Chicken & Rice Stuffed Bell Peppers
Chicken & Rice Stuffed Peppers: The Ultimate Quick Comfort Meal!
Looking for a cozy, delicious dinner that comes together in a flash?
These Chicken & Rice Stuffed Peppers are just what you need! With tender chicken, gooey melted cheese, and a crunchy cracker topping, this meal is packed with flavor and guaranteed to satisfy.
The best part? You can whip it up in just 15 minutes and pop it in the oven while you kick back and relax.
Get ready for a comforting, easy dinner that’s sure to become a weekly favorite!
For Chicken & Rice Stuffed Peppers
- Bell Peppers – Used as the base for the stuffing, sliced in half and hollowed out.
- Olive Oil – For sautéing shallots and garlic, adding a touch of richness.
- Shallot – A mild, sweet onion that adds depth to the flavor.
- Garlic – Minced to release its aromatic, savory essence into the filling.
- Broccoli Florets – Chopped finely for texture, color, and a healthy boost.
- Cooked Jasmine Rice – Soft rice that gives a fluffy texture to the stuffing.
- Shredded Rotisserie Chicken – A convenient, flavorful protein option that’s juicy and tender.
- Salt and Black Pepper – Seasonings to taste, enhancing the overall flavor profile.
- Dried Oregano – A classic herb to add earthy, aromatic notes.
- Water or Chicken Broth – Used to adjust the consistency of the filling, ensuring it’s not too dry.
- Shredded Mozzarella – A creamy cheese that melts beautifully for a gooey topping.
- Shredded Cheddar – A sharp cheese that adds richness and contrast to the mozzarella.
Topping
- Whole Wheat Crackers – Crushed for a crispy, golden topping that adds crunch.
- Fresh Chopped Parsley – Chopped for a bright, fresh garnish that adds color and flavor.
Chicken & Rice Stuffed Bell Peppers
These hearty and flavorful Chicken & Rice Stuffed Bell Peppers are a perfect balance of comfort and nutrition! Easy to prepare in just 15 minutes and baked to perfection with a cheesy topping and a crunchy cracker finish.
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Servings: 4 servings
Calories: 564kcal
Ingredients
- 4 large bell peppers
- 1 tbsp olive oil
- 1 medium shallot, diced
- 1 tbsp minced garlic
- 2 cups broccoli florets, finely chopped
- 2 cups cooked jasmine rice
- 2 ½ cups shredded rotisserie chicken
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
- ½-¾ cup water or chicken broth
- 1 cup shredded mozzarella cheese
- 1 cup hredded cheddar cheese
Topping:
- 4-5 whole wheat crackers, crushed (or gluten-free crackers)
- ⅓ cup fresh chopped parsley
Instructions
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Preheat your oven to 400°F (200°C).
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Cut the bell peppers in half, remove the seeds, and arrange them in a large baking dish.
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Heat olive oil in a skillet over medium heat. Add the diced shallot and sauté for about 5 minutes, or until it becomes translucent.
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Stir in the minced garlic and chopped broccoli, cooking for another 5 minutes until the broccoli turns bright green.
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Add the shredded rotisserie chicken, cooked rice, oregano, salt, pepper, and half of the shredded mozzarella and cheddar. Stir to combine, allowing the cheese to melt into the mixture.
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Gradually stir in the water or chicken broth, starting with 1/2 cup. Add more as needed if the mixture seems too dry.
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Spoon the mixture into the halved bell peppers. Top with the remaining cheese.
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Cover the baking dish with foil and bake for 30 minutes. Afterward, uncover and bake for an additional 15-20 minutes, or until the peppers are tender.
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Remove from the oven and sprinkle with crushed crackers and freshly chopped parsley. Serve and enjoy!
Nutrition
Serving: 2Bell Pepper Halves | Calories: 564kcal | Carbohydrates: 42g | Protein: 40g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 118mg | Sodium: 765mg | Potassium: 840mg | Fiber: 7g | Sugar: 10g | Vitamin A: 6355IU | Vitamin C: 260mg | Calcium: 417mg | Iron: 4mg
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- Can I use uncooked rice instead of cooked rice?
You could, but I’d highly recommend using cooked rice to save yourself some stress! Uncooked rice won’t cook properly inside the peppers, and you might end up with a mushy filling. Pre-cooked rice is your friend for this dish!
- Do I need to pre-cook the bell peppers?
Nope, no need for pre-cooking! Just slice them in half, scoop out the seeds, and you’re good to go. The peppers will soften perfectly as they bake in the oven with that cheesy, flavorful filling!
- Can I make these stuffed peppers ahead of time?
Absolutely! Prep the peppers the night before, cover them up, and store them in the fridge. When you’re ready to bake, just pop them in the oven. It’s a total time-saver!
- What can I substitute for rotisserie chicken?
If rotisserie chicken isn’t on hand, no worries! You can use cooked chicken breast or thighs—shredded or diced. Even leftover chicken from last night’s dinner will do the trick!
- How do I make these peppers spicier?
Looking for a little heat? Toss in some diced jalapeños or a sprinkle of chili flakes right into the filling. Adjust the spice to your preference—go bold, or keep it mild!
