Shredded Chicken & Rice Stuffed Peppers are a colorful and comforting dish that combines tender chicken, fluffy rice, and sweet bell peppers. The peppers get soft and slightly sweet in the oven, while the filling is savory and full of flavor. It’s a great way to enjoy a balanced meal all in one neat little package.
I love making these stuffed peppers when I want something that feels special but isn’t hard to prepare. The shredded chicken mixes perfectly with the rice and spices, and the peppers hold everything together like a little edible bowl. One of my favorite tips is to use a variety of pepper colors to make the dish look even more inviting on the table.
These peppers are great served right out of the oven with a simple side salad or some steamed veggies. Sometimes I add a bit of cheese on top towards the end of baking to give them a bubbly, golden finish that everyone digs. They’re easy to customize too — you can swap the chicken for turkey or even a plant-based option and still get that cozy, satisfying feeling.
Key Ingredients & Substitutions
Bell Peppers: Use large peppers with thick walls so they hold the filling well. Red, yellow, or orange add sweetness and color. If you want to switch things up, green peppers work but are a bit more bitter.
Shredded Chicken: Rotisserie chicken is a fantastic shortcut, packed with flavor and ready to go. If you don’t have one, you can poach chicken breasts or thighs for tender, easy shredding.
Rice: White rice is classic here, but brown rice adds nuttiness and fiber. Quinoa or cauliflower rice are great low-carb swaps.
Marinara Sauce: This adds moisture and a mild tomato flavor. You can replace it with salsa, tomato paste mixed with water, or a creamy sauce depending on your taste.
Mozzarella Cheese: Use fresh shredded mozzarella for melting. Feel free to mix in cheddar or Monterey Jack for a different flavor twist. Vegan cheese works well if you prefer dairy-free.
How Can You Keep Peppers Firm but Tender When Baking?
Getting bell peppers soft without turning mushy is key. Here’s what helps:
- Choose peppers that aren’t too old; fresher ones hold up better.
- Remove seeds and membranes carefully to avoid tearing the sides.
- Cover the baking dish with foil for the first 30 minutes to trap steam and soften peppers gently.
- Uncover for the last 10 minutes to let the cheese melt and the peppers finish cooking without getting soggy.
- Don’t overbake—30-40 minutes is usually enough. Test by poking with a fork; peppers should be tender but with a bit of bite.
Equipment You’ll Need
- Baking dish – I like using a medium-sized dish to hold the peppers upright and prevent spilling.
- Sharp knife – for carefully cutting off the tops of peppers and removing seeds.
- Skillet – to sauté onions and garlic easily, which adds flavor to the filling.
- Mixing bowl – for combining the shredded chicken, rice, sauce, and seasonings.
- Cooking spoon – to stuff the peppers and mix ingredients smoothly.
- Foil – to cover the baking dish, helping the peppers soften evenly without drying out.
Flavor Variations & Add-Ins
- Cheese: Mix in shredded cheddar, Monterey Jack, or a sprinkle of Parmesan for extra flavor and meltiness.
- Veggies: Add chopped spinach, corn, or black beans into the filling for more texture and nutrients.
- Spices: Swap Italian seasoning for taco seasoning, curry powder, or smoked paprika to change the vibe.
- Proteins: Use cooked turkey, ground beef, or plant-based proteins if you prefer different meats or vegetarian options.
Shredded Chicken & Rice Stuffed Peppers
Ingredients You’ll Need:
For The Peppers and Filling:
- 4 large bell peppers (red, yellow, or your choice)
- 2 cups cooked rice (white or brown)
- 2 cups cooked shredded chicken (rotisserie or homemade)
- 1 cup marinara or tomato sauce
- 1/2 cup shredded mozzarella cheese, divided
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, thyme)
- Salt and pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and about 40 minutes to bake. So plan for a total time of around 55 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Peppers:
Start by preheating your oven to 375°F (190°C). Cut off the tops of the bell peppers and carefully remove the seeds and membranes. Set the peppers aside, standing upright.
2. Cook the Filling:
Heat olive oil in a skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened. Add the minced garlic and cook for one more minute until you can smell it. Remove from heat.
In a large bowl, mix together the cooked shredded chicken, cooked rice, the sautéed onion and garlic, marinara sauce, Italian seasoning, salt, and pepper until fully combined.
3. Stuff the Peppers and Bake:
Spoon the chicken and rice mixture into each bell pepper, filling them all the way up and pressing down gently to pack the filling in.
Place the stuffed peppers standing up in a baking dish. Cover the dish loosely with aluminum foil.
Bake for 30 minutes until the peppers start to get tender.
4. Add Cheese and Finish Baking:
Remove the foil and sprinkle the remaining mozzarella cheese evenly on top of the stuffed peppers.
Return the dish to the oven and bake uncovered for another 10 minutes, or until the cheese melts, bubbles, and turns slightly golden.
5. Garnish and Serve:
Take the peppers out of the oven and sprinkle fresh chopped parsley or basil over the top to add a burst of fresh flavor.
Serve warm and enjoy your colorful, tasty stuffed peppers!
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure to thaw the chicken completely before shredding. Thaw it overnight in the fridge or use the defrost setting on your microwave for quick thawing. Pat it dry to avoid extra moisture in the filling.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare and stuff the peppers in advance, then cover and refrigerate for up to 24 hours before baking. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, covering the peppers to prevent drying out.
What Can I Substitute for Mozzarella Cheese?
You can swap mozzarella with cheddar, Monterey Jack, or even a dairy-free cheese alternative. Choose a cheese that melts well for a gooey topping.