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How To Make Chicken Stuffed Peppers

These Chicken Stuffed Peppers Are the Cozy Dinner You Didn’t Know You Needed.

You know those meals that look like you tried really hard… but secretly didn’t? Yeah. That’s these chicken stuffed peppers!

I made them on a night when I had chicken thighs defrosted but no real plan, and somehow they turned into a top-tier comfort dinner. Like, I already want them again and I just finished my plate.

chicken thigh stuffed bell peppers. topped with melted shaved Parmesan cheese and parsley.

Also don’t forget to check out my other recipes like Cozy Soups To Make All Season Long for more comfort foods that give that “hug” from the inside feel. Or How To Create A Meal Plan For A Week if you’re in need of some prep and planning 🙂

Prep Time

10 minutes

Cook Time

30 minutes

Serves

4

Ingredients

  • 3 Bell peppers
  • 2-3 Chicken thighs (boneless)
  • 1–1.5 cups rice
  • 1 cup red pasta sauce (your fave jar works)
  • 1 tbsp chicken bouillon paste
  • Garlic powder
  • Onion powder
  • Salt
  • Pepper
  • Paprika
  • Olive oil
  • Butter
  • Shredded Parmesan cheese

Directions

1

Prep the peppers: Wash and slice your bell peppers in half lengthwise, then scoop out the seeds and core. Drizzle with olive oil, sprinkle with salt and pepper, and roast in the oven at 400°F for 20–25 minutes, or until just tender.

2

Cook the chicken: Season your chicken thighs with salt, pepper, onion powder, garlic powder, and paprika. Heat a drizzle of oil and 1 tbsp butter in a pan over medium heat. Add the chicken and cook for 25–30 minutes, flipping halfway through, until cooked through (internal temp should hit 165°F). Once done, shred it with two forks.

3

Make it saucy: Add the shredded chicken back to the pan, sprinkle in 1 tbsp of chicken bouillon, and pour in your pasta sauce. Let that bubble up and become friends.

4

Build the peppers: Spoon some cooked rice into the bottom of each roasted pepper half. Top with your chicken + sauce mixture. Sprinkle with shredded Parmesan cheese and pop them back in the oven for a few minutes until the cheese melts.

5

Serve: Plate ‘em up and serve hot. Bonus points if you have garlic bread or a little side salad.

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Real Talk…

This recipe is one of those no-fuss, no-weird-ingredients, “I just made something amazing with what I had in my fridge” kind of meals. It’s cozy, filling, and somehow feels fancier than the effort you put in. My favorite kind of food!

Wanna keep this recipe on hand?

This is the kind of meal that deserves a permanent spot in your kitchen. And if you want a place to keep all these delicious recipes, stress no more because my recipe cards make it easy and cute to keep your own mini recipe book! It also makes a cute little gift if you’re into food swaps or holiday baskets!

👉 Click Here for your recipe card

If you try this recipe, let me know how it went! Tag me or send a pic—I always love seeing your versions 💛

As Always, Keep Cooking!

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