Chicken and Rice Stuffed Peppers 5 ★

1 h 15 min | intermediate | low-fat, Mediterranean diet

Four baked stuffed bell peppers on a white plate—red, yellow, orange, and green—filled with chicken and yellow rice, topped with chopped cilantro and crumbled Cotija cheese on a marble surface.

Published Nov 11, 2025

Prep Time	Cook Time	Total Time
30 min	45 min	1 h 15 min

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Introduction

These chicken and rice stuffed peppers are packed with juicy lemony chicken, savory yellow rice, and tangy salsa for big, bold flavor.

They are perfect for a cozy weeknight dinner or meal prep, and that sprinkle of Cotija and cilantro makes every bite feel special.

Close-up of a baked yellow bell pepper stuffed with shredded chicken and rice, topped with chopped cilantro, on a white plate with a fork; blurred lemon and other peppers in the background.

How to Make Chicken and Rice Stuffed Peppers

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Poach the chicken

Add chicken breasts, broth, olive oil, bouillon, smashed garlic, turmeric, salt, pepper, and onion powder to a medium pot.
Pour in the lemon juice and stir to coat the chicken with the seasonings.
Set the pot over medium heat, bring to a gentle simmer, then reduce heat to low.
Cover and cook until the chicken reaches 165 F inside, about 15 to 20 minutes depending on thickness.
Shred and set aside

Transfer the cooked chicken to a plate, let it cool until easy to handle, then shred with two forks.
Set the shredded chicken aside, and discard or save the cooking broth for another recipe.

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Saute aromatics for the rice

Heat 1 teaspoon olive oil in a medium saucepan over medium heat.
Add the diced onion and cook, stirring often, until softened and translucent, about 3 to 4 minutes.
Stir in the minced garlic and cook 30 seconds until fragrant, keeping the heat gentle so it does not brown.
Cook the yellow rice

Add the uncooked white rice to the pot and stir for 1 minute to lightly toast the grains.
Pour in 1 1/2 cups chicken broth, paprika, salt, and chicken bouillon powder, stirring to combine.
Bring to a boil, then reduce heat to low, cover tightly, and cook 15 to 18 minutes until rice is tender.
Turn off the heat and let the rice rest, covered, for 5 to 10 minutes.
Mix the chicken and rice filling

Fluff the hot rice with a fork, then gently stir in the shredded chicken.
Stir in the chunky salsa, chopped cilantro, and the remaining lemon juice until everything is evenly combined.
Taste and adjust salt if needed, since broths and bouillon can vary in saltiness.

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Prep the bell peppers

Heat your oven to 375 F and lightly grease a baking dish that holds the peppers upright.
Cut the tops off the green bell peppers if not already done, and remove seeds and white membranes.
Rub the outsides of the peppers with 1 teaspoon olive oil so the skins soften and roast nicely.
If you like, finely chop some of the pepper tops and stir them into the filling.
Stuff and bake the peppers

Spoon the warm chicken and rice mixture firmly into each pepper, packing it to the top.
Stand the stuffed peppers upright in the prepared baking dish and pour 1/2 cup chicken broth around the bases.
Cover the dish snugly with foil and bake 25 to 30 minutes until the peppers are tender.
Finish and serve

Uncover the peppers and sprinkle each one with crumbled Cotija cheese.
Bake uncovered 5 more minutes so the cheese warms and softens, then serve hot.
Garnish with extra cilantro if you like, and spoon some pan juices over each serving.

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Substitutions

Cotija cheese -> queso fresco or feta: Queso fresco has a similar salty, crumbly character and melts gently, so the topping still tastes bright and savory. Feta works too, but choose a mild one so it does not overpower the filling.
Chicken breasts -> rotisserie chicken: Use about 3 cups shredded rotisserie chicken and skip the poaching step for a faster, still flavorful dinner. You may need a little less salt, because store bought rotisserie chickens are usually well seasoned.
White rice -> cooked brown rice or quinoa: Use cooked brown rice or quinoa and reduce the broth so the mixture stays fluffy, not soggy. Both add a hearty, nutty flavor and a bit more fiber while still soaking up the salsa and spices.

Tips

Check chicken doneness correctly: Use an instant read thermometer in the thickest part of each breast so you hit 165 F without overcooking.
Keep the rice from sticking: Rinse the rice until the water runs mostly clear to remove excess starch and keep the grains separate.
Prevent soggy peppers: Do not overfill the baking dish with broth, since the peppers only need liquid coming about one third up.
Make it ahead: You can stuff the peppers, cover, and refrigerate up to a day, then bake 5 to 10 extra minutes.
Get a nice topping: If you want browned cheese, broil the peppers for 1 to 2 minutes at the end, watching very closely.

Nutrition Facts ^*

Energy	375	kcal
Protein	31	g
Total Fat	8	g
Carbohydrates	47	g
Dietary Fiber	5	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

What if my rice turns out undercooked or crunchy?: If the rice is still crunchy, sprinkle in 2 to 4 tablespoons broth or water and cover again. Cook over very low heat 3 to 5 more minutes, then rest covered before fluffing.
How can I keep the peppers from falling over while they bake?: Choose a dish that just fits the peppers, so they support each other and stay upright. If needed, slice a very thin piece off the bottom of a pepper to create a flatter base.
Can I use pre cooked rice instead of cooking it from scratch?: Yes, use about 3 cups cooked rice, warm it with the onion and garlic mixture, then stir in seasonings and salsa. You will not need the 1 1/2 cups broth, so just add a splash if the mixture seems dry.
Can I freeze leftover stuffed peppers?: Yes, cool the baked peppers completely, then wrap each one tightly and freeze up to 2 months. Reheat covered in a 350 F oven with a splash of broth in the dish until hot in the center.

Serving Suggestions

This chicken and rice stuffed pepper dinner feels cozy and satisfying, but still bright from the citrus, salsa, and cilantro.

Serve it with a simple green salad or sliced avocado to add freshness and a little extra color.

You can also play with fillings, like adding black beans or corn, for a fun Tex Mex twist.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Rated 5 ★ (out of 5) based on 3 reviews.

Post your review and pictures below! ⬇︎

Bonita, Austin, TX: I've made stuffed peppers for years! Using chicken and rice "filling" is a good way! My mother and Grandmother made peppers with ground beef the "regular" way - I use typical rice ingredients and when ready my filling is: 1 c. rice, cooked chicken, 1/2 tsp paprika, salsa, onion and garlic I add amount of cilantro and a squeeze of lemon to rice mixture, Mix all together and fill peppers , cover and bake - Note: makes a lot of filling and you can add any things you love (corn, black beans, diced tomatoes, jalapeno, or add more cheese on top!) — 5 ★

Eunice: That sounds like a delicious variation, Bonita!
Max, Philadelphia, PA: Love love loved this. Such a quick and easy comfort food dinner! — 5 ★

Eunice: Glad you enjoyed this easy comfort food dinner!
Linda Smith, Tampa, FL: These were a total hit at my potluck, super flavorful and not soggy, and the lemon and salsa really pop. Small note: I added a little extra broth in the pan to keep everything extra juicy while baking. — 5 ★

Eunice: Happy these were a hit at your potluck, Linda!