Stuffed Peppers With Chicken and Rice (Cheesy or Not!)
Stuffed Peppers are the kind of dish that looks impressive on the dinner table but is secretly very simple to make. These are filled with a hearty, savory mix of chicken thighs, rice, mushrooms, and aromatic vegetables, all baked to perfection inside soft, sweet bell peppers. You can keep them dairy-free or top them off with a golden layer of cheese. Either way, they’re wholesome, satisfying, and easy to prep ahead.
This recipe is cozy, balanced, and endlessly customizable. Whether you want to keep it light or go all-in with melted cheese, this version will become a go-to in your home kitchen.
Why You’ll Love It
- One dish, full meal: Protein, vegetables, and grains all in one bite, no need for side dishes unless you want them.
- Customizable: Use whatever vegetables you have, skip the cheese or add extra, or switch out the meat entirely.
- Make-ahead friendly: Assemble in advance and bake later, perfect for busy weeknights or meal prep.
- Comforting but light: The filling is rich and satisfying, but the peppers keep it fresh and not too heavy.
- Kid-friendly and freezer-friendly: Mild flavors and easy to reheat.
Useful Ingredient Notes
Chicken thighs (4 boneless, skinless)
Thighs stay juicy and flavorful even after baking. You can also use chicken breast, but it may be slightly drier.
Bell peppers (6 medium, any color)
Choose firm peppers that can stand upright in your baking dish. Red and yellow tend to be sweeter, while green has a slightly more bitter edge.
Round grain rice (½ cup – such as Arborio or Jasmine)
These varieties retain their shape and absorb flavor without becoming mushy. You’ll want it parboiled, just partially cooked, before baking.
Mushrooms (5 medium)
They add a deep, umami flavor and some moisture to the filling. Button, cremini, or chestnut mushrooms all work well.
Carrot (1 medium) and onion (1 medium)
These give a natural sweetness and structure to the filling, balancing the earthiness of the mushrooms.
Garlic (2 cloves)
Aromatic and punchy, it brings the whole mixture together.
Spices: paprika and cumin (1 teaspoon each)
Paprika brings warmth and color, while cumin adds that earthy, savory depth. You can also add chili flakes if you like a bit of heat.
Salt and black pepper
Season well to bring all the ingredients together.
Grated cheese (½ cup, optional)
Parmesan or cheddar melts beautifully, adding a sharp, savory finish. This is optional; leave it out for a dairy-free version.
How to make this recipe
1. Prepare the Bell Peppers
Wash the peppers, slice off the tops, and scoop out the seeds and membranes. Keep the tops if you plan to use them as lids. Set aside.
2. Prep the Vegetables and Chicken
Peel and dice the onion. Grate the carrot and finely mince the garlic. Chop the mushrooms into small pieces. Cut the chicken thighs into bite-sized cubes.
3. Cook the Filling
In a large skillet, heat a tablespoon of olive oil over medium heat. Add onion, carrot, garlic, and mushrooms. Sauté until softened, about 5–7 minutes. Add the chicken pieces and cook until no longer pink.
Season the mixture with paprika, cumin, salt, and pepper. Stir well and let everything cook together for an additional 2–3 minutes, allowing the flavors to meld.
4. Cook the Rice
Meanwhile, cook the rice in lightly salted boiling water for 7–10 minutes until just underdone. It should still have a bite to it. Drain and rinse under cold water.
5. Combine the Filling
In a large mixing bowl, combine the cooked rice with the chicken and vegetable mixture. Taste and adjust seasoning if needed.
6. Fill the Peppers
Preheat the oven to 350°F (175°C).
Spoon the filling into the peppers, gently packing it down. Leave a bit of room at the top to allow for expansion as the rice finishes cooking.
For the cheese version, sprinkle grated cheese generously over the tops. For the non-cheese version, place the reserved pepper tops back on.
7. Bake
Place the peppers upright in a baking dish. Add a splash of water or tomato juice to the base of the dish to keep the peppers moist.
Cover the dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10–15 minutes, until the tops are golden and the peppers are soft but still retain their shape.
8. Serve
Let the peppers cool for a few minutes before serving. These are delicious served with a green salad, garlic bread, or accompanied by a yogurt sauce on the side.
Substitutions and Variations
- No chicken? Use ground beef, turkey, or even lentils or chickpeas for a vegetarian twist.
- No rice? Try quinoa, couscous, or bulgur wheat.
- Make it spicy: Add red pepper flakes or a diced chili to the filling.
- Make it tomato-based: Stir in a tablespoon of tomato paste or a splash of tomato sauce into the filling for a richer, saucier interior.
- No mushrooms? Use zucchini or eggplant instead.
- Cheese upgrade: Try mozzarella for stretchiness or feta for a tangy twist.
How to Store and Freeze
Refrigerate
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 300°F (150°C) until warmed through, or in the microwave.
Freeze
Cool the stuffed peppers completely, then wrap them individually in foil and place them in a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Make ahead
You can prep the entire dish (stuffed but unbaked) and refrigerate it for up to 24 hours before baking. Just increase bake time by 5–10 minutes if baking straight from the fridge.
Expert Tips
- Undercook your rice: This is crucial as the rice will continue cooking inside the peppers. Fully cooked rice can turn mushy.
- Don’t overstuff: Fill each pepper generously, leaving a little room at the top. This allows the filling to expand as it bakes.
- Use a snug baking dish: This helps the peppers stay upright and cook evenly.
- Add moisture: A splash of broth, water, or tomato juice at the bottom of the pan helps prevent the peppers from drying out.
- Broil at the end: For a bubbly, golden top (especially the cheese version), place under the broiler for 2–3 minutes at the end.
