12 Chicken And Rice Stuffed Bell Peppers Recipes For Healthy Dinners

January 23, 2025January 23, 2025 Yummy

If you’re on the lookout for tasty and healthy dinner ideas, these 12 Chicken and Rice Stuffed Bell Peppers recipes are just what you need! Packed with protein and flavor, these colorful creations are perfect for meal prep or a cozy weeknight dinner. Dive into a variety of recipes that will make your taste buds dance while keeping your meals nutritious. Get ready to bring some vibrant flavor to your dinner table!

Mediterranean Chicken and Rice Stuffed Peppers

These Mediterranean chicken and rice stuffed peppers are a delicious and healthy dinner option. Bursting with vibrant flavors from herbs and spices, they’re both satisfying and nutritious. The combination of tender chicken, fluffy rice, and fresh vegetables creates a delightful meal that’s easy to prepare and perfect for any night of the week.

With a colorful presentation and a blend of savory ingredients, these stuffed bell peppers offer a taste of the Mediterranean right at your table. Plus, they’re straightforward to make—just stuff, bake, and enjoy!

Ingredients

4 large bell peppers (any color)
1 pound ground chicken
1 cup cooked rice
1 cup diced tomatoes (canned or fresh)
1/2 cup feta cheese, crumbled
1/4 cup olives, chopped
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish upright.
In a skillet, cook the ground chicken over medium heat until browned. Add the cooked rice, diced tomatoes, feta cheese, olives, oregano, garlic powder, salt, and pepper. Mix until combined.
Stuff each bell pepper with the chicken and rice mixture, packing it in gently.
Bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
Garnish with fresh parsley before serving.

BBQ Chicken and Rice Stuffed Peppers

BBQ Chicken and Rice Stuffed Peppers are a deliciously simple way to enjoy a healthy dinner. These vibrant bell peppers are filled with tender chicken and fluffy rice, all coated in a tangy BBQ sauce that gives each bite a burst of flavor. Whether you’re looking for a quick weeknight meal or something special for the weekend, this recipe fits the bill perfectly.

Not only do these stuffed peppers taste amazing, but they are also easy to make. Simply prepare the filling, stuff the peppers, and pop them in the oven. The result is a colorful dish that’s sure to impress family and friends!

Ingredients

4 large bell peppers (any color)
2 cups cooked chicken, shredded
1 cup cooked rice
1 cup barbecue sauce
1/2 cup shredded cheese (cheddar or mozzarella)
1/4 cup chopped green onions
Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
In a large bowl, mix together the shredded chicken, cooked rice, half of the barbecue sauce, salt, and pepper.
Spoon the chicken and rice mixture into each bell pepper, packing it down gently.
Drizzle the remaining barbecue sauce over the stuffed peppers and sprinkle cheese on top.
Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, until the peppers are tender and the cheese is bubbly.
Garnish with chopped green onions before serving. Enjoy your tasty BBQ Chicken and Rice Stuffed Peppers!

Creamy Chicken Alfredo Stuffed Peppers

These creamy chicken Alfredo stuffed bell peppers are a delicious twist on a classic dish, combining tender chicken, rich Alfredo sauce, and fluffy rice all packed into colorful bell peppers. The flavors blend together beautifully, creating a satisfying meal that feels both indulgent and healthy.

Making these stuffed peppers is quite simple! You can whip them up in no time, making them a great option for a busy weeknight dinner. Plus, they’re perfect for meal prep, as you can easily store leftovers for a quick lunch or dinner later in the week. Let’s get cooking!

Ingredients

4 medium bell peppers (any color)
2 cups cooked chicken, shredded
1 cup cooked rice (white or brown)
1 cup Alfredo sauce
1 cup shredded cheese (mozzarella or cheddar)
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions

Preheat your oven to 375°F (190°C).
Prepare the bell peppers by slicing the tops off and removing the seeds. Place them upright in a baking dish.
In a large bowl, combine the shredded chicken, cooked rice, Alfredo sauce, 3/4 cup of the shredded cheese, garlic powder, Italian seasoning, salt, and pepper. Mix well until everything is evenly coated.
Spoon the chicken mixture into each bell pepper until they are filled to the top. Sprinkle the remaining cheese over the stuffed peppers.
Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly and golden.
Once done, remove from the oven and let them cool slightly. Garnish with fresh parsley if desired before serving.

Spicy Taco Chicken and Rice Stuffed Peppers

If you’re looking for a healthy dinner that’s packed with flavor, these Spicy Taco Chicken and Rice Stuffed Peppers are a fantastic choice. They combine savory chicken with rice, spices, and a kick that will satisfy your taste buds without overwhelming your palate. Plus, they’re easy to whip up, making them perfect for a weeknight meal.

The vibrant bell peppers serve as a delicious vessel for the seasoned filling, which is reminiscent of your favorite taco flavors. This recipe is not only healthy but also versatile; you can easily adjust the spice level to suit your preference. Enjoy these stuffed peppers topped with avocado or fresh cilantro for an added burst of flavor!

Ingredients

4 large bell peppers (any color)
1 lb ground chicken
1 cup cooked brown rice
1 cup black beans, drained and rinsed
1 cup corn (fresh or frozen)
1 tablespoon taco seasoning
1/2 cup salsa
1 cup shredded cheese (cheddar or Mexican blend)
Salt and pepper to taste
Fresh cilantro, for garnish
Avocado, for topping

Instructions

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
In a skillet over medium heat, cook the ground chicken until browned. Add in the taco seasoning and stir until well combined.
Add cooked rice, black beans, corn, and salsa to the skillet. Mix everything together until evenly combined. Season with salt and pepper to taste.
Stuff each bell pepper with the chicken and rice mixture, packing it in tightly. Place the stuffed peppers upright in a baking dish.
Sprinkle shredded cheese on top of each pepper and cover the baking dish with foil.
Bake for 25-30 minutes. Remove the foil for the last 10 minutes to allow the cheese to melt and slightly brown.
Once done, remove from the oven and let cool slightly. Garnish with fresh cilantro and avocado before serving.

Cilantro Lime Chicken and Rice Stuffed Peppers

A plate of cilantro lime chicken and rice stuffed bell peppers with lime wedges and fresh cilantro

Cilantro Lime Chicken and Rice Stuffed Peppers are a deliciously simple dish that brings a refreshing twist to your dinner table. The vibrant flavors of cilantro and lime blend perfectly with tender chicken and fluffy rice, all packed into sweet bell peppers. This recipe is not only easy to make, but it also makes for a colorful and satisfying meal that’s perfect for busy weeknights or when you want to impress guests.

The combination of juicy chicken, zesty lime, and fragrant cilantro creates a harmony of flavors that’s sure to please. Plus, it’s a great way to sneak in some veggies! Enjoy these stuffed peppers as a standalone meal or serve them with a side salad for a complete dinner.

Ingredients

4 large bell peppers (any color)
1 pound boneless, skinless chicken breasts, cooked and shredded
1 cup cooked rice (white or brown)
1 cup corn (canned or frozen)
1/2 cup black beans, rinsed and drained
1 cup salsa
1/4 cup fresh cilantro, chopped
Juice of 2 limes
1 teaspoon cumin
1 teaspoon garlic powder
Salt and pepper to taste
1 cup shredded cheese (cheddar or your choice)

Instructions

Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
In a large bowl, mix together the shredded chicken, rice, corn, black beans, salsa, cilantro, lime juice, cumin, garlic powder, salt, and pepper until well combined.
Stuff each bell pepper with the chicken and rice mixture, pressing down gently to pack it in.
Top each stuffed pepper with shredded cheese.
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
Let cool for a few minutes, garnish with extra cilantro if desired, and serve warm.

Teriyaki Chicken and Rice Stuffed Peppers

Teriyaki Chicken and Rice Stuffed Peppers are a delightful blend of flavors that make dinner both nutritious and satisfying. The sweet and savory teriyaki sauce pairs perfectly with tender chicken and rice, all nestled inside vibrant bell peppers. This dish is simple to prepare and can easily become a family favorite!

These stuffed peppers are not only visually appealing but also packed with protein and veggies, making them a healthy choice for any meal. With a bit of prep and cook time, you’ll have a delicious dinner ready to serve.

Ingredients

4 large bell peppers (any color)
1 pound boneless, skinless chicken breasts, diced
2 cups cooked rice (white or brown)
1/2 cup teriyaki sauce
1 tablespoon sesame oil
1 teaspoon garlic powder
1 teaspoon ginger powder
1/2 cup green onions, chopped
Sesame seeds for garnish

Instructions

Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
In a skillet over medium heat, heat the sesame oil. Add the diced chicken and season with garlic and ginger powder. Cook until the chicken is no longer pink, about 5-7 minutes.
Stir in the cooked rice and teriyaki sauce, mixing well to combine. Cook for another 2-3 minutes until heated through.
Fill each bell pepper with the chicken and rice mixture, packing it in gently.
Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 5-10 minutes to slightly char the tops.
Garnish with chopped green onions and sesame seeds before serving.

Caprese Chicken and Rice Stuffed Peppers

Caprese chicken and rice stuffed bell peppers with tomatoes and basil.

Caprese Chicken and Rice Stuffed Peppers bring a delightful twist to your dinner table. These stuffed bell peppers are bursting with the fresh flavors of tomatoes, basil, and creamy mozzarella, making them a tasty and vibrant meal. Plus, they are easy to prepare, perfect for a weeknight dinner!

The combination of seasoned chicken, fluffy rice, and classic Caprese ingredients creates a dish that is both satisfying and healthy. You can enjoy these stuffed peppers on their own or pair them with a light salad for a complete meal. They are sure to impress family and friends alike with their colorful presentation and delicious flavors.

Ingredients

4 large bell peppers (any color)
1 pound cooked chicken, shredded
1 cup cooked rice
1 cup cherry tomatoes, halved
1 cup fresh mozzarella cheese, diced
1/4 cup fresh basil, chopped
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
Balsamic glaze for drizzling (optional)

Instructions

Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
In a large bowl, combine the shredded chicken, cooked rice, cherry tomatoes, mozzarella, basil, olive oil, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
Spoon the chicken and rice mixture into each bell pepper, pressing down gently to pack them in.
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is melted and bubbly.
Drizzle with balsamic glaze before serving, if desired.

Southwestern Chicken and Rice Stuffed Peppers

Southwestern Chicken and Rice Stuffed Peppers are a delightful twist on a classic dish. Bursting with flavors from spices, beans, and fresh veggies, these stuffed peppers are not only tasty but also packed with nutrients. They’re simple to make and perfect for a busy weeknight dinner.

The combination of seasoned chicken, rice, and colorful ingredients makes each bite a treat. You can customize them based on your preferences and enjoy a healthy meal that feels satisfying and comforting.

Ingredients

4 large bell peppers (any color)
1 pound ground chicken or shredded cooked chicken
1 cup cooked rice (brown or white)
1 can black beans, rinsed and drained
1 cup corn (fresh, frozen, or canned)
1 cup diced tomatoes (canned or fresh)
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
1 cup shredded cheese (cheddar or Mexican blend)
Cilantro for garnish

Instructions

Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove seeds. Arrange them upright in a baking dish.
In a large skillet, cook the ground chicken over medium heat until browned. Add cooked rice, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Stir until well combined.
Stuff each bell pepper with the chicken and rice mixture, packing it in gently. Top with shredded cheese.
Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and cheese is bubbly.
Garnish with fresh cilantro before serving.

Lemon Herb Chicken and Rice Stuffed Peppers

Colorful bell peppers stuffed with chicken and rice topped with herbs and lemon.

This recipe for Lemon Herb Chicken and Rice Stuffed Peppers brings a burst of fresh flavors to your dinner table. The juicy chicken paired with zesty lemon and aromatic herbs creates a delightful balance that makes every bite enjoyable. Stuffed inside colorful bell peppers, this dish is not only visually appealing but also offers a healthy and satisfying option for dinner.

Making these stuffed bell peppers is straightforward and perfect for any cooking level. With a few simple ingredients and minimal prep time, you’ll have a delicious meal ready to serve in no time. They make a great family dinner or even a meal-prep option for the week!

Ingredients

4 large bell peppers (any color)
1 pound cooked chicken breast, shredded
1 cup cooked rice (white or brown)
1/2 cup corn (fresh or frozen)
1/4 cup chopped fresh parsley
1 lemon (juiced and zested)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup shredded cheese (optional)

Instructions

Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
In a large bowl, combine shredded chicken, cooked rice, corn, parsley, lemon juice, lemon zest, garlic powder, onion powder, salt, and pepper. Mix well.
Fill each bell pepper with the chicken and rice mixture, packing it in gently. If desired, sprinkle cheese on top.
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the tops are slightly golden.
Let cool for a few minutes before serving. Enjoy your healthy and flavorful Lemon Herb Chicken and Rice Stuffed Peppers!

Pesto Chicken and Rice Stuffed Peppers

Pesto Chicken and Rice Stuffed Peppers are a delightful blend of flavors that make for a healthy and satisfying dinner option. The combination of tender chicken, fluffy rice, and rich basil pesto packed into vibrant bell peppers creates a dish that’s not only visually appealing but also bursting with taste. This recipe is simple to whip up, making it perfect for busy weeknights or when you’re looking to impress guests without spending hours in the kitchen.

The fresh basil pesto adds a unique twist, elevating the classic chicken and rice stuffed bell peppers into something special. Plus, the bell peppers provide a crunchy texture that complements the softness of the filling. This dish is nutritious, colorful, and incredibly easy to customize based on your tastes. Give it a try for your next family dinner!

Ingredients

4 large bell peppers (any color)
2 cups cooked rice
2 cups cooked chicken, shredded
1 cup basil pesto
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Brush the outside with olive oil and place them upright in a baking dish.
In a large bowl, combine the cooked rice, shredded chicken, basil pesto, mozzarella cheese, and Parmesan cheese. Season with salt and pepper.
Stuff each bell pepper with the chicken and rice mixture, packing it in gently.
Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, until the peppers are tender and the tops are golden.
Let cool for a few minutes before serving. Enjoy your delicious pesto chicken and rice stuffed peppers!

Italian Chicken and Rice Stuffed Peppers

Italian Chicken and Rice Stuffed Bell Peppers

Italian Chicken and Rice Stuffed Peppers are a delightful dish packed with flavor and nutrition. These colorful bell peppers are filled with tender chicken, seasoned rice, and a rich tomato sauce, creating a hearty meal that’s simple to prepare. Each bite offers a burst of Italian goodness, making it a comforting dinner option for family or friends.

Not only are these stuffed peppers delicious, but they’re also easy to make. Just cook the chicken and rice, mix in your favorite Italian herbs, and stuff the mixture into halved bell peppers. Top with cheese and bake until the peppers are tender and the cheese is bubbly. It’s a satisfying dish that brings together the best of chicken and stuffed bell peppers in a wholesome way.

Ingredients

4 large bell peppers (any color)
1 pound ground chicken
1 cup cooked rice
1 can (15 ounces) diced tomatoes
1/2 cup Italian cheese blend
1/4 cup chopped fresh basil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Olive oil for drizzling

Instructions

Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
In a skillet, heat a drizzle of olive oil over medium heat. Add the ground chicken, garlic powder, onion powder, salt, and pepper. Cook until the chicken is no longer pink, about 5-7 minutes.
Stir in the cooked rice, diced tomatoes, and half of the cheese. Mix well until heated through.
Fill each bell pepper with the chicken and rice mixture, packing it gently. Top with the remaining cheese.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
Garnish with fresh basil before serving and enjoy your Italian Chicken and Rice Stuffed Peppers!

Balsamic Glazed Chicken and Rice Stuffed Peppers

Balsamic Glazed Chicken and Rice Stuffed Peppers are a delicious and healthy dinner option that combines the savory flavors of chicken, rice, and fresh vegetables, all packed into a colorful bell pepper. These stuffed peppers are not only tasty but also easy to prepare, making them perfect for a weeknight meal. The tangy balsamic glaze adds a nice sweetness that complements the savory filling beautifully.

This recipe is all about convenience and flavor. You can customize the filling with your favorite spices and herbs, making it versatile for various tastes. Plus, serving these stuffed peppers not only looks impressive but also makes for a fun and engaging dining experience!

Ingredients

4 large bell peppers (any color)
2 cups cooked rice (white or brown)
1 pound boneless, skinless chicken breasts, diced
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 cup diced tomatoes (canned or fresh)
1 teaspoon Italian seasoning
Salt and pepper to taste
1/2 cup shredded mozzarella cheese
1/4 cup balsamic glaze
Fresh parsley for garnish

Instructions

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
In a pan over medium heat, heat the olive oil. Add the chopped onion and garlic, sautéing until softened.
Add the diced chicken to the pan and cook until browned and cooked through. Stir in the diced tomatoes, cooked rice, Italian seasoning, salt, and pepper, mixing well.
Fill each bell pepper with the chicken and rice mixture, packing it down slightly. Drizzle balsamic glaze over the top.
Cover the baking dish with foil and bake for 25 minutes. Remove the foil, sprinkle mozzarella cheese on top, and bake for an additional 10 minutes until the cheese is melted and the peppers are tender.
Garnish with fresh parsley before serving. Enjoy your flavorful Balsamic Glazed Chicken and Rice Stuffed Peppers!