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Cheesy Chicken & Rice Stuffed Peppers Recipe

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4.3 from 10 reviews

Cheesy Chicken Stuffed Peppers are a hearty and flavorful dish combining tender rotisserie chicken, jasmine rice, and fresh broccoli inside sweet bell peppers. Topped with melted mozzarella and cheddar cheese, then baked to perfection and finished with crunchy crushed crackers and fresh parsley, this comforting recipe is quick to prep and perfect for a gluten-free lunch or dinner.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Stuffed Peppers

  • 4 large bell peppers
  • 1 Tablespoon olive oil
  • 1 medium shallot, diced
  • 1 Tablespoon minced garlic
  • 2 cups broccoli florets, finely chopped
  • 2 cups cooked jasmine rice
  • 2 1/2 cups shredded rotisserie chicken
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 – 3/4 cup water or chicken broth
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese

Topping

  • 4-5 whole wheat crackers, crushed (or gluten-free crackers)
  • 1/3 cup fresh chopped parsley

Instructions

  1. Preheat and prepare peppers: Preheat the oven to 400°F (200°C). Slice bell peppers in half lengthwise and scoop out the seeds. Arrange them cut-side up in a large baking dish.
  2. Sauté shallot: Heat olive oil in a sauté pan over medium heat. Add the diced shallot and cook for about 5 minutes until translucent, stirring occasionally to prevent burning.
  3. Add garlic and broccoli: Stir in the minced garlic and finely chopped broccoli florets. Cook for an additional 5 minutes until the broccoli turns a bright green and slightly soft.
  4. Combine filling ingredients: Add shredded rotisserie chicken, cooked jasmine rice, dried oregano, salt, black pepper, and half of the shredded mozzarella and cheddar cheese to the pan. Stir to combine and cook for a few minutes until the cheese starts to melt.
  5. Adjust moisture: Pour in 1/2 cup of water or chicken broth to moisten the mixture. Stir well, adding up to 3/4 cup total if the mixture seems dry to ensure a creamy filling.
  6. Stuff peppers: Spoon the chicken and rice mixture evenly into each pepper half. Sprinkle the remaining mozzarella and cheddar cheese on top of the stuffed peppers.
  7. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake uncovered for another 15-20 minutes until the peppers are tender and the cheese is golden and bubbly.
  8. Add topping and serve: Remove the peppers from the oven. Sprinkle crushed whole wheat or gluten-free crackers on top, garnish with fresh chopped parsley, and serve warm.

Notes

  • Use gluten-free crackers to keep the dish gluten-free as labeled.
  • You can prepare the filling a day ahead and refrigerate for quick assembly and baking.
  • For a vegetarian version, substitute chicken with cooked beans or plant-based protein.
  • Adjust broccoli finely chopped size to your preference for texture.
  • If preferred, substitute jasmine rice with brown rice for more fiber.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://dishiary.com/cheesy-chicken-and-rice-stuffed-peppers-recipe/