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Chicken stuffed peppers in a white baking dish when they come out of oven
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Chicken Stuffed Peppers

Chicken Stuffed Peppers are made with a fajita style mixture that combines onions, garlic, tex mex spices and chicken, then oven-baked until soft and cheesy
Course Entree
Cuisine American, Mexican, Tex Mex
Prep Time 5 minutes
Cook Time 35 minutes
0 minutes
Total Time 30 minutes
Servings 3 servings
Calories 441kcal
Author Yumna Jawad


  • 3 green bell peppers
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 pound chicken breast cut into bite-size pieces
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • Salt and pepper
  • 1 cup precooked rice
  • 2 tablespoon fresh cilantro plus more for garnish
  • 1 tablespoon fresh lime juice
  • ¾ cup shredded cheddar cheese
  • Sour cream for serving
  • Pico de gallo for serving


  • Preheat oven to 375°F, and prepare the peppers by cutting them in half lengthwise and removing the seeds and membrane; set aside in a baking dish cut side up.
  • Heat olive oil in a large skillet over medium heat. Add onions and saute until they start to soften, about 2-3 minutes.
  • Add garlic, chicken, chili powder, cumin and season with salt and pepper. Cook, stirring occasionally, until the chicken is cooked through, about 5-7 minutes.
  • Add rice, cilantro, lime juice, and stir together until heated through, about 2 minutes.
  • Spoon the cooked chicken and rice mixture into the cut pepper halves, filling them to the top. Pour water into the baking dish to fill the bottom, being careful not to pour any water on the peppers.
  • Cover baking dish with foil and bake until peppers are softened, about 20 minutes. Remove from oven, sprinkle with shredded cheese and return to oven to bake until cheese is melted, about 5 more minutes
  • Serve immediately, topped with pico de gallo and sour cream, if desired.



Quantity: My images only show 4 pepper halves, but the recipe is enough for 6 pepper haves. I usually don't stuff the remaining rice mixture and keep it for my kids to enjoy as is.
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Freezing Instructions: You can also freeze the baked stuffed peppers for up to 3 months. Freeze them individually or all together in a baking dish. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through.
Make Ahead Tips: You can make the chicken and rice mixture ahead of time or use cooked rice like I did to speed up the process.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • You can use any other colored peppers you'd like.
  • Instead of chicken breast, you can substitute ground chicken, flank steak, ground turkey or ground beef. If you want to make them vegetarian, I would recommend using black beans and corn instead of the chicken.
  • If you want to avoid rice, you can use cauliflower rice, quinoa, couscous or even bulgur.


Calories: 441kcal | Carbohydrates: 25g | Protein: 42g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 126mg | Sodium: 382mg | Potassium: 887mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1182IU | Vitamin C: 102mg | Calcium: 250mg | Iron: 3mg