18 Chicken Stuffed Pepper Recipes for a Filling Dinner

Bell peppers are nature’s casserole dish. They hold their shape in a hot oven, they turn sweet and silky as they roast, and they give you a complete dinner in one tidy package. Chicken is the perfect partner because it soaks up seasoning without overpowering the pepper, and it reheats beautifully for lunches over the next few days. Below you will find 18 genuinely different chicken stuffed pepper recipes, from smoky chipotle to bright lemon tahini, each one with real quantities, a workable method, and practical notes on timing and avoiding soggy bottoms. If you like hands-off chicken dinners, the lemon garlic chicken skillet is another weeknight favorite.

Jump to a recipe

1. Chicken Stuffed Peppers With Roasted Carrot
2. Chicken Stuffed Peppers With Chipotle Sauce
3. Chicken Stuffed Peppers With Pesto and Mozzarella
4. Chicken Stuffed Peppers With Smoked Paprika
5. Chicken Stuffed Peppers With Sun-Dried Tomato
6. Chicken Stuffed Peppers With Curry Spices
7. Chicken Stuffed Peppers With Caramelized Onion
8. Chicken Stuffed Peppers With Peas and Dill
9. Chicken Stuffed Peppers With Lemon Tahini
10. Chicken Stuffed Peppers With Broccoli and Cheddar
11. Chicken Stuffed Peppers With Butternut Squash
12. Chicken Stuffed Peppers With Red Pepper Sauce
13. Chicken Stuffed Peppers With Artichokes
14. Chicken Stuffed Peppers With Toasted Pine Nuts
15. Chicken Stuffed Peppers With Tomato and Cheddar
16. Chicken Stuffed Peppers With Spinach and Feta
17. Chicken Stuffed Peppers With Corn and Lime
18. Chicken Stuffed Peppers With Zucchini and Herbs

How Chicken Stuffed Peppers Actually Work

Every recipe below follows the same reliable framework, so learn it once and the other 17 become easy. Choose 4 large bell peppers, about 3.5 to 4 inches tall, that sit flat without rolling. Red, orange, and yellow peppers roast sweeter than green; any color works, so buy what looks fresh and firm.

Pepper prep: Slice off the tops and scoop out the seeds and white ribs. Sprinkle the insides with a pinch of salt and let them sit cut-side down for 10 minutes. That draws out moisture before it can pool in the bottom during baking. Pat dry, then roast the empty shells at 375°F for 10 minutes while you make the filling. This par-roast is the single best trick against watery bottoms.

Cooked versus uncooked filling: Ground chicken should be fully cooked in a skillet before it goes into the pepper. Raw ground chicken releases too much liquid and will not reliably reach a safe 165°F inside a stuffed pepper in the same time the shell turns tender. Shredded rotisserie chicken works too, since it is already cooked.

Bake covered, finish uncovered: Fill the peppers, set them snugly in a baking dish (a 9×13 dish holds 4 large peppers upright), cover tightly with foil, and bake at 375°F for 25 minutes. Uncover and bake 10 minutes more, until the cheese browns and the filling reads 165°F. A filling made from already-cooked chicken just needs to heat through to 165°F, measured at the center of the thickest pepper.

Avoiding watery bottoms: Besides the salt-and-par-roast trick, use fully cooked rice or grains (wet, undercooked rice steams the pepper from the inside), drain canned tomatoes and beans, and do not pour sauce into the dish; spoon sauce over the tops instead.

1. Chicken Stuffed Peppers With Roasted Carrot

Roasted carrots turn honey-sweet in the oven, and here they get a head start before joining the filling. This is one of the coziest of the bunch, the kind of dish that suits a Sunday dinner.

You need (makes 4 peppers, serves 4):

• 4 large bell peppers, tops cut off and seeded
• 2 medium carrots (about 8 ounces), peeled and cut into 1/2-inch dice
• 2 tablespoons olive oil, divided
• 1 pound ground chicken
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup cooked long-grain white rice
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt, plus more for the peppers
• 1/2 teaspoon black pepper
• 1/2 cup low-sodium chicken broth
• 1/2 cup shredded mozzarella

Method:

1. Heat the oven to 375°F. Salt the pepper cavities, set cut-side down for 10 minutes, pat dry, and par-roast empty shells for 10 minutes.
2. Toss the carrots with 1 tablespoon olive oil and roast on a sheet pan alongside the peppers for 15 minutes, until softened with browned edges.
3. Meanwhile, heat the remaining oil in a large skillet over medium-high heat. Brown the ground chicken, breaking it into small crumbles, 6 to 7 minutes. Add the onion and garlic and cook 3 minutes more.
4. Stir in the rice, roasted carrots, thyme, salt, pepper, and broth. Simmer 2 minutes until the liquid is absorbed.
5. Fill each pepper, packing the filling in gently. Pour any remaining pan juices over the tops.
6. Cover the dish with foil and bake 25 minutes. Uncover, top with mozzarella, and bake 10 minutes more, until the cheese bubbles and the filling reads 165°F.

Troubleshooting: If your carrots are still crunchy after roasting, cut them smaller next time; 1/2-inch dice is the ceiling for even roasting alongside peppers.

Swap it: Sweet potato cut into the same dice roasts just as sweetly and holds its shape even better.

2. Chicken Stuffed Peppers With Chipotle Sauce

Smoky, a little fiery, and deeply savory. Chipotle in adobo is one of the most flavor-dense ingredients in the pantry, so a small amount goes a long way here.

You need (makes 4 peppers, serves 4):

• 4 large bell peppers, tops cut off and seeded
• 1 pound ground chicken
• 1 tablespoon olive oil
• 1 small red onion, finely diced
• 2 cloves garlic, minced
• 2 chipotle peppers in adobo, minced, plus 1 tablespoon adobo sauce
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1 cup cooked brown rice
• 1 can (15 ounces) black beans, drained and rinsed
• 1/2 cup corn kernels (frozen is fine, thawed)
• 1/4 cup chopped fresh cilantro
• 3/4 cup shredded Monterey Jack
• Lime wedges and sour cream, for serving

Method:

1. Heat the oven to 375°F. Salt, drain, pat dry, and par-roast the pepper shells for 10 minutes.
2. Heat the oil in a skillet over medium-high heat. Brown the chicken 6 to 7 minutes, then add the onion, garlic, chipotle, adobo sauce, cumin, and salt. Cook 3 minutes until fragrant.
3. Stir in the rice, black beans, and corn. Cook 2 minutes to warm through, then remove from the heat and fold in the cilantro.
4. Fill the peppers and arrange in a 9×13 dish. Cover with foil and bake 25 minutes.
5. Uncover, scatter the Monterey Jack over the tops, and bake 10 minutes more until melted and lightly browned and the centers read 165°F. Serve with lime wedges and sour cream.

Troubleshooting: Chipotle heat varies by can. Start with 1 pepper if you are unsure, and add the second to the filling after a taste.

Swap it: Ground turkey browns almost identically and keeps the smoky profile intact.

3. Chicken Stuffed Peppers With Pesto and Mozzarella

This one tastes like an Italian summer garden. Basil pesto brings fat and flavor, so the filling stays juicy with just a tablespoon of oil for browning.

You need (makes 4 peppers, serves 4):

• 4 large bell peppers, tops cut off and seeded
• 1 pound ground chicken
• 1 tablespoon olive oil
• 1/2 cup basil pesto
• 1 cup cooked orzo
• 1 cup cherry tomatoes, halved
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 8 ounces fresh mozzarella, torn into small pieces
• 2 tablespoons grated Parmesan
• Torn basil leaves, for serving

Method:

1. Heat the oven to 375°F. Salt, drain, pat dry, and par-roast the pepper shells for 10 minutes.
2. Heat the oil in a skillet over medium-high heat and brown the chicken 6 to 7 minutes, breaking it into crumbles. Season with salt and pepper.
3. Off the heat, stir in the pesto, orzo, and cherry tomatoes until everything is coated.
4. Fill the peppers and nestle half the mozzarella into the filling as you pack it. Arrange in a baking dish, cover with foil, and bake 25 minutes.
5. Uncover, top with the remaining mozzarella and the Parmesan, and bake 10 minutes more until the cheese melts and spots brown and the centers read 165°F. Shower with torn basil before serving.

Troubleshooting: Jarred pesto varies in oiliness. If yours looks greasy, drain the chicken after browning so the filling does not turn slick.

Swap it: Sun-dried tomato pesto gives a deeper, rust-colored version that works just as well in winter.

4. Chicken Stuffed Peppers With Smoked Paprika

Smoked paprika does all the heavy lifting here, giving the filling a warm, woodsy depth. A spoonful of sour cream on top cools everything down.

You need (makes 4 peppers, serves 4):

• 4 large bell peppers, tops cut off and seeded
• 1 pound ground chicken
• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 teaspoons smoked paprika
• 1/2 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup cooked long-grain white rice
• 1 can (14.5 ounces) fire-roasted diced tomatoes, drained well
• 1/2 cup shredded sharp cheddar
• Sour cream and sliced scallions, for serving

Method:

1. Heat the oven to 375°F. Salt, drain, pat dry, and par-roast the pepper shells for 10 minutes.
2. Heat the oil in a skillet over medium-high heat. Brown the chicken 6 to 7 minutes, then add the onion and garlic and cook 3 minutes.
3. Stir in the smoked paprika, cumin, salt, and pepper and toast 30 seconds until fragrant. Add the rice and drained tomatoes and cook 2 minutes.
4. Fill the peppers and arrange in a baking dish. Cover with foil and bake 25 minutes.
5. Uncover, top with cheddar, and bake 10 minutes more until melted and the centers read 165°F. Serve with sour cream and scallions.

Troubleshooting: Use smoked paprika, not sweet or hot, for the signature flavor. The tin should smell like a campfire when you open it.

Swap it: A pinch of chipotle powder in place of half the paprika adds gentle heat without changing the method.

5. Chicken Stuffed Peppers With Sun-Dried Tomato

Chewy, concentrated sun-dried tomatoes melt into the filling and turn it a gorgeous rusty red. This is a pantry-friendly recipe that tastes anything but.

You need (makes 4 peppers, serves 4):

• 4 large bell peppers, tops cut off and seeded
• 1 pound ground chicken
• 1 tablespoon olive oil
• 3/4 cup oil-packed sun-dried tomatoes, drained and chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup cooked couscous
• 1/2 cup crumbled feta
• 1/4 cup chopped fresh parsley
• 1/2 cup shredded mozzarella

Method:

1. Heat the oven to 375°F. Salt, drain, pat dry, and par-roast the pepper shells for 10 minutes.
2. Heat the oil in a skillet over medium-high heat. Brown the chicken 6 to 7 minutes, then add the garlic, oregano, salt, and pepper and cook 1 minute.
3. Stir in the sun-dried tomatoes and couscous. Remove from the heat and fold in the feta and parsley.
4. Fill the peppers and arrange in a baking dish. Cover with foil and bake 25 minutes.
5. Uncover, top with mozzarella, and bake 10 minutes more until melted and the centers read 165°F.

Troubleshooting: Dry-packed sun-dried tomatoes are much tougher than oil-packed. If that is all you have, soak them in hot water for 15 minutes first.

Swap it: Chopped roasted red peppers from a jar work in the same quantity and make the filling a touch sweeter.

6. Chicken Stuffed Peppers With Curry Spices

Warm curry spices and coconut milk turn this into something with takeout-style warmth, but the pepper shell keeps it firmly in homemade territory. Serve over nothing; the pepper is the bowl.

You need (makes 4 peppers, serves 4):

• 4 large bell peppers, tops cut off and seeded
• 1 pound ground chicken
• 1 tablespoon coconut oil or olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons mild curry powder
• 1 teaspoon kosher salt
• 1/2 cup coconut milk
• 1 cup cooked basmati rice
• 1 cup frozen peas, thawed
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Method:

1. Heat the oven to 375°F. Salt, drain, pat dry, and par-roast the pepper shells for 10 minutes.
2. Heat the oil in a skillet over medium-high heat. Brown the chicken 6 to 7 minutes, then add the onion, garlic, and ginger and cook 3 minutes.
3. Stir in the curry powder and salt and toast 30 seconds. Pour in the coconut milk and simmer 2 minutes, then fold in the rice and peas until the liquid is absorbed.
4. Fill the peppers and arrange in a baking dish. Cover with foil and bake 25 minutes, then uncover and bake 10 minutes more until the centers read 165°F. Top with cilantro and serve with lime wedges.

Troubleshooting: Curry powder loses punch with age. If yours is older than a year, use 2 1/2 tablespoons or replace the jar.

Swap it: Garam masala in place of curry powder gives a sweeter, more aromatic version.

7. Chicken Stuffed Peppers With Caramelized Onion

Patience is the ingredient here. Slowly caramelized onions bring a jammy sweetness that makes this one of the most comforting fillings in the collection.

You need (makes 4 peppers, serves 4):

• 4 large bell peppers, tops cut off and seeded
• 2 large yellow onions (about 1 1/2 pounds), thinly sliced
• 3 tablespoons butter, divided
• 1 tablespoon olive oil
• 1 pound ground chicken
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup cooked farro or barley
• 1/2 cup shredded Gruyere
• 1 tablespoon balsamic vinegar

Method:

1. Melt 2 tablespoons butter with the oil in a large skillet over medium-low heat. Add the onions and cook, stirring every few minutes, 25 to 30 minutes until deep golden and jammy. Stir in the balsamic vinegar at the end and set aside.
2. Meanwhile, heat the oven to 375°F. Salt, drain, pat dry, and par-roast the pepper shells for 10 minutes.
3. In the same skillet over medium-high heat, melt the remaining butter and brown the chicken 6 to 7 minutes. Add the garlic, thyme, salt, and pepper and cook 1 minute.
4. Fold in the farro and most of the caramelized onions, saving a spoonful per pepper for the top.
5. Fill the peppers and arrange in a baking dish. Cover with foil and bake 25 minutes. Uncover, top with the reserved onions and Gruyere, and bake 10 minutes more until the centers read 165°F.

Troubleshooting: If the onions are browning instead of softening, lower the heat and add a tablespoon of water. Caramelizing is slow by design.

Swap it: A spoonful of French onion soup mix stirred into the filling is a weeknight shortcut that echoes the same flavor.

8. Chicken Stuffed Peppers With Peas and Dill

Fresh and springy, this one breaks the heavy-stuffed-pepper mold. Dill and lemon keep it bright, and the peas pop sweetly against the savory chicken.

You need (makes 4 peppers, serves 4):

• 4 large bell peppers, tops cut off and seeded
• 1 pound ground chicken
• 1 tablespoon olive oil
• 1 small shallot, finely diced
• 1 1/2 cups frozen peas, thawed
• 1 cup cooked orzo
• 1/4 cup chopped fresh dill, plus more for serving
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup crumbled feta
• 1/2 cup plain Greek yogurt, for serving

Method:

1. Heat the oven to 375°F. Salt, drain, pat dry, and par-roast the pepper shells for 10 minutes.
2. Heat the oil in a skillet over medium-high heat. Brown the chicken 6 to 7 minutes, then add the shallot and cook 2 minutes.
3. Stir in the peas, orzo, dill, lemon zest, salt, and pepper. Remove from the heat, stir in the lemon juice, and fold in the feta.
4. Fill the peppers and arrange in a baking dish. Cover with foil and bake 25 minutes, then uncover and bake 10 minutes more until the centers read 165°F.
5. Serve each pepper with a dollop of Greek yogurt and extra dill.

Troubleshooting: Add the lemon juice off the heat. Boiling it dulls the brightness you are counting on.

Swap it: Frozen edamame in place of peas makes it heartier without changing the method.

9. Chicken Stuffed Peppers With Lemon Tahini

Creamy tahini sauce and bright lemon make this taste fresh and modern. Drizzle the sauce over the tops after baking so it stays silky.

You need (makes 4 peppers, serves 4):

• 4 large bell peppers, tops cut off and seeded
• 1 pound ground chicken
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup cooked quinoa
• 1 can (15 ounces) chickpeas, drained and rinsed
• 2 cloves garlic, minced
• 1/3 cup tahini
• 3 tablespoons lemon juice
• 3 to 5 tablespoons warm water
• 1/4 cup chopped fresh parsley

Method:

1. Heat the oven to 375°F. Salt, drain, pat dry, and par-roast the pepper shells for 10 minutes.
2. Heat the oil in a skillet over medium-high heat. Brown the chicken 6 to 7 minutes, then add the garlic, cumin, salt, and pepper and cook 1 minute.
3. Stir in the quinoa and chickpeas and cook 2 minutes to warm through.
4. Whisk the tahini, lemon juice, and warm water into a pourable sauce. Season with a pinch of salt.
5. Fill the peppers with the chicken mixture and arrange in a baking dish. Cover with foil and bake 25 minutes, then uncover and bake 10 minutes more until the centers read 165°F.
6. Drizzle each pepper with lemon tahini sauce and scatter parsley over the top.

Troubleshooting: Tahini seizes when the lemon hits it; keep whisking and adding warm water a tablespoon at a time and it will turn smooth and glossy.

Swap it: Plain Greek yogurt thinned with lemon juice makes a tangier, lighter drizzle.

10. Chicken Stuffed Peppers With Broccoli and Cheddar

The classic comfort combo, tucked into a pepper. Chop the broccoli small so it cooks through and every bite gets a little cheese.

You need (makes 4 peppers, serves 4):

• 4 large bell peppers, tops cut off and seeded
• 1 pound ground chicken
• 1 tablespoon olive oil
• 2 cups small broccoli florets, chopped into 1/2-inch pieces
• 1 cup cooked long-grain white rice
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 1/2 cups shredded sharp cheddar, divided
• 1/4 cup milk

Method:

1. Heat the oven to 375°F. Salt, drain, pat dry, and par-roast the pepper shells for 10 minutes.
2. Heat the oil in a skillet over medium-high heat. Brown the chicken 6 to 7 minutes, breaking it into crumbles.
3. Add the broccoli, garlic powder, salt, and pepper and cook 3 minutes until the broccoli turns bright green. Stir in the rice, 1 cup of the cheddar, and the milk until the cheese melts into a light sauce.
4. Fill the peppers and arrange in a baking dish. Cover with foil and bake 25 minutes.
5. Uncover, top with the remaining 1/2 cup cheddar, and bake 10 minutes more until melted and the centers read 165°F.

Troubleshooting: Big broccoli chunks stay raw in the center. Keep every piece at 1/2 inch or smaller.

Swap it: Cauliflower chopped the same way works identically and is milder for picky eaters.

11. Chicken Stuffed Peppers With Butternut Squash

Sweet roasted squash and savory chicken are a natural pair, and a little sage gives it a fall flavor. Roast the squash first so it caramelizes properly.

You need (makes 4 peppers, serves 4):

• 4 large bell peppers, tops cut off and seeded
• 2 cups butternut squash, cut into 1/2-inch dice (about 12 ounces)
• 2 tablespoons olive oil, divided
• 1 pound ground chicken
• 1 small yellow onion, finely diced
• 8 fresh sage leaves, chopped (or 1 teaspoon dried)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup cooked wild rice blend
• 1/2 cup shredded fontina or mozzarella

Method:

1. Heat the oven to 375°F. Salt, drain, pat dry, and par-roast the pepper shells for 10 minutes. Toss the squash with 1 tablespoon olive oil and roast on a sheet pan for 20 minutes, until tender with browned edges.
2. Meanwhile, heat the remaining oil in a skillet over medium-high heat. Brown the chicken 6 to 7 minutes, then add the onion and cook 3 minutes.
3. Stir in the sage, salt, and pepper, then fold in the roasted squash and wild rice.
4. Fill the peppers and arrange in a baking dish. Cover with foil and bake 25 minutes.
5. Uncover, top with fontina, and bake 10 minutes more until melted and the centers read 165°F.

Troubleshooting: Pre-cut squash from the store is often cut too large. Trim big pieces down to 1/2 inch so they roast in time.

Swap it: Diced sweet potato roasts in the same time and tastes just as good with sage.

12. Chicken Stuffed Peppers With Red Pepper Sauce

Peppers stuffed into peppers might sound like overkill, but the roasted red pepper sauce ties everything together and keeps the filling juicy. This is one of the sauciest recipes in the set.

You need (makes 4 peppers, serves 4):

• 4 large bell peppers, tops cut off and seeded
• 1 pound ground chicken
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup cooked couscous
• 1/2 cup crumbled goat cheese
• 1 jar (12 ounces) roasted red peppers, drained
• 1/4 cup olive oil
• 1 tablespoon red wine vinegar
• 1/4 cup fresh basil leaves

Method:

1. Heat the oven to 375°F. Salt, drain, pat dry, and par-roast the pepper shells for 10 minutes.
2. Heat the oil in a skillet over medium-high heat. Brown the chicken 6 to 7 minutes, then add the garlic, salt, and pepper and cook 1 minute. Stir in the couscous and remove from the heat. Fold in the goat cheese.
3. Blend the drained roasted red peppers, olive oil, vinegar, and basil into a smooth sauce. Season with salt.
4. Fill the peppers with the chicken mixture and spoon 2 tablespoons of red pepper sauce over each. Arrange in a baking dish, cover with foil, and bake 25 minutes, then uncover and bake 10 minutes more until the centers read 165°F.
5. Serve with the remaining sauce on the side.

Troubleshooting: Drain the jarred peppers well before blending, or the sauce will be thin. Pat them dry with paper towels if needed.

Swap it: A jar of good marinara, warmed, stands in for the homemade sauce on busy nights.

13. Chicken Stuffed Peppers With Artichokes

Briny artichoke hearts give this filling a Mediterranean feel, and the lemon keeps it from tasting heavy. A simple, elegant weeknight dinner.

You need (makes 4 peppers, serves 4):

• 4 large bell peppers, tops cut off and seeded
• 1 pound ground chicken
• 1 tablespoon olive oil
• 1 can (14 ounces) artichoke hearts, drained and quartered
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup cooked orzo
• 1/2 cup crumbled feta
• 1 tablespoon lemon juice
• 1/4 cup chopped fresh parsley
• 1/2 cup shredded mozzarella

Method:

1. Heat the oven to 375°F. Salt, drain, pat dry, and par-roast the pepper shells for 10 minutes.
2. Heat the oil in a skillet over medium-high heat. Brown the chicken 6 to 7 minutes, then add the garlic, oregano, and pepper and cook 1 minute.
3. Stir in the artichoke hearts and orzo. Season with the salt, tasting as you go, since canned artichokes vary in saltiness. Remove from the heat and fold in the feta, lemon juice, and parsley.
4. Fill the peppers and arrange in a baking dish. Cover with foil and bake 25 minutes.
5. Uncover, top with mozzarella, and bake 10 minutes more until melted and the centers read 165°F.

Troubleshooting: Canned artichokes vary in saltiness. Taste the filling before adding the full teaspoon of salt.

Swap it: Frozen artichoke hearts, thawed and squeezed dry, taste fresher and work in the same quantity.

14. Chicken Stuffed Peppers With Toasted Pine Nuts

Toasted pine nuts add a buttery crunch that makes this feel special. Toast them first and save half for the top so they stay crisp.

You need (makes 4 peppers, serves 4):

• 4 large bell peppers, tops cut off and seeded
• 1/2 cup pine nuts
• 1 pound ground chicken
• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup cooked long-grain white rice
• 1/2 cup golden raisins
• 1/4 cup chopped fresh parsley
• 1/2 cup shredded Parmesan

Method:

1. Toast the pine nuts in a dry skillet over medium heat, shaking often, 3 to 4 minutes until golden. Set aside.
2. Heat the oven to 375°F. Salt, drain, pat dry, and par-roast the pepper shells for 10 minutes.
3. Heat the oil in the same skillet over medium-high heat. Brown the chicken 6 to 7 minutes, then add the onion and garlic and cook 3 minutes.
4. Stir in the salt, pepper, rice, golden raisins, and half the pine nuts. Remove from the heat and fold in the parsley.
5. Fill the peppers and arrange in a baking dish. Cover with foil and bake 25 minutes.
6. Uncover, top with Parmesan and the remaining pine nuts, and bake 10 minutes more until the centers read 165°F.

Troubleshooting: Pine nuts go from golden to burnt in seconds. Stay at the stove and pull them the moment they smell nutty.

Swap it: Toasted slivered almonds are cheaper and crunch just as nicely.

15. Chicken Stuffed Peppers With Tomato and Cheddar

The weeknight classic. This is the version to make when you want dinner on the table with zero drama: simple, cheesy, and usually a hit with kids.

You need (makes 4 peppers, serves 4):

• 4 large bell peppers, tops cut off and seeded
• 1 pound ground chicken
• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes, drained very well
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 1/2 cups cooked long-grain white rice
• 1 1/2 cups shredded sharp cheddar, divided

Method:

1. Heat the oven to 375°F. Salt, drain, pat dry, and par-roast the pepper shells for 10 minutes.
2. Heat the oil in a skillet over medium-high heat. Brown the chicken 6 to 7 minutes, then add the onion and garlic and cook 3 minutes.
3. Stir in the drained tomatoes, Italian seasoning, salt, and pepper. Simmer 3 minutes, then fold in the rice and 1 cup of the cheddar until melted.
4. Fill the peppers and arrange in a baking dish. Cover with foil and bake 25 minutes.
5. Uncover, top with the remaining 1/2 cup cheddar, and bake 10 minutes more until bubbly and the centers read 165°F.

Troubleshooting: Drain the tomatoes thoroughly, pressing them in a sieve. Undrained tomatoes are a common cause of soupy stuffed peppers.

Swap it: Fire-roasted tomatoes in place of regular add a smoky edge with no extra work.

16. Chicken Stuffed Peppers With Spinach and Feta

Think spanakopita flavors in a pepper shell. Wilted spinach, salty feta, and a hint of nutmeg make this a savory, sophisticated filling.

You need (makes 4 peppers, serves 4):

• 4 large bell peppers, tops cut off and seeded
• 1 pound ground chicken
• 1 tablespoon olive oil
• 5 ounces fresh baby spinach (about 5 packed cups)
• 2 cloves garlic, minced
• 1/4 teaspoon ground nutmeg
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup cooked orzo
• 3/4 cup crumbled feta
• 1/2 cup shredded mozzarella
• Lemon wedges, for serving

Method:

1. Heat the oven to 375°F. Salt, drain, pat dry, and par-roast the pepper shells for 10 minutes.
2. Heat the oil in a skillet over medium-high heat. Brown the chicken 6 to 7 minutes, then add the garlic and cook 1 minute.
3. Add the spinach in handfuls, stirring until wilted, about 2 minutes. Press out as much liquid as you can with tongs, then stir in the nutmeg, salt, and pepper and fold in the orzo and feta. Remove from the heat.
4. Fill the peppers and arrange in a baking dish. Cover with foil and bake 25 minutes.
5. Uncover, top with mozzarella, and bake 10 minutes more until melted and the centers read 165°F. Serve with lemon wedges.

Troubleshooting: Squeeze the wilted spinach with tongs or press it in a sieve. Spinach holds a surprising amount of water.

Swap it: Chopped frozen spinach, thawed and squeezed very dry, works when fresh is not on hand.

17. Chicken Stuffed Peppers With Corn and Lime

Sweet corn, zesty lime, and a little cilantro give this a bright, almost taco-like personality. It is one of the lightest-tasting recipes in the collection.

You need (makes 4 peppers, serves 4):

• 4 large bell peppers, tops cut off and seeded
• 1 pound ground chicken
• 1 tablespoon olive oil
• 1 1/2 cups corn kernels (fresh or thawed frozen)
• 1 small red onion, finely diced
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup cooked long-grain white rice
• 1 tablespoon lime zest
• 2 tablespoons lime juice
• 1/4 cup chopped fresh cilantro
• 1/2 cup crumbled cotija or feta
• Lime wedges, for serving

Method:

1. Heat the oven to 375°F. Salt, drain, pat dry, and par-roast the pepper shells for 10 minutes.
2. Heat the oil in a skillet over medium-high heat. Brown the chicken 6 to 7 minutes, then add the onion and corn and cook 3 minutes until the corn picks up a little color.
3. Stir in the cumin, salt, and pepper, then fold in the rice, lime zest, and cilantro. Remove from the heat and stir in the lime juice.
4. Fill the peppers and arrange in a baking dish. Cover with foil and bake 25 minutes, then uncover and bake 10 minutes more until the centers read 165°F.
5. Top with cotija and serve with lime wedges.

Troubleshooting: Add the lime juice off the heat so it stays bright. Cooked lime juice turns flat and bitter.

Swap it: A can of drained black beans folded in with the rice makes it heartier without changing the flavor balance.

18. Chicken Stuffed Peppers With Zucchini and Herbs

Garden season in a pepper. Zucchini melts into the filling and a shower of fresh herbs keeps it from tasting one-note. This is a great use for an overgrown zucchini.

You need (makes 4 peppers, serves 4):

• 4 large bell peppers, tops cut off and seeded
• 1 medium zucchini (about 10 ounces), cut into 1/2-inch dice
• 1 tablespoon olive oil, plus more for the zucchini
• 1 pound ground chicken
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup cooked farro or barley
• 1/2 cup grated Parmesan, divided
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped fresh oregano or 2 teaspoons dried
• 1 tablespoon lemon juice

Method:

1. Heat the oven to 375°F. Salt, drain, pat dry, and par-roast the pepper shells for 10 minutes. Toss the zucchini with a drizzle of olive oil and roast on a sheet pan for 12 minutes until just tender.
2. Heat the oil in a skillet over medium-high heat. Brown the chicken 6 to 7 minutes, then add the garlic, salt, and pepper and cook 1 minute.
3. Fold in the roasted zucchini, farro, half the Parmesan, the basil, oregano, and lemon juice.
4. Fill the peppers and arrange in a baking dish. Cover with foil and bake 25 minutes.
5. Uncover, top with the remaining Parmesan, and bake 10 minutes more until the centers read 165°F.

Troubleshooting: Do not skip roasting the zucchini separately. Raw zucchini releases too much water directly into the filling.

Swap it: Yellow summer squash roasts in the same time and tastes nearly identical here.

Frequently asked questions

Do I have to par-cook the peppers first?

You do not have to, but the results are much better if you do. A 10-minute par-roast at 375°F softens the shell so it finishes tender at the same time as the filling, and it lets moisture escape instead of pooling at the bottom. Skipping it usually means either crunchy peppers or an overcooked filling.

Can I use raw ground chicken in the filling?

It is safer and tastier to brown it first. Raw ground chicken releases a lot of liquid as it cooks, which makes watery peppers, and it is harder to confirm the center reaches 165°F inside an insulated pepper shell. Browning takes 6 to 7 minutes and also builds flavor.

How do I keep the bottoms from getting watery?

Three things: salt the pepper cavities and let them drain cut-side down for 10 minutes before filling, par-roast the empty shells, and use fully cooked grains plus well-drained canned ingredients. Choose blocky peppers that sit upright so filling does not slosh.

Can I make stuffed peppers ahead?

Yes. Assemble them completely, cover, and refrigerate up to 24 hours, then bake straight from the fridge, adding 10 minutes to the covered bake time. You can also freeze baked peppers for up to 3 months; thaw overnight in the fridge and reheat at 350°F for 20 minutes.

What size peppers work best?

Large, blocky bell peppers about 3.5 to 4 inches tall that sit flat on their own. Tall, thin peppers tip over and hold less filling. Red, orange, and yellow peppers taste sweeter after roasting; green peppers are firmer and slightly bitter, which some people prefer.

What should I serve with stuffed peppers?

They are a complete meal on their own, but a simple green salad or a side of roasted vegetables rounds out the plate. For another chicken dinner later in the week, the chicken thigh sheet pan dinner uses the same 375°F oven and a similar hands-off method.

A Pepper for Every Craving

That is 18 ways to turn chicken and bell peppers into a filling dinner, from smoky chipotle to bright lemon tahini. The framework stays the same every time: par-roast the shells, brown the chicken, bake covered, finish uncovered, and check for 165°F at the center. Once you have that down, you can improvise with whatever is in the fridge. For more weeknight inspiration, browse the full Food & Drink collection.