Chicken-Stuffed Peppers
When it comes to weeknight dinners that are both satisfying and nutritious, Chicken-Stuffed Peppers tops my list. These vibrant bell peppers, filled to the brim with a hearty mixture of chicken, spices, and rice, make for a colorful and flavorful meal that the whole family will love. Not only are they visually appealing, but they also pack a punch of protein and fiber, making them a great choice for a balanced dinner. Plus, they’re incredibly versatile, allowing you to customize the filling to suit your taste. Let’s dive into this delightful recipe!
Why It’s My Go-To
The beauty of Chicken-Stuffed Peppers lies in their adaptability. You can easily switch up the ingredients based on what you have on hand or tailor them to accommodate dietary preferences. They’re easy to prepare, and the aroma that fills your kitchen while they bake is absolutely divine. Each bite is a perfect blend of tender chicken, seasoned rice, and gooey cheese, all encased in a sweet, roasted pepper. It’s a dish that never fails to impress at the dinner table, and leftovers (if there are any!) make for a quick lunch the next day.
Ingredients at a Glance
- 4 medium bell peppers, halved lengthwise and seeded
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 pound chicken breast, diced
- 2 teaspoons chili powder
- 3/4 teaspoon cumin
- Salt and pepper to taste
- 1 1/4 cups cooked brown rice
- 1 cup canned diced tomatoes, drained
- 1 cup shredded cheddar cheese
- Fresh cilantro for garnish (optional)
Before You Start: Equipment
- Large skillet – for sautéing the filling.
- Baking dish – to hold the stuffed peppers while they bake.
- Knife and cutting board – for chopping ingredients.
- Measuring cups and spoons – to ensure accurate ingredient amounts.
- Aluminum foil – to cover the dish while baking, if desired.
Chicken-Stuffed Peppers: From Prep to Plate
Step 1: Preheat Your Oven
Preheat your oven to 375°F (190°C). This ensures a perfectly cooked pepper that is tender yet still holds its shape.
Step 2: Prepare the Peppers
Carefully cut the bell peppers in half lengthwise and remove the seeds. Place the halved peppers cut-side up in a baking dish.
Step 3: Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.
Step 4: Cook the Chicken
Add the diced chicken breast to the skillet. Season with chili powder, cumin, salt, and pepper. Cook until the chicken is no longer pink in the center, about 7-10 minutes. Stir occasionally to ensure even cooking.
Step 5: Mix in the Rice and Tomatoes
Once the chicken is fully cooked, stir in the cooked brown rice and drained diced tomatoes. Mix well to combine all the flavors. Taste and adjust the seasoning if necessary.
Step 6: Stuff the Peppers
Spoon the chicken mixture into each halved bell pepper, packing it gently but firmly until they are filled to the top.
Step 7: Top with Cheese
Sprinkle the shredded cheddar cheese generously over the stuffed peppers. This will create a deliciously melty topping as they bake.
Step 8: Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
Step 9: Garnish and Serve
Once out of the oven, let the peppers cool for a few minutes. Garnish with fresh cilantro if desired, and serve warm. Enjoy your homemade Chicken-Stuffed Peppers!
Year-Round Variations
- Swap the chicken for ground turkey or beef for a different protein option.
- Add black beans or corn for extra fiber and flavor.
- Use quinoa instead of brown rice for a protein-packed alternative.
- Experiment with different cheeses, such as pepper jack or Monterey Jack, for a spicy kick.
- Top with avocado or a dollop of sour cream for a creamy finish.
Mistakes That Ruin Chicken-Stuffed Peppers
- Overcooking the chicken before adding it to the peppers can lead to a dry filling.
- Not seasoning the filling enough will result in bland peppers.
- Using raw rice instead of pre-cooked can lead to undercooked rice inside the peppers.
- Skipping the foil during the initial baking can cause the cheese to burn before the peppers are tender.
Save for Later: Storage Tips
Store any leftover Chicken-Stuffed Peppers in an airtight container in the refrigerator for up to 3 days. If you want to freeze them, wrap each stuffed pepper individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. To reheat, simply thaw in the refrigerator overnight and bake in the oven at 350°F (175°C) until heated through.
Your Questions, Answered
Can I make Chicken-Stuffed Peppers ahead of time?
Absolutely! You can prepare the filling and stuff the peppers a day in advance. Just cover them tightly and keep them in the refrigerator until you’re ready to bake them.
What type of bell peppers work best?
All colors of bell peppers work well, but red, yellow, and orange tend to be sweeter than green, making them a popular choice for stuffing.
Can I make this recipe vegetarian?
Yes! Simply replace the chicken with a mix of black beans, lentils, or more vegetables like zucchini and mushrooms for a delicious vegetarian version.
How do I know when the peppers are done cooking?
The peppers are done when they’re tender and the cheese on top is melted and bubbly. You can also check if the filling is hot all the way through.
The Last Word
There’s something incredibly comforting about a warm, hearty dish like Chicken-Stuffed Peppers. This recipe not only highlights the vibrant flavors of the bell peppers but also allows you to enjoy a nutritious meal in a fun and creative way. Whether you’re serving it for a family dinner or meal prepping for the week ahead, these stuffed peppers are sure to become a favorite in your household. Gather your ingredients, unleash your inner chef, and savor the delightful taste of homemade Chicken-Stuffed Peppers. Happy cooking!
Chicken-Stuffed Peppers
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- Carefully cut the bell peppers in half lengthwise and remove the seeds. Place the halved peppers cut-side up in a baking dish.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.
- Add the diced chicken breast to the skillet. Season with chili powder, cumin, salt, and pepper. Cook until the chicken is no longer pink in the center, about 7-10 minutes.
- Once the chicken is fully cooked, stir in the cooked brown rice and drained diced tomatoes. Mix well to combine all the flavors. Taste and adjust the seasoning if necessary.
- Spoon the chicken mixture into each halved bell pepper, packing it gently but firmly until they are filled to the top.
- Sprinkle the shredded cheddar cheese generously over the stuffed peppers.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
- Once out of the oven, let the peppers cool for a few minutes. Garnish with fresh cilantro if desired, and serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze individually wrapped peppers for up to 3 months.
- Swap chicken for ground turkey or beef for a different protein option.
- Use quinoa instead of brown rice for a protein-packed alternative.
- Top with avocado or a dollop of sour cream for a creamy finish.
