Chicken Stuffed Peppers are the kind of comforting, satisfying meal that checks every box—hearty, wholesome, cheesy, and full of flavor. If you’re on the hunt for an easy dinner idea that doesn’t skimp on nutrition or taste, this one’s a winner. These bell peppers are packed with tender rotisserie chicken, fluffy jasmine rice, crisp broccoli, and a cozy blend of melted mozzarella and cheddar cheese. The finishing touch? A crunchy cracker topping and a sprinkle of fresh parsley for a little brightness and texture in every bite.
You can throw this meal together in just 15 minutes of prep time, making it perfect for busy weeknights. It also holds up beautifully if you want to prep it the night before. Whether you’re feeding your family or entertaining guests, these stuffed peppers bring comfort food vibes without the heaviness. Let’s get into it!
Ingredients
Here’s everything you’ll need to bring these flavorful stuffed peppers to life. This recipe makes 4 servings, with two pepper halves per person.
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4 large bell peppers (any color)
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1 Tablespoon olive oil
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1 medium shallot, diced
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1 Tablespoon minced garlic
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2 cups broccoli florets, finely chopped
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2 cups cooked jasmine rice
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2 ½ cups shredded rotisserie chicken
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½ teaspoon salt
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½ teaspoon black pepper
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½ teaspoon dried oregano
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½ – ¾ cup water or chicken broth (start with ½ cup and add more as needed)
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1 cup shredded mozzarella cheese
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1 cup shredded cheddar cheese
For the topping:
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4–5 whole wheat crackers, crushed (use gluten-free crackers if needed)
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⅓ cup fresh chopped parsley
How to Make Chicken Stuffed Peppers
These stuffed peppers are surprisingly simple to prepare and the results are downright delicious. Here’s how to bring it all together:
Step 1: Prep the Bell Peppers
Preheat your oven to 400°F (204°C). Slice each bell pepper in half vertically, from stem to base, and scoop out the seeds and membranes. Arrange the pepper halves in a large baking dish, cut side up.
Step 2: Sauté the Veggies
In a skillet over medium heat, warm the olive oil. Add the diced shallot and cook for about 5 minutes, until translucent and fragrant. Stir in the minced garlic and chopped broccoli, and cook for another 5 minutes, until the broccoli is a vibrant green and slightly tender.
Step 3: Combine the Filling
Add the shredded chicken, cooked rice, salt, pepper, oregano, and half of the mozzarella and cheddar into the skillet. Stir everything together until the cheese begins to melt. Pour in ½ cup of water or broth, mixing well. If the filling looks dry, add a little more liquid until it’s moist and cohesive, but not soupy.
Step 4: Stuff the Peppers
Spoon the mixture into each pepper half, pressing it down slightly to fill them generously. Top with the remaining mozzarella and cheddar cheese.
Step 5: Bake
Cover the baking dish with foil and bake for 30 minutes. Then, uncover and bake for another 15–20 minutes, or until the peppers are tender and the cheese is golden and bubbly.
Step 6: Add Toppings and Serve
Once out of the oven, sprinkle the tops with crushed whole wheat crackers and chopped parsley. Let the dish rest for a few minutes before serving.
Helpful Tips
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Use rotisserie chicken for convenience, or substitute with leftover grilled or baked chicken.
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Chop the broccoli finely so it cooks quickly and blends well into the filling.
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Taste the filling before stuffing the peppers—you can adjust the seasoning, add more cheese, or splash in a little hot sauce if you like some kick.
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Add more veggies like zucchini, mushrooms, or spinach to sneak in extra nutrition.
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Don’t overcook the peppers—you want them tender, not mushy.
Substitutions and Variations
These Chicken Stuffed Peppers are easily adaptable to suit different dietary needs and flavor preferences.
Make It Vegetarian
Swap the chicken for cooked lentils, chickpeas, or plant-based chicken alternatives. Keep the rice and broccoli for the same great texture.
Add More Protein
Mix in black beans or quinoa along with the rice for a protein boost.
Try Different Grains
Substitute jasmine rice with brown rice, wild rice, quinoa, or even cauliflower rice for a low-carb version.
Play With the Cheese
Use Monterey Jack, pepper jack, or gouda instead of the standard mozzarella and cheddar. Each adds a unique flavor twist.
Spice It Up
Add diced jalapeños, a dash of cayenne, or red pepper flakes to bring the heat.
Frequently Asked Questions
Can I use raw chicken?
It’s not recommended in this recipe since the filling is cooked quickly in the skillet. Pre-cooked chicken ensures even cooking and a safe internal temperature. Rotisserie chicken works beautifully!
Can I make these ahead of time?
Yes! You can fully prepare and stuff the peppers, then refrigerate them (covered) for up to 24 hours before baking. Add 5–10 minutes to the baking time if coming straight from the fridge.
Are these gluten-free?
Yes, if you use gluten-free crackers or skip the topping altogether, the rest of the recipe is naturally gluten-free.
Storage Instructions
These stuffed peppers store and reheat really well, making them perfect for meal prep.
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Refrigerate: Store in an airtight container for up to 4 days.
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Freeze: Let them cool completely, wrap individually in foil or plastic wrap, and freeze for up to 2 months.
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Reheat: Thaw overnight in the fridge if frozen. Then reheat in a 350°F oven for about 20 minutes, or microwave individual portions for 2–3 minutes.
More Recipes You’ll Love
If this Chicken Stuffed Peppers recipe hits the spot, you might also love these other easy, wholesome comfort meals:
These Chicken Stuffed Peppers are the kind of feel-good food that’s both nourishing and deeply satisfying. With layers of melty cheese, savory chicken, and tender-crisp veggies all tucked inside a perfectly roasted pepper, it’s a meal that brings the comfort—and then some.