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A baking dish filled with cheesy chicken and rice stuffed bell peppers, topped with crackers and parsley.
Maria Canilssom

Cheesy Chicken and Rice Stuffed Peppers

Make these easy Cheesy Chicken Stuffed Peppers in just 15 minutes of prep! A healthy, comforting family dinner loaded with chicken, rice, broccoli, and two kinds of cheese. Perfect for meal prep! For more hearty dinners, try our Cranberry Brie Stuffed Chicken or our Honey Mustard Chicken Rice Bowl. This recipe is a perfect all-in-one meal, similar to the Cheesy Chicken Stuffed Peppers from Jar of Lemons.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers, any color
  • 1 tbsp olive oil
  • 1 medium shallot, diced
  • 1 tbsp minced garlic
  • 2 cups broccoli florets, finely chopped
  • 2.5 cups shredded rotisserie chicken
  • 2 cups cooked jasmine rice
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp dried oregano
  • 0.5 cup chicken broth or water (up to 3/4 cup)
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 4 whole wheat crackers crushed (for topping)
  • 0.33 cup fresh parsley, chopped (for topping)

Equipment

  • large skillet
  • 9×13-inch baking dish

Method
 

  1. Preheat oven to 400°F (200°C). Halve the bell peppers lengthwise, remove the seeds and ribs, and place them cut-side up in a 9x13 inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add the diced shallot and sauté for 5 minutes until softened. Add the garlic and broccoli; cook for 5 more minutes until broccoli is bright green.
  3. To the skillet, add the shredded chicken, cooked rice, oregano, salt, pepper, and ½ cup each of the mozzarella and cheddar cheeses. Stir for 2-3 minutes until the cheese starts to melt and everything is combined.
  4. Pour in ½ cup of chicken broth or water, stirring to create a moist (but not wet) filling. If it seems dry, add the remaining ¼ cup of liquid.
  5. Divide the warm filling evenly among the eight pepper halves, packing it in. Top each pepper with the remaining shredded cheeses.
  6. Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, until the peppers are tender and the cheese is bubbly and golden.
  7. Remove from the oven. Immediately sprinkle the crushed crackers and fresh parsley over the top. Let cool for 5 minutes before serving.

Notes

Pro Tips: For the fastest prep, use a pre-cooked rotisserie chicken and pre-cooked rice (leftovers are perfect). To prevent sogginess, do not over-add the broth—start with 1/2 cup and add more only if the filling is dry. For meal prep, assemble the stuffed peppers up to 24 hours in advance, cover, and refrigerate; add a few extra minutes to the bake time. Let the peppers rest for 5 minutes after baking for easier handling. The crushed cracker topping is optional but adds a wonderful textural contrast.