Delicious Chicken Stuffed Roasted Peppers Recipe

If you’re looking for a satisfying and savory meal, this Chicken Stuffed Roasted Peppers recipe is just the ticket. These vibrant peppers are filled with tender chicken and a medley of flavors that will make your taste buds dance. Perfect for a weeknight dinner or a special occasion, this chicken recipe is a delightful way to serve up a nutritious dish.

Imagine biting into a perfectly roasted bell pepper, brimming with juicy chicken, aromatic spices, and melting cheese. It’s not just a meal; it’s a celebration of flavors that everyone will love. Plus, it’s a fantastic option for meal prep, making your week easier while keeping your dinner exciting!

Savor the Flavor with Chicken Stuffed Roasted Peppers

This Chicken Stuffed Roasted Peppers recipe features sweet bell peppers filled with seasoned chicken, rice, and cheese, then roasted to perfection. The result is tender, flavorful, and satisfying, making it an ideal choice for any meal.

Ingredients

4 large bell peppers (any color)
1 pound cooked chicken, shredded
1 cup cooked rice (or quinoa)
1 cup diced tomatoes (canned or fresh)
1 cup shredded mozzarella cheese (plus extra for topping)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
Salt and pepper to taste
Olive oil for drizzling
Fresh parsley for garnish (optional)

Instructions

Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
Mix the Filling: In a large bowl, combine shredded chicken, cooked rice, diced tomatoes, mozzarella cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix well until everything is evenly combined.
Stuff the Peppers: Fill each bell pepper generously with the chicken mixture. Place the stuffed peppers upright in a baking dish.
Roast the Peppers: Drizzle the tops with olive oil and sprinkle with additional mozzarella cheese if desired. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly.
Serve: Once done, let them cool for a few minutes. Garnish with fresh parsley if using, and serve warm.