Stuffed Peppers are a favorite in my kitchen—comforting, flavorful, and surprisingly easy to make. I love how versatile they are, and this version with chicken, rice, and veggies always hits the spot.
It’s a great way to use up extra vegetables, and the filling is packed with flavor thanks to the paprika and cumin. Plus, the peppers stay juicy after baking, making it a perfect dish for busy nights or sick times with kids.
For more busy weeknight meal ideas, also check out my Instant Pot Pork Lo Mein and Spaghetti Scampi e Spinaci!
📖Printable Recipe
📖 Recipe
Stuffed Peppers
This classic stuffed peppers recipe is a satisfying and comforting meal that's perfect for any occasion. The tender chicken, flavorful rice, and colorful vegetables combine to create a dish that's both delicious and nutritious.
Ingredients
- 4 boneless, skinless chicken thighs
- ½ cup round grain rice (such as Arborio or Jasmine)
- 6 bell peppers
- 5 mushrooms, chopped
- 1 onion, diced
- 1 carrot, grated
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Wash and cut bell peppers, remove seeds.
- Wash, peel, and chop carrot and onion into small cubes.
- Grate carrot and finely chop garlic.
- Cut chicken breasts into small pieces.
- Heat a skillet with olive oil.
- Cook chopped vegetables and chicken until chicken is no longer pink.
- Add paprika, cumin, salt, and pepper, and stir.
- Boil rice until slightly undercooked.
- Rinse and set aside.
- Combine cooked rice, chicken, and vegetables in a bowl.
- Stir and season with salt and pepper.
- Fill bell peppers with the mixture.
- Replace tops.
- Place peppers in a baking dish with a little water or tomato juice.
- Cover with foil and bake at 350°F (180°C) for 30 minutes.
- Uncover and bake until the tops are browned.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 187Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 91mgSodium: 190mgCarbohydrates: 15gFiber: 2gSugar: 4gProtein: 20g
Ingredients
- Chicken thighs: They stay juicier and more flavorful than chicken breasts.
- Rice: Absorbs all the flavors and adds substance to the filling.
- Bell peppers: The perfect vessel for stuffing, becoming soft and sweet when baked.
- Mushrooms: Add a deep, savory flavor that rounds out the filling.
- Onion: Essential for building a sweet, flavorful base.
- Carrot: Adds color and a bit of natural sweetness.
- Garlic: Packs a punch of flavor, making everything taste better.
- Paprika: Gives the filling a warm, slightly smoky flavor.
- Cumin: Adds an earthy, slightly spicy kick.
- Salt and pepper: Brings all the flavors together, making them pop.
See recipe card for quantities.
How to Make Stuffed Peppers
Wash and cut bell peppers, remove seeds. Wash, peel, and chop carrot and onion into small cubes. Grate carrot and finely chop garlic.
Cut chicken breasts into small pieces. Heat a skillet with olive oil. Cook chopped vegetables and chicken until chicken is no longer pink. Add paprika, cumin, salt, and pepper, and stir. Boil rice until slightly undercooked. Rinse and set aside.
Combine cooked rice, chicken, and vegetables in a bowl. Stir and season with salt and pepper.
Fill bell peppers with the mixture. Replace tops.
Place peppers in a baking dish with a little water or tomato juice. Cover with foil and bake at 350°F (180°C) for 30 minutes. Uncover and bake until the tops are browned.
Hint: if you have a very firm peppers on hand, blanch them in boiling water for 2-3 minutes before you fill them. This helps soften them up, so they bake faster and become even more tender in the oven.
Substitutions & Variations
Here are some easy tweaks for this recipe:
- Gluten-free: Naturally gluten-free—just check your spices and broth.
- Vegetarian: Use tofu, beans, or lentils instead of chicken.
- Low-carb: Swap rice for cauliflower rice to lighten it up.
- Kid-friendly: Add cheese on top before baking—always a hit with kids.
- Spice it up: Add jalapeños or cayenne for a kick.
💭Crucial Success Tips
The key to perfect stuffed peppers is not overcooking the filling. Cook the chicken just until it’s no longer pink, as it will continue to cook in the oven. This keeps the filling juicy and prevents it from drying out.
FAQ
Absolutely! Ground turkey, beef, or even sausage would work well in place of chicken.
Yes, but only until it’s slightly undercooked. It will finish cooking in the oven with the peppers.
Yes! You can prep the stuffed peppers, cover, and refrigerate them for up to a day before baking.
How to Store Stuffed Peppers
Store the stuffed peppers in an airtight container in the fridge for up to 3 days. For best results, reheat in the oven to keep the peppers from getting soggy.
These stuffed peppers freeze well for up to 2 months. Just wrap each pepper individually in foil or plastic wrap, then place them in a freezer-safe container. When ready to eat, thaw in the fridge and bake until heated through.
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