There are some dishes that just feel like a warm hug on a plate, and this Stuffed Bell Peppers Chicken Recipe is precisely that for me. It’s a complete meal nestled inside a beautifully sweet, tender bell pepper, with savoury chicken, fluffy rice, and a blanket of gloriously melty cheese on top. The aroma that fills the kitchen as these bake is absolutely divine – a rich medley of roasted peppers, garlic, and herbs that promises something wonderful is on its way to the dinner table.

I was inspired to create this version after enjoying a similar dish at a tiny trattoria on the Amalfi Coast, where they used local ingredients to create something so wholesome and satisfying. My take on it uses lean chicken mince and a handful of pantry staples to create a meal that feels both special and achievable for a weeknight. It’s the kind of dish that looks impressive but is actually straightforward to put together. We’re talking about vibrant, colourful peppers filled with a flavour-packed mixture that everyone seems to love.

This recipe works beautifully for a hearty family dinner, but it’s also fantastic for meal prepping. The stuffed peppers hold up wonderfully in the fridge, making them an ideal lunch for the next day. It’s a balanced, nutritious, and deeply comforting meal that I find myself returning to again and again.

Recipe Overview

This Stuffed Bell Peppers Chicken Recipe delivers a wonderfully balanced flavour profile. The natural sweetness of the roasted bell peppers perfectly complements the savoury chicken and rice filling, which is simmered in a light, herb-infused tomato sauce. Each bite is a delightful combination of textures: the soft pepper, the hearty filling, and the golden, slightly crisp cheese topping. I stumbled upon this combination by accident when clearing out the fridge one evening, and it’s been a hit ever since.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 65 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Stuffed Bell Peppers Chicken Recipe

• Genuine Flavour: The taste is rich and layered. We slowly cook down the onions and garlic to build a sweet, aromatic base before adding chicken, tangy tomatoes, and earthy oregano. It’s a cohesive flavour that feels home-cooked and nourishing.
• Ready in Just Over an Hour: From start to finish, this complete meal is on the table in about 65 minutes, with much of that time being hands-off while the peppers bake in the oven.
• Flexible Recipe: This is a great base recipe to adapt. You can easily swap the chicken for turkey mince, add a tin of black beans or sweetcorn to the filling for extra texture, or use a different cheese like provolone for a sharper taste.
• Great for a Family Meal: This is an ideal main course for a family dinner. It’s a full meal in one, which is something I appreciate on busy evenings, much like my popular Savory Beef And Broccoli Stir Fry Recipe.
• Family Tested: My kids, who can be fussy about vegetables, absolutely love these. They enjoy having their own individual pepper “boat,” and the cheesy chicken filling always wins them over.

Stuffed Bell Peppers Chicken Recipe

⏱️ 15 min prep  •  🍳 45 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, we use simple, fresh ingredients that come together beautifully. When it comes to the tinned tomatoes, I always find that using a good quality brand makes a noticeable difference to the sauce’s depth of flavour. I personally prefer Mutti Polpa for their rich taste and texture.

• 4 large bell peppers (a mix of red, yellow, and orange looks lovely)
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 500g chicken breast mince
• 200g cooked long-grain white rice
• 400g tin of chopped tomatoes
• 1 tbsp tomato purée
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 50ml chicken stock (optional, for extra moisture)
• A small bunch of fresh parsley, chopped
• 150g mature cheddar cheese, grated
• Salt and freshly ground black pepper, to taste

Elena’s Tip: For the sweetest, most mellow flavour, choose red, yellow, or orange bell peppers. According to botanists, these are the most mature versions of the fruit and have a higher sugar content than their green counterparts, which are perfectly fine to use but will have a slightly more vegetal taste.

How to Make Stuffed Bell Peppers Chicken Recipe

The process for making these chicken stuffed peppers is quite methodical. We prepare the peppers, make the filling separately, then bring it all together for the final bake. This ensures every component is perfectly cooked.

1. Preheat and Prep Peppers: Preheat your oven to 200°C (180°C fan). Slice the bell peppers in half lengthways and remove the seeds and white membranes. Place them cut-side up in a large baking dish and bake for 15 minutes to soften them slightly. This par-baking step is key!
2. Sauté Aromatics: While the peppers are in the oven, heat the olive oil in a large frying pan over a medium heat. Add the chopped onion and cook for 5-7 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
3. Cook the Chicken: Add the chicken mince to the pan. Break it up with a wooden spoon and cook until it’s browned all over, which should take about 6-8 minutes. Drain off any excess fat if necessary.
4. Create the Sauce: Stir in the tomato purée, chopped tomatoes, dried oregano, and smoked paprika. Season generously with salt and pepper. Bring to a simmer and let it cook for 5 minutes, allowing the flavours to meld together. If it looks a little thick, add the chicken stock.
5. Combine the Filling: Remove the pan from the heat. Stir in the cooked rice and the chopped fresh parsley. What works best for me is to let this mixture cool for a few minutes; it makes it easier to handle and stuff into the peppers.
6. Stuff the Peppers: Carefully remove the par-baked peppers from the oven. Spoon the chicken and rice filling evenly into each pepper half, packing it in gently.
7. Top with Cheese: Sprinkle the grated cheddar cheese generously over the top of each stuffed pepper.
8. Bake to Perfection: Return the baking dish to the oven and bake for a further 20-25 minutes, or until the peppers are completely tender and the cheese on top is golden brown and bubbling. Let them rest for 5 minutes before serving.

Tips From My Kitchen

• Temperature Control: Sticking to the 200°C (180°C fan) temperature is important. If the oven is too cool, the peppers can become watery. If it’s too hot, the topping can burn before the filling is heated all the way through.
• The Secret Step: I learned over time that par-baking the peppers is non-negotiable for the best texture. It ensures they are perfectly soft and sweet, rather than crunchy and raw-tasting. For a deeper dive into preparation techniques, BBC Good Food has some excellent visual guides.
• Make-Ahead: You can prepare the filling up to two days in advance and keep it in the fridge. You can also fully assemble the stuffed peppers (without baking) a day ahead. Just cover the dish and refrigerate, then add an extra 5-10 minutes to the baking time.
• Storage: Leftovers are a delight! Store them in an airtight container in the refrigerator for up to 3 days. They reheat beautifully in the microwave or in the oven at 160°C for about 15-20 minutes.

Equipment You’ll Need

• Large frying pan or skillet
• Sharp knife and cutting board
• Large baking dish (ceramic or glass)
• Mixing bowl
• Wooden spoon or spatula

Common Mistakes to Avoid

• Overcrowding the pan: When you cook the chicken mince, make sure it has enough space in the pan to brown properly. If the pan is too crowded, the chicken will steam instead of fry, and you won’t get that lovely deep flavour. Work in batches if needed.
• Using Cold Rice: If you’re using leftover rice from the fridge, make sure you let it come towards room temperature or give it a quick warm-up. Adding very cold rice to the hot filling can cool everything down and may result in an unevenly heated final dish.
• Skipping the Rest Time: It can be tempting to serve these straight from the oven, but letting them rest for 5 minutes is crucial. This allows the filling to settle and the molten cheese to set slightly, so they don’t fall apart as you lift them onto the plate.

Delicious Variations to Try

One of the best things about this Stuffed Bell Peppers Chicken Recipe is how easily you can adapt it. Here are a few of my favourite twists:

• Spicy Version: For a bit of a kick, add one finely chopped red chilli or a teaspoon of chilli flakes along with the garlic. A little heat works wonderfully with the sweet peppers.
• Vegetarian Option: To make this vegetarian, simply replace the chicken mince with a 400g tin of brown or green lentils (drained) and a cup of finely chopped mushrooms. Sauté the mushrooms with the onion until they release their liquid and brown nicely.
• Different Protein: Turkey mince is a fantastic lean substitute for chicken. You could also use pork mince for a richer flavour. For a different texture, try adding finely chopped chorizo along with the onion – it adds a wonderful smoky depth. It’s as versatile as my Simple Egg Fried Rice For Dinner!

What to Serve With Stuffed Bell Peppers Chicken Recipe

These peppers are quite a complete meal on their own, but if you want to round out the table, here are a few suggestions that work very well:

• A Crisp Green Salad: A simple salad of mixed leaves, cucumber, and cherry tomatoes with a sharp lemon vinaigrette provides a fresh, acidic contrast to the rich, cheesy peppers.
• Crusty Bread: A warm, crusty baguette or some garlic bread is ideal for mopping up the delicious juices that collect at the bottom of the baking dish.
• Drink Pairing: A glass of chilled Sauvignon Blanc cuts through the richness beautifully. For a non-alcoholic option, a sparkling elderflower pressé is light and refreshing.

Frequently Asked Questions

Stuffed Bell Peppers Chicken Recipe

Tender bell peppers filled with a savory mixture of chicken mince, rice, and tomatoes, baked under a golden layer of melted cheddar cheese. A delicious and complete meal in one.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 545

Ingredients Method Notes

Ingredients

  

• 4 large bell peppers a mix of red, yellow, and orange looks lovely
• 1 tbsp olive oil
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 500 g chicken breast mince
• 200 g cooked long-grain white rice
• 400 g tin of chopped tomatoes
• 1 tbsp tomato purée
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 50 ml chicken stock optional, for extra moisture
• A small bunch of fresh parsley chopped
• 150 g mature cheddar cheese grated
• Salt and freshly ground black pepper to taste

Method

 

1. Preheat and Prep Peppers: Preheat your oven to 200°C (180°C fan). Slice the bell peppers in half lengthways and remove the seeds and white membranes. Place them cut-side up in a large baking dish and bake for 15 minutes to soften them slightly. This par-baking step is key!
2. Sauté Aromatics: While the peppers are in the oven, heat the olive oil in a large frying pan over a medium heat. Add the chopped onion and cook for 5-7 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
3. Cook the Chicken: Add the chicken mince to the pan. Break it up with a wooden spoon and cook until it's browned all over, which should take about 6-8 minutes. Drain off any excess fat if necessary.
4. Create the Sauce: Stir in the tomato purée, chopped tomatoes, dried oregano, and smoked paprika. Season generously with salt and pepper. Bring to a simmer and let it cook for 5 minutes, allowing the flavours to meld together. If it looks a little thick, add the chicken stock.
5. Combine the Filling: Remove the pan from the heat. Stir in the cooked rice and the chopped fresh parsley. What works best for me is to let this mixture cool for a few minutes; it makes it easier to handle and stuff into the peppers.
6. Stuff the Peppers: Carefully remove the par-baked peppers from the oven. Spoon the chicken and rice filling evenly into each pepper half, packing it in gently.
7. Top with Cheese: Sprinkle the grated cheddar cheese generously over the top of each stuffed pepper.
8. Bake to Perfection: Return the baking dish to the oven and bake for a further 20-25 minutes, or until the peppers are completely tender and the cheese on top is golden brown and bubbling. Let them rest for 5 minutes before serving.

Notes

For a lower-carb option, substitute the rice with an equal amount of cauliflower rice. These peppers also store well in the refrigerator for up to 3 days.

I really hope this Stuffed Bell Peppers Chicken Recipe brings as much joy to your dinner table as it does to mine. It’s a colourful, wholesome, and truly delicious meal that feels like a little bit of effort for a whole lot of reward. If you give it a try, I’d love to hear how it went for you. Please leave a comment below and let me know your thoughts!

Happy cooking,
Elena