Easy Stuffed Pepper Recipe
Stuffed peppers are the perfect savory dish with vibrant colors and bold flavors. Their hearty fillings create a comforting meal that everyone will savor.
Stuffed Peppers
Stuffed peppers are a versatile and hearty dish, perfect for any occasion. They are made by hollowing out bell peppers and filling them with a variety of delicious ingredients like rice, meat, vegetables, and spices.
Whether you prefer a classic combination of ground beef and rice, a healthier option with chicken and quinoa, or a vegetarian version with beans and cheese, stuffed peppers can be customized to fit any taste.
They are baked to perfection, allowing the flavors to meld together, creating a satisfying, flavorful meal. Stuffed peppers are great for meal prep, making them an easy option for busy weeks, and they also freeze well for so they’d be great for a freezer meal.
These stuffed cabbage rolls also make for great meal prep and freezer meals.
Why you’ll love this Stuffed Peppers Recipe
- Easy and Delicious Every Time! This stuffed peppers recipe guarantees tender peppers, flavorful fillings, and perfectly balanced seasoning in every bite. Whether baked or grilled, they turn out amazing!
- Great for Any Occasion! Stuffed peppers are perfect for weeknight dinners, holiday gatherings, or meal prep. They bring vibrant color and bold flavor to any table.
- Nutritious and Wholesome! Packed with protein, fiber, and veggies, this dish is hearty, filling, and ideal for balanced eating.
Ingredients
- Chicken thighs
- Bell peppers
- Mushrooms
- Rice (Arborio or Jasmine)
- Onion, garlic, and spices (paprika, cumin, salt, pepper)
Variations
- Spicy version. I’m all for bold flavors, so I played around with spices. I swapped regular paprika with smoked paprika, added a dash of cayenne, and even threw in chopped jalapeños. If you love spicy, go ahead and add some of your favorite spices, whether it is chili flakes, hot sauce, or even chorizo.
- Low-carb version. I realized I was out of rice one night, so I improvised. I grabbed some cauliflower, sauteed it for extra flavor and stuffed it in instead. Honestly? I didn’t miss the rice at all. This filling was lighter but a perfect option for those cutting back on carbs.
- Cheesy version. Who doesn’t love cheese? I love a good cheesy bite, and decided to mix shredded mozzarella into the filling before stuffing the peppers. As it baked, the cheese melted and created these gooey, flavorful pockets inside. If you’re a cheese fan, go ahead and add cheddar, feta or Parmesan to give an extra boost.
- Vegetarian version. Instead of chicken, I threw in black beans and chickpeas and replaced rice with quinoa. The filling became extra hearty and satisfying.
How to Cook Stuffed Peppers
- Prepare the bell peppers by cutting off the tops and removing the seeds. Chop the onion, mushroom, and garlic, then grate the carrot.
- Dice the chicken and sauté with the vegetables in olive oil until the chicken is cooked.
- Season with paprika, cumin, salt, and pepper.
- Parboil the rice, then combine it with the chicken and vegetable mixture.
- Stuff the peppers with the mixture, place them in a baking dish and add a bit of water or tomato juice.
- Bake at 350°F (180°C), covered with foil for 30 minutes, then uncovered until lightly browned.
Cooking Time and Temperature
Mastering cooking time and temperature ensures your meal turns out just right. From sautéing to baking, using the correct heat and timing guarantees perfectly cooked chicken, vegetables, and rice inside your stuffed peppers.
- Skillet: Sauté vegetables and chicken over medium heat for 7-10 minutes until the chicken is cooked.
- Rice: Boil for 7-10 minutes until slightly undercooked.
- Oven: Preheat to 350°F (180°C) and bake the stuffed peppers for 30 minutes covered, then an additional 10-15 minutes uncovered until the tops are lightly browned.
What to serve with Stuffed Peppers
Stuffed peppers pair well with various side dishes that enhance their rich flavors.
Cooked vegetables like air fryer frozen carrots, zucchini on the Blackstone, or roasted potatoes and green beans add a hearty and savory touch.
A fresh green salad with a tangy vinaigrette offers a light contrast, balancing out the richness of the peppers.
Crispy, buttery garlic bread adds a flavorful, crunchy texture, and sweet, Blackstone corn on the cob is the perfect complement to round out the meal.
How to store
Allow stuffed peppers to cool completely before storing. Place them in an airtight container and refrigerate for up to 3-4 days.
You can also freeze them for longer storage—wrap each stuffed pepper tightly in plastic wrap or foil and place them in a freezer-safe container or bag. They can be stored in the freezer for up to 3 months
How to Reheat
To reheat refrigerated stuffed peppers, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through.
For frozen stuffed peppers, let them thaw in the fridge overnight or use the oven at 350°F (175°C) for 25-30 minutes.
Alternatively, you can microwave them on a microwave-safe plate for 2-3 minutes, checking every minute until heated thoroughly.
If you enjoyed this, you might want to try other recipes:
Every time I tweak the ingredients, I discover something new, and I hope you do too! Have you tried the Stuffed Peppers yet? I’d love to hear how your versions turned out, drop a comment and share your experience and tips.
Stuffed Peppers
Equipment
- 1 Oven
- 1 Skillet
Ingredients
- 4 boneless skinless chicken thighs
- 1/2 cup round grain rice such as Arborio or Jasmine
- 6 bell peppers
- 5 mushrooms
- 1 onion
- 1 carrot
- 2 cloves of garlic
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt to taste
- Black pepper to taste
Instructions
- Wash the bell peppers, cut off the tops, and remove the seeds.
- Wash and peel the carrot and onion.
- Cut the onion into small cubes and grate the carrot.
- Finely chop the garlic.
- Cut the chicken breasts into small pieces.
- Heat a skillet over medium heat and add a little olive oil.
- Add the chopped vegetables and chicken pieces to the skillet and cook until the chicken is no longer pink.
- Add the paprika, cumin, salt, and pepper to the skillet and mix well.
- In a separate pot, rinse the rice and drain off any excess liquid then boil for 7-10 minutes until it's slightly undercooked. Set it aside.
- In a large mixing bowl, combine the cooked rice with the chicken and vegetable mixture. Mix everything thoroughly and season with salt and pepper to taste.
- Preheat your oven to 350°F (180°C).
- Stuff each bell pepper with the chicken and rice mixture and replace the tops.
- Place the stuffed peppers in a baking dish. You can add a little water or tomato juice to the bottom of the dish.
- Cover the dish with foil and bake for 30 minutes.
- After 30 minutes, remove the foil and continue baking until the tops of the peppers are lightly browned.
- Enjoy your delicious stuffed peppers with chicken and rice!
