Chicken and Rice Stuffed Peppers Recipe

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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.

Chicken and Rice Stuffed Peppers

We love making stuffed peppers, but this recipe is just a bit different. Instead of using ground beef, I used chicken and rice. 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. Then shred the chicken.

Shred chicken

Chop or finely mince an onion, as well.

Chop and mince 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 the peppers, and it's time to bake.

Stuff peppers with chicken and rice

Bake at 350° for about 30 minutes or until heated through. Remove from oven and serve.

Peppers stuffed with chicken and rice

The nice thing about this dish is that you have your entire meal all in one, vegetable and all.

Chicken and Rice stuffed into peppers

Chicken and Rice Stuffed Peppers

Chicken and Rice Stuffed Peppers

Ingredients

  • 4-5 peppers
  • 4-5 chicken breasts, cooked and shredded
  • 1 onion, chopped
  • 3 cups rice
  • 3 chicken bullion cubes
  • 1-2 cups peas

Instructions

  1. Cook rice and peas, using chicken bullion for extra flavor. We put ours in a rice cooker. Cook chicken, and shred. Chop or finely mince an onion.
  2. 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.
  3. Remove from oven and serve.

5 thoughts on “Chicken and Rice Stuffed Peppers Recipe”

  1. 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.

    Reply

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