Cheesy stuffed peppers make the perfect comfort meal—cozy, filling, and full of irresistible flavor. This recipe takes vibrant bell peppers and fills them with a savory mixture of seasoned ground chicken, rice, and salsa, topped with melty Tex-Mex cheese for a truly irresistible meal. Whether you’re cooking for family dinner, meal prepping for the week, or entertaining guests, these stuffed peppers make a colorful and satisfying dish that’s as beautiful as it is delicious. In just a few easy steps, you’ll have a complete meal that’s healthy, customizable, and full of cheesy goodness.
Why You’ll Love This Cheesy Stuffed Peppers Recipe
This dish combines incredible taste with simplicity and plenty of room for customization. The peppers provide a fresh, slightly sweet base that balances the hearty filling, while the combination of ground chicken, rice, salsa, and cheese creates a satisfying texture and taste in every bite. It’s also ideal for meal prepping—prepare a batch in advance, and you’ll always have a wholesome, ready-to-eat meal when you need it.
Ingredients
4 bell peppers, halved lengthwise
3 tablespoons olive oil, divided
1 pound ground chicken
¼ teaspoon salt
¼ teaspoon black pepper
2 cups cooked rice
1 ½ cups chunky medium salsa, divided
2 cups Tex-Mex cheese blend
4 green onions, chopped and divided
Step-by-Step: How to Make Cheesy Stuffed Peppers
Prep the Peppers:
Preheat your broiler to high and position the rack in the center of the oven. Brush the halved bell peppers with 4 teaspoons of olive oil and place them on a foil-lined baking sheet. Broil for 3–5 minutes, turning once, until they become slightly tender.Cook the Filling:
In a large skillet over medium-high heat, heat the remaining olive oil. Add ground chicken, season with salt and black pepper, and cook for about 8 minutes or until the meat is fully cooked.Combine Ingredients:
Stir in the cooked rice and 1 cup of salsa. Remove the pan from heat and fold in half of the cheese and half of the chopped green onions.Stuff and Broil:
Spoon the chicken and rice filling into each pepper half, pressing lightly to ensure it’s packed in well. Sprinkle the remaining cheese on top of the stuffed peppers.Final Broil:
Return the peppers to the oven and broil for 2–3 minutes, or until the cheese is perfectly melted and bubbly.Garnish and Serve:
Top with the remaining salsa and green onions for a fresh finishing touch. Serve hot and enjoy!
Helpful Tips
Pre-cook the peppers: Broiling them first softens the texture and makes them easier to eat.
Use pre-cooked rice: Leftover rice or quick-cooking rice saves time and simplifies the recipe.
Add extra spice: If you love heat, mix in some diced jalapeños or a pinch of chili powder.
Substitutions and Variations
Protein swap: Use ground beef, pork, turkey, or even plant-based meat alternatives instead of chicken.
Grain swap: Replace rice with quinoa, barley, farro, or cauliflower rice for a lighter or more nutrient-dense option.
Pepper options: Mini bell peppers make a great appetizer version, while zucchini boats or Portobello mushrooms can be used for an equally tasty twist.
Cheese varieties: Try shredded mozzarella, cheddar, or pepper jack for a different flavor profile.
Storage Instructions
Refrigeration: Keep leftovers in a sealed airtight container for up to 4 days.
Freezer: Wrap individual peppers tightly and freeze for up to 2 months. Reheat in the oven at 350°F until warmed through.
Make-ahead: You can make the filling and pre-broil the peppers up to 2 days ahead. Store them separately, then stuff and finish broiling when ready to enjoy.
Nutritional Information
(Per serving, based on 4 servings)
Calories: ~370
Protein: 26g
Carbohydrates: 25g
Fat: 19g
Fiber: 4g
Sodium: ~620mg
Serving Suggestions
Pair your cheesy stuffed peppers with:
A fresh green salad with avocado and lime vinaigrette
Garlic bread or cornbread for a heartier meal
A side of black beans or refried beans for extra protein and fiber
Frequently Asked Questions About Cheesy Stuffed Peppers
Can I make these ahead of time?
Absolutely! You can prepare the filling and pre-broil the peppers up to 2 days in advance. Store them separately, then stuff and broil when you’re ready to serve.
Can I make this dish vegetarian?
Yes! Swap the ground chicken for cooked lentils, black beans, or a plant-based protein alternative.
What’s the best way to prevent the peppers from getting soggy?
Pre-broiling the peppers briefly keeps them firm while still making them tender enough to enjoy.
Can I make them spicier?
Definitely! Add diced jalapeños, hot sauce, or use a spicier salsa to turn up the heat.
What other toppings work well?
Consider sour cream, guacamole, fresh cilantro, or crushed tortilla chips for added texture and flavor.
Conclusion
Wishing you happy cooking, and thank you for being a valued part of this food-loving community! This cheesy stuffed peppers recipe is one of my personal favorites because it strikes the perfect balance between comfort food and wholesome eating. Whether you enjoy it as a quick weeknight dinner or prepare it ahead for meal prep, this dish is sure to satisfy. I hope these flavors bring warmth and joy to your kitchen, and I can’t wait for you to share them with the people you love.
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Cheesy Stuffed Peppers
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Cheesy stuffed peppers with ground chicken, rice, salsa, and melted cheese create a hearty and flavorful dinner. Perfect for meal prep or a quick weeknight meal, this recipe is customizable and easy to make.
Ingredients
4 bell peppers, halved lengthwise
3 tablespoons olive oil, divided
1 pound ground chicken
¼ teaspoon salt
¼ teaspoon black pepper
2 cups cooked rice
1 ½ cups chunky medium salsa, divided
2 cups Tex-Mex cheese blend
4 green onions, chopped and divided
Instructions
Prep the Peppers:
Preheat your broiler to high and position the rack in the center of the oven. Brush the halved bell peppers with 4 teaspoons of olive oil and place them on a foil-lined baking sheet. Broil for 3–5 minutes, turning once, until they become slightly tender.Cook the Filling:
In a large skillet over medium-high heat, heat the remaining olive oil. Add ground chicken, season with salt and black pepper, and cook for about 8 minutes or until the meat is fully cooked.Combine Ingredients:
Stir in the cooked rice and 1 cup of salsa. Remove the pan from heat and fold in half of the cheese and half of the chopped green onions.Stuff and Broil:
Spoon the chicken and rice filling into each pepper half, pressing lightly to ensure it’s packed in well. Sprinkle the remaining cheese on top of the stuffed peppers.Final Broil:
Return the peppers to the oven and broil for 2–3 minutes, or until the cheese is perfectly melted and bubbly.Garnish and Serve:
Top with the remaining salsa and green onions for a fresh finishing touch. Serve hot and enjoy!
Notes
Swap chicken for beef, turkey, pork, or a plant-based alternative.
Substitute rice with quinoa, farro, or cauliflower rice for a lighter option.
Make ahead: Prepare filling and pre-broil peppers up to 2 days ahead. Store separately and broil when ready to serve.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: ~370
- Sugar: ~5g
- Carbohydrates: ~25g
- Protein: ~26g