Chicken and Rice Stuffed Peppers

Chicken and Rice Stuffed Peppers

The Spruce / Karen Hibbard

Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 6 servings
Nutrition Facts (per serving)
383 Calories
33g Fat
8g Carbs
12g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 383
% Daily Value*
Total Fat 33g 43%
Saturated Fat 6g 30%
Cholesterol 58mg 19%
Sodium 386mg 17%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 12g
Vitamin C 5mg 23%
Calcium 23mg 2%
Iron 1mg 7%
Potassium 176mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Stuffed peppers are a fun and easy dinner. They can be made ahead and baked when needed. They also make great leftovers that you can easily reheat in the microwave. A chicken and rice mixture makes these stuffed peppers filling and wholesome, while creamy mayonnaise and curry powder bind and season the filling. Just 30 minutes in the oven is all you need to serve these delicious vegetables. Serve with a quick salad for a nutritious meal.

A nice alternative to the classic beef and rice stuffed peppers, this dish caters to chicken lovers. It's easily adaptable to your palate, as you can add or subtract other ingredients. Perhaps a touch of hot sauce or a sprinkle of cheese on top? This is a great dish for repurposing leftover chicken and rice—although our recipe starts the filling from scratch you can use any leftover rice you have in your fridge.

Use any bell peppers that you can find—green, yellow, orange, or red are all delicious.

Ingredients

  • 3/4 cup long-grain white rice, uncooked

  • 6 bell peppers, any color

  • 2 cups cooked chicken, diced

  • 1 cup celery, chopped

  • 1/4 cup onion, finely chopped

  • 2 tablespoons drained pimento, chopped

  • 1 cup mayonnaise, or to taste 

  • 1 teaspoon curry powder

  • 1/2 teaspoon kosher salt, or to taste

  • 1 dash freshly ground black pepper

  • 1 cup water

Steps to Make It

Prepare the Rice and Peppers

  1. Gather the ingredients.

    Chicken and Rice Stuffed Peppers ingredients

    The Spruce / Karen Hibbard

  2. Cook the rice following the package directions.

    rice and water in a pot

    The Spruce / Karen Hibbard

  3. Fluff with a fork and set aside.

    Fluff rice with a fork

    The Spruce / Karen Hibbard

  4. Heat the oven to 350 F/180 C/Gas Mark 4. Grease a shallow 2 1/2 or 3-quart baking dish.

    Grease a shallow 2 1/2 or 3-quart baking dish

    The Spruce / Karen Hibbard

  5. Cut the tops off the peppers and carefully scrape out the seeds and ribs. For smaller portions, simply slice the peppers in half lengthwise. Remove the seeds, ribs, and stems and proceed with the recipe.

    Cut the tops off peppers and carefully scrape out the seeds and ribs

    The Spruce / Karen Hibbard

  6. Put the peppers in a large saucepan and cover with water.

    Put the peppers in a large saucepan and cover with water

    The Spruce / Karen Hibbard

    

  7. Place the pan over medium-high heat and bring to a boil. Reduce the heat to low and simmer for about 8 to 10 minutes, or until the peppers are just tender. Drain well and set aside.

    cook the peppers in the water

    The Spruce / Karen Hibbard

Make the Filling

  1. In a medium bowl, combine the cooked rice, chicken, celery, onion, and pimiento.

    In a bowl, combine the cooked rice, chicken, celery, onion, and pimiento

    The Spruce / Karen Hibbard

  2. In a separate bowl, combine the mayonnaise, curry powder, salt, and pepper.

    combine the mayonnaise, curry powder, salt, and pepper

    The Spruce / Karen Hibbard

  3. Gently toss the mayonnaise mixture with the rice and chicken mixture. Taste and adjust seasonings, as desired.

    Gently toss mayonnaise mixture with rice and chicken mixture

    The Spruce / Karen Hibbard

Assemble the Peppers

  1. Fill the peppers with the rice and chicken mixture and place them in the prepared baking dish. If one or more peppers are somewhat lopsided and won't stand up, crumple a small sheet of foil to make a "stand," nestling the stuffed bell pepper in the foil.

    Fill the peppers and place them in the prepared baking dish

    The Spruce / Karen Hibbard

  2. Pour about 1 cup of hot water into the baking dish, or just enough to cover the bottom.

    Pour about 1 cup of hot water into the baking dish

    The Spruce / Karen Hibbard

  3. Bake in the preheated oven for 30 minutes, or until the peppers are tender and the filling is hot. Serve immediately.

    Chicken and Rice Stuffed Peppers in a baking dish

    The Spruce / Karen Hibbard

  4. Enjoy!

Additional Ingredients and Swaps

  • Leftover turkey, tuna, salmon, shrimp, or even ham can replace the chicken in these stuffed peppers.
  • Sprinkle shredded cheese over the tops just before they come out of the oven. Or sprinkle a generous handful of Parmesan or Pecorino cheese just before serving.
  • Use green onions or shallots for a milder onion flavor, or if you don't have any at hand use a dash of onion powder or onion salt when making the mayonnaise dressing.
  • Skip the chicken and make a vegetarian version using cubed pressed tofu or crumbled tempeh instead. For a vegan take, use vegan mayonnaise, as this condiment is originally egg-based and eggs aren't part of a vegan approach to nutrition.