This summer I’ve been making it a point to go to the Farmer’s Market and buy our produce, fresh and locally grown.
I usually always come home with fresh peppers because, frankly, peppers are so versatile. You can do any number of things with a pepper, and it adds so much flavor.
We love making stuffed peppers, but this recipe is just a bit different. Instead of using ground beef, I used chicken and rice. You could even switch things up and use pork fried rice for better flavor! Below, you’ll find a printable recipe. Enjoy!
More stuffed pepper recipes you may enjoy: chicken stuffed peppers and beef taco stuffed peppers.
The first step is to cook your rice and peas, using chicken bullion for extra flavor. We put ours in the rice cooker. Then cook your chicken. We used boneless, skinless breasts and cooked them in a skillet. You can also use leftover Instant Pot whole chicken. Then shred the chicken.
Chop or finely mince an onion, as well.
When rice is cooked, mix together with chicken and onion.
Some people prefer to boil their peppers before stuffing, but I prefer to just cut the core out and stuff with the rice and chicken mixture. Learn how to cut a bell pepper.
Once finished with this process, place extra rice mixture around the peppers, and it’s time to bake.
Bake at 350° for about 30 minutes or until heated through. Remove from oven and serve.
The nice thing about this dish is that you have your entire meal all in one, vegetable and all.
Chicken and Rice Stuffed Peppers
Ingredients
- 4 large bell peppers
- 2 pounds chicken breasts cooked and shredded
- 1 large yellow onion minced
- 3 cups long-grain white rice cooked
- 3 cups chicken broth
- 2 cups peas
Instructions
- Cook rice and peas, using chicken broth for extra flavor. We put ours in a rice cooker. Cook chicken, and shred. Chop or finely mince an onion.
- When rice is cooked, mix together with chicken and onion. Some people prefer to boil their peppers before stuffing, but I prefer to just cut the core out and stuff with the rice and chicken mixture. Once finished with this process, place extra rice mixture around peppers. Bake at 350° for about 30 minutes or until heated through.
- Remove from oven and serve.
This sounds delicious! I make a tomatoe-y version of this. This with chikcen sounds great! Good luck on your new adevnture. I just spied the information about you resigning from the Social Fabric group.
Hi Paula, thank you! I’ll still be in the Social Fabric community, just not a full-time employee with CB. Hope to see you around the blogosphere!:)
Looks delicious! Farmers markets are the way to go.
Lisa, thank you! Yes, they are. Love our local farmer’s market.