Chicken and Rice Stuffed Bell Peppers Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the stuffed peppers.
- 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.
- 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.
- 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.
- 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.
- 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.
- Fill Peppers: Spoon the chicken and rice mixture evenly into each halved bell pepper. Top each with the remaining shredded cheeses.
- Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes.
- 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.
- 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
