Shredded Chicken & Rice Stuffed Peppers

These Shredded Chicken & Rice Stuffed Peppers are a hearty, flavorful, and satisfying meal I love turning to when I want something wholesome but still easy to make. Tender bell peppers are filled with a savory mix of shredded chicken, rice, cheese, and seasoning, then baked until perfectly melty and delicious. It’s a complete meal in an edible bowl—and I never get tired of them.

Why You’ll Love This Recipe

I love this recipe because it’s customizable, budget-friendly, and makes great leftovers. It’s perfect when I have leftover chicken or rice I want to use up, and it’s easy to adjust the flavors to whatever I’m craving. I also like how these stuffed peppers feel fancy enough for guests but are simple enough for a weeknight dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 large bell peppers (any color), halved and seeds removed

• 2 cups cooked shredded chicken (rotisserie works great)

• 1 1/2 cups cooked rice (white, brown, or wild rice)

• 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)

• 1/2 cup salsa or diced tomatoes (for moisture and flavor)

• 1/2 cup corn (optional, fresh or frozen)

• 1/4 cup chopped green onions or diced red onion

• 1 tsp chili powder

• 1/2 tsp garlic powder

• Salt and pepper, to taste

• Extra shredded cheese for topping

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a baking dish.

2. I cut the peppers in half lengthwise and remove the seeds and membranes. I place them cut side up in the baking dish.

3. In a large bowl, I mix the shredded chicken, cooked rice, 1 cup cheese, salsa, corn (if using), onions, and seasonings until everything is combined.

4. I spoon the filling evenly into each pepper half, pressing it down gently to fill them well.

5. I top each stuffed pepper with a little extra shredded cheese.

6. I cover the dish with foil and bake for 25 minutes. Then I uncover and bake for another 10–15 minutes until the cheese is bubbly and the peppers are tender.

7. I let them cool for a few minutes before serving. Sometimes I garnish with fresh cilantro, sour cream, or avocado slices.

Servings and timing

This recipe makes 8 stuffed pepper halves, which serves about 4 people.

Prep time: 15 minutes
Cook time: 35–40 minutes
Total time: 50–55 minutes
Servings: 4

Variations

• I use quinoa or cauliflower rice instead of regular rice for a lower-carb version.

• I mix in black beans or chopped spinach for extra fiber and nutrients.

• I swap the chicken for ground turkey, ground beef, or even shredded pork.

• I use enchilada sauce instead of salsa for a deeper, smoky flavor.

• I top with crushed tortilla chips for a crunchy finish after baking.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual peppers for 1–2 minutes or bake them in a 350°F oven for 10–15 minutes. These also freeze well—I wrap them tightly and freeze for up to 2 months, then reheat straight from frozen in the oven until hot.

FAQs

Do I need to pre-cook the peppers?

No, I bake them raw with the filling. They become tender in the oven without getting mushy, which I prefer.

Can I use leftover chicken?

Yes! Leftover rotisserie chicken, grilled chicken, or even canned chicken all work well here.

How do I keep the filling from drying out?

I make sure to include salsa, tomatoes, or a sauce in the mix. It keeps everything moist and flavorful during baking.

Can I make these ahead of time?

Yes. I assemble them and refrigerate for up to 24 hours before baking. I add a few extra minutes to the bake time if they’re cold from the fridge.

What sides go well with these stuffed peppers?

I usually serve them with a simple green salad, guacamole, or roasted veggies. They’re also great with tortilla chips and salsa.

Conclusion

Shredded Chicken & Rice Stuffed Peppers are one of my favorite go-to meals when I want something nutritious, filling, and full of flavor. They’re easy to make, great for leftovers, and endlessly customizable. Whether I’m feeding a crowd or just meal prepping for the week, these stuffed peppers are always a win in my kitchen.