Savory Shredded Chicken and Rice Stuffed Peppers to Savor

Shredded Chicken and Rice Stuffed Peppers. Ever get stuck staring at the last few bell peppers in your fridge? Me too. The other day, I had a hunger for something a little cozy, but also fresh and not bland. So I made these. Here’s the truth: they’re ridiculously easy, mega satisfying, and a sneaky way to clear out the fridge.

If you’re ever in a rush for more comfort, check out my go-to fix, the best miso soup you’ll ever try, seriously, it saves my weeknight sanity.

Shredded Chicken Stuffed Peppers Recipe with Cheesy Rice

Let’s talk about these beauties. I know some folks get intimidated by stuffed peppers, but this version isn’t fussy. You just need shredded chicken (leftovers? Even better), some cooked rice, your favorite salsa (not kidding), and a good handful of shredded cheese.

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I once used rotisserie chicken because I was too lazy for anything else, still turned out five-star restaurant good if you ask me. Mix everything in a bowl, spoon into halved peppers, blanket with extra cheese, and bake until the tops are bubbly and your kitchen smells amazing. I’ll bet my favorite mug that these guys go on repeat. You can even sneak in chopped spinach if you want to feel extra virtuous.

How to Make Stuffed Peppers with Chicken

Alright, down to brass tacks, how do you actually pull this off? No fancy tricks, I promise.

You start by prepping your bell peppers (chop the tops, scoop out the insides, try not to make a mess). Then, in a big mixing bowl, toss together your shredded chicken, cooked rice, salsa, and whatever seasonings call your name. I like cumin and a bit of chili powder. Spoon this into your peppers, sprinkle cheese like you mean it, and lay ’em in a baking dish. I usually pour a splash of water in the bottom, so they steam up a bit (thanks, Grandma, for that one). Pop them in the oven, usually takes about 30 minutes. Once the cheese is bubbling, you’re golden. Scoop them out, let them cool for a second or you’ll burn your tongue like I do every time. The smell alone will get the neighbors peeking in.

How to Store Chicken Stuffed Peppers

Honestly, this is maybe the best part. Leftovers are so good, maybe even better than day one. Here’s what I usually do (learned the hard way): slide any extra stuffed peppers into an airtight container and toss in the fridge. They keep well for up to four days. If you want them to stretch, you can freeze them, though the texture of the peppers changes a tad.

Just wrap individually in foil first, then put in a freezer bag. To reheat, I just zap in the microwave or reheat in the oven so they crisp up again. If you’re meal prepping, you’ll feel like an absolute genius with these on hand. Switching up the cheese or salsa honestly makes it feel like a brand new meal every time.

What to Serve with Stuffed Peppers

Pairing stuff is half the fun (or stress) of dinner, but I have a few standbys. Try:

• Simple side salad. A crisp, tangy salad cuts through the rich, cheesy goodness.
• Garlic bread. Not optional, in my opinion, perfect for mopping up melted cheese and salsa.
• Steamed green beans or broccoli. Good for sneaking in veggies, especially if kids are watching.
• Tap into something easy and classic, like this quick potato soup if you’re in the mood for extra comfort.

Don’t feel boxed in. Leftover roasted potatoes or even a handful of tortilla chips go great too.

Ingredient	Amount	Notes
Bell Peppers	4	Choose any color you like
Shredded Chicken	2 cups	Cooked and shredded, rotisserie works well
Cooked Rice	1 cup	White or brown rice works
Salsa	1 cup	Adjust spice level to taste
Shredded Cheese	1.5 cups	Cheddar or your favorite blend

More Healthy Dinner Ideas

Some weeks, I swear dinner feels like a pop quiz I forgot to study for. If you liked these, stuffed peppers open up a world of healthy-ish shortcuts, like swapping in quinoa for rice, doubling up the veggies inside, or even subbing black beans if you’re out of chicken entirely. I’ve even made a spicy turkey version that got serious thumbs up at my last family dinner. When I’m aiming for less mess and a happier belly, these stuffed peppers are a go-to. Oh, and nobody complains about cheese. Ever.

Common Questions

Do I have to cook the rice ahead of time?
Yep, rice needs to be cooked before mixing with the chicken, or it won’t soften in the oven.

Can I use ground turkey instead of shredded chicken?
You bet! Ground turkey, ground beef, or even veggie crumbles all work fine. Just brown them first.

How can I make these vegetarian?
Easy, skip the chicken and swap in a drained can of black beans or chickpeas. Works like a charm.

Are these gluten-free?
Usually, as long as your salsa and cheese are gluten-free. Always double-check if you’ve got allergies in the house.

Can I prep these ahead?
Absolutely. Assemble everything, cover with foil, and stash in the fridge for up to a day before baking.

Ready, Set, Pepper…Let’s Do This

That’s everything I know about making shredded chicken and rice stuffed peppers swoon-worthy. Give it a shot and let your inner home cook shine. I promise you’ll love how easy these are, and you can totally brag about your kitchen skills. For more easy dinners, peek at this potato soup guide for busy nights. Get in the kitchen and let’s make something deliciously simple together.