jalapeño to the filling livens things up.
• Rice Alternatives: For a lower-carb version, try cauliflower rice, though you might want to shorten the baking time as it cooks differently.

How to Make Chicken and Rice Stuffed Peppers Recipe

Step 1: Prepare Your Peppers

Start by washing your bell peppers well. Cut off the tops and carefully remove all the seeds and membranes inside. A neat little hollow pepper is your canvas for stuffing. Rub a pinch of salt inside each pepper — this step helps season them from within and draws out a touch of moisture, so they don’t get watery during baking. Then set the peppers aside, standing them up in a large dish or tray.

Step 2: Cook the Chicken and Veggies

Heat olive oil in a large skillet over medium heat. Toss in the ground chicken thighs and break them apart with your spatula or spoon. Cook it until it’s about 80% done — this means the chicken isn’t fully cooked yet, but just shy of it. Then add the diced onions, grated carrot, and finely grated garlic. These veggies add sweetness and texture that elevate the filling. Cook everything together until the onions turn translucent and soften, which usually takes about 5-7 minutes.

Step 3: Add the Rice and Broth

Next, stir in the white rice, salt, and chicken broth. This is where the magic starts—cooking the rice in flavorful broth with the chicken and veggies. Keep the heat at medium, and cook while stirring occasionally until the rice is almost fully cooked but still a little firm (about 15-20 minutes). It’s important not to overcook here because the peppers will finish cooking in the oven, and you want the rice to hold its shape.

Step 4: Season the Filling

Once your rice mixture is just about done, stir in black pepper and the fresh chopped dill. I discovered this dill trick when I first made the recipe — it really brightens the whole dish and gives it an aromatic lift that you won’t want to skip! Let it cook for another 2-3 minutes so the flavors meld nicely.

Step 5: Stuff and Bake the Peppers

Generously fill each prepared pepper with your chicken and rice mixture—don’t be shy here! Place your stuffed peppers snugly into a deep 9×13 baking dish. Now, pour crushed tomatoes over the top of each stuffed pepper. This juicy layer keeps everything moist and adds tangy richness as it bakes. Pour half a cup of water into the bottom of the dish — this steam helps keep the peppers tender. Cover the whole thing with foil, pop it in the oven at 380°F, and bake for 1 hour and 30 minutes. Once done, I like to turn the oven off and let the peppers sit inside for an extra 30 minutes — this resting makes a big difference in texture and flavor.

How to Serve Chicken and Rice Stuffed Peppers Recipe

Garnishes

When I serve this dish, I love topping the peppers with a sprinkle of extra fresh dill and a dollop of sour cream or Greek yogurt. The creaminess cuts through the richness of the filling and adds a beautiful tang, balancing the dish perfectly. Sometimes a handful of chopped fresh parsley also brings a nice pop of green and freshness to the plate.

Side Dishes

This Chicken and Rice Stuffed Peppers Recipe is a complete meal on its own but pairs great with simple sides. A crisp green salad with a light vinaigrette is my go-to because it adds crunch and brightness. Roasted or steamed green beans, or even a side of garlic bread, also complement the flavors really well.

Creative Ways to Present

For special occasions, I like to arrange the stuffed peppers on a large platter surrounded by lemon wedges and fresh herbs—it turns dinner into a real centerpiece. You can even stuff mini peppers for bite-sized appetizers at parties, or add colorful bell peppers for a festive look.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed peppers reheat beautifully. I store them in an airtight container in the fridge for up to 3 days. To keep that perfect baked texture, leave the peppers whole when refrigerating, and don’t add extra sauce as they retain moisture well.

Freezing

I’ve frozen this Chicken and Rice Stuffed Peppers Recipe several times without losing quality. Just cool them completely, wrap individually in plastic wrap and foil, and freeze for up to 3 months. When you’re ready, thaw in the fridge overnight before reheating.

Reheating

I recommend reheating leftovers in the oven at 350°F (175°C) for about 15-20 minutes to keep the peppers tender and warm everything through evenly. Microwaving works too but can sometimes make the peppers a bit soggy.

FAQs

Final Thoughts

This Chicken and Rice Stuffed Peppers Recipe holds a special place in my kitchen rotation because it’s simple to make, full of comforting flavors, and always impresses everyone at the table. I hope you enjoy the process as much as the delicious results — there’s something so rewarding about biting into a tender pepper filled with that perfectly seasoned, hearty chicken and rice mixture. Give it a try soon, and I’m sure, like me, your family will want this dish on repeat!

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