Shredded Chicken & Rice Stuffed Peppers

You want a meal that doesn’t suck. You’re tired of bland chicken and boring rice. You need something that delivers flavor, nutrition, and doesn’t require a culinary degree to make.

This is that meal.

It’s the ultimate hack for your weekly meal prep. It looks impressive but is secretly simple. Your family will think you’ve been taking secret cooking classes.

Forget complicated recipes with a million ingredients.

This is about maximum output for minimal effort. Let’s get to it.

Why This Recipe Slaps

This isn’t just food; it’s a complete, macro-friendly package. The bell pepper acts as a natural, edible container, steaming the filling to perfection from the inside out.

It’s a flavor bomb waiting to happen.

You get lean protein, complex carbs, and veggies all in one neat, portable unit. It’s the meal prep MVP for a reason. Cleanup is a breeze since everything is contained.

Who actually enjoys doing dishes?

What You’ll Need

Gather these simple ingredients. No weird, hard-to-find items here.

• 4 large bell peppers (any color, but red and yellow are sweeter)
• 2 cups cooked chicken, shredded (rotisserie chicken is your best friend here)
• 1 ½ cups cooked rice (white, brown, or cauliflower rice for a low-carb option)
• 1 cup marinara sauce (or your favorite pasta sauce)
• 1 cup shredded mozzarella cheese, divided
• ½ cup diced onion
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt and pepper to taste

How to Make Them: Your Step-by-Step Guide

Follow these steps. It’s not rocket science, but precision pays off.

1. Preheat your oven to 375°F (190°C).
   

   Grab a baking dish just large enough to hold your peppers upright.

2. Carefully slice the tops off the bell peppers and remove all the seeds and membranes. You want a hollow vessel, not a spicy surprise.
3. In a large mixing bowl, combine the shredded chicken, cooked rice, marinara sauce, ½ cup of the mozzarella cheese, diced onion, garlic, and Italian seasoning. Mix it until everything is evenly distributed.
   

   Season with salt and pepper.

4. Spoon the chicken and rice mixture into the hollowed-out peppers, packing it down gently. Fill them to the top.
5. Place the stuffed peppers in your baking dish. Pour about ¼ inch of water into the bottom of the dish to help them steam and prevent burning.
6. Cover the dish tightly with foil and bake for 25 minutes.
7. Remove the foil, top each pepper with the remaining cheese, and bake uncovered for another 10-15 minutes, or until the cheese is golden and bubbly.
8. Let them cool for a few minutes before serving.
   

   They are molten lava inside. You’ve been warned.

Storing Your Masterpiece

Let the peppers cool completely to room temperature. Do not put them in the fridge hot unless you enjoy warming up your entire refrigerator.

Store them in an airtight container in the fridge for up to 4 days.

To reheat, microwave for 2-3 minutes or until hot all the way through. You can also freeze them for up to 3 months. Thaw in the fridge overnight before reheating.

Why This is a Game-Changer

This recipe is the trifecta: healthy, convenient, and delicious.

It’s a balanced meal that supports muscle repair and keeps you full for hours, thanks to the protein and fiber combo.

It’s also incredibly versatile. You can adjust the ingredients based on your dietary goals. It eliminates the “what’s for dinner” stress for days.

IMO, that’s the real benefit.

Common Mistakes to Avoid at All Costs

Don’t be that person. Avoid these pitfalls.

• Using Uncooked Rice: The rice will not cook through in the pepper. Always use pre-cooked rice.
• Skipping the Water: The water in the bottom of the pan creates steam, which cooks the pepper evenly.
  

  Without it, you risk a dry, tough pepper.

• Overstuffing: Pack the filling in, but don’t compact it into a dense brick. It needs room for the heat to circulate.
• Not Letting Them Rest: Cutting into them immediately causes a filling avalanche all over your plate. Patience is a virtue.

Switch It Up: Alternatives

Bored already?

Try these swaps.

• Protein: Use ground turkey, beef, or black beans for a vegetarian option.
• Grain: Quinoa, couscous, or farro work great instead of rice.
• Sauce: Swap marinara for enchilada sauce and use taco seasoning and pepper jack cheese for a Mexican twist.
• Cheese: Parmesan, cheddar, or feta can replace mozzarella for a different flavor profile.

Frequently Asked Questions

Can I make these stuffed peppers ahead of time?

Absolutely. Assemble the peppers completely, but do not bake them. Cover the baking dish and refrigerate for up to 24 hours.

When you’re ready, add a few extra minutes to the baking time since you’re starting from cold.

My peppers are still firm after baking. What happened?

This usually means they needed more steam. Next time, ensure you’ve added water to the pan and that the foil was on tightly for the first half of baking.

Softer, thinner-walled peppers also cook faster.

Are these peppers keto-friendly?

With a few modifications, yes. Use cauliflower rice instead of regular rice and a sugar-free marinara sauce. Bell peppers do contain some carbs, so account for them in your daily macros.

FYI.

Can I use mini sweet peppers instead?

You can! They make fantastic appetizers or a snack. The cooking time will be significantly less—start checking them at around 15-20 minutes.

Final Thoughts

This recipe is a workhorse.

It’s reliable, adaptable, and consistently delivers. It proves that eating well doesn’t have to be complicated or expensive.

Stop overthinking dinner. Make these peppers, dominate your meal prep, and get back to doing things you actually enjoy.

Your future well-fed self will thank you.

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