Get ready to level up your summer dinner game with this delectable salsa chicken stuffed peppers recipe!
These vibrant bell peppers are packed with shredded chicken and a creamy salsa mixture that makes each bite absolutely irresistible. Perfect for a healthy and flavorful meal, this recipe is easy to prepare and almost guaranteed to be a hit with the family.
Table of Contents
- 🗝️ Key takeaways: why this recipe is your new favorite
- 🧾 Gather your ingredients: what you'll need
- 📖 Make it your own: yummy variations
- 🔪 Step-by-step guide: instructions for success
- 🤫 Marye's secret for zhuzhing it up -
- 🍴 Must have tools: essential equipment
- 🥫 Leftover love: how to store and reheat chicken stuffed peppers
- Marye's tip o' the day
- 💭 Insider tips: things to know
- 👩🍳 Let's answer those questions: FAQs
- 📚 More Southern comfort: related recipes you'll love
- 🍽️ Perfect pairings: what to serve with
- 🍽️ No waste: creative ways to repurpose leftovers
- Chicken stuffed peppers
- 📞 Wrapping it up: the last word
- 📖 Recipe
- 💬 Comments
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways: why this recipe is your new favorite
- You start with cooked leftover chicken breasts so prep is fast and easy.
- Lighter and fresher than traditional stuffed peppers so I love this for easy weeknight dinners and summer meals!
- Using different colors of bell peppers makes this dish especially pretty and appealing. That's a bonus in getting the whole family on board with this recipe!
🧾 Gather your ingredients: what you'll need
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Make it your own: yummy variations
- For a spicy kick in this easy stuffed pepper recipe, add a diced jalapeño to the filling.
- Or, change it up by using a poblano instead of a bell pepper.
- If you're a fan of Tex-Mex flavors (and who isn't?), add some taco seasoning or chili powder to the chicken and rice mixture.
🔪 Step-by-step guide: instructions for success
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
Cut peppers in half and clean out seeds.
Mix creamy chicken filling ingredients.
Stuff chicken mixture in bell pepper halves.
Top with shredded cheese and bake.
🤫 Marye's secret for zhuzhing it up -
I prefer using a variety of colors for visual appeal but feel free to use your favorite color.
zhuzh: verb. To make something more interesting or attractive
🍴 Must have tools: essential equipment
- large baking dish
- mixing bowl
- spoon
- knife
- cutting board
🥫 Leftover love: how to store and reheat chicken stuffed peppers
Store: place any leftovers in an airtight container in the refrigerator for up to 3 or 4 days.
To freeze: place the stuffed peppers in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container and store for up to 3 months. Thaw overnight in the fridge before using.
To reheat: microwave for 1-2 minutes, or just until hot.
Marye's tip o' the day
Using leftover chicken makes this main dish recipe super quick and easy. You can also use cooked chicken breasts or thighs, or even leftover boneless pork if you prefer.
💭 Insider tips: things to know
- Save time: To save even more time when making this easy recipe, use microwaveable rice or leftover rice from a previous meal.
- Advance prep. If you're short on time, you can prepare the filling in advance and store it in the refrigerator until you're ready to assemble and bake the stuffed peppers.
- Customize. Feel free to customize the filling with your favorite ingredients. You can add black beans, corn, diced tomatoes, or any other veggies you like.
👩🍳 Let's answer those questions: FAQs
Have other questions? Ask me in the comments!
Sure! Use your favorite cheese or a combination of cheeses. Cheddar, mozzarella, or pepper jack would all work well in this recipe.
Yes, you can easily make this recipe vegetarian by omitting the chicken and adding extra veggies like black beans, corn, and stewed tomatoes to the filling.
Yes, you can prepare the filling ahead of time and store it in the refrigerator until you're ready to assemble and bake the stuffed peppers. Just be sure to let the filling come to room temperature before stuffing the peppers and baking.
📚 More Southern comfort: related recipes you'll love
🍽️ Perfect pairings: what to serve with
If you're looking for a side dish for these sweet bell peppers stuffed with chicken consider these.
Grilled pineapple is sweet and juicy! Brushed with a bourbon brown sugar butter and grilled to perfection.
Crisp and tangy Southern cucumber salad is a refreshing addition to the table.
Blackberry cobbler is a summer tradition in the South. Sweet and so delicious!
🍽️ No waste: creative ways to repurpose leftovers
- Enchiladas. Chop up leftover stuffed peppers and roll into tortillas. Place in a pan, top with enchilada sauce and cheese and bake until heated through.
- Soup. Chop up leftover stuffed peppers and add to a stockpot. Add enough spicy V-8 juice to make into a thick soup.
- Baked potatoes: chop up leftovers and spoon over hot, baked potatoes.
Don't lose this recipe
Chicken stuffed peppers
Pin to your favorite board to keep this recipe handy!
📞 Wrapping it up: the last word
Salsa chicken stuffed peppers is one of the best ways I can think of to use those sweet, crunchy bell peppers that are so plentiful in the summertime.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Salsa Chicken Stuffed Peppers
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 3 bell peppers, halved, seeds and ribs removed (color of your choice)
- 2 cups leftover rotisserie chicken breast, shredded
- 2 cups cooked rice
- ½ cup salsa
- ½ cup sour cream
- 1 ½ cups Monterey Jack cheese, shredded
- Fresh parsley, or cilantro chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the bell peppers in half lengthwise and remove the seeds and ribs.
- In a large mixing bowl, combine the shredded rotisserie chicken, cooked rice, salsa, sour cream, and 1 cup of Monterey Jack cheese. Mix until well combined.
- Spoon the chicken and rice mixture evenly into each bell pepper half, pressing down gently to pack the filling.
- Place the stuffed peppers in a large baking dish, cut side up.
- Sprinkle the remaining ½ cup of Monterey Jack cheese over the top of the stuffed peppers.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the filling is heated through.
- Once the stuffed peppers are done, remove them from the oven and let them cool for a few minutes.
- Garnish with chopped fresh parsley before serving.
Notes
-
- Save time: To save even more time, use microwaveable rice or leftover rice from a previous meal.
-
- Advance prep. If you're short on time, you can prepare the filling in advance and store it in the refrigerator until you're ready to assemble and bake the stuffed peppers.
-
- Customize. Feel free to customize the filling with your favorite ingredients. You can add black beans, corn, diced tomatoes, or any other veggies you like.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
Mary Ulrich says
Thank you for sharing this recipe. We used fresh green peppers from my garden. I did parboil them before stuffing. I also added diced tomatoes to the stuffing and sprinkled fresh cilantro after baking. Best stuffed peppers I have ever tasted!!!