Chicken Stuffed Bell Peppers

The key to a filling that holds together without drying out lies in a simple panade—a paste of bread and milk mixed into the ground chicken. This technique ensures every bite of these stuffed peppers is moist and perfectly textured. It’s a little trick I learned from my grandma’s meatloaf, and it works wonders here, turning a simple weeknight meal into something truly special. These Chicken Stuffed Bell Peppers are the kind of cozy, all-in-one dinner that feels like a warm hug on a busy night. They’re packed with flavor, filled with a cheesy surprise, and they turn humble ingredients into a meal that everyone at the table will love. Whether you’re looking for cheap dinners for a family or just a reliable, kid friendly dinner, this recipe is your new best friend. Simple ingredients, warm memories. Let’s get cooking.

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Ingredients List for Chicken Stuffed Bell Peppers

Chicken Stuffed Bell Peppers come together with a handful of simple, flavorful ingredients you likely have on hand. This is comfort food, made easy.

• 4 large bell peppers (any color)
• 1 lb ground chicken (or ground turkey)
• 1 cup cooked rice (white, brown, or cauliflower rice)
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, drained
• 1 cup shredded Mexican blend cheese, divided
• ½ cup marinara or tomato sauce
• 1 slice of white or wheat bread, crust removed, torn into small pieces
• 2 tablespoon milk
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• Salt and black pepper to taste
• Fresh parsley or cilantro for garnish (optional)

Smart Swaps & Dietary Notes:

• Gluten-Free: Use gluten-free bread for the panade or substitute 2 tablespoon of almond flour.
• Dairy-Free: Skip the cheese or use your favorite plant-based shreds.
• Low-Carb: Swap the rice for riced cauliflower and use a low-sugar tomato sauce.
• Spice it Up: Add a diced jalapeño to the filling or a pinch of red pepper flakes.

Timing for Your Chicken Stuffed Bell Peppers

This is a perfect lazy dinner because most of the time is hands-off baking. You can have a wholesome meal on the table in about an hour.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Compared to many casseroles or baked pasta dishes, these Chicken Stuffed Bell Peppers are about 20% faster because the filling cooks quickly and the peppers roast in the same time. It’s efficient cooking for a regular kitchen, regular time, great results.

Step-by-Step Instructions for Chicken Stuffed Bell Peppers

Follow these simple steps for perfectly cooked peppers and a flavorful, cheesy filling every time.

1. Prep the Peppers & Oven. Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and ribs. Place them upright in a baking dish just large enough to hold them snugly. A little drizzle of oil in the bottom of the dish helps.
2. Make the Panade. In a small bowl, combine the torn bread pieces and milk. Mash with a fork until it forms a thick, pasty consistency. This is your secret weapon for a moist filling.
3. Cook the Aromatics. In a large skillet over medium heat, sauté the diced onion until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Brown the Chicken. Add the ground chicken to the skillet, breaking it up with a spoon. Cook until no longer pink. Stir in the oregano, cumin, smoked paprika, salt, and pepper.
5. Combine the Filling. To the skillet, add the drained diced tomatoes, cooked rice, ½ cup of the shredded cheese, the tomato sauce, and the prepared panade. Stir everything together until well combined and heated through. Taste and adjust seasoning.
6. Stuff and Bake. Evenly divide the filling among the prepared bell peppers, packing it in gently. Top each pepper with the remaining ½ cup of cheese. Pour about ¼ cup of water into the bottom of the baking dish (around, not over, the peppers) to create steam and prevent sticking. Cover the dish tightly with foil.
7. Bake to Perfection. Bake covered for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is golden and bubbly.
8. Rest and Serve. Let the Chicken Stuffed Bell Peppers cool for 5 minutes before serving. This allows the filling to set slightly. Garnish with fresh herbs if desired.

Nutritional Information

This is a balanced meal in a pepper! One stuffed pepper half (assuming 8 servings from 4 peppers) provides approximately:

• Calories: ~280
• Protein: 18g
• Carbohydrates: 22g
• Fat: 13g
• Fiber: 3g

Bell peppers are an excellent source of vitamins A and C, while the lean ground chicken offers high-quality protein, making these a great option for healthy chicken recipes. Using brown rice or cauliflower rice can further boost the fiber content.

Equipment Needed

You don’t need any fancy gadgets for this Chicken Stuffed Bell Peppers recipe. Just a few basics:

• A sharp knife and cutting board
• A large skillet
• A 9x13 inch baking dish (or similar)
• Mixing bowls
• Aluminum foil

Why You’ll Love This Chicken Stuffed Bell Peppers Recipe

1. All-in-One Meal: Protein, veggies, and grains baked together. No need for extra sides unless you really want them.
2. Family-Friendly & Adaptable: A guaranteed hit for kid friendly dinners. Let everyone pick their pepper color, or mix and match fillings.
3. Meal Prep Champion: Assemble the peppers ahead of time and refrigerate until ready to bake, or freeze them for a future lazy dinner.
4. Budget-Friendly Brilliance: Uses affordable ground chicken and pantry staples, ticking the box for cheap dinners for a family.
5. Comfort in Every Bite: That melty, cheesy surprise inside a sweet, tender pepper is the definition of food that feels like home.

Healthier Alternatives for Chicken Stuffed Bell Peppers

This recipe is wonderfully adaptable. Here are some easy swaps to fit your dietary needs without sacrificing flavor:

• For More Protein: Use ground chicken breast or add a can of rinsed black beans to the filling.
• For Low-Carb/Keto: Replace the rice with riced cauliflower and use a sugar-free tomato sauce. You can also use only half a pepper per serving.
• For Gluten-Free: Ensure your bread and any packaged sauces are certified gluten-free, or use the almond flour swap mentioned above.
• For Dairy-Free: Omit the cheese or use a vegan shred. The filling is still incredibly flavorful from the spices and tomatoes.

Serving Suggestions

These Chicken Stuffed Bell Peppers are a complete meal, but a few simple additions can round out the table beautifully.

• Toppings: A dollop of sour cream, a sprinkle of green onions, sliced avocado, or a dash of hot sauce.
• Simple Sides: A crisp green salad with a light vinaigrette, a slice of crusty garlic bread, or some simple roasted broccoli.
• For a Crowd: Double the recipe and bake in two dishes. They look gorgeous on a big platter for family-style serving. If you love bowl-style meals, you’ll also adore our Chicken Street Corn Rice Bowls.

Common Mistakes to Avoid

A few small tips can make a big difference in your final dish.

1. Choosing the Wrong Peppers: Look for bell peppers that have flat bottoms so they stand up straight in the dish. Uneven peppers can tip over and spill filling.
2. Overcooking the Peppers: Baking them covered first ensures they steam and become tender without the tops burning. Don’t skip the foil step.
3. Skipping the Water in the Pan: That bit of water creates essential steam, which helps cook the peppers from the outside and keeps everything juicy. Without it, the bottoms can scorch.
4. Overstuffing: Pack the filling in gently, but don’t press it down like concrete. It needs a little room to settle as it bakes.
5. Not Seasoning the Filling Enough: Be sure to taste your filling mixture before stuffing the peppers. It should be well-seasoned, as the peppers themselves are mild.

Storing Tips for Chicken Stuffed Bell Peppers

This recipe makes fantastic leftovers and is a freezer superstar.

• Refrigerator: Store cooled leftovers in an airtight container for up to 4 days.
• Freezer: After baking and cooling, wrap individual stuffed peppers tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: The best method is to reheat in a 350°F oven, covered with foil, until warmed through (about 20 minutes from fridge, 30+ from frozen). You can also microwave for a quick lunch, though the pepper may become softer.

Conclusion

At the end of a long day, there’s nothing better than a meal that’s satisfying, wholesome, and brings everyone to the table with a smile. These Chicken Stuffed Bell Peppers deliver exactly that. They’re the perfect blend of easy technique and big flavor, proving that you don’t need complicated recipes to create something truly special. Comfort food, made easy.

I hope this recipe becomes a regular in your rotation for cheap dinners for a family or a go-to healthy chicken recipe. If you give it a try, I’d love to hear how it turned out for you! Leave a comment below, and don’t forget to tag @StackSipSnack on Pinterest so I can see your beautiful creations.

Looking for more cozy chicken dinners? You might also love my one-pan wonder Sheet Pan Chicken Fajitas, the creamy comfort of Spicy White Chicken Chili, the super convenient Rotisserie White Chicken Chili, or the set-it-and-forget-it magic of Crockpot Chicken Tikka Masala. Happy cooking.

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