Chicken Stuffed Bell Pepper Recipes
Stuffed bell peppers are the perfect comfort food — colorful, healthy, and endlessly customizable. When filled with seasoned chicken, gooey cheese, and savory ingredients, they become a satisfying meal that works for weeknights or special gatherings. Below are three chicken stuffed bell pepper recipes — each with a unique twist — that are guaranteed to please your taste buds.
1. Classic Cheesy Chicken Stuffed Bell Peppers
This version is timeless: tender chicken, flavorful rice, and melted cheese make these peppers a family favorite. They’re hearty, easy to prep, and great for using leftover chicken or rotisserie.
Ingredients:
4 large bell peppers (any color)
2 cups cooked chicken, shredded or chopped
1 cup cooked white or brown rice
1 cup shredded mozzarella cheese (plus extra for topping)
1/2 cup grated Parmesan cheese
1/2 cup marinara or tomato sauce
1/4 cup chopped parsley
1 small onion, finely diced
2 cloves garlic, minced
1 tbsp olive oil
Salt and pepper to taste
Instructions:
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Prepare the peppers: Slice the tops off the bell peppers, remove seeds and membranes. Blanch in boiling water for 3-4 minutes to soften slightly, then drain and set aside.
Sauté vegetables: In a skillet, heat olive oil over medium heat. Add onions and garlic, sauté for 2-3 minutes until translucent.
Mix filling: In a large bowl, combine cooked chicken, rice, sautéed onions/garlic, mozzarella, Parmesan, marinara sauce, parsley, salt, and pepper. Stir until well combined.
Stuff the peppers: Fill each bell pepper with the mixture. Place upright in the baking dish.
Top and bake: Sprinkle extra mozzarella on top. Cover loosely with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until cheese is bubbly and golden.
Serve warm, garnished with fresh parsley.
Why You’ll Love It: This recipe is cheesy, balanced, and incredibly satisfying — perfect for meal prepping or cozy dinners.
2. Spicy Tex-Mex Chicken Stuffed Peppers
For a zesty spin, these Tex-Mex inspired stuffed peppers pack in bold spices, black beans, corn, and a dash of chili powder. Topped with pepper jack cheese, they offer a flavorful kick.
Ingredients:
4 large bell peppers (red or yellow recommended)
2 cups cooked chicken, shredded
1 cup cooked quinoa or rice
1/2 cup canned black beans, drained and rinsed
1/2 cup canned corn
1 cup salsa (mild or spicy)
1 cup shredded pepper jack cheese (plus extra for topping)
1 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
2 green onions, sliced
Fresh cilantro, for garnish
Sour cream or avocado (optional toppings)
Instructions:
Preheat oven to 375°F (190°C). Prepare peppers as in the previous recipe.
Prepare filling: In a large bowl, mix chicken, cooked quinoa/rice, beans, corn, salsa, cheese, spices, and green onions. Stir well.
Stuff and bake: Fill bell peppers with the mixture and place in a greased baking dish. Sprinkle extra pepper jack on top.
Bake covered with foil for 20–25 minutes. Remove foil and bake another 10 minutes to brown the cheese.
Top with cilantro, and serve with sour cream or avocado slices if desired.
Why You’ll Love It: Packed with protein and flavor, these peppers are a spicy, nutritious one-dish meal with all the excitement of Tex-Mex cuisine.
3. Creamy Chicken Alfredo Stuffed Peppers
For something indulgent and comforting, this recipe uses a homemade (or store-bought) Alfredo sauce and spinach for a creamy, savory filling. It’s a low-carb dream that still feels decadent.
Ingredients:
4 large green or red bell peppers
2 cups cooked chicken, shredded
1 cup chopped spinach (fresh or thawed frozen)
1 cup Alfredo sauce (homemade or store-bought)
1 cup shredded mozzarella or Italian cheese blend
1/2 cup ricotta or cottage cheese
2 tbsp grated Parmesan
2 cloves garlic, minced
1/2 tsp black pepper
Pinch of nutmeg (optional)
Chopped basil or parsley for garnish
Instructions:
Preheat oven to 375°F (190°C) and prepare peppers as in previous recipes.
Make the filling: In a large bowl, combine shredded chicken, chopped spinach, Alfredo sauce, ricotta, garlic, mozzarella, Parmesan, pepper, and a pinch of nutmeg. Mix until creamy.
Stuff peppers: Fill the bell peppers with the mixture and place in a baking dish.
Top and bake: Sprinkle with a little extra mozzarella or Parmesan. Cover and bake for 25 minutes. Remove foil and bake uncovered for 10–15 minutes until bubbling.
Serve hot, garnished with fresh basil or parsley.
Why You’ll Love It: This version is creamy and satisfying without being too heavy. It brings the flavors of a pasta Alfredo dish into a wholesome, low-carb form.
Tips for Perfect Chicken Stuffed Peppers Every Time
Pre-cook the peppers for a few minutes (boil or microwave) to ensure they soften nicely during baking.
Use leftover chicken like rotisserie or grilled for easy prep.
Mix up the grains: Rice, quinoa, couscous, or even cauliflower rice work beautifully.
Go low-carb by omitting grains and bulking up on vegetables, cheese, and protein.
Batch and freeze: Assemble the peppers ahead of time and freeze for a future oven-ready meal.
Final Thoughts
Chicken stuffed bell peppers are versatile, affordable, and packed with nutrition. Whether you prefer the classic cheesy version, crave a Tex-Mex kick, or love creamy Alfredo comfort, there’s a stuffed pepper recipe here to suit your taste.
Experiment with flavors, sauces, and vegetables to make them your own. These dishes are easy to prep ahead, freeze well, and reheat beautifully.
Helpful Reading
From Seed to Salsa: Grow Tomatoes and Make Your Own Sauces
https://www.amazon.com/Seed-Salsa-Tomatoes-Sauces-Harvest-ebook/dp/B0F4PGRYF5/
Growing Strawberries With Kids
https://www.amazon.com/Strawberry-Growing-Kids-Families-Fruit-ebook/dp/B0F73TV5GZ/
Hydroponic and Kratky Sweet Potatoes
https://www.amazon.com/Hydroponic-Kratky-Sweet-Potatoes-Water-Based-ebook/dp/B0F7892GF5/
Pepper Microfarming for Profit
https://www.amazon.com/Pepper-Microfarms-Profit-Fresh-Harvest-ebook/dp/B0F6ZYBLRB/
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