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Chicken Stuffed Peppers are loaded with flavor and easy to make. This is a perfect low carb recipe that my entire family loves.
These stuffed peppers make the perfect weeknight meal. Cooked shredded chicken is stuffed in peppers to create a simple and delicious meal that everyone loves.
If you loved out Chicken Stuffed Poblano Peppers Recipe, then you are going to love this this chicken stuffed peppers.
Table of Contents
Why We Love This Recipe
This chicken stuffed peppers is made with simple ingredients. It is the perfect recipe to use leftover cooked chicken and to meal prep with. It is loaded with flavor while still fitting into my low carb diet.
The combination of the seasoning, chicken and peppers makes this meal a family favorite. If you are looking for a quick and delicious meal, change up taco Tuesday and make this stuffed chicken peppers. This meal is ready in less than 30 minutes.
Ingredients
- Bell Peppers (red, yellow or orange)
- Olive Oil (divided)
- Onion (diced)
- Minced Garlic
- Chicken Breasts (cut into bite size pieces)
- Taco Seasoning
- Salsa
- Cooked White Rice
- Lime (juiced)
- Shredded Mexican Cheese Blend
Scroll to the bottom for the full recipe and ingredients in the recipe card.
Variations Ideas
- Rice – We used cooked white rice, but you can also make this recipe with cauliflower rice or brown rice.
- Sauce – This stuffed peppers recipes taste amazing with mixing with buffalo sauce for a delicious buffalo chicken stuffed peppers. You can even substitute the salsa with salsa verde.
- Chicken – We cooked our chicken in a skillet but this recipe can be made with leftover chicken or rotisserie chicken. We have even made it with ground beef for a delicious variation.
- Cheese – If you prefer you can change the cheese to mozzarella cheese or cheddar cheese.
- Cream Cheese – For a creamy chicken mixture texture add in softened cream cheese with the seasoning.
Step by Step Instructions
- Step 1 – Preheat the oven to 400 degrees Fahrenheit and spray a 9X13 baking dish with non-stick cooking spray.
- Step 2 – Cut the tops off of the bell peppers and remove any of the seeds and membranes inside the peppers. Then gently cut off the bottom of the peppers to make them level so that they can stand up right in the baking dish.
Step 3 – Place the peppers in the baking dish and brush the inside of the peppers with 1 tablespoon of olive oil. Bake for 20 minutes until the peppers begin to soften and brown slightly.
Step 4 – While the peppers are baking, heat the remaining olive oil in a large skillet over medium high heat. Add in the diced onions and chicken and sauté for approximately 5 minutes until the onions are soft and chicken is cooked through.
Step 5 – Drain any excess liquid or grease from the pan. Add in the minced garlic and cook for 1 minute until the garlic is aromatic over medium heat.
Step 6 – Stir in the taco seasoning and salsa. Heat for a few minutes until all the ingredients are heated through.
Step 7 – Remove from heat and stir in the cooked white rice and lime juice.
Step 8 – Divide the chicken and rice mixture evenly into the bell peppers and top with the shredded Mexican cheese.
- Step 9 – Bake the peppers for 10 more minutes until the cheese on top of the peppers is melted.
- Step 10 – Remove from the oven. Let the peppers rest for 10 minutes to 15 minutes and then they are ready to serve and enjoy.
Recipe Tips
- Prepare Peppers – Before stuffing the peppers, make sure to wash and clean out the center then bake. This allows the peppers to softened before it bakes with the chicken mixture.
- Cooking Chicken – Prepare the chicken by dicing it about the same size so it cooks evenly. Make sure to cook thoroughly before combining with the seasoning ingredients. You can cook the chicken in a skillet or use leftover chicken.
- Rest Peppers – For best results, we recommend allow the chicken to rest for about 10 minutes.
- Cooking Time – Cooking time will vary based on the size of your peppers.
Serving Suggestions
You can easily serve these stuffed peppers as is but we like to add an easy side dish to complete the meal. Serve this recipe with a salad topped with fresh cilantro and a drizzle of ranch or blue cheese on top.
I have even served it with a side of white rice.
Frequently Asked Questions
Refrigerate the leftovers in an airtight container for up to 5 days.
Yes, you can freeze stuffed peppers but placing them in a freezer safe storage container. They will stay fresh for up to 2 months.
When you are ready to enjoy again, thaw the stuffed peppers in the refrigerator overnight. Then reheat in microwave or oven until heated through.
More Easy Stuffed Recipes
- Crockpot Stuffed Shells Recipe
- Sausage Stuffed Jalapeños
- Buffalo Chicken Stuffed Peppers
- Cheese Stuffed Burgers
We love to hear from you. If you make this chicken stuffed bell peppers recipe, please leave us a comment or a star review.
Chicken Stuffed Peppers
Ingredients
- 6 Bell Peppers red, yellow or orange
- 2 Tablespoons Olive Oil divided
- 1/2 Onion diced
- 1 teaspoon Minced Garlic
- 1 pound Chicken Breast cut into bite size pieces
- 1 Tablespoon Taco Seasoning
- 1 cup Salsa
- 1 cup Cooked White Rice
- 1 Lime juiced
- 1 cup Shredded Mexican Cheese Blend
Instructions
- Preheat the oven to 400 degrees Fahrenheit and spray a 9X13 baking dish with non-stick cooking spray.
- Cut the tops off of the bell peppers and remove any of the seeds and membranes inside the peppers. Then gently cut off the bottom of the peppers to make them level so that they can stand up right in the baking dish.
- Place the peppers in the baking dish and brush the inside of the peppers with 1 tablespoon of olive oil. Bake for 20 minutes until the peppers begin to soften and brown slightly.
- While the peppers are baking, heat the remaining olive oil in a large skillet over medium high heat. Add in the diced onions and chicken and sauté for approximately 5 minutes until the onions are soft and chicken is cooked through.
- Drain any excess liquid or grease from the pan. Add in the minced garlic and cook for 1 minute until the garlic is aromatic.
- Stir in the tao seasoning and salsa. Heat for a few minutes until all the ingredients are heated through.
- Remove from heat and stir in the cooked white rice and lime juice.
- Divide the chicken and rice mixture evenly into the bell peppers and top with the shredded Mexican cheese.
- Bake for 10 more minutes until the cheese on top of the peppers is melted.
- Remove from the oven. Let the peppers rest for 10-15 minutes and then they are ready to serve and enjoy!
