Shredded Chicken Stuffed Bell Peppers

Name: Shredded Chicken Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large bell peppers (any color); 2 cups shredded cooked chicken; 1 cup cooked rice; 1 cup black beans, drained and rinsed; 1 cup salsa; 1 teaspoon taco seasoning; 1 cup shredded cheese (cheddar or mozzarella); Salt and pepper to taste

Highlighted under: Busy Day Cooking

I love making Shredded Chicken Stuffed Bell Peppers on busy weeknights. These colorful, nutrient-packed peppers are quick and easy to prepare, and the satisfaction of biting into a juicy pepper filled with tender chicken and spices is unbeatable. What I adore about this recipe is that you can customize the filling based on what you have in your pantry. I often experiment with different herbs and spices, which makes each meal a little unique. It's a perfect way to keep dinner exciting and healthy!

Created by

Lucy Price

Last updated on 2026-02-24T00:41:37.111Z

When I first decided to make Shredded Chicken Stuffed Bell Peppers, I was looking for a dish that was both healthy and fulfilling. The combination of juicy chicken, vibrant bell peppers, and zesty spices creates a flavor explosion. One tip I've learned is to roast the peppers slightly before stuffing them, which intensifies their sweetness and adds a delightful texture.

This recipe has become a staple in my home because it’s so adaptable. Whether I have leftover chicken or a new spice blend to try, it’s always a hit. Plus, they reheat beautifully for lunch the next day!

Why You'll Love This Recipe
Colorful presentation that impresses everyone at the table
Packed with protein and veggies for a balanced meal
Easy to customize with different fillings and toppings

Why Stuffed Peppers Are a Weeknight Winner

Stuffed peppers are a fantastic option for weeknight dinners because they are quick to assemble and bake. By pre-cooking the filling ingredients, such as the chicken and rice, you can have these peppers ready in about 40 minutes. The versatility of the filling also means you can use up leftover ingredients, reducing waste and saving time. Plus, with just one dish to clean, they fit perfectly into a busy schedule.

Not only are these stuffed peppers convenient, but their vibrant colors also make them visually appealing. The bright yellow, red, and green bell peppers can brighten up any dinner table. When baking, you'll notice the peppers soften slightly while still holding their shape, providing a delightful crunch and juicy interior for every bite.

Essential Ingredient Insights

The choice of cheese can significantly affect the flavor and texture of your stuffed peppers. Cheddar offers a sharp taste, while mozzarella provides a more mild, gooey texture. If you're looking to make your dish dairy-free, you can substitute with plant-based cheese or simply omit it, allowing the savory flavors of spices and fillings to shine through.

Using fresh bell peppers is key to achieving the right texture. When selecting peppers, choose ones that are firm and have a glossy skin. Avoid any that have soft spots or wrinkles, as these may indicate over-ripeness. If your local grocery doesn't have large bell peppers, you can use smaller varieties, adjusting the cooking time slightly, as they may require less time in the oven.

Storage and Serving Suggestions

Once baked, these stuffed peppers can be stored in an airtight container in the fridge for up to four days. To reheat, simply microwave them on a low setting until heated through, or pop them back in the oven at 350°F (175°C) for about 10-15 minutes. If you're looking to freeze these for longer storage, let them cool completely, then wrap tightly in plastic wrap before placing in an airtight container. They can be frozen for up to three months.

For a complete meal, serve these stuffed peppers alongside a simple salad or some avocado slices. You can also top them with a dollop of sour cream or guacamole for an extra layer of flavor. Another great idea is to drizzle some lime juice over the top before serving to enhance the freshness of the dish.

Ingredients

For the Stuffed Peppers

4 large bell peppers (any color)
2 cups shredded cooked chicken
1 cup cooked rice
1 cup black beans, drained and rinsed
1 cup salsa
1 teaspoon taco seasoning
1 cup shredded cheese (cheddar or mozzarella)
Salt and pepper to taste

Instructions

Prepare the Peppers

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them in a baking dish.

Make the Filling

In a large bowl, combine the shredded chicken, cooked rice, black beans, salsa, taco seasoning, half of the cheese, salt, and pepper. Mix well until all ingredients are combined.

Stuff the Peppers

Spoon the filling mixture into each bell pepper, packing it in gently. Top the stuffed peppers with the remaining cheese.

Bake the Peppers

Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 5 minutes or until the cheese is melted and bubbly.

Serve

Allow the peppers to cool for a few minutes before serving. Enjoy your delicious, colorful stuffed peppers!

Pro Tips

For added flavor, consider garnishing with fresh cilantro or avocado slices before serving. Also, feel free to swap the black beans for corn or add other vegetables to the filling for more variety.

Customizing Your Filling

The beauty of stuffed peppers is their adaptability. If you prefer a spicier kick, feel free to add diced jalapeños or swap the salsa for a spicy variety. Similarly, if you want to amp up the veggie content, consider adding corn, diced zucchini, or spinach to the filling. The goal is to find a combination that suits your taste and dietary preferences while making the most of what you have on hand.

You can also shift the cuisine profile by changing the seasoning. For a Mediterranean flair, replace the taco seasoning with Italian herbs like oregano and basil, and add feta cheese for an unforgettable twist. The key is to keep the balance between the protein, grains, and beans, ensuring a wholesome dish packed with flavor and texture.

Troubleshooting Common Issues

Overcooking your stuffed peppers can lead to a mushy texture, so keep an eye on them during baking. The ideal bake time will vary based on the size of your peppers; larger peppers may require an additional few minutes. I recommend checking for doneness around the 25-minute mark and adjusting as necessary. If your cheese isn't melting properly, try increasing the oven temperature slightly in the last few minutes to achieve that desired bubbly effect.

If you find that the filling is too dry after baking, consider adding a few extra tablespoons of salsa or a splash of chicken broth before stuffing the peppers. Likewise, if they are too moist, draining any excess liquid from the filling can help balance the textures. Adjusting the proportions of ingredients can help achieve the perfect consistency and flavor balance for your taste.

Questions About Recipes

→ Can I use frozen shredded chicken?

Absolutely! Just make sure to thaw and drain it before mixing it into the filling.

→ What can I substitute for rice?

Quinoa, cauliflower rice, or even couscous can be great alternatives to use in this recipe.

→ How do I store leftovers?

Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. They can be reheated in the microwave or oven.

→ Can I make these ahead of time?

Yes! You can prep the stuffed peppers a day in advance and store them in the refrigerator until you’re ready to bake them.