There are some dinners that quietly sneak into your regular rotation and never really leave, and this Ground Chicken Stuffed Bell Peppers Recipe is one of those for us. The first time it landed on the table, it wasn’t a special occasion—just a busy weekday where everyone showed up hungry at a slightly different time. The peppers came out bubbling and golden on top, the kitchen smelled like garlic and tomatoes, and there was that little pause where everyone just stared for a second before digging in. By the end of the meal, there were only a few stray grains of rice left in the baking dish and a lot of “are there any more?” comments. That’s when it became one of those “keep the recipe card handy” kind of meals.
What makes these stuffed peppers so satisfying is the balance: juicy, seasoned ground chicken, fluffy rice, and a savory tomato mixture tucked inside sweet, tender bell peppers, all finished with a blanket of melted cheese. The dish feels hearty without being heavy, colorful without feeling fussy, and simple enough that you can pull it off on a Tuesday yet proudly serve it to guests. If you’ve been craving a dependable, comforting dinner that still leans on lean protein and plenty of veggies, this Ground Chicken Stuffed Bell Peppers Recipe delivers exactly that.
Why you’ll love this Ground Chicken Stuffed Bell Peppers Recipe
Stuffed peppers have been around forever, but using ground chicken gives this classic a lighter spin while keeping every bite full of flavor. The chicken soaks up the garlic, onions, herbs, and tomatoes, so you end up with a filling that’s savory and comforting without the heaviness of richer meats. At the same time, the bell peppers soften just enough in the oven to become tender while still holding their shape, so each pepper half feels like its own little edible bowl. It’s the kind of meal that looks impressive but doesn’t demand advanced cooking skills or all afternoon in the kitchen.
From a practical standpoint, this Ground Chicken Stuffed Bell Peppers Recipe checks a lot of boxes. It’s naturally portioned, easy to pack for lunch the next day, and friendly to a variety of sides or toppings. You can cook the rice ahead, prep the filling during naptime or after work, and bake everything off when you’re ready. It’s also a clever way to get kids (and adults) to happily eat an extra serving of vegetables without feeling like they’re “eating healthy.”
Ingredients you’ll need
Here’s what goes into this cozy pan of Ground Chicken Stuffed Bell Peppers. Nothing fancy, just a handful of familiar ingredients that work really well together.
- Ground chicken: Lean, mild, and perfect for soaking up all the seasonings.
- Bell peppers: Any color works, but a mix of red, yellow, and orange makes the pan look extra inviting.
- Cooked rice: White or brown rice adds heartiness and helps stretch the filling.
- Onion and garlic: Build the savory base for the filling.
- Crushed or diced tomatoes: Bring moisture and a gentle tang to the mixture.
- Tomato paste: Deepens the tomato flavor and helps the filling feel saucy, not watery.
- Chicken broth or water: Loosens the filling slightly and keeps everything moist while baking.
- Dried Italian seasoning and smoked paprika: Add warmth, aroma, and a subtle depth.
- Salt and black pepper: Essential for balancing all the flavors.
- Olive oil: For sautéing and lightly coating the peppers.
- Shredded cheese: Mozzarella, Monterey Jack, or a mild cheddar all melt beautifully on top.
- Fresh herbs (like parsley): Stirred in at the end for freshness and color.
How to make Ground Chicken Stuffed Bell Peppers
Once the rice is cooked and the peppers are halved, the rest of this Ground Chicken Stuffed Bell Peppers Recipe is surprisingly straightforward. You’ll build the filling on the stovetop, tuck it into the peppers, and let the oven do the rest.
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish large enough to hold all of the pepper halves snugly.
- Slice the bell peppers in half from top to bottom and remove seeds and membranes. Arrange them cut-side up in the baking dish. Drizzle with a little olive oil and season with a pinch of salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chopped onion and cook until softened and translucent.
- Stir in the garlic and cook just until fragrant, then add the ground chicken. Break it up with a spoon and cook until no longer pink.
- Reduce the heat slightly and add cooked rice, tomatoes, tomato paste, broth or water, Italian seasoning, smoked paprika, salt, and pepper. Stir well and let it simmer for a few minutes so the flavors meld and the mixture thickens slightly.
- Turn off the heat and fold in fresh parsley or other herbs. Taste and adjust the seasoning if needed.
- Spoon the warm filling into each pepper half, mounding it gently on top without packing it too tightly.
- Pour a thin layer of water or broth (about 1 cm) into the bottom of the baking dish around the peppers. Cover tightly with foil and bake until the peppers are mostly tender.
- Remove the foil, sprinkle the tops generously with shredded cheese, and return the pan to the oven until the cheese melts and turns bubbly and golden in spots.
- Let the peppers rest for a few minutes before serving so the filling can settle a bit.
Pro tips for the best stuffed peppers
- Use similar-sized peppers so they cook at the same pace and look tidy in the pan.
- If you prefer very soft peppers, pre-bake the empty halves for about 10–15 minutes before filling.
- Don’t overcook the filling on the stove; it will continue to cook and thicken in the oven.
- Shred your own cheese if you can— it tends to melt more smoothly than pre-shredded.
- Let the peppers rest a bit before serving so they’re easier to lift and the filling doesn’t spill out.
Easy variations to try
Once you’ve made this Ground Chicken Stuffed Bell Peppers Recipe a couple of times, it’s almost impossible not to start tweaking it to match cravings or what’s in the fridge. Here are a few ideas to play with.
- Swap the rice for quinoa, couscous, or cooked farro for a different texture.
- Add extra vegetables like corn, zucchini, spinach, or mushrooms to the filling.
- Go Tex-Mex with chili powder, cumin, and a sprinkle of jalapeño, then top with cheddar and a dollop of sour cream.
- Lean into Italian flavors with extra garlic, basil, and a sprinkle of Parmesan over the mozzarella.
- Make it spicy by adding red pepper flakes or a dash of hot sauce to the filling.
Substitutions that work well
- Ground chicken: Ground turkey works almost identically, and lean ground pork can be used for a richer version.
- Rice: Leftover rice is perfect, but you can also use cauliflower rice for a lighter, lower-carb option.
- Cheese: Any good melting cheese works—try provolone, fontina, or a blend of mozzarella and Monterey Jack.
- Broth: Vegetable or beef broth can stand in for chicken broth, or use water in a pinch and adjust seasoning.
- Herbs: Swap parsley for cilantro, basil, or a mix of whatever fresh herbs you have on hand.
Troubleshooting common issues
- Peppers too firm: Increase the covered baking time, or pre-bake the empty halves next time for softer results.
- Filling seems dry: Add a splash more broth or tomatoes to the pan before baking, and cover tightly with foil.
- Too much liquid in the dish: A little is normal, but if there’s a lot, reduce the amount of liquid you pour into the baking dish next time.
- Cheese browning too quickly: Tent the pan loosely with foil once the cheese is melted and lightly golden to prevent burning.
- Peppers collapsing: Slightly underbake if you want them to hold their shape more firmly, and avoid super thin-walled peppers.
Storage and serving ideas
Leftover Ground Chicken Stuffed Bell Peppers might be even better the next day, when the flavors have had time to blend. Let them cool completely, then store them in an airtight container in the refrigerator. They generally keep well for up to three days. To reheat, warm them gently in the oven or microwave until hot all the way through.
For serving, add something fresh and light to the plate so the meal feels well-rounded. A simple green salad, a bowl of soup, or a bit of crusty bread all work nicely. You can also top each pepper with a spoonful of Greek yogurt or a sprinkle of extra herbs right before serving for a little extra flair.
Frequently asked questions
Can I make these stuffed peppers ahead of time?
Yes. You can assemble the peppers completely, cover the dish, and refrigerate it for up to a day before baking. You may need to add a few extra minutes to the baking time if you’re starting from cold.
Do I have to cook the rice first?
For this version, using cooked rice keeps the timing predictable and ensures the grains are tender. If you want to experiment with uncooked rice, you’ll need extra liquid and a longer baking time.
Can I freeze Ground Chicken Stuffed Bell Peppers?
You can freeze them after baking and cooling completely. Wrap each pepper tightly or store them in a freezer-safe container, then reheat from thawed in the oven until hot.
What’s the best pepper color for this recipe?
Any color works, but red, yellow, and orange peppers are sweeter and softer once baked, while green peppers stay a bit firmer and have a more pronounced flavor.
How do I know when the peppers are done?
The peppers should be tender when pierced with a fork, the filling hot and bubbling, and the cheese melted and slightly golden on top. If in doubt, give them a few more minutes under foil.
Can I make this recipe dairy-free?
Yes. Simply leave off the cheese or use a dairy-free alternative that melts well, and check that your broth and other ingredients are dairy-free.
What should I serve alongside stuffed peppers?
A crisp salad, roasted vegetables, or a loaf of warm bread all pair nicely. You can also keep it simple and serve the Ground Chicken Stuffed Bell Peppers on their own as a complete meal.
Ground Chicken Stuffed Bell Peppers
Ingredients
Stuffed Pepper Ingredients
- 4 large bell peppers, halved and seeded Any color
- 1 tablespoon olive oil For peppers
- 1 tablespoon olive oil For the skillet
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound ground chicken
- 1.5 cups cooked rice White or brown
- 1 cup canned diced or crushed tomatoes With juices
- 2 tablespoons tomato paste
- 0.5 cup chicken broth or water
- 1.5 teaspoons Italian seasoning
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt Plus more to taste
- 0.5 teaspoon black pepper
- 0.25 cup chopped fresh parsley Or other fresh herbs
- 1 cup shredded cheese Mozzarella or similar
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the bell pepper halves.
- Slice the bell peppers in half from top to bottom and remove seeds and membranes. Arrange them cut-side up in the baking dish, drizzle with 1 tablespoon of olive oil, and season with a pinch of salt and pepper.
- Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened and translucent.
- Stir in the garlic and cook until fragrant, then add the ground chicken. Cook, breaking it up with a spoon, until no longer pink.
- Lower the heat slightly and stir in the cooked rice, tomatoes, tomato paste, broth, Italian seasoning, smoked paprika, salt, and black pepper. Simmer for a few minutes, stirring, until the mixture thickens slightly.
- Remove the skillet from the heat and fold in the chopped parsley. Taste and adjust seasoning if needed.
- Spoon the filling evenly into the pepper halves, mounding it lightly. Pour a thin layer of water or extra broth into the bottom of the baking dish around the peppers.
- Cover the dish tightly with foil and bake for about 30 minutes, or until the peppers are nearly tender.
- Remove the foil, sprinkle the peppers with shredded cheese, and bake uncovered for 8–10 more minutes, until the cheese is melted and lightly golden.
- Let the peppers rest for about 10 minutes before serving so the filling can set slightly.
