My Mexican-inspired chicken stuffed peppers recipe is a weeknight favorite! Made in just 1 hour, these bell peppers are stuffed full with tender shredded chicken, fluffy rice, and a flavorful mix of corn, beans, salsa, and cheese. My whole family loves these oven-baked stuffed peppers, and I love how simple they are to make for dinner!
Stuffed Bell Peppers with Shredded Chicken and Rice
I’m a huge fan of stuffed bell peppers for easy dinners! I regularly make my favorite Buffalo chicken stuffed peppers, and my kids adore them. But I wanted to make a more traditional chicken stuffed pepper recipe with rice and veggies in the filling for when I’m craving some carbs in my life.
My shredded chicken stuffed peppers are a Mexican-inspired take on a classic recipe, and they’re so delicious. I make the filling with leftover chicken, onion, white rice, black beans, corn, taco seasoning, and chunky salsa. Topped with cheddar cheese, they’re perfectly moist and ridiculously flavorful.
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Why I Cut My Bell Peppers in Half
I cut my bell peppers in half lengthwise instead of just cutting off the top and removing the stem. So I’m stuffing half-peppers instead of making whole peppers. Doing it this way allows me to cut down the baking time significantly and get dinner on the table that much faster. This also makes better portion sizes for my kids, and there is more cheese per stuffed pepper (always a bonus!).
Chicken Stuffed Peppers Recipe
Equipment
- 9×13-inch Baking Dish
Ingredients
- 4 large bell peppers (any color)
- ½ tablespoon olive oil
- ½ onion (finely chopped)
- 3 cups shredded cooked chicken (*)
- 1½ cups cooked white rice (**)
- 1 cup canned black beans (drained)
- 1 cup frozen corn
- 1 tablespoon taco seasoning
- 1½ cups chunky salsa (***)
- 1 cup shredded cheddar cheese
- chopped fresh cilantro (optional, for garnish)
Instructions
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish and set aside.
- Slice the peppers in half lengthwise. Remove the ribs and seeds.4 large bell peppers
- Heat the olive oil in a large skillet set over medium heat. Add in the onion and cook for 3-4 minutes until softened.½ tablespoon olive oil, ½ onion
- Add in the chicken, white rice, black beans, corn, taco seasoning, and salsa. Stir to combine.3 cups shredded cooked chicken, 1½ cups cooked white rice, 1 cup canned black beans, 1 cup frozen corn, 1 tablespoon taco seasoning, 1½ cups chunky salsa
- Fill each pepper with a heaping amount of the chicken mixture, making sure to pack the filling in. Place each stuffed pepper in the prepared baking dish. Top with shredded cheese.1 cup shredded cheddar cheese
- Pour ½ cup of water into the bottom of the prepared baking dish. Then, cover with aluminum foil.
- Bake for 25 minutes. Remove the foil and bake for another 5 minutes.
- Top with chopped cilantro, if desired.chopped fresh cilantro
Notes
- If you like your stuffed peppers on the softer side, boil them for about 3 minutes, then transfer to an ice bath to cool before stuffing them.
- Make sure to use cooked white rice; raw rice will not bake through properly.
- If you don’t have any leftover cooked rice, quickly cook up a bag of minute rice in the microwave. I’ve found a package has just about the perfect amount of rice.
- If you prefer to make whole stuffed peppers (the traditional way), they’ll need 45-60 minutes to bake through.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Use Ground Chicken Instead
I made these stuffed peppers with leftover shredded chicken for ease, but you can also use ground chicken if you prefer. I recommend seasoning the chicken with the taco seasoning, sautéeing it with the chopped onion until cooked through, then adding the remainder of the filling ingredients. Use lean ground chicken to prevent a greasy filling.
How to Make Chicken Stuffed Bell Peppers Step by Step
Prep: Gather the list of ingredients for this chicken and rice stuffed pepper recipe. Preheat your oven to 375°F, then grease a 9×13-inch baking dish and set it aside. Finely chop the onion, cook the rice (if you don’t already have some leftover), drain the black beans, shred the cheese, and chop the cilantro (if using).
Prep the Peppers: Slice 4 large bell peppers (use your favorite color or a mix of colors) in half lengthwise. Remove the ribs and seeds. I like to leave the stems for extra support so the filling doesn’t leak out in the oven.
Sauté the Onion: Next, heat ½ tablespoon of olive oil in a large skillet set over medium heat. then add in ½ of a finely chopped onion and cook for 3-4 minutes, until softened.
Mix the Filling: Add in 3 cups of shredded cooked chicken, 1½ cups of cooked white rice, 1 cup of drained canned black beans, 1 cup of frozen corn (no need to thaw), 1 tablespoon of taco seasoning, and 1½ cups of chunky salsa (use your favorite brand!). Stir to combine. I like to use a spicier salsa when I’m making this for Pat and me, and a milder one when I’m cooking for the kiddos.
Stuff the Peppers: Stuff each pepper with a heaping amount of the chicken mixture, making sure to pack the filling in. Then nest the peppers in the prepared baking dish. I like to have them touching to help them keep their structure as they soften in the oven. Sprinkle 1 cup of shredded cheddar cheese evenly over the peppers.
Bake the Peppers: Pour ½ cup of water into the bottom of the prepared baking dish, and cover it with aluminum foil. This helps to create steam that will soften the peppers, melt the cheese, and keep the filling moist while everything cooks. Bake chicken stuffed peppers for 25 minutes at 375°F, then remove the aluminum foil and bake for another 5 minutes. This will allow the cheese to get nice and bubbly at the end.
Serve: Top the baked peppers with chopped fresh cilantro, green onions, sour cream, or anything you like before serving.
How to Store, Freeze, and Reheat
Let leftover shredded chicken stuffed peppers cool before storing in an airtight container. You can wrap each pepper in plastic wrap for better protection.
- Fridge: Keep in the refrigerator for up to 3 days.
- Freezer: I recommend freezing them in a single layer until solid, then transferring to a container or resealable bag to prevent the filling from spilling out. Freezer for up to 3 months.
- Reheat: Reheat stuffed peppers in a covered baking dish in a 350°F oven for 20-30 minutes, or until warmed through. If frozen, let them thaw on a level surface in the refrigerator overnight before reheating
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