If you’re looking for a dinner that’s colorful, cozy, and full of flavor, then you’re going to love these stuffed bell peppers! They’re like little veggie bowls filled with chicken, rice, and yummy veggies. It’s one of my favorite go-to meals because it looks fancy but is super simple to make. Plus, kids and adults both love it!
Method
Prep the Rice
To start, you’ll want to partially cook the rice. This helps it finish cooking perfectly inside the bell peppers without becoming mushy. You have two simple options. For Method 1, rinse the pearl rice and place it in a heat-safe bowl. Boil enough water to completely cover the rice, then pour it over and give it a gentle stir. Cover the bowl tightly with plastic wrap and let the rice soak while you prepare the rest of the ingredients. This method gently softens the rice. If you prefer Method 2, bring a pot of water to a boil, add the rinsed rice, and let it cook for about 10 minutes. After that, drain the water and set the rice aside. It should be tender but still have a little bite remember, it’ll cook more in the oven.
Cook the Veggies
Next, heat 2 tablespoons of butter and 3 tablespoons of oil in a large sauté pan over medium heat. Once the butter melts, add the diced onion and grated carrots. Sauté them together for about 10 minutes, stirring occasionally, until the vegetables are soft and starting to turn golden. Then, stir in the pressed garlic and tomato paste, which will bring out a rich, savory flavor. Add ½ teaspoon of salt and ¼ teaspoon of black pepper to season the mix. Let it cook for another 5 minutes to blend all the flavors. Once done, transfer the veggie mixture to a separate bowl and set it aside.
Cook the Chicken
Using the same pan (no need to wash it!), add the diced chicken pieces. You can use chicken breast or thighs whichever you prefer. Season the chicken with ½ teaspoon of salt and ¼ teaspoon of black pepper. Cook the chicken over medium heat for about 6 to 7 minutes, or until the pieces are fully cooked and lightly golden. Stir often to prevent sticking. Once the chicken is done, turn off the heat.
Mix the Stuffing
Now it’s time to bring everything together. Add the cooked vegetable mixture back into the pan with the chicken. Then, drain the partially cooked rice (if you used Method 1) and add it to the pan as well. Sprinkle in 1 teaspoon of seasoning salt (like Johnny’s) and another ¼ teaspoon of regular salt. Stir everything thoroughly so the rice, chicken, and vegetables are well combined. This is your hearty, flavorful stuffing!
Prepare the Bell Peppers
Wash your bell peppers and dry them with a clean towel. Carefully slice off the tops try to keep them in one piece because we’ll use them as lids later. Gently remove the seeds and the white ribs from the inside of each pepper. Be patient and try not to tear the pepper walls. After cleaning them out, rinse the insides again to make sure they’re seed-free. Set the peppers aside, along with their matching tops.
Stuff and Bake
Preheat your oven to 350°F (175°C). Take each bell pepper and stuff it with the chicken and rice mixture. Press the filling in gently, but don’t pack it too tightly rice needs room to expand while baking. Place the stuffed peppers upright in a baking dish, so they’re standing straight. Once they’re all filled, top each one with its little pepper “hat.” Now, pour 2 cups of water into the bottom of the baking dish. This helps steam the peppers as they bake and keeps them juicy. Cover the whole dish tightly with aluminum foil and place it in the oven. Let the peppers bake for 2 hours, allowing all the flavors to melt together beautifully.
Serve and Enjoy
Once the peppers are done, take them out of the oven and remove the foil carefully watch out for hot steam! Let them cool for a few minutes. Then, serve them with a generous dollop of sour cream, or get creative with toppings like shredded cheese or fresh herbs. They’re warm, hearty, and absolutely delicious!
Necessary Tools
- Cutting board & knife
- Large sauté pan
- Mixing bowl
- Heat-safe bowl (for rice soaking or boiling)
- Spoon or spatula
- Baking dish (large enough to hold 6 peppers upright)
- Aluminum foil
- Measuring spoons & cups
- Grater (for the carrots)
Stuffed Bell Peppers – A Colorful and Tasty Dinner!
Cuisine: AmericanDifficulty: Easy6
servings30
minutes2
hours2
hours30
minutesIngredients
6 large bell peppers (red, orange, or yellow)
2 cups pearl rice
1 lb chicken breast or thighs, diced small
1 medium onion, diced
2 medium carrots, grated
4 garlic cloves, pressed
2 tablespoons tomato paste
1 ¼ teaspoons salt (divided)
1 teaspoon seasoning salt (like Johnny’s)
½ teaspoon black pepper (divided)
2 tablespoons butter
3 tablespoons oil
2 cups water (for the baking dish)
Directions
- Prep the Rice
You can choose either method to partially cook the rice:
Method 1: Rinse the rice and pour boiling water over it in a heat-safe bowl. Stir, cover with plastic wrap, and let it sit.
Method 2: Boil the rice in a pot for 10 minutes, then drain it. Set it aside. - Cook the Veggies
In a large pan, heat butter and oil. Add the diced onion and grated carrots. Cook for about 10 minutes. Then stir in the garlic, tomato paste, ½ teaspoon of salt, and ¼ teaspoon pepper. Sauté for another 5 minutes. Remove from the pan. - Cook the Chicken
In the same pan, add diced chicken. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Cook for about 6–7 minutes until fully cooked. Turn off the heat. - Mix the Stuffing
Add the veggie mix back into the pan with the chicken. Drain the rice and add it too. Season the rice with 1 teaspoon seasoning salt and ¼ teaspoon salt. Stir everything until well mixed. - Prepare the Bell Peppers
Wash the bell peppers. Slice off the tops and carefully remove seeds and ribs inside. Rinse them again. Save the tops! - Stuff and Bake
Preheat your oven to 350°F (175°C). Stuff each bell pepper with the rice mixture. Place them standing up in a baking dish. Put the tops back on like little hats. Pour 2 cups of water into the dish (this keeps everything moist!). Cover with foil and bake for 2 hours. - Serve and Enjoy!
Take them out of the oven and let them cool a little. Serve with a big spoonful of sour cream. Yum!
Notes
- Be gentle when cleaning out the peppers so they don’t tear.
- Don’t overfill the peppers leave a little space for the rice to expand.
- If your rice is too soft before baking, it might get mushy. So make sure it’s only partially cooked.
- Don’t skip the water in the baking dish it keeps the peppers juicy and helps them cook evenly.
Serving Suggestions
- Add a side salad for a fresh crunch.
- Serve with a slice of crusty bread to scoop up any extra filling.
- These are great with sour cream, plain yogurt, or even a sprinkle of cheese on top.
Fun Fact
Bell peppers are technically fruits, not vegetables! And red peppers are the ripest and sweetest of them all.
Conclusion
Stuffed bell peppers are a warm, colorful, and super satisfying meal that you’ll feel proud to serve. They’re perfect for family dinners, and they reheat really well too! Once you try them, you’ll want to make them again and again.
