There’s something magical about chicken and rice stuffed peppers that transforms an ordinary weeknight into something special.
Trust me, when I first discovered this recipe, I was scrambling to find a way to use up leftover shredded chicken from my slow cooker, and these colorful beauties became an instant family favorite!
What started as a “let’s see what happens” experiment has turned into one of our most requested dinners.
Henry loves the hearty, satisfying combination, while Isabella, Emma, and Noah are obsessed with the fun presentation – especially when I carve little jack-o’-lantern faces into the orange peppers during fall season.
These stuffed bell peppers with chicken and rice are everything I look for in a family meal: easy to prep, packed with protein, and absolutely delicious.
Plus, they’re perfect for meal prep if you’re planning ahead! You can check out my easy cottage cheese queso recipe to serve alongside these peppers for an extra protein boost.
Why You’ll Love These Chicken and Rice Stuffed Peppers
- Family friendly ingredients that everyone will recognize and enjoy
- Slow cooker convenience for the perfectly seasoned shredded chicken
- Meal prep friendly assemble ahead and bake when ready
- Customizable colors use any bell pepper variety you prefer
- Protein packed with chicken, beans, and cheese
- One-dish wonder that makes cleanup a breeze
Ingredients for Perfect Stuffed Peppers with Chicken and Rice
For the Slow Cooker Shredded Taco Chicken:
- 2 boneless, skinless chicken breasts
- 1 teaspoon ground cumin
- 1 teaspoon garlic salt
- 1 teaspoon chili powder
- ½ teaspoon black pepper
- 1 can (10 oz) diced tomatoes with green chilies
For the Stuffed Peppers:
- 4 orange bell peppers (or any color of your choice)
- 2 cups cooked Mexican rice (you can use homemade or store-bought)
- 1 shredded chicken breast (from the slow cooker recipe above)
- 1 cup shredded cheddar cheese
- 1 can (15 oz) black beans, rinsed and drained
The beauty of this recipe lies in its simplicity.
Most of these ingredients are pantry staples, and the slow cooker does most of the heavy lifting for the chicken preparation.
How to Make the Best Chicken and Rice Stuffed Peppers
Step 1: Prepare Your Slow Cooker Chicken
Place chicken breasts in the bottom of your slow cooker.
This is where the magic begins! Sprinkle the cumin, garlic salt, chili powder, and black pepper evenly over the chicken.
Pour in the diced tomatoes with green chilies don’t drain them because that liquid helps create the most flavorful, tender shredded chicken.
Cover and cook on low for 6-8 hours or high for 4-6 hours.
Once the chicken is completely cooked and tender, shred it directly in the pot using two forks.
Stir the shredded chicken into all those delicious juices and set aside.
Step 2: Prep Your Bell Peppers
Bring a large pot of water to a rolling boil while you prepare the peppers.
Rinse your bell peppers thoroughly.
Using a sharp knife, slice off the tops (save these – they make cute little “lids”!) and carefully hollow out all the seeds and membranes from inside each pepper.
Here’s where you can get creative!
If you’re making these during fall, use a small paring knife to carve jack-o’-lantern faces into each pepper.
The kids absolutely love this touch, and it makes dinner feel like a fun activity.
When the water reaches a full boil, carefully place the peppers and their tops into the water for about 5 minutes.
This pre-cooking step makes sure they’ll be perfectly tender after baking.
Remove and set aside to cool.
Step 3: Create the Perfect Filling
In a large mixing bowl, combine your cooked Mexican rice, the shredded chicken (use about one breast’s worth), drained black beans, and most of your cheddar cheese.
Reserve some cheese for topping if you want that extra melty goodness on top!
Mix everything thoroughly until well combined.
The filling should be moist but not soggy – the chicken juices and cheese will help bind everything together beautifully.
Step 4: Stuff Those Beautiful Peppers
This is honestly my favorite part!
Spoon the chicken and rice mixture generously into each prepared pepper.
Don’t be shy – pack them well, but leave a little room at the top.
Sprinkle the reserved cheddar cheese on top of each stuffed pepper, then place those cute pepper “lids” back on top.
They look so adorable sitting there like little pepper houses!
Step 5: Bake to Perfection
Arrange your stuffed peppers in a baking dish.
I usually add just a splash of water to the bottom of the dish to prevent sticking.
Bake at 350°F (175°C) for 30 minutes, or until the cheese is beautifully melted and the peppers have reached your preferred level of tenderness.
Some families like them with a bit of bite, while others prefer them super soft.
Make-Ahead Magic:
Want to prep these healthy meal prep stuffed peppers ahead of time?
After stuffing, wrap each pepper individually in plastic wrap and refrigerate.
When you’re ready to bake, remove the plastic, preheat your oven to 350°F, and bake for about 1 hour.
Perfect for busy weeknights!
Storage Tips for Your Stuffed Bell Peppers with Chicken and Rice
These chicken and rice stuffed peppers keep beautifully in the refrigerator for up to 4 days.
Store them in airtight containers, and they’ll maintain their delicious flavor and texture.
For reheating, I recommend using the oven at 350°F for about 15-20 minutes until heated through.
The microwave works in a pinch, but the oven keeps the peppers from getting soggy.
You can also freeze these for up to 2 months!
Wrap them tightly in foil or freezer-safe containers.
When ready to enjoy, thaw overnight in the refrigerator and reheat in the oven.
Pro Tips for Amazing Mexican Stuffed Peppers with Black Beans
Choose the right peppers: Look for peppers that can stand upright on their own.
Orange peppers tend to be the sweetest, but red, yellow, or green all work wonderfully.
Don’t skip the pre-boiling step: Those 5 minutes in boiling water make all the difference in achieving perfectly tender peppers.
Customize your spice level: Add diced jalapeños to the filling or use spicy diced tomatoes for extra heat.
Rice matters: Mexican rice adds incredible flavor, but if you don’t have it, regular rice mixed with a packet of taco seasoning works great too.
Cheese choices: While cheddar is classic, Monterey Jack, pepper jack, or a Mexican cheese blend all taste amazing.
Creative Variations for Your Stuffed Peppers with Chicken and Rice
The beauty of this recipe is how easily you can make it your own! Try these delicious variations:
Italian Style: Use Italian seasoning instead of Mexican spices, add marinara sauce to the rice, and top with mozzarella and parmesan cheese.
Mediterranean Twist: Add diced tomatoes, olives, and feta cheese to the filling, and season with oregano and basil.
Tex-Mex Loaded: Include corn, diced jalapeños, and top with avocado and sour cream after baking.
Lighter Version: Use cauliflower rice instead of regular rice and reduce the cheese for a lower-carb option.
Frequently Asked Questions About Chicken and Rice Stuffed Peppers
Can I use different colored bell peppers for this recipe?
Absolutely! Red, yellow, green, or orange bell peppers all work perfectly.
The main difference is in sweetness – red and orange tend to be sweeter, while green peppers have a slightly more bitter flavor that some people prefer.
Can I make these stuffed peppers ahead of time?
Yes! This is actually one of my favorite meal prep recipes.
Assemble the stuffed peppers completely, wrap them in plastic wrap, and refrigerate for up to 2 days.
When ready to serve, remove the plastic and bake for about 1 hour at 350°F.
What type of rice works best for stuffed peppers?
Mexican rice adds the most authentic flavor to these Mexican stuffed peppers with black beans, but plain white rice, brown rice, or even cauliflower rice work well too.
If using plain rice, consider adding a packet of taco seasoning to the filling for extra flavor.
Can I freeze stuffed peppers for later?
Definitely! These freeze beautifully for up to 2 months.
Wrap each stuffed pepper tightly in foil or place in freezer-safe containers.
Thaw overnight in the refrigerator before reheating in the oven until warmed through.
Final Thoughts on These Amazing Stuffed Bell Peppers
These chicken and rice stuffed peppers have become such a staple in our home, and I’m confident they’ll become one in yours too!
The combination of tender slow cooker shredded chicken, flavorful Mexican rice, and melty cheese all nestled inside a perfectly cooked bell pepper is pure comfort food magic.
What I love most about this recipe is how it brings our family together.
The kids love helping stuff the peppers, Henry appreciates the hearty, satisfying meal, and I love how easy it is to prepare ahead of time.
Plus, the presentation is so beautiful that it feels special even on a regular Tuesday night!
Don’t forget to save this recipe to Pinterest for later, and if you try these stuffed bell peppers with chicken and rice, I’d love to see your creations!
More Delicious Recipes You’ll Love
If you’re enjoying these chicken and rice stuffed peppers, you’ll definitely want to try these other family favorites:
- Easy Crock Pot Birria Tacos Another fantastic slow cooker recipe that’s perfect for busy families
- Grilled Chimichurri Chicken Recipe A flavorful chicken dish that pairs beautifully with Mexican sides
- Easy Amish Beef Stew Recipe For when you want another hearty, comfort food dinner
Happy cooking!
Shredded Chicken and Rice Stuffed Orange Peppers
Description
There’s something magical about chicken and rice stuffed peppers that transforms an ordinary weeknight into something special. These colorful beauties are family-friendly, packed with protein, and absolutely delicious!
Ingredients
- 2 boneless, skinless chicken breasts
- 1 teaspoon ground cumin
- 1 teaspoon garlic salt
- 1 teaspoon chili powder
- ½ teaspoon black pepper
- 1 can (10 oz) diced tomatoes with green chilies
- 4 orange bell peppers
- 2 cups cooked Mexican rice
- 1 cup shredded cheddar cheese
- 1 can (15 oz) black beans, rinsed and drained
Instructions
- Place chicken breasts in slow cooker and sprinkle with cumin, garlic salt, chili powder, and black pepper
- Pour diced tomatoes with green chilies over chicken
- Cover and cook on low for 6-8 hours or high for 4-6 hours
- Shred chicken directly in pot using two forks and stir into juices
- Bring large pot of water to boil
- Slice tops off peppers and hollow out seeds and membranes
- Boil peppers and tops for 5 minutes, then remove and cool
- Mix cooked rice, shredded chicken, black beans, and most of the cheese in large bowl
- Stuff peppers generously with mixture
- Top with remaining cheese and replace pepper lids
- Arrange in baking dish with splash of water in bottom
- Bake at 350°F for 30 minutes until cheese is melted and peppers are tender
Notes
Perfect for meal prep! Assemble ahead and refrigerate wrapped in plastic for up to 2 days. Remove plastic and bake for 1 hour when ready to serve. These also freeze beautifully for up to 2 months.
