Chicken stuffed peppers made with 5 simple ingredients in just 30 minutes! A flavorful family favorite that’s perfect for busy weeknights!

Chicken stuffed bell peppers garnished with cilantro in a white baking dish.

This post may contain affiliate links. Read disclosure policy.

Chicken Stuffed Bell Peppers Recipe

Bell peppers are a popular vegetable at our house. Surprisingly, my whole family eats them right up, even the kids! These 5-ingredient chicken stuffed peppers are family-friendly, healthy and super easy to make for a 30-minute meal!

Doesn’t get better than that, except when I tell you they are a great meal prep idea, too! We love stuffed peppers and other variations to try include quinoa stuffed peppers, stuffed pepper casserole and this stuffed pepper soup recipe!

starstarstarstarstar

These were incredible! My kids even enjoyed them and asked when we were going to have them again!

Jessica

Ingredient Notes

Bell peppers on a cutting board with a knife.

Find the full printable recipe with specific measurements below.

  • Bell peppers: I prefer a mix of orange, red, and yellow bell peppers.
  • Chicken: You can use rotisserie chicken for convenience or make my easy slow cooker shredded chicken or Instant Pot Mexican chicken.
  • Salsa: This gets mixed with the filling to give it some extra flavor. Homemade salsa tastes best in my opinion!
  • Taco seasoning: This seasoning is also mixed in for flavor. I grabbed my homemade taco seasoning from the pantry.
  • Beans: We add black beans to bulk it up a bit. Make sure to rinse and drain your beans before mixing them in.

How to Make Chicken Stuffed Peppers

The process of making chicken stuffed peppers in a four step photo collage.
  1. Boil the peppers. Bring a large pot of water to a boil. Cut the bell pepper tops off and remove the seeds. Once the water is boiling, place the peppers in the water for about 5-7 minutes, or until fork tender.
  2. Make the filling. While the peppers are cooking, begin to make the filling. Warm the chicken in a frying pan over medium heat then mixes in the salsa, taco seasoning, black beans, and rice (if desired). Cook until warm.
  3. Assemble and bake. Remove the bell peppers from the water and set them on a paper towel to dry. Once dry, stuff the peppers with the chicken mixture.
  4. Bake. Place in a baking dish and add shredded cheese if desired. Bake at 350ºF for 10 minutes, or until cheese is bubbly.

Favorite Toppings

Load up the chicken stuffed bell peppers with your favorite toppings to make them even more delicious!

Unbaked chicken stuffed peppers in pan with shredded cheese on top.

Recipe Tips

  • Cutting. You may also cut the peppers in half lengthwise and stuff them that way.
  • Filling. Can add cooked rice, onion, or corn into the filling mixture to bulk it up a bit.
  • Choose your meat. Feel free to use taco meat instead of shredded chicken if preferred.
  • Cheese. Top with shredded cheese before baking if desired.
  • No foil. No need to cover the pan with foil. Because the peppers are pre-boiled and the filling is cooked, they don’t cook for very long in the oven.
Chicken stuffed peppers with melted cheese, topped with sour cream adn cilantro in a white dish.

This dinner is one of our favorite ways to enjoy bell peppers, as well as in chicken fajitas, chicken kabobs, or my easy sheet pan sausage and vegetables.

More Mexican Dinner Recipes

Chicken stuffed peppers in a white baking dish.

Chicken Stuffed Peppers

5 from 37 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Chicken stuffed peppers made with 5 simple ingredients in just 30 minutes! A flavorful family-favorite that's perfect for busy weeknights!
Print Pin This! Rate

Ingredients 

  • 2-3 cups cooked chicken (shredded)
  • 1 cup salsa
  • 1 cup black beans (rinsed)
  • 1 cup cooked rice (optional)
  • 2 teaspoons taco seasoning (more to taste)
  • 6 bell peppers (red yellow or orange)

Optional toppings: shredded cheese, sour cream, cilantro

Instructions

  • Preheat oven to 350ºF. Spray a baking dish with cooking spray and set aside. Boil a large pot of water. Cut the tops off the 6 bell peppers off and remove the seeds. Then place the bell peppers in the water for 5 to 7 minutes, or until tender.
  • While the peppers are cooking, warm the 2-3 cups shredded chicken in a frying pan over medium-heat. Then mix in 1 cup salsa, 1 cup black beans, 1 cup cooked rice and 2 teaspoons taco seasoning. Cook until warm. Salt and pepper to taste.
  • Remove peppers from the water and set on a paper towel. Once dry, stuff peppers with chicken mixture. Place in the baking dish and then add shredded cheese if desired.
  • Bake for 10-15 minutes, or until cheese is bubbly. Add desired toppings and enjoy while hot!

Last step: Please leave a comment and rating after you make the recipe.

Notes

Toppings: Serve the stuffed peppers garnished with sour cream, cilantro, sliced avocados and salsa.

Nutrition

Serving: 1pepper, Calories: 122kcal, Carbohydrates: 24g, Protein: 5g, Fat: 1g, Saturated Fat: 1g, Sodium: 314mg, Potassium: 486mg, Fiber: 6g, Sugar: 7g, Vitamin A: 3934IU, Vitamin C: 153mg, Calcium: 32mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Variations

Whenever I make any of the below recipes, I’ll use the leftovers as the filling for these chicken stuffed peppers. It’s the perfect way to repurpose leftovers into a brand-new dish!

Recipe FAQs

Do I need to boil my bell peppers before stuffing them?

Yes! For this recipe, it is best to boil the peppers before baking. This will help make them tender.

Why are my stuffed peppers soggy?

This could be from overbaking your bell peppers. They will become mushy and soggy if baked too long. Avoid adding extra liquid to the filling before baking.

Do peppers need to be cooked before stuffing?

Some recipes do call for baking before stuffing but these bell peppers will be boiled ahead of time to soften them up. If you prefer them crunchy, skip the boiling step.

How to store leftovers?

Store leftovers in an airtight storage container in the refrigerator for five to seven days. When ready to reheat, place it in the microwave, oven, or air fryer until warmed up.