clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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


Units Scale
  • 45 red, orange, or yellow peppers, seeded and cored
  • 23 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)
  • 23 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


  1. Preheat oven to 350° F.
  2. Prepare peppers by cutting off the tops and removing seeds and membranes.
  3. 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.
  4. Prepare brown rice per cooking instructions.
  5. Place all peppers in your favorite 9×13 pan or a large baking pan.
  6. In a large bowl, mix all ingredients (except goat cheese) together.
  7. Spoon into the peppers, filling right to the top.
  8. Sprinkle goat cheese on top.
  9. Bake for 30 -45 minutes or until heated through.

Hint: If your filling seems to dry, stir in some chicken broth or tomato sauce.



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.


    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.


    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

    Keywords: stuffed peppers, healthy, clean eating, shredded chicken, fast, easy, dinner