Skip to content

5-Ingredient Chicken Stuffed Peppers

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

We love stuffed peppers for a satisfying dinner recipe. Other variations to try include quinoa stuffed peppers, stuffed pepper casserole and stuffed pepper soup!

Bell peppers stuffed with chicken in a baking dish.
This post may contain affiliate links. Read disclosure policy.

Healthy Stuffed Bell Peppers

Bell peppers are a popular vegetable at our house. Surprisingly, my whole family eats them right up, even the kids! This dinner is one of our favorite ways to enjoy them, as well as in chicken fajitas, chicken kabobs, and my easy sheet pan sausage and vegetables.

These shredded chicken stuffed peppers are family-friendly, healthy, low-carb, and super easy to make. They’re a quick 30-minute meal and require only 5 simple ingredients. Doesn’t get better than that, except when I tell you they are a great meal prep idea, too!

Chicken Stuffed Peppers Ingredients

You only need 5 simple ingredients to make these chicken-stuffed bell peppers! Simply shred chicken and combine ingredients in a bowl to make the best chicken stuffed bell peppers recipe!

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

Make these chicken stuffed peppers in no time! They are soft and delicious plus full of healthy ingredients for a complete meal. It is a simple meal that is filling and full of flavor!

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 on the toppings with all your favorites to make these bell peppers even more delicious! Bring in different flavors and textures with these toppings. Cool it down to spice it up with a little of each!

5 star review

“Yes I made this recipe. My family really enjoyed it. Used the beans liked it stuffed! Very sure I’ll make again. Had to heat a bit longer than recipe stated.”

Chicken stuffed peppers in pan with shredded cheese on top.

Tips + Modifications

Follow these tips and modifications to help make these stuffed bell peppers even easier! Cut them a different way, fill them with more seasoning, or melt extra cheese over top for a delicious addition. These are easy to change up and make additions!

  • Cutting. You may also cut the peppers in half lengthwise and stuff them that way. If you feel like chopping them, try my stuffed pepper casserole recipe.
  • 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.

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.

Repurpose your Leftovers

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

Chicken stuffed peppers with white dish.

More Easy Mexican Dinners

HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!

chicken stuffed peppers in a baking dish

Chicken Stuffed Peppers

5 from 34 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Chicken stuffed peppers made with 5 simple ingredients in just 30 minutes! A flavorful family-favorite that's perfect for busy weeknights!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6


  • 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


    • Preheat oven to 350ºF. Spray a baking dish with cooking spray and set aside. Boil a large pot of water. Cut the tops of the 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 shredded chicken in a frying pan over medium-heat. Then mix in the salsa, black beans, rice and 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!


    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.

    Course: Main Dish
    Cuisine: Mexican

    Did you make this recipe? Don’t forget to give it a star rating below!

    Let’s connect

    Join our community of over 5 million!

    Featured on

    • Taste of Home
    • Martha Stewart
    • Country Living
    • BuzzFeed
    • Yahoo
    • Food Network
    • Today