Chicken Stuffed Peppers

These chicken stuffed peppers are loaded with shredded chicken, salsa, black beans and rice. Ready in just 30 minutes for an easy weeknight dinner the whole family will love!

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Chicken Stuffed Bell Peppers Recipe

Bell peppers are always a hit at our house, even with the kids. These chicken stuffed peppers are a Mexican-inspired twist on the classic, baked until the peppers are tender and the cheese on top is bubbly. The whole thing comes together in 30 minutes, which makes it a go-to weeknight dinner around here.

They also work great for meal prep. If you love stuffed peppers as much as we do, try my quinoa stuffed peppers, stuffed pepper casserole or stuffed pepper soup.

Ingredient Notes

Find the full printable recipe with specific measurements below.

• Bell peppers: I prefer a mix of orange, red and yellow for color, but any combination works. Green peppers are fine too, they just have a slightly more bitter flavor.
• Chicken: Rotisserie chicken is the easy route. You can also use my crockpot shredded chicken or Instant Pot Mexican chicken.
• Rice: Cooked white or brown rice both work. Leftover rice is perfect here or you can opt to leave it out.
• Black beans: Make sure to rinse and drain them. Pinto beans work as a swap.
• Salsa: Use your favorite jarred salsa, or my homemade salsa if you have some on hand. Mild, medium or hot, your call.
• Taco seasoning: Store-bought is fine, or use my homemade taco seasoning.

How to Make Chicken Stuffed Peppers

Cut the tops off the bell peppers and remove the seeds and ribs. Drop them in a pot of boiling water for 5 to 7 minutes, until just fork-tender. Don’t skip this step. Raw peppers won’t soften enough in the short bake time and you’ll end up with crunchy peppers and overcooked filling.

In a large bowl, combine the shredded chicken, salsa, black beans, rice and taco seasoning. That’s it. No sautéing, no separate pan. The chicken is already cooked, the rice is already cooked, and the flavors come together in the oven.

Drain the peppers and pat them dry, then stand them up in a baking dish. Fill each one generously with the chicken mixture. I always top mine with shredded cheese even though it’s optional. A Mexican blend or sharp white cheddar is my go-to, but Monterey Jack or pepper jack work too.

Bake at 350°F for 10 to 15 minutes, until the cheese is melted and bubbly. No foil needed since everything in the filling is already cooked.

Recipe Tips

• Cut them in half instead. If you want them to cook faster, slice the peppers in half lengthwise and stuff each half. Reduces bake time and makes for a better portion if you’re feeding kids.
• Bulk up the filling. Add diced onion, corn or even a handful of chopped spinach to stretch the filling and sneak in extra veggies.
• Swap the meat. Use taco meat, ground turkey or even leftover slow cooker carnitas instead of shredded chicken.
• Don’t overbake. Soggy peppers usually come from leaving them in the oven too long. Pull them as soon as the cheese is bubbly, around 10 to 15 minutes. Also avoid adding extra liquid to the filling.

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