Shredded Chicken Stuffed Bell Peppers

Name: Shredded Chicken Stuffed Bell Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 large bell peppers (any color); 2 cups shredded cooked chicken; 1 cup black beans, drained and rinsed; 1 cup corn, frozen or fresh; 1 cup salsa; 1 tablespoon taco seasoning; 1 cup shredded cheese (cheddar or Mexican blend); Olive oil for drizzling; Salt and pepper to taste; Fresh cilantro for garnish (optional)

Highlighted under: Basic Quick Meals Ideas

I absolutely love making Shredded Chicken Stuffed Bell Peppers during the week because they are both satisfying and healthy. Each bite offers a delightful combination of flavors with tender chicken, zesty spices, and fresh vegetables. Plus, they come together in under an hour, making them perfect for busy evenings or a wholesome meal prep option. I enjoy experimenting with different toppings and spices, ensuring that each batch feels unique and delicious. It’s a dish that always pleases everyone at the table, and I’m excited to share it with you!

Created by

Dorothy Finch

Last updated on 2026-02-23T21:00:50.762Z

When I first attempted to make Shredded Chicken Stuffed Bell Peppers, I was amazed at how well the flavors melded together. I simmered the chicken with spices and mixed it with black beans and corn for extra texture. It's fascinating to see how each ingredient complements the others, and personally, I believe the best part is the crunchy bell pepper that holds everything together.

One of my favorite tips is to roast the bell peppers before stuffing them. This simple step enhances their natural sweetness and adds a lovely char that elevates the entire dish. Just a few minutes in the oven can make a big difference in your meal, and I highly recommend it!

Why You Will Love This Recipe
Colorful presentation that delights the eyes
Customizable with your favorite toppings
Healthy and hearty meal in one package

Selecting the Right Peppers

When it comes to choosing bell peppers for your stuffed peppers, opt for large, firm ones that have vibrant colors for both taste and presentation. The sweet flavor of ripe peppers will balance perfectly with the savory filling. Avoid any that show signs of softness or bruising, as these can lead to a mushy texture after baking. Green, red, yellow, or orange peppers each offer a distinct flavor, with red being the sweetest. I personally love using a mix for appealing visual contrast!

For an extra kick, consider using poblano or jalapeño peppers instead of traditional bell peppers. These alternatives not only add a spicy dimension but also a nice char when roasted. If you’re serving to a crowd with varying spice tolerances, consider leaving a few milder bell peppers alongside spicier options.

Enhancing the Filling

The filling for these stuffed peppers can be adjusted to suit your taste or dietary needs. For a lighter option, substitute shredded chicken with cooked quinoa or lentils. This not only provides a plant-based protein source but also adds a nutty flavor and chewy texture. Don't fear experimenting with spices; adding cumin or smoked paprika can deepen the flavor profile of the filling.

Another technique to elevate the filling is to sauté the onions and garlic in olive oil before adding them to the mixture. This creates a rich base with a caramelized flavor that pairs beautifully with the other ingredients. If you want to boost the freshness, mix in chopped fresh herbs like parsley or basil right before stuffing the peppers.

Ingredients

Gather these ingredients to get started on your delicious stuffed bell peppers!

Ingredients

4 large bell peppers (any color)
2 cups shredded cooked chicken
1 cup black beans, drained and rinsed
1 cup corn, frozen or fresh
1 cup salsa
1 tablespoon taco seasoning
1 cup shredded cheese (cheddar or Mexican blend)
Olive oil for drizzling
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Make sure to taste as you go, adjusting the spice levels according to your preference!

Instructions

Follow these simple steps to prepare your stuffed bell peppers perfectly!

Prepare the Peppers

Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and carefully remove the seeds and membranes. Drizzle the insides of the peppers with olive oil and sprinkle lightly with salt and pepper. Place them upright in a baking dish.

Mix the Filling

In a large mixing bowl, combine the shredded chicken, black beans, corn, salsa, taco seasoning, and half of the cheese. Mix until well combined.

Stuff the Peppers

Spoon the chicken mixture into each pepper, packing it in gently. Make sure to fill them generously! Once filled, top each pepper with the remaining cheese.

Bake the Peppers

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Serve and Enjoy

Once done, let the peppers cool for a few minutes before serving. Garnish with fresh cilantro if desired, and enjoy your hearty and flavorful meal!

Feel free to alter the filling to suit your taste!

Pro Tips

For a creamy texture, try adding a dollop of sour cream or Greek yogurt on top before serving. You can also swap out the chicken for shredded beef or turkey for a different flavor profile.

Make-Ahead and Storage

These stuffed peppers are perfect for meal prep! You can prepare and stuff the peppers a day in advance. Keep them covered in the refrigerator until you're ready to bake. Just remember to cover them with foil while baking to lock in moisture, ensuring that the chicken remains tender and juicy during the cooking process.

If you've made extra stuffed peppers or have leftovers, they can be stored in an airtight container in the fridge for up to three days. For longer storage, consider freezing unbaked stuffed peppers. Simply wrap them tightly in plastic wrap and then foil, storing in the freezer for up to three months. Thaw in the fridge overnight and bake as per the instructions when you're ready to enjoy!

Serving Suggestions

These Shredded Chicken Stuffed Bell Peppers can stand splendidly on their own but serving them with a side salad or some cilantro-lime rice can elevate your meal. The bright acidity of a simple lime vinaigrette over greens balances the richness of the dish beautifully. I often serve mine with a dollop of sour cream or Greek yogurt for added creaminess and a little zest.

You can also get creative with toppings after the peppers have baked. Try adding avocado slices or a sprinkle of fresh lime juice before serving. If you like a bit of crunch, top with crushed tortilla chips or even some pickled jalapeños for an added punch. The varied textures and flavors will keep every bite exciting!

Questions About Recipes

→ Can I make these ahead of time?

Absolutely! You can prep the peppers and stuffing a day in advance. Just store them in the fridge, then bake when you're ready to serve.

→ What can I substitute for chicken?

You can use any shredded protein you like, such as turkey, beef, or even tofu for a vegetarian option.

→ How long do leftovers last?

Stored in an airtight container, leftovers will last about 3-4 days in the refrigerator.

→ Can I freeze stuffed peppers?

Yes, stuffed peppers freeze well! Wrap them tightly in plastic wrap and then in foil. They can be frozen for up to 3 months.