Chicken & Rice Stuffed Bell Peppers Recipe

Introduction

These Chicken & Rice Stuffed Bell Peppers are a wholesome, flavorful meal that’s easy to prepare and perfect for weeknight dinners. Packed with tender chicken, vibrant broccoli, and cheesy goodness, they make a satisfying dish the whole family will enjoy.

Ingredients

• 4 large bell peppers
• 1 tbsp olive oil
• 1 medium shallot, diced
• 1 tbsp minced garlic
• 2 cups broccoli florets, finely chopped
• 2 cups cooked jasmine rice
• 2 ½ cups shredded rotisserie chicken
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp dried oregano
• ½-¾ cup water or chicken broth
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 4-5 whole wheat crackers, crushed (or gluten-free crackers)
• ⅓ cup fresh chopped parsley

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Cut the bell peppers in half lengthwise, remove the seeds, and arrange them in a large baking dish.
3. Step 3: Heat olive oil in a skillet over medium heat. Add the diced shallot and sauté for about 5 minutes, until translucent.
4. Step 4: Stir in the minced garlic and chopped broccoli, cooking for another 5 minutes until the broccoli turns bright green.
5. Step 5: Add the shredded rotisserie chicken, cooked rice, dried oregano, salt, pepper, and half of the shredded mozzarella and cheddar cheeses. Stir to combine, allowing the cheese to melt into the mixture.
6. Step 6: Gradually stir in the water or chicken broth, starting with ½ cup. Add more as needed if the mixture seems too dry.
7. Step 7: Spoon the mixture into the halved bell peppers. Top each pepper with the remaining cheese.
8. Step 8: Cover the baking dish with foil and bake for 30 minutes. Then uncover and bake for an additional 15-20 minutes, or until the peppers are tender.
9. Step 9: Remove from the oven and sprinkle with crushed crackers and freshly chopped parsley. Serve warm and enjoy!

Tips & Variations

• Try using quinoa or brown rice instead of jasmine rice for a whole grain twist.
• For extra flavor, add a pinch of smoked paprika or a dash of hot sauce to the filling.
• Swap rotisserie chicken for cooked ground turkey or beans for a different protein option.
• Use different cheese blends like pepper jack or gouda for varied taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake covered at 350°F (175°C) for about 15 minutes or until heated through. Alternatively, microwave individual portions until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these stuffed peppers ahead of time?

Yes, you can assemble the stuffed peppers and store them in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Can I freeze the stuffed bell peppers?

Absolutely. After baking and cooling completely, wrap each pepper tightly and freeze for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed throughout.

Chicken & Rice Stuffed Bell Peppers Recipe

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4.8 from 143 reviews

These Chicken & Rice Stuffed Bell Peppers offer a delicious and hearty meal featuring tender rotisserie chicken, fluffy jasmine rice, and vibrant broccoli, all stuffed inside sweet bell pepper halves. Topped with melted mozzarella and cheddar cheese, and finished with a crunchy cracker topping and fresh parsley, this easy-to-make dish is perfect for a nutritious weeknight dinner or meal prep option.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 stuffed bell pepper halves (serves 4) 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Halal

Ingredients

Scale 1x2x3x

Bell Peppers

• 4 large bell peppers

Filling

• 1 tbsp olive oil
• 1 medium shallot, diced
• 1 tbsp minced garlic
• 2 cups broccoli florets, finely chopped
• 2 cups cooked jasmine rice
• 2 ½ cups shredded rotisserie chicken
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp dried oregano
• ½–¾ cup water or chicken broth
• 1 cup shredded mozzarella cheese (divided)
• 1 cup shredded cheddar cheese (divided)
• 4–5 whole wheat crackers, crushed (or gluten-free crackers)
• ⅓ cup fresh chopped parsley

Instructions

1. Preheat oven: Preheat your oven to 400°F (200°C) to ensure it’s ready to bake the stuffed peppers thoroughly and evenly.
2. Prepare bell peppers: Cut each bell pepper in half lengthwise, carefully remove the seeds and membranes, then arrange the halves cut-side up in a large baking dish to hold the filling.
3. Sauté aromatics: Heat olive oil in a skillet over medium heat. Add the diced shallot and sauté for approximately 5 minutes until it becomes translucent and fragrant.
4. Cook broccoli and garlic: Add the minced garlic and finely chopped broccoli florets to the skillet, cooking for another 5 minutes until the broccoli brightens and softens slightly.
5. Mix filling ingredients: Stir in the shredded rotisserie chicken, cooked jasmine rice, dried oregano, salt, black pepper, and half of the shredded mozzarella and cheddar cheese. Stir well to combine and allow the cheese to melt into the mixture.
6. Add liquid: Gradually pour in ½ cup of water or chicken broth, mixing it into the filling. Add a little more (up to ¾ cup) if the mixture feels too dry to ensure moist stuffing.
7. Stuff peppers: Generously spoon the filling mixture into each bell pepper half, packing it firmly, then top each with the remaining shredded mozzarella and cheddar cheese.
8. Bake covered: Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes to allow the peppers to soften and the filling to heat through.
9. Bake uncovered: Remove the foil and continue baking for an additional 15-20 minutes until the peppers are tender and the cheese on top is golden and bubbly.
10. Garnish and serve: Take the stuffed peppers out of the oven, sprinkle crushed whole wheat (or gluten-free) crackers and freshly chopped parsley over the top for added crunch and freshness. Serve warm and enjoy!

Notes

• You can substitute rotisserie chicken with cooked shredded chicken breast or thigh meat.
• Use gluten-free crackers if you require a gluten-free diet.
• For extra flavor, add a pinch of smoked paprika or red pepper flakes to the filling.
• Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
• To save time, you can prepare the filling a day ahead and assemble just before baking.

Keywords: stuffed bell peppers, chicken and rice, baked stuffed peppers, healthy dinner, rotisserie chicken recipe