Skip to content 
Chicken & Rice Stuffed Peppers: The Ultimate Quick Comfort Meal!
Looking for a cozy, delicious dinner that comes together in a flash?
These Chicken & Rice Stuffed Peppers are just what you need! With tender chicken, gooey melted cheese, and a crunchy cracker topping, this meal is packed with flavor and guaranteed to satisfy.
The best part? You can whip it up in just 15 minutes and pop it in the oven while you kick back and relax.
Get ready for a comforting, easy dinner that’s sure to become a weekly favorite!
MY OTHER RECIPES
Why You’ll Keep Coming Back to This Recipe
These stuffed peppers are one of those easy dinners you’ll want to make again and again. They’re cheesy, filling, and packed with tender chicken, rice, and broccoli.
I also love that they come together quickly using cooked jasmine rice and shredded rotisserie chicken. Just mix the filling, stuff the peppers, and let the oven do the rest!
The melted mozzarella and cheddar make the filling extra delicious, while the crushed crackers add the perfect crispy topping. It’s an easy comfort meal the whole family can enjoy!
For Chicken & Rice Stuffed Peppers
- Bell Peppers – Used as the base for the stuffing, sliced in half and hollowed out.
- Olive Oil – For sautéing shallots and garlic, adding a touch of richness.
- Shallot – A mild, sweet onion that adds depth to the flavor.
- Garlic – Minced to release its aromatic, savory essence into the filling.
- Broccoli Florets – Chopped finely for texture, color, and a healthy boost.
- Cooked Jasmine Rice – Soft rice that gives a fluffy texture to the stuffing.
- Shredded Rotisserie Chicken – A convenient, flavorful protein option that’s juicy and tender.
- Salt and Black Pepper – Seasonings to taste, enhancing the overall flavor profile.
- Dried Oregano – A classic herb to add earthy, aromatic notes.
- Water or Chicken Broth – Used to adjust the consistency of the filling, ensuring it’s not too dry.
- Shredded Mozzarella – A creamy cheese that melts beautifully for a gooey topping.
- Shredded Cheddar – A sharp cheese that adds richness and contrast to the mozzarella.
Topping
- Whole Wheat Crackers – Crushed for a crispy, golden topping that adds crunch.
- Fresh Chopped Parsley – Chopped for a bright, fresh garnish that adds color and flavor.
How to Make Chicken & Rice Stuffed Peppers
These stuffed peppers are really simple to make. Just prepare the filling, stuff the peppers, and bake!
Step 1
Prep. Cut the bell peppers in half, remove the seeds, and arrange them in a large baking dish.
Step 2
Sauté. Heat the olive oil in a skillet and cook the shallot until translucent. Add the garlic and broccoli and cook until the broccoli turns bright green.
Step 3
Combine. Stir in the shredded rotisserie chicken, cooked jasmine rice, oregano, salt, pepper, and half of the mozzarella and cheddar.
Step 4
Add liquid. Start with ½ cup of water or chicken broth and stir. Add more if the filling seems too dry.
Step 5
Stuff. Spoon the chicken and rice mixture into the pepper halves and top with the remaining cheese.
Step 6
Bake. Cover with foil and bake for 30 minutes. Uncover and continue baking for 15-20 minutes, or until the peppers are tender.
Step 7
Finish. Sprinkle with crushed crackers and fresh parsley before serving. So easy!
Easy Recipe Variations
You’re going to love how easy these stuffed peppers are to customize. Here are a few simple ways to switch things up!
Chicken. No rotisserie chicken? You can use cooked chicken breast or thighs instead. Leftover chicken works great, too.
Spice. Want a little heat? Add diced jalapeños or some chili flakes to the filling. You can make them as mild or spicy as you like.
Gluten-free. Use gluten-free crackers for the topping if needed.
Cheese. The mozzarella and cheddar give these peppers a delicious cheesy finish, but you can use your favorite shredded cheese if you have something else on hand.
Expert Tips
Here are a few tips to help make these stuffed peppers turn out just right every time.
Use cooked rice. Cooked jasmine rice works best for this recipe and keeps the prep quick and easy.
Don’t add all the liquid at once. Start with ½ cup of water or chicken broth and add more only if the filling looks too dry.
Finely chop the broccoli. Smaller pieces mix easily into the filling and give every bite a little bit of broccoli.
Don’t skip the foil. Covering the baking dish for the first 30 minutes helps the peppers become tender as they bake.
Add the crackers at the end. Sprinkle the crushed crackers over the peppers after baking so they stay nice and crunchy.
Mistakes to Avoid
Using uncooked rice. I recommend sticking with cooked jasmine rice. Uncooked rice won’t cook properly inside the peppers and can leave you with a mushy filling.
Adding too much liquid. Start with ½ cup of water or chicken broth and add more only as needed. You don’t want the filling to become too wet.
Adding the crackers too early. The cracker topping goes on after the peppers come out of the oven. This keeps it crispy instead of soggy.
Skipping the sauté. Cooking the shallot, garlic, and broccoli first adds more flavor to the filling and helps the vegetables cook properly.
How to Store Stuffed Peppers
Have leftovers? These stuffed peppers are easy to save for another meal.
Place the leftovers in an airtight container and store them in the refrigerator. When you’re ready to eat, reheat until warmed through.
You can also prepare the peppers ahead of time. Assemble them, cover, and keep them in the refrigerator until you’re ready to bake.
How to Serve Chicken & Rice Stuffed Peppers
These stuffed peppers are hearty enough to serve as a complete dinner. You already have chicken, rice, broccoli, and cheese all packed into one delicious meal!
I like to serve them warm, right after adding the crushed crackers and fresh parsley. The filling is cheesy and comforting, while the crackers give you that little bit of crunch on top.
For an easy weeknight dinner, serve them with a simple salad or your favorite vegetable side. You really don’t need much else!
If you loved this rceipe, you’ll want to try these reader-favorite recipes next!
Green Chile Chicken Enchilada Casserole
Cracker Barrel-Style Chicken and Dumplings
They’re just as comforting, flavorful, and easy to make for any weeknight dinner.
Chicken & Rice Stuffed Bell Peppers
Ingredients
- 4 large bell peppers
- 1 tbsp olive oil
- 1 medium shallot, diced
- 1 tbsp minced garlic
- 2 cups broccoli florets, finely chopped
- 2 cups cooked jasmine rice
- 2 ½ cups shredded rotisserie chicken
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
- ½-¾ cup water or chicken broth
- 1 cup shredded mozzarella cheese
- 1 cup hredded cheddar cheese
Topping:
- 4-5 whole wheat crackers, crushed (or gluten-free crackers)
- ⅓ cup fresh chopped parsley
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the bell peppers in half, remove the seeds, and arrange them in a large baking dish.
- Heat olive oil in a skillet over medium heat. Add the diced shallot and sauté for about 5 minutes, or until it becomes translucent.
- Stir in the minced garlic and chopped broccoli, cooking for another 5 minutes until the broccoli turns bright green.
- Add the shredded rotisserie chicken, cooked rice, oregano, salt, pepper, and half of the shredded mozzarella and cheddar. Stir to combine, allowing the cheese to melt into the mixture.
- Gradually stir in the water or chicken broth, starting with 1/2 cup. Add more as needed if the mixture seems too dry.
- Spoon the mixture into the halved bell peppers. Top with the remaining cheese.
- Cover the baking dish with foil and bake for 30 minutes. Afterward, uncover and bake for an additional 15-20 minutes, or until the peppers are tender.
- Remove from the oven and sprinkle with crushed crackers and freshly chopped parsley. Serve and enjoy!
Nutrition
- Can I use uncooked rice instead of cooked rice?
You could, but I’d highly recommend using cooked rice to save yourself some stress! Uncooked rice won’t cook properly inside the peppers, and you might end up with a mushy filling. Pre-cooked rice is your friend for this dish!
- Do I need to pre-cook the bell peppers?
Nope, no need for pre-cooking! Just slice them in half, scoop out the seeds, and you’re good to go. The peppers will soften perfectly as they bake in the oven with that cheesy, flavorful filling!
- Can I make these stuffed peppers ahead of time?
Absolutely! Prep the peppers the night before, cover them up, and store them in the fridge. When you’re ready to bake, just pop them in the oven. It’s a total time-saver!
- What can I substitute for rotisserie chicken?
If rotisserie chicken isn’t on hand, no worries! You can use cooked chicken breast or thighs—shredded or diced. Even leftover chicken from last night’s dinner will do the trick!
- How do I make these peppers spicier?
Looking for a little heat? Toss in some diced jalapeños or a sprinkle of chili flakes right into the filling. Adjust the spice to your preference—go bold, or keep it mild!
