Chicken and Cheese Stuffed Peppers

$- 4 large bell peppers (any color) - 1 lb ground chicken - 1 cup cooked rice (white or brown) - 1 cup black beans, rinsed and drained - 1 cup corn (canned or frozen) - 1 cup shredded cheddar cheese - 1 teaspoon chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste - 1 tablespoon olive oil - Fresh cilantro for garnish (optional) When I make Chicken and Cheese Stuffed Peppers, I love to choose vibrant bell peppers. Any color works! I use ground chicken for a lean protein, but you can switch it if you like. I always have cooked rice on hand, whether white or brown. Black beans add a nice texture, and corn gives a bit of sweetness. The cheese is key. I use shredded cheddar for its meltiness and flavor. The spices are simple but pack a punch. Chili powder and cumin bring warmth, while garlic and onion powders add depth. I season with salt and pepper to make it just right. A drizzle of olive oil keeps the peppers from sticking and adds richness. For garnish, I like fresh cilantro. It gives a fresh taste and bright color. If you want to see the full recipe, check out the Zesty Chicken & Cheese Stuffed Peppers. - Preheat your oven to 375°F (190°C). This helps cook the peppers evenly. - Cut the tops off the bell peppers. Remove the seeds and membranes. Lightly coat the outside with olive oil. Stand them upright in a 9x13 inch baking dish. - In a skillet, add the ground chicken. Cook it over medium heat until browned. This takes about 5-7 minutes. Use a spatula to break it apart while it cooks. - Stir in the cooked rice and black beans. Add the corn and 3/4 cup of the shredded cheese. - Mix in the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for an additional 2-3 minutes. This blend creates a rich flavor. - Spoon the chicken and cheese mixture into each prepared bell pepper. Fill them generously. - Top each pepper with the remaining 1/4 cup of cheese. This adds a nice, melty layer. - Cover the baking dish with aluminum foil. Bake for 30 minutes. This helps steam the peppers. - After 30 minutes, remove the foil and bake for another 10-15 minutes. The cheese should be melted and slightly golden, and the peppers should be tender. - Once done, take them out and let them cool for a few minutes. Garnish with fresh cilantro if you like. Enjoy your flavorful chicken and cheese stuffed peppers! For the full recipe, check the earlier section. When I select peppers, I look for large, firm ones. Bell peppers in bright colors are best. Red, yellow, or orange add a sweet taste. Green peppers are also good but can be a bit bitter. Make sure there are no soft spots. To change the spice level, taste the filling. If you like heat, add chili powder or diced jalapeños. For milder flavors, skip the hot spices. You can also offer hot sauce on the side for those who want it. To boost flavor, try adding extra seasonings. A pinch of smoked paprika gives a nice touch. You can also add herbs like oregano or parsley for freshness. Mixing in a bit of lime juice can brighten up the dish too. When it comes to cheese, cheddar is a great choice, but feel free to mix it up. Monterey Jack melts well and adds creaminess. Feta adds a nice tang if you want a twist. Try different cheeses to find your favorite. While baking is the classic method, you can also grill your stuffed peppers. This adds a smoky flavor that is fantastic. Just wrap them in foil on the grill and cook until tender. If you prefer a slow cooker, this option works great too. Assemble the stuffed peppers as before. Place them in the slow cooker, pour in a bit of chicken broth, and cook on low for about 6 hours. Instant pots are another fast option. Cook them on high pressure for about 10-12 minutes. Each method offers a tasty result. Find the full recipe for more details on how to make these delicious stuffed peppers! {{image_2}} You can switch up the ground chicken in this recipe. Ground turkey or beef works well too. These meats add a different taste but still keep it delicious. If you want a vegetarian option, try using lentils or quinoa. These options still fill you up and taste great. Feel free to get creative with your stuffed peppers. You can mix in veggies and grains to enhance the filling. Chopped spinach, zucchini, or diced tomatoes can add freshness. You might also consider adding grains like couscous or farro for added texture. Adding sauces or toppings can elevate your dish. A dollop of sour cream or salsa adds zest. You can also sprinkle extra cheese on top before baking for a cheesy finish. Want to take your stuffed peppers to the next level? Try Mexican-inspired variations. Add taco seasoning and top with avocado or pico de gallo. This gives your dish a fun twist. You can also explore Mediterranean-style stuffed peppers. Use feta cheese, olives, and herbs like oregano or basil. These flavors create a vibrant and tasty meal that transports you to a sunny coast. For more ideas, check out the Full Recipe for Chicken and Cheese Stuffed Peppers! To keep your chicken and cheese stuffed peppers fresh, store them in the fridge. Use an airtight container. They can last for up to 3 to 4 days. Make sure they cool down before sealing. If you want to save them longer, freezing is a great option. Just wrap each pepper tightly in plastic wrap, then place them in a freezer bag. They will keep well for up to 3 months. When it’s time to enjoy your leftovers, you have two good options: the oven or the microwave. If you choose the oven, preheat it to 350°F (175°C). Place the stuffed peppers in a baking dish and cover with foil. Heat for about 20 minutes. This keeps them warm and helps the cheese melt again. If you need a quicker option, use the microwave. Place a pepper on a microwave-safe plate and cover it with a paper towel. Heat for about 2 to 3 minutes. Check to see if it's hot enough. The shelf life of your stuffed peppers depends on how you store them. In the fridge, they last 3 to 4 days. In the freezer, they last up to 3 months. Remember to seal them well to prevent freezer burn. For best taste and quality, enjoy them sooner rather than later. For the full recipe, check our earlier section. You can tell when the peppers are done by looking at their color and texture. They should be bright and slightly soft. The cheese on top should be melted and golden. A fork should easily pierce the peppers. If they are still hard, give them a few more minutes in the oven. Yes, you can make these stuffed peppers ahead of time. Prepare them and place them in the fridge for up to 24 hours. When ready to bake, just pop them in the oven. You can also freeze them for longer storage. Just thaw them overnight in the fridge before baking. Stuffed peppers are great with many sides. Here are some ideas: - A simple green salad adds freshness. - Serve with garlic bread for a hearty meal. - Pair with rice or quinoa for extra grains. - A bowl of soup can be a nice start. These sides make your meal well-rounded and delicious! For the full recipe, check out the details above. Stuffed peppers are a simple and tasty meal. We covered the key ingredients, step-by-step instructions, and helpful tips. You can choose from many variations to match your taste. Don't forget about storage and reheating options for leftovers. These tips ensure that you enjoy your meal to the fullest. Cooking should be fun and flexible. Try your own twists on this recipe, and enjoy!$

Chicken and Cheese Stuffed Peppers

Discover the deliciousness of Zesty Chicken & Cheese Stuffed Peppers! These vibrant, flavorful peppers are packed with ground chicken, rice, black beans, and melty cheddar cheese, making them a perfect weeknight meal. Easy to make and ready in under an hour, they’re sure to impress your family!

Print Recipe Pin Recipe

Ingredients

4 large bell peppers (any color)

1 lb ground chicken

1 cup cooked rice (white or brown)

1 cup black beans, rinsed and drained

1 cup corn (canned or frozen)

1 cup shredded cheddar cheese

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1 tablespoon olive oil

Fresh cilantro for garnish (optional)

Instructions

Preheat your oven to 375°F (190°C).

Cut the tops off the bell peppers and remove the seeds and membranes. Lightly coat the outside of the peppers with olive oil and place them upright in a 9x13 inch baking dish.

In a skillet over medium heat, add the ground chicken. Cook until browned, about 5-7 minutes, breaking it apart with a spatula as it cooks.

Once the chicken is cooked through, stir in the cooked rice, black beans, corn, 3/4 cup of the shredded cheese, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix well and cook for an additional 2-3 minutes.

Spoon the chicken and cheese mixture into each of the prepared bell peppers, filling them generously.

Top each stuffed pepper with the remaining 1/4 cup of shredded cheese.

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and slightly golden, and the peppers are tender.

Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro if desired before serving.

Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4