Hearty Chicken and Rice Stuffed Peppers (Comforting Oven-Baked Classic)

Chicken and rice stuffed peppers are one of those dinners that feel comforting in the best way. Baked until tender and filled with a hearty, seasoned mixture, they work well for busy weeknights when you want something easy to put together for dinner. Simple flavors, straightforward prep, and a meal that fits easily into everyday cooking.

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Stuffed peppers are a timeless comfort food enjoyed across many cuisines. My recipe here keeps things simple and hearty by combining chicken, rice, and everyday vegetables with warm spices. Baked until tender, these peppers make a complete meal in one tidy package, easy to prepare, easy to serve, and always satisfying.

Why You Will Love This Recipe

• Complete meal in one dish
• Hearty, comforting, and filling
• Budget-friendly ingredients
• Great for meal prep
• Customizable with different proteins or grains

Ingredient Notes and Simple Swaps

• Chicken thighs keep the filling moist and flavorful, but finely chopped chicken breast works if that’s what you have on hand.
• Round-grain rice is lightly cooked before mixing, so it finishes perfectly in the oven without turning soft.
• Bell peppers should be medium to large so they hold plenty of filling and stand upright while baking.

See the recipe card for the complete list of ingredients and quantities.

How To Make Chicken and Rice Stuffed Peppers

Step 1: Heat a skillet over medium heat with a little olive oil. Add onion, carrot, mushrooms, garlic, and chopped chicken. Cook until the chicken is no longer pink.

Step 2: Stir in paprika, cumin, salt, and black pepper. Mix well and remove from heat. In a large bowl, mix rice with the chicken and vegetable mixture. Taste and adjust seasoning.

Step 3: Wash the bell peppers, cut off the tops, and remove seeds.

Step 4: Preheat oven to 350°F. Fill each bell pepper with the mixture and replace the tops.

Step 5: Place peppers in a baking dish with a little water or tomato juice at the bottom.
Cover with foil and bake for 30 minutes. Remove foil and bake uncovered until lightly browned on top. Serve warm and enjoy this comforting, homemade meal.

Helpful Tips for the Best Stuffed Peppers

• Lightly seasoning the peppers before filling helps bring out their natural sweetness as they bake.
• Pack the filling gently so it stays hearty without becoming dense.
• Let the peppers rest for a few minutes after baking to help everything settle before serving.

Make-Ahead and Storage Notes

The filling can be prepared a day ahead and stored in the refrigerator until ready to use. Fully baked stuffed peppers keep well for up to three days and reheat easily in the oven or microwave. This makes them a solid option for planning ahead or saving leftovers for later in the week.

Serving Ideas & Variations

• Add shredded cheese on top for a cheesy finish.
• Add chili flakes for heat.
• Swap mushrooms for zucchini or celery
• Use tomato sauce instead of water for a richer flavor.
• Serve with a green salad or yogurt sauce.

Stuffed Peppers FAQs

Tried these chicken and rice stuffed peppers? Please rate the recipe and leave a comment below to let us know how they turned out. Your feedback helps others find and enjoy it too!

Chicken and Rice Stuffed Peppers

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These chicken and rice stuffed peppers are a simple oven-baked dinner with familiar, comforting flavors. The peppers cook until tender while the filling stays hearty and satisfying, making this an easy option for weeknight meals or relaxed family dinners.

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Serving Size 6

Equipment

• Large skillet
• Saucepan
• Mixing bowl
• Knife and cutting board
• Baking dish
• Aluminum foil

Ingredients

• 4 chicken thighs boneless and skinless, finely chopped
• ½ cup round-grain rice such as Arborio or jasmine
• 6 bell peppers
• 5 mushrooms finely chopped
• 1 medium onion finely diced
• 1 medium carrot grated
• 2 cloves garlic finely minced
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon olive oil
• ¼ cup tomato juice or water, for the baking dish

Instructions

• Preheat the oven to 350℉. Lightly grease a baking dish and set it aside.
• Wash the bell peppers, slice off the tops, and remove the seeds and membranes. Set the peppers and tops aside.
• Cook the rice in boiling water for 7-10 minutes until slightly undercooked. Drain well and set aside.
• Heat the olive oil in a large skillet over medium heat. Add the onion, carrot, mushrooms, and garlic, and cook for 3-4 minutes until softened. Add the chopped chicken thighs to the skillet and cook until the chicken is no longer pink, about 5-6 minutes.
• Stir in the paprika, cumin, salt, and black pepper, mixing well to evenly coat the filling.
• Remove the skillet from the heat and transfer the mixture to a large bowl. Add the partially cooked rice and mix until fully combined. Adjust seasoning if needed.
• Spoon the chicken and rice mixture into each bell pepper, pressing gently to fill. Place the pepper tops back on.
• Arrange the stuffed peppers upright in the prepared baking dish. Pour the water or tomato juice into the bottom of the dish. Cover tightly with foil and bake for 30 minutes.
• Remove the foil and bake for an additional 10 minutes, until the peppers are tender and the tops are lightly browned. Remove from the oven and rest for 5 minutes before serving.

Notes

• Chicken thighs are recommended for moisture and flavor, but chicken breast can be used if finely chopped and monitored closely.
• Rice should be slightly undercooked before mixing to prevent a mushy texture after baking.
• Leftovers reheat well and can be stored in the refrigerator for up to 3 days.

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