Chicken and Rice Stuffed Bell Peppers Recipe

Introduction

Chicken & Rice Stuffed Bell Peppers are a hearty and flavorful meal that’s easy to prepare and perfect for any night of the week. This dish combines tender chicken, fluffy rice, and fresh vegetables, all baked inside sweet bell peppers for a satisfying and colorful presentation.

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, 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, or until it becomes 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, oregano, salt, pepper, and half of the shredded mozzarella and cheddar. 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 with the remaining cheese.
8. Step 8: Cover the baking dish with foil and bake for 30 minutes. Afterward, 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 and enjoy!

Tips & Variations

• Use chicken broth instead of water for extra flavor in the filling.
• Try swapping broccoli for spinach or kale for a different green vegetable.
• For a spicier twist, add a dash of crushed red pepper flakes to the filling mixture.
• Use gluten-free crackers if you need a gluten-free option.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. To maintain moisture, cover with foil when reheating in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed peppers ahead of time?

Yes, you can assemble the peppers in advance and store them covered in the refrigerator for up to 24 hours before baking.

Can I use other types of rice?

Absolutely. While jasmine rice works well here, you can substitute with basmati, brown rice, or even quinoa for a different texture and flavor.

Chicken and Rice Stuffed Bell Peppers Recipe

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★★★★★

4.6 from 150 reviews

These Chicken & Rice Stuffed Bell Peppers are a delicious and hearty meal featuring succulent rotisserie chicken, fragrant jasmine rice, fresh broccoli, and a blend of melted mozzarella and cheddar cheeses, all baked inside tender bell pepper halves. Perfect for a wholesome family dinner, this recipe combines savory flavors and a satisfying texture in every bite.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main 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. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the stuffed peppers.
2. Prepare Peppers: Cut the bell peppers in half lengthwise, remove the seeds and membranes, and arrange them cut-side up in a large baking dish.
3. Sauté Shallot: Heat olive oil in a skillet over medium heat. Add the diced shallot and sauté for about 5 minutes until translucent and fragrant.
4. Add Garlic and Broccoli: Stir in minced garlic and finely chopped broccoli florets; cook for an additional 5 minutes until the broccoli turns bright green and softens slightly.
5. Combine Ingredients: Mix in shredded rotisserie chicken, cooked jasmine rice, dried oregano, salt, black pepper, and half of the shredded mozzarella and cheddar cheeses. Stir well to combine and allow the cheese to melt slightly into the mixture.
6. Add Moisture: Gradually stir in water or chicken broth, starting with ½ cup. Add more if needed to keep the mixture moist but not soggy.
7. Fill Peppers: Spoon the chicken and rice mixture evenly into each halved bell pepper. Top each with the remaining shredded cheeses.
8. Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes.
9. Bake Uncovered: Remove the foil and bake for an additional 15-20 minutes until the peppers are tender and the cheese is bubbly and golden.
10. Finish and Serve: Remove from oven, sprinkle crushed crackers and freshly chopped parsley over the stuffed peppers. Serve warm and enjoy your nutritious, flavorful meal!

Notes

• You can substitute water with chicken broth for extra flavor.
• For a gluten-free option, use gluten-free crackers.
• Leftover stuffed peppers keep well in the refrigerator for up to 3 days.
• To reheat, bake covered at 350°F (175°C) for 15-20 minutes.
• Feel free to swap mozzarella and cheddar with your favorite cheese varieties.

Keywords: stuffed bell peppers, chicken and rice, baked peppers, healthy dinner, rotisserie chicken recipe, easy family meal, gluten-free dinner