What type of peppers are best for stuffing?

Any bell peppers work well for stuffing, but the red, yellow, and orange varieties are often preferred for their sweeter flavor and vibrant colors.

Can I use a different type of meat or a meat substitute?

Yes, the recipe is versatile. You can use ground beef, turkey, chicken, or even a meat substitute like crumbled tofu or plant-based protein.

How do I prepare the peppers before stuffing?

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.

Can I make stuffed peppers ahead of time?

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.

What can I use instead of rice?

Quinoa, couscous, or even cauliflower rice can be used as alternatives to traditional rice for a different flavor or lower-carb option.

How do I prevent the stuffing from getting too dry?

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.

What side dishes pair well with stuffed peppers?

Stuffed peppers go well with a variety of sides, such as a simple salad, garlic bread, or a side of roasted vegetables.

Can I make this recipe vegetarian or vegan?

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.

How do I know when the stuffed peppers are done cooking?

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.

What kind of cheese is best for topping stuffed peppers?

Shredded mozzarella, cheddar, or a Mexican blend work well for topping stuffed peppers. You can also experiment with other cheeses based on your preferences.

Stuffed Peppers with Shredded Chicken and Brown Rice

Ingredients

Units Scale

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

Cook Mode Prevent your screen from going dark

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.

Author: Anna Luther
Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Healthy, Lunch, Dinner
Cuisine: American