Cheesy Chicken Stuffed Peppers – Easy Healthy Dinner Recipe

Name: Cheesy Chicken Stuffed Peppers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 4 medium bell peppers (red, yellow, orange, or green); 2 cups cooked shredded chicken; 1 cup cooked rice (white, brown, or cauliflower rice); 1 cup shredded cheese (sharp cheddar, mozzarella, or Monterey Jack); 1/2 cup salsa (mild or spicy); 1/2 cup black beans, drained and rinsed (optional); 1 teaspoon cumin; 1/2 teaspoon chili powder; Salt and pepper to taste; Optional toppings: sour cream, cilantro, avocado slices

Posted on November 6, 2025

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Let me tell you about the dinner that saved my Tuesdays. You know those days when you’re juggling a million things and the idea of cooking feels like climbing Mount Everest? That’s when this recipe comes to the rescue. These Cheesy Chicken Stuffed Peppers are the perfect balance of comfort food and healthy eating. Plus, they’re colorful, customizable, and so easy to make, you’ll wonder why you didn’t try them sooner!

I’ve been making these for years, and they’ve become one of my go-to weeknight dinners. Why? Because they check all the boxes: simple prep, wholesome ingredients, and leftovers that taste just as good the next day. Oh, and the gooey cheese on top? Absolute perfection.

Why You’ll Love This Recipe

Okay, if you haven’t already added this recipe to your “must-make” list, let me convince you why it’s worth it.

Healthy but satisfying: Each pepper is packed with protein, veggies, and cheesy goodness. Perfect for when you want to eat clean without sacrificing flavor.
Easy to make: You can prep these in under 30 minutes. The oven does most of the work while you go about your evening.
Kid-approved: Even picky eaters love these! My kids devour them, and they’re so fun to eat—everyone gets their own little pepper boat.
Great for meal prep: These stuffed peppers reheat beautifully, making them perfect for quick lunches or dinners later in the week.
Customizable: You can tweak the filling based on what you have in the fridge or your family’s taste preferences.

If you’re looking for a dinner idea that’s as practical as it is delicious, this is it. Trust me, you’ll be making these on repeat.

What Ingredients You’ll Need

Here’s the thing about this recipe: the ingredients are simple, and you might already have most of them in your kitchen. Let me break it down for you.

For the Peppers:

Bell peppers (4 medium) – I love using a mix of red, yellow, and orange for a pretty presentation. Green works too, but they’re a bit more bitter.

For the Filling:

Cooked chicken (2 cups, shredded) – Rotisserie chicken is a lifesaver here. Leftover grilled or baked chicken works perfectly too.
Cooked rice (1 cup) – White, brown, or even cauliflower rice if you’re going low-carb. I’ve tried them all, and they’re all delicious.
Cheese (1 cup, shredded) – I usually go for sharp cheddar, but mozzarella or Monterey Jack are great alternatives.
Salsa (½ cup) – Adds flavor and moisture to the filling. Use your favorite, whether it’s mild or spicy.
Black beans (½ cup, drained and rinsed) – Optional, but they add a nice texture and extra protein.
Spices: 1 teaspoon cumin, ½ teaspoon chili powder, salt, and pepper to taste – These give the filling a nice, smoky flavor.

Optional Toppings:

Sour cream – A dollop on top is *chef’s kiss*.
Cilantro – Fresh herbs make everything better.
Avocado slices – Because you can never have too much avocado.

Quick tip: If you’re missing an ingredient or two, don’t stress! These peppers are super forgiving. I’ve swapped out rice for quinoa, skipped the beans, and even used leftover taco meat instead of chicken. It all works!

Equipment Needed

You don’t need much for this recipe, which is part of the magic.

Baking dish – A 9×13-inch dish works well. I use glass because it’s easy to clean.
Mixing bowls – One large bowl for the filling.
Knife and cutting board – For slicing the peppers and chopping any additional ingredients.
Measuring cups and spoons – Precision matters with the spices and rice.
Foil – Helps retain moisture while baking.

Pro tip: If your bell peppers are a little wobbly, you can trim the bottoms to make them sit flat. Just don’t cut too much or you’ll risk a hole in the bottom!

How to Make Cheesy Chicken Stuffed Peppers

Alright, let’s get to it! I’m breaking it down step-by-step so you can follow along with ease.

Preheat your oven to 375°F (190°C). While it heats, prep your bell peppers by slicing them in half lengthwise and removing the seeds and membranes. Arrange them cut-side up in a greased baking dish.
Make the filling: In a large mixing bowl, combine the shredded chicken, cooked rice, half the cheese, salsa, black beans, cumin, chili powder, and a pinch of salt and pepper. Stir until everything is well-mixed—it should look colorful and smell amazing.
Stuff the peppers: Divide the filling evenly among the pepper halves, pressing it down gently to pack it in.
Cover and bake: Cover the dish tightly with foil and bake for 25 minutes. This helps the peppers cook without drying out.
Add the cheese: Remove the foil, sprinkle the remaining cheese over the peppers, and bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly. You’ll know it’s ready when your kitchen smells incredible!
Serve: Let the peppers cool for 5 minutes, then top with sour cream, cilantro, or avocado slices if you like. Dig in!

Time check: You’re looking at about 40 minutes total—25 minutes of hands-off baking and maybe 15 minutes of prep. Easy, right?

My Best Tips & Techniques

After making these stuffed peppers countless times, I’ve learned a few tricks to make them even better.

Don’t skip the foil: Covering the peppers for the first part of baking keeps them tender and juicy.
Rotisserie chicken is your friend: It’s a huge time-saver and adds great flavor to the filling.
Cheese matters: Use a good-quality cheese that melts well. Pre-shredded works fine, but freshly shredded cheese melts smoother.
Season to taste: Everyone’s salsa is different, so taste your filling before stuffing the peppers. Adjust the spices if needed!
Make it ahead: You can prep the filling and stuff the peppers up to a day ahead. Just cover and refrigerate until you’re ready to bake.

Ways to Mix It Up

Once you’ve mastered the basic recipe, here are some fun variations to keep things interesting.

Mexican Fiesta: Add a handful of crushed tortilla chips to the filling for a crunchy texture. Serve with guacamole and pico de gallo.
Italian Style: Swap salsa for marinara sauce and use mozzarella cheese instead of cheddar. Add a sprinkle of Italian seasoning to the filling.
Low-Carb Option: Skip the rice and use riced cauliflower or grated zucchini instead. Still delicious, and lower in carbs.
Vegetarian Version: Replace the chicken with sautéed mushrooms or crumbled tofu. Add extra veggies like spinach or diced zucchini.
Spicy Kick: Use hot salsa and add diced jalapeños or red chili flakes to the filling for some heat.

Serving Ideas & Storage

There are so many ways to enjoy these stuffed peppers—you can dress them up or keep it simple.

Serving Suggestions:

Enjoy them as a standalone main dish—they’re hearty and filling on their own.
Pair them with a green salad or steamed veggies for a complete meal.
Top with sour cream, avocado slices, hot sauce, or fresh cilantro for extra flavor.

Storage Tips:

In the fridge: Store leftover peppers in an airtight container for up to 4 days. Reheat in the microwave for 1-2 minutes or warm them in the oven at 350°F for about 10 minutes.
In the freezer: These freeze beautifully! Wrap each pepper individually in foil and freeze for up to 3 months. To reheat, bake from frozen at 350°F for 25-30 minutes.

Pro tip: If you have leftover filling, it’s delicious rolled up in a tortilla or spooned over a baked potato.

Nutritional Info & Health Benefits

Here’s why I feel good about serving these stuffed peppers to my family:

Nutritional Info (Per Pepper)
Calories:	Approx. 250
Protein:	18g
Carbs:	16g
Fat:	10g
Fiber:	4g

Health Highlights: Lean protein from chicken, fiber from black beans and peppers, and extra vitamins from the colorful veggies. Plus, you can control the sodium and fat by choosing your ingredients wisely.

Real talk: If you’re trying to eat healthier without feeling deprived, this recipe is a win. It’s flavorful, filling, and packed with good-for-you ingredients.

Final Thoughts

So that’s my Cheesy Chicken Stuffed Peppers recipe! It’s been a hit in my house for years, and I’m so excited to share it with you.

Whether you’re cooking for a busy weeknight, hosting friends for dinner, or just looking for a way to use up leftovers, this recipe has got your back. It’s simple, versatile, and always delicious.

If you try it, I’d love to hear what you think! Leave a comment or tag me on Pinterest or Instagram—I’m @YourHandle. Seeing your creations truly makes my day. Happy cooking!

FAQs

Q: Can I use ground chicken instead of shredded chicken?

A: Definitely! Just cook it with some olive oil and spices beforehand. I’ve done this when I didn’t have leftover chicken, and it works perfectly.

Q: Can I make this recipe ahead of time?

A: Yes! You can assemble the stuffed peppers, cover them, and refrigerate for up to 24 hours before baking. When ready, just pop them in the oven and add a few extra minutes of baking time.

Q: What’s the best type of bell pepper to use?

A: I love red, yellow, and orange peppers for their sweetness, but green peppers work too if you prefer a slightly sharper taste.

Q: Can I omit the black beans?

A: Absolutely! They’re optional, so feel free to leave them out or replace them with more rice or chicken.

Q: How can I make this spicier?

A: Use a spicy salsa, add diced jalapeños to the filling, or sprinkle red pepper flakes over the cheese before baking. Heat lovers, this one’s for you!

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