Easy Chicken & Rice Stuffed Peppers with Melted Cheese

Ever stare into your fridge at a lonely rotisserie chicken and a half-empty bag of rice and wonder what in the world you’re gonna make that doesn’t taste like leftovers on repeat? Well honey, let me tell you, you’ve just found the answer. These Chicken & Rice Stuffed Peppers with Melted Cheese are the weeknight dinner hero you’ve been dreaming of. They’re hearty, comforting, and feel like a big ol’ hug on a plate. And the best part? You probably have most of the ingredients already.

Why You’ll Love This

This recipe is the ultimate win for a busy night. It’s a complete, all-in-one meal that’s packed with protein and veggies, so you’re not making a million sides. It’s incredibly forgiving—use what you’ve got! Plus, that bubbly, melted cheese on top is pure magic. It’s a dish that’s fancy enough for company but simple enough for a rushed Tuesday. So good.

Equipements Needed

You won’t need anything fancy here, I promise. Just a good skillet for the filling, a sharp knife and cutting board, a mixing bowl, and a 9×13 inch baking dish. That’s it!

Ingredients

4 large bell peppers, any color: The edible vessel for all our goodness.
2 tablespoons olive oil: For sautéing and keeping things from sticking.
1 small yellow onion, diced: Adds a sweet, savory base note.
2 cloves garlic, minced: For that essential flavor punch.
3 cups cooked, shredded chicken: Rotisserie chicken is your best friend here.
2 cups cooked rice: White, brown, or even cauliflower rice work great.
1 (15 oz) can diced tomatoes, undrained: Adds moisture and a touch of acidity.
1 teaspoon Italian seasoning: A simple blend that does the heavy lifting.
1/2 teaspoon salt: To make all the flavors pop.
1/4 teaspoon black pepper: A little bit of spice.
1 1/2 cups shredded cheese, divided: I use a Mexican blend, but cheddar or mozzarella are perfect too.
1/4 cup chicken broth: Keeps the filling wonderfully moist.

Step By Step

Heat your oven to 375°F. Grab that 9×13 baking dish and give it a light coating of non-stick spray.
Carefully slice your bell peppers in half lengthwise and scoop out all the seeds and membranes. Place them cut-side up in your prepared dish.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until it’s soft and translucent, about 4-5 minutes. Add the garlic and cook for just one more minute until it’s fragrant.
Turn the heat off. To the skillet, add your shredded chicken, cooked rice, diced tomatoes (with their juice!), Italian seasoning, salt, pepper, 1 cup of the shredded cheese, and the chicken broth. Give it all a really good stir until everything is combined and happy.
Spoon the chicken and rice mixture evenly into each pepper half. They should be heaping and full!
Pour about 1/4 cup of water into the bottom of the baking dish around the peppers. This creates a little steam to help them cook and soften perfectly.
Cover the dish tightly with foil and bake for 30 minutes.
Take the dish out, remove the foil, and sprinkle the remaining 1/2 cup of cheese over the top of each pepper. Pop it back in the oven, uncovered, for another 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden.
Let them cool for about 5 minutes before serving. They are piping hot!

Variations & Substitutions

This recipe is made for tweaking! For a kick, add a can of diced green chiles or a pinch of red pepper flakes to the filling. Not a fan of rice? Quinoa works wonderfully. If you’re looking for more healthy dinner ideas, swap in cauliflower rice and use a reduced-fat cheese. Ground turkey or even black beans are a great substitute for the chicken if that’s what you have on hand.

Serving Ideas & Pairings

These peppers are a full meal all by themselves. But if you’re feeding a crowd or just want a little extra, a simple green salad with a light vinaigrette or some garlic toast on the side is just perfect. They also pair beautifully with a simple soup for those colder nights.

Storage & Reheating

Leftovers? They keep beautifully! Let them cool completely, then store them in an airtight container in the fridge for up to 4 days. To reheat, the oven is best for keeping that texture: 350°F for about 15-20 minutes, until heated through. You can also microwave them for a quicker option, though the pepper might get a little softer.

Pro Tips for Success

Use pre-cooked chicken. A rotisserie chicken is the ultimate shortcut for quick and easy dinner recipes.
Parboil your peppers for 3-4 minutes before stuffing if you prefer them super tender.
Don’t skip the water in the bottom of the pan! It’s the secret to preventing dry peppers.
Let them rest for a few minutes after baking. It makes them so, so much easier to handle.
Honestly, if you’re short on time, mix the filling up a day ahead and just stuff and bake the next night.
Get creative with your cheeses! A little pepper jack adds a lovely spice.

Frequently Asked Questions

Can I make these stuffed peppers ahead of time?

Absolutely! You can assemble the peppers completely, cover the dish, and keep it in the fridge for up to 24 hours before baking. You might need to add a few extra minutes to the baking time since everything will be cold.

What are the best peppers to use for stuffing?

I find that bell peppers are the best. They have a great shape and a mild sweetness that cooks up nicely. Go for the red, yellow, or orange ones for a slightly sweeter flavor, or green for a more traditional, slightly sharper taste.

Can I use uncooked rice in this recipe?

I don’t recommend it. The baking time isn’t long enough to fully cook raw rice, and you’ll end up with crunchy, hard rice in your filling. Using pre-cooked rice is one of the keys to making this one of those truly quick dinner ideas.

How can I prevent my peppers from getting soggy?

Make sure you’re not adding too much liquid to the filling, and don’t skip the step of pouring water around, not on, the peppers. Baking them uncovered at the end also helps firm everything up. And honestly, a little sogginess is part of the charm!