Stuffed Peppers with Shredded Chicken and Brown Rice
These stuffed bell peppers made with shredded chicken and brown rice are easy, healthy and downright delicious.
This easy stuffed peppers recipe is a weeknight staple at our house. I whip up a batch of shredded chicken every couple of weeks, and I have everything I need for this recipe, these barbecue chicken sliders, and my all-time favorite, chicken noodle soup casserole. Yum!
Jump to:
- INGREDIENTS
- INSTRUCTIONS
- VARIATIONS
- STORAGE
- FREQUENTLY ASKED QUESTIONS
- 📖 Recipe
- Stuffed Peppers with Shredded Chicken and Brown Rice
- MY FAVORITE SHREDDED CHICKEN RECIPE IDEAS
- The Ultimate Guide to Making Shredded Chicken
- Shredded Chicken Sliders with Homemade BBQ Sauce
- Homemade Chicken Noodle Soup Casserole
- Shredded Chicken Tacos
- Orange Chicken Arugula & Brown Rice Salad with Shaved Parmesan and Orange Ginger Glaze
- 💬 Comments
INGREDIENTS
- Red, orange, or yellow bell peppers
- Shredded chicken Click here to see the easiest way to make shredded chicken.
- Goat cheese
- Portobello mushrooms
- Garlic
- Cilantro
- Red or yellow onion
- Cherry tomatoes
- Brown rice
- Salt and black pepper to taste
- Parsley for garnish (optional)
INSTRUCTIONS
Step 1: Bring a large pot of water to a boil. Cut the tops off peppers and remove seeds and membranes. Parboil for 2-3 minutes or until tender. Remove with a slotted spoon and dry on paper towels.
Step 2: Cook rice according to package directions. Cook meat if necessary. Chop herbs and vegetables. Combine rice, veggies, herbs and meat filling in a large bowl.
Step 3: Spoon meat, veggie and rice mixture into each bell paper. Place in a 9×13 pyrex dish.
Step 4: Bake for 30-45 minutes or until heated through.
Hint: If your filling seems to dry, stir in some chicken broth or tomato sauce.
VARIATIONS
From cheese to meat and grains, there are so many ways to customize this recipe. That’s why it’s one of our favorites!
SWITCH UP THE PROTEIN
While I prefer to use shredded chicken, you can change the entire flavor profile by switching up the meat. Here are a few of our other favorites:
- Lean ground beef
- Ground turkey
- Italian sausage
If you’re changing up the meat, be sure to cook it first. I recommend sauteeing it in a skillet with olive oil. Drain well prior to using.
SWITCH UP THE CHEESE
Traditional dairy doesn’t agree with me, so I reach for goat cheese when possible. But you can do a 1:1 substitute for shredded mozzarella cheese or cheddar cheese.
TRY A DIFFERENT STARCH
Sick of brown rice? Try white rice, long grain rice, quinoa, couscous or cauliflower rice.
STORAGE
LEFTOVERS
Store in an airtight container in the fridge for up to four days.
TO FREEZE
You can freeze before or after baking. To freeze before baking, freeze in a covered 9×13 baking dish. Thaw in the fridge overnight and bake for 35 minutes until heated through.
To freeze after baking, freeze individually or together in a baking dish. Thaw overnight in the fridge and reheat in a 350°F oven until thoroughly heated.
FREQUENTLY ASKED QUESTIONS
Any bell peppers work well for stuffing, but the red, yellow, and orange varieties are often preferred for their sweeter flavor and vibrant colors.
Yes, the recipe is versatile. You can use ground beef, turkey, chicken, or even a meat substitute like crumbled tofu or plant-based protein.
Cut the tops off the peppers, remove the seeds and membranes, and blanch them in boiling water for a few minutes to soften slightly. This pre-cooking step ensures the peppers are tender when baked.
Yes, you can prepare the stuffed peppers a day in advance and refrigerate them. Bake them when ready to serve for a convenient and time-saving option.
Quinoa, couscous, or even cauliflower rice can be used as alternatives to traditional rice for a different flavor or lower-carb option.
Ensure the stuffing mixture is well-moistened before baking. Adding ingredients like diced tomatoes, tomato sauce, or broth to the filling can help keep it moist.
Stuffed peppers go well with a variety of sides, such as a simple salad, garlic bread, or a side of roasted vegetables.
Absolutely! Substitute the meat with plant-based protein like lentils, black beans, or crumbled tofu. Also, ensure any cheese used is plant-based for a vegan version.
The peppers are done when they are tender, and the filling is cooked through. The internal temperature of the filling should reach a safe temperature for the type of meat used.
Shredded mozzarella, cheddar, or a Mexican blend work well for topping stuffed peppers. You can also experiment with other cheeses based on your preferences.
📖 Recipe
Stuffed Peppers with Shredded Chicken and Brown Rice
These stuffed peppers made with shredded chicken and brown rice are easy, healthy and downright delicious. You can customize the ingredients at every turn, making this a versatile and fun weeknight recipe.
- Total Time: 1 hour
- Yield: 4 1x
Ingredients
- 4–5 red, orange, or yellow peppers, seeded and cored
- 2–3 cups shredded chicken (2-3 chicken breasts – click here to see the easiest way to make shredded chicken.)
- 1/2 cup crumbled goat cheese
- 1 cup baby portobello mushrooms (chopped)
- 2–3 garlic cloves, minced
- 1/2 cup fresh cilantro leaves (remove stems) and finely chop
- 1 medium yellow or red onion, chopped
- 1/2 cup cherry tomatoes
- 2 cups brown rice
- Salt and pepper to taste
- Optional parsley for garnish
Instructions
- Preheat oven to 350° F.
- Prepare peppers by cutting off the tops and removing seeds and membranes.
- Bring a large pot of water to boil. Parboil peppers for 2-3 minutes or until tender. Remove with a slotted spoon or fork and drain on paper towels.
- Prepare brown rice per cooking instructions.
- Place all peppers in your favorite 9×13 pan or a large baking pan.
- In a large bowl, mix all ingredients (except goat cheese) together.
- Spoon into the peppers, filling right to the top.
- Sprinkle goat cheese on top.
- Bake for 30 -45 minutes or until heated through.
Hint: If your filling seems to dry, stir in some chicken broth or tomato sauce.
Notes
SWITCH UP THE PROTEIN
While I prefer to use shredded chicken, you can change the entire flavor profile by switching up the meat. Here are a few of our other favorites:
- Lean ground beef
- Ground turkey
- Italian sausage
- If you’re changing up the meat, be sure to cook it first. I recommend sauteeing it in a skillet with olive oil. Drain well prior to using.
SWITCH UP THE CHEESE
Traditional dairy doesn’t agree with me, so I reach for goat cheese when possible. But you can do a 1:1 substitute for shredded mozzarella cheese or cheddar cheese.
TRY A DIFFERENT STARCH
Sick of brown rice? Try white rice, long grain rice, quinoa, couscous or cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Healthy, Lunch, Dinner
- Cuisine: American
Keywords: stuffed peppers, healthy, clean eating, shredded chicken, fast, easy, dinner
MY FAVORITE SHREDDED CHICKEN RECIPE IDEAS
The Ultimate Guide to Making Shredded Chicken
Whether you’re making shredded chicken in the crockpot, the instant pot, in the oven or on the stovetop, I’m sharing the easiest way to make shredded chicken, plus I’m sharing some of my very favorite recipes to make with shredded chicken. I love making a ton of shredded chicken to incorporate into meals during the week, or to freeze for quick and easy meals all month long.
Shredded Chicken Sliders with Homemade BBQ Sauce
These easy Barbecue Chicken Sliders (made with shredded chicken) can be made in the crockpot or the oven (or even in the instant pot or on the stove). They’re perfect for a full meal or even as a tasty appetizer for your next party. My favorite part is that they can be easily customized for the entire family, making them a versatile dinner, appetizer or even lunch option.
Homemade Chicken Noodle Soup Casserole
This easy homemade chicken noodle soup casserole can be made in the crock pot, in the instant pot or in the oven. It’s healthy, simple to pull together and can be made using shredded chicken or a rotisserie chicken picked up from the grocery store.
Nothing warms the home and soul like a robust chicken noodle soup when it becomes a CASSEROLE. This dish is sturdy enough to stand alone, or be served with a warm bread and side salad.
Trust me, it gets into all the nooks and crannies and leaves the family completely fulfilled!
Shredded Chicken Tacos
These shredded chicken tacos are quick, easy and healthy! You can make the base in the crockpot, in the instant pot in the oven or on the stovetop. You can even buy a rotisserie chicken from the grocery store. Dinner doesn’t get much easier or more delicious than this! When Taco Tuesday doesn’t conjure up that spark that it usually does, blow everyone’s mind with these rowdy little tacos!
Orange Chicken Arugula & Brown Rice Salad with Shaved Parmesan and Orange Ginger Glaze
If you’re looking for a simple and healthy salad that won’t make you want to cry, you’ve come to the right place. This orange chicken arugula and brown rice salad with shaved parmesan is the best way to eat arugula, and the homemade dressing (in the form of an orange ginger glaze) is out of this world.
Savory and sweet, crunchy and hardy, fresh and absolutely irresistible.
This salad is packed with so much bursting flavor that it is easy to miss all of the nutritional value snuck in!
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