Chicken Stuffed Bell Peppers

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Need an easy meal that packs a big punch? Chicken Stuffed Bell Peppers are simple to make, and loaded with tender chicken, cooked rice, marinara sauce and melted mozzarella! These peppers are roasted to perfection, and sure to become a regular item on your weekly dinner menu!

Fork taking a bite of stuffed bell pepper with chicken.

If you're a bell pepper fan, be sure to try Chicken Fajita Pasta and this popular Sheet Pan Sausage and Potatoes recipe that feeds a large crowd.

The Best All-In-One Meal!

Who wouldn't love eating dinner in a handy, dandy bell pepper?

Quick and Easy - bakes in the oven in 25 minutes!
Budget Friendly - uses simple ingredients that don't cost a fortune.
Loaded with Flavor - marinara sauce mixed with creamy cheese and shredded chicken turns into an Italian delight!

When I can't think of a single thing to make for dinner, stuffed peppers always come to the rescue! I use pre-cooked rice and leftover rotisserie chicken so there's barely any cooking involved. It's a twist from classic stuffed peppers made with ground beef, but our family likes this chicken version most of all.

Stuffed bell peppers with chicken in baking dish.

The simple ingredients for this dish are budget-friendly, which makes it easy to add to your weekly dinner rotation. Chicken stuffed bell peppers are also perfect for meal prep because they freeze well and are made in individual portions. Plus, kids love them, so it's a winning combination!

Ingredients You'll Need

See quantities found in the recipe card at the bottom of this page.

Bell Peppers - I used a combination of red bell peppers and green pepper, but you can use yellow too.
Olive Oil - extra virgin olive oil is a great choice
Shredded Chicken - rotisserie chicken shredded in advance is a real time saver.
Cooked Rice - cook the rice ahead of time, or use pre-cooked rice in a package.
Marinara Sauce - use your favorite brand or make your own homemade marinara sauce.
Mozzarella and Parmesan Cheese - these two make a great cheesy duo.
Chicken Broth - can substitute vegetable broth if needed.
Seasonings: Italian seasoning, garlic powder, onion powder, salt, black pepper, fresh parsley for optional garnish.

Ingredients needed for stuffed bell peppers.

How to Make Chicken Stuffed Bell Peppers

1 - Prepare Peppers: Preheat oven to 375ºF. Slice the bell peppers in half vertically (from stem to bottom) and remove seeds and membranes. Lightly rub the outside of the peppers with olive oil and set aside.

2 - Mix Filling: In a large bowl, combine shredded chicken, rice, 1 cup of marinara sauce, 1 cup of mozzarella cheese, parmesan, and all seasonings. Mix until well combined.

3 - Stuff Peppers: Pack each pepper half with the chicken mixture. Place the bell pepper halves in an ungreased 9x13 inch baking dish.

4 - Add Chicken Broth: Pour chicken broth into the bottom of the baking dish.

5 - Top with Marinara: Spoon the remaining ½ cup of marinara sauce over the tops of the peppers. Cover tightly with aluminum foil. Bake for 20 minutes.

6 - Add Cheese: Remove foil and sprinkle the rest of the mozzarella cheese on top of each pepper half. Bake uncovered for another 5-7 minutes, or until cheese is melted and peppers are tender. Garnish with fresh parsley if desired.

Cooking Tips

When hollowing out the peppers, be sure to scrape out all of the seeds and membranes.
To save time, use leftover rotisserie chicken, or plan to boil or bake chicken breasts in advance. The same can be done with the rice.
Make sure to cover baking dish with aluminum foil after adding the marinara sauce to help the peppers cook more evenly.

Substitutions

Rice - replace white rice with brown rice, or try cooked quinoa or couscous for a completely different texture.
Chicken - substitute ground turkey, or use ground beef for a heartier option.
Sauce - change the marinara sauce and use salsa instead for a tex-mex version. Add black beans, tomatoes, taco seasoning and cilantro for a Mexican inspired twist.

Recipe FAQs

Can I make stuffed peppers ahead of time ?

Yes, simply assemble the peppers up to 24 hours in advance, cover and refrigerate. Bake as directed when ready to serve.

How can I make this dish low-carb?

Swap the rice for cauliflower rice or finely chopped vegetables like carrots and Brussels sprouts.

Can I use a different type of cheese?

Any type of cheese that melts well works in this recipe. Try cheddar cheese, colby jack, gouda, or a Mexican cheese blend.

Serving Suggestions

Side Salad - try a roasted beet salad or a rainbow salad with lemon vinaigrette.
Garlic Bread - don't forget a loaf of cheese stuffed garlic bread to round out your meal!
Vegetables - add a side of roasted broccoli or lemon butter asparagus.

Spatula lifting up chicken stuffed bell peppers.

Storing Leftovers

Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.

To Reheat: warm in a 350ºF oven until heated through, or microwave in 30 second intervals until hot.

To Freeze: you can freeze stuffed peppers before baking for up to 2 months in an airtight container. Thaw overnight in the refrigerator and bake as directed. Peppers may soften slightly after reheating.