Chicken and Rice Stuffed Peppers

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 08/16/22
Chicken and Rice Stuffed Peppers

The Spruce Eats / Karen Hibbard

Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 6 servings

Stuffed peppers are a fun and easy dinner. They can be made ahead and baked when needed. They also make great leftovers that you can easily reheat in the microwave. A chicken and rice mixture makes these stuffed peppers filling and wholesome, while creamy mayonnaise and curry powder bind and season the filling. Just 30 minutes in the oven is all you need to serve these delicious vegetables. Serve with a quick salad for a nutritious meal.

A nice alternative to the classic beef and rice stuffed peppers, this dish caters to chicken lovers. It's easily adaptable to your palate, as you can add or subtract other ingredients. Perhaps a touch of hot sauce or a sprinkle of cheese on top? This is a great dish for repurposing leftover chicken and rice—although our recipe starts the filling from scratch, you can use any leftover rice you have in your fridge.

Use any bell peppers that you can find—green, yellow, orange, or red are all delicious.

Ingredients

  • 3/4 cup long-grain white rice, uncooked

  • 6 bell peppers, any color

  • 2 cups cooked chicken, diced

  • 1 cup celery, chopped

  • 1/4 cup onion, finely chopped

  • 2 tablespoons drained pimiento, chopped

  • 1 cup mayonnaise, or to taste 

  • 1 teaspoon curry powder

  • 1/2 teaspoon kosher salt, or to taste

  • 1 dash freshly ground black pepper

  • 1 cup water

Steps to Make It

Prepare the Rice and Peppers

  1. Gather the ingredients.

    Ingredients for chicken and rice stuffed peppers recipe gathered

    The Spruce Eats / Karen Hibbard

  2. Cook the rice following the package directions.

    Rice and water in a pot

    The Spruce Eats / Karen Hibbard

  3. Fluff with a fork and set aside.

    Fluff rice with a fork

    The Spruce Eats / Karen Hibbard

  4. Heat the oven to 350 F/180 C/Gas 4. Grease a shallow 2 1/2- or 3-quart baking dish.

    Grease a shallow 2 1/2- or 3-quart baking dish

    The Spruce Eats / Karen Hibbard

  5. Cut the tops off the peppers and carefully scrape out the seeds and ribs. For smaller portions, simply slice the peppers in half lengthwise. Remove the seeds, ribs, and stems and proceed with the recipe.

    Cut the tops off peppers and carefully scrape out the seeds and ribs

    The Spruce Eats / Karen Hibbard

  6. Put the peppers in a large saucepan and cover them with water.

    Put the peppers in a large saucepan and cover with water

    The Spruce Eats / Karen Hibbard

    

  7. Place the pan over medium-high heat and bring to a boil. Reduce the heat to low and simmer for about 8 to 10 minutes, or until the peppers are just tender. Drain well and set aside.

    Cook the peppers in the water

    The Spruce Eats / Karen Hibbard

Make the Filling

  1. In a medium bowl, combine the cooked rice, chicken, celery, onion, and pimiento.

    In a bowl, combine the cooked rice, chicken, celery, onion, and pimiento

    The Spruce Eats / Karen Hibbard

  2. In a separate bowl, combine the mayonnaise, curry powder, salt, and pepper.

    Combine the mayonnaise, curry powder, salt, and pepper

    The Spruce Eats / Karen Hibbard

  3. Gently toss the mayonnaise mixture with the rice and chicken mixture. Taste and adjust seasonings, as desired.

    Gently toss mayonnaise mixture with rice and chicken mixture

    The Spruce Eats / Karen Hibbard

Assemble the Peppers

  1. Fill the peppers with the rice and chicken mixture and place them in the prepared baking dish. If one or more peppers are somewhat lopsided and won't stand up, crumple a small sheet of foil to make a "stand," nestling the stuffed bell pepper in the foil.

    Fill the peppers and place them in the prepared baking dish

    The Spruce Eats / Karen Hibbard

  2. Pour about 1 cup of hot water into the baking dish, or just enough to cover the bottom.

    Pour about 1 cup of hot water into the baking dish

    The Spruce Eats / Karen Hibbard

  3. Bake in the preheated oven for 30 minutes, or until the peppers are tender and the filling is hot. Serve immediately.

    Chicken and rice stuffed peppers in a baking dish

    The Spruce Eats / Karen Hibbard

  4. Enjoy!

Additional Ingredients and Swaps

  • Leftover turkey, tuna, salmon, shrimp, or even ham can replace the chicken in these stuffed peppers.
  • Sprinkle shredded cheese over the tops just before they come out of the oven. Or sprinkle a generous handful of Parmesan or pecorino cheese just before serving.
  • Use green onions or shallots for a milder onion flavor, or if you don't have any at hand, use a dash of onion powder or onion salt when making the mayonnaise dressing.
  • Skip the chicken and make a vegetarian version using cubed pressed tofu or crumbled tempeh instead. For a vegan take, use vegan mayonnaise, as this condiment was originally egg-based, and eggs aren't part of a vegan approach to nutrition.
Nutrition Facts (per serving)
394 Calories
34g Fat
10g Carbs
12g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 394
% Daily Value*
Total Fat 34g 43%
Saturated Fat 6g 30%
Cholesterol 58mg 19%
Sodium 387mg 17%
Total Carbohydrate 10g 4%
Dietary Fiber 2g 5%
Total Sugars 2g
Protein 12g
Vitamin C 32mg 159%
Calcium 35mg 3%
Iron 2mg 9%
Potassium 241mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)