Chicken Stuffed Bell Peppers

Recipe Description

Colorful bell peppers filled with a savory mix of meat, rice, and spices—baked until tender and delicious. A wholesome, all-in-one meal that’s perfect anytime!

Directions:

‍Preheat the oven to 375°F (190°C)
‍Prepare the bell peppers:

Slice the tops off 4 large bell peppers, cut the peppers in half, and remove the seeds and membranes with a spoon.
Place peppers on a plate and microwave for30 seconds on high. Place them upright in a baking dish.

3. Cook the filling & Rice

Add rice & chicken broth to Instapot (cook on high pressure for 5 minutes let naturally release for 15 minutes).
Slice chicken breasts & season.
In a skillet over medium heat, sauté diced onion and minced garlic in olive oil until soft.
Add chicken and cook until internal temperature reaches 165 degrees Fahrenheit.
Remove chicken from heat and chop into small pieces
Stir in cooked rice, Rotel, corn, & squeeze limes into mixture. Stir until combined.

4. Stuff the peppers:

Spoon the filling into each pepper, packing it gently.
Top with shredded cheese (I use Tillamook Mexican blend)

5. Bake:

Cover with foil and bake for 30 minutes.
Remove foil and bake an additional 10–15minutes until the peppers are tender and the cheese is melted and golden.

6. Serve:

Mix sour cream & cilantro together.
Let cool slightly before serving.
Top with sour cream mixture.

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Recipe History

Stuffed Bell Peppers have roots in many global cuisines, from Mediterranean to Latin American traditions. The concept of hollowing out vegetables and filling them with savory mixtures dates back centuries, with variations found in Turkish dolmas, Spanish pimientos rellenos, and Eastern European dishes. Bell peppers became a popular vessel thanks to their vibrant color, mild flavor, and perfect shape for stuffing. Today, stuffed peppers are a beloved comfort food, often filled with seasoned meats, grains, and vegetables, and baked to tender perfection.

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Raw/Undercooked Meat Disclaimer

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs might increase your risk of foodborne illness, especially if you have certain medical conditions. WAC 246-215-03620