Chicken stuffed peppers made with 5 simple ingredients in just 30 minutes! A flavorful family favorite that’s perfect for busy weeknights!
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Healthy Stuffed Bell Peppers
Bell peppers are a popular vegetable at our house. Surprisingly, my whole family eats them right up! 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!
Another bonus is that my kids absolutely love them! They’re full of flavor and loaded with all their favorites. Eat them plain or dress them up with delicious toppings like shredded cheese, sour cream, and fresh cilantro.
5 Simple Ingredients
You only need 5 simple ingredients to make these chicken-stuffed bell peppers! It is simple to make and has all the flavor. Simply shred chicken and combine ingredients in a bowl to make the best chicken stuffed bell peppers recipe!
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!
- 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.
- 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.
- 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. Place in a baking dish and add shredded cheese if desired. Bake at 350ºF for 10 minutes, or until cheese is bubbly.
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!
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.
- 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.
Yes! For this recipe, it is best to boil the peppers before baking. This will help make them tender.
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.
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.
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!
- Instant pot chicken taco bowls
- Slow cooker chicken taco bowls
- One-pot burrito bowls
- Chicken fajita bowls
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.”-Pegs
Storing and Reheating
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.
More Easy Mexican Dinners
Chicken Stuffed Peppers
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!
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!