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Classic Chicken & Rice Stuffed Peppers
HAIR RECIPE
This is a timeless comfort food classic for a reason. Tender bell peppers are filled with a savory mixture of chicken, rice, and celery, then baked in a light tomato sauce. It's a satisfying, healthy, and complete meal all in one dish.
Serves
• Grams: approx. 1116 g • Ounces: approx. 39.4 oz • People: 4 people
Difficulty
Easy
Prep time
15 minutes
total time
45 minutes
IN THIS RECIPE
Recipe at a glance
• Goal: Wholesome & Easy Dinner • Best For: A Complete Weeknight Meal • Time Commitment: 45 Minutes Total
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diet & lifestyle
requirements
Contains Celery. This article provides informational advice and is not a substitute for professional culinary or medical guidance. Always be mindful of food allergies.
Is this recipe for you?
A perfect recipe if you're looking for a tried-and-true, wholesome dinner that's easy to assemble, especially if you have leftover rice and chicken.
INGREDIENTS spotlight
• Bell Peppers: Serve as an edible, vitamin-rich bowl for the filling. • Cooked Chicken: A lean source of protein to make the meal filling. • Brown Rice: Adds fiber, texture, and complex carbohydrates for energy. • Celery & Tomato Juice: Provide moisture, savory flavor, and nutrients.
How this recipe works
This recipe is a culinary workhorse. Parboiling the peppers first ensures they become tender and cook evenly with the pre-cooked filling. The mix of protein (chicken), carbs (rice), and vegetables (celery, peppers) creates a nutritionally balanced meal baked together for melded flavors.
caution: before you begin
Use care when handling the oven and hot baking pan. Ensure your chicken is fully cooked before mixing it into the filling. Parboiling peppers in boiling water requires caution.
CAUTION: Allergens
Contains: Celery. Check your tomato juice for any added allergens.
nutritional information
what's the value?
Estimates per serving (1 pepper): Energy (kcal): Approx. 320 kcal Fat: Approx. 10g Carbohydrates: Approx. 28g Protein: Approx. 28g (Nutritional info is an estimate.)
Tools & UTENSILS
what you will need
• Oven • Baking pan • Large pot (for parboiling) • Mixing bowl • Spoon • Knife • Cutting board
ingredients
• Bell peppers • Diced cooked chicken • Cooked brown rice • Chopped celery • Tomato juice • Salad oil • Sea salt
• 4 medium peppers • 140 g / 5 oz • 98 g / 3.4 oz • 50 g / 1.8 oz • 120 g / 4.2 oz • 28 g / 1 oz • To Taste
how to make it
1. Prep Peppers: Preheat oven to 350°F (175°C). Cut the tops off the peppers and remove seeds and membranes. In a large pot of boiling water, parboil the peppers for 5 minutes. Remove and let drain. 2. Make Filling: In a mixing bowl, combine the diced chicken, chopped celery, cooked brown rice, salad oil, ½ cup of tomato juice, and sea salt. Mix well. 3. Stuff & Bake: Spoon the mixture evenly into the parboiled peppers. Stand the peppers upright in an oiled baking pan. Bake for 30 minutes. 4. Keep Moist: If the peppers look like they are drying out during baking, pour a little more tomato juice over them and in the bottom of the pan. Serve hot.
Pro-tip
Add Cheese: Sprinkle with cheddar, mozzarella, or parmesan cheese during the last 10 minutes of baking. Boost Flavor: Add 1 tsp of Italian seasoning, garlic powder, or onion powder to the filling. Vegetarian: Swap the chicken for 1 cup of black beans or lentils. Spice it Up: Add a pinch of red pepper flakes to the filling.
a quick note
How to store it
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a 350°F oven until warmed through.
budget & SUSTANAbility
This is a fantastic recipe for using up leftover cooked chicken and rice, which helps to reduce food waste.
Frequently asked questions
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What color peppers should I use?
Any color of bell pepper works! Red, yellow, and orange peppers are sweeter, while green peppers have a more earthy, slightly bitter flavor. A mix of colors looks beautiful.
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Do I have to parboil the peppers?
It's highly recommended. Parboiling softens them and ensures they are tender, not crunchy, when the filling is heated through. If you skip this step, you may need to bake them for 45-50 minutes.
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Can I make these ahead of time?
Yes. You can prepare and stuff the peppers, then cover and refrigerate them for up to 24 hours. You may need to add 5-10 minutes to the baking time when cooking from cold.
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What can I use besides brown rice?
Cooked white rice, quinoa, farro, or even cauliflower rice would work well as a substitute in this recipe.
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