Chicken Stuffed Peppers: A Healthy High-Protein Dinner Recipe

I love classic beef stuffed peppers, but sometimes you want something lighter that doesn’t leave you feeling heavy afterward. That’s exactly why I started making these Chicken Stuffed Peppers, and honestly, they’ve become my go-to version.

Ground chicken is leaner than beef but still packs serious protein. Each pepper gives you about 30 grams of protein with way less fat and fewer calories. Plus, chicken takes on flavors really well, so you can customize these in a million different ways.

These are the stuffed peppers I make when I’m trying to eat healthy without feeling like I’m on a diet. They’re satisfying, delicious, and meal prep like champions. Make a batch on Sunday, and you’ve got lunch or dinner sorted for half the week.

Why You’ll Love This Recipe

Lighter and Leaner: Ground chicken has about 40% less fat than ground beef while still giving you tons of protein. You get all the satisfaction of stuffed peppers without feeling weighed down afterward. Perfect for when you want comfort food that aligns with your health goals.

High Protein, Lower Calories: Each pepper packs around 30 grams of protein for only 270 calories. That’s the kind of macro split that keeps you full for hours and supports your fitness goals without making you feel like you’re eating “diet food.”

Incredibly Versatile: Chicken is like a blank canvas. Want Italian flavors? Easy. Craving Mexican? Done. Mediterranean vibes? Absolutely. The same base recipe works for basically any flavor profile you’re feeling.

Perfect for Meal Prep: These hold up beautifully in the fridge for up to 4 days. The filling actually gets more flavorful as it sits. Make them Sunday, grab them throughout the week for quick lunches or dinners.

Budget-Friendly Winner: Ground chicken is usually cheaper than ground beef and definitely cheaper than chicken breasts. You can feed a family of four for under $18, which beats takeout every time.

Family-Friendly and Kid-Approved: Kids love eating out of “pepper bowls,” and the mild flavor of chicken makes these less intimidating than beef versions. Even picky eaters tend to go for these.

Ingredients with Key Notes

For the Stuffed Peppers:

• 6 large bell peppers – Any color; red and yellow are sweeter
• 1½ pounds ground chicken – 93/7 lean
• 1 cup cooked rice – White, brown, or cauliflower rice for low-carb
• 1 small onion – Diced
• 2 cloves garlic – Minced
• 1 can (14.5 oz) diced tomatoes – Drained
• 1 cup chicken broth – For moisture
• 1½ cups shredded cheese – Cheddar, mozzarella, or Mexican blend
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning – Or your preferred seasoning blend
• 1 teaspoon paprika
• ½ teaspoon cumin – Optional for depth
• Salt and black pepper to taste
• Fresh parsley or cilantro – For garnish

Key Ingredient Notes:

Ground Chicken: Get the leanest you can find (93/7 or higher). Ground chicken is blander than beef, so it needs more seasoning. Don’t be afraid to taste and adjust as you go.

Rotisserie Chicken Alternative: If you don’t want to deal with ground chicken, shredded rotisserie chicken works great. Just shred about 3 cups worth and mix it with the other filling ingredients. Way faster and equally delicious.

Rice Options: Pre-cooked rice makes this stupid easy. Use leftover rice, minute rice, or those microwavable pouches. For low-carb folks, cauliflower rice keeps the carbs under 10g per pepper.

Bell Peppers: Red, yellow, and orange peppers are sweeter and pair really well with chicken. Green peppers work but have that slightly bitter taste. I usually mix colors because it looks prettier and everyone has their preference.

Cheese: Mozzarella melts beautifully and is mild. Cheddar adds more flavor. Mexican blend works great if you’re doing a Mexican-style version. Use what you like or have on hand.

Seasoning Flexibility: Italian seasoning is my default, but taco seasoning makes these Mexican, Greek seasoning makes them Mediterranean, and curry powder makes them Indian-inspired. Chicken adapts to whatever you throw at it.

Step-by-Step Instructions

Prep the Peppers

Preheat the Oven: Set it to 375°F. Line a 9×13-inch baking dish with parchment paper or spray with cooking spray.

Cut and Clean: Slice off the tops of your bell peppers about half an inch down. Remove all the seeds and white membranes. Rinse them out and shake off excess water.

Create Flat Bottoms: If your peppers won’t stand upright, carefully slice a thin piece off the bottom to create stability. Don’t cut into the cavity or your filling will leak.

Par-Boil Them: Bring a large pot of water to boil. Drop in your peppers and boil for 3-4 minutes until slightly tender. Drain them upside down on paper towels. This ensures they cook through properly without getting mushy.

Make the Chicken Filling

Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the ground chicken and break it up with a wooden spoon. Cook for 6-8 minutes until no pink remains. Season generously with salt and pepper as it cooks.

Add Aromatics: Toss in the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant. Ground chicken can be bland, so make sure you’re building flavor at every step.

Mix Everything Together: Stir in the cooked rice, drained diced tomatoes, chicken broth, Italian seasoning, paprika, and cumin if using. Let it simmer for 2-3 minutes so everything gets acquainted. The mixture should be moist but not soupy.

Taste and Season: This is crucial with chicken. Taste the filling and adjust the seasoning. Add more salt, pepper, or Italian seasoning until it tastes really good. The filling should be flavorful on its own.

Stuff and Bake

Arrange the Peppers: Stand your par-boiled peppers upright in your prepared baking dish. They should fit snugly so they support each other.

Fill Them Up: Pack each pepper generously with the chicken mixture. Really stuff them—don’t be shy about mounding it up on top. The filling will settle as it bakes.

Add Moisture: Pour a couple tablespoons of chicken broth or water over each stuffed pepper. This creates steam and keeps everything moist during baking.

Cover and Bake: Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. The foil traps steam and helps the peppers cook evenly.

Add Cheese: Remove the foil, top each pepper with shredded cheese, and bake uncovered for another 10-15 minutes until the cheese is melted and bubbly and the peppers are tender.

Rest Before Serving: Let the peppers sit for 5 minutes after taking them out of the oven. This gives everything time to set and makes them easier to handle.

Finish Strong

Garnish: Sprinkle with fresh parsley or cilantro. It adds a pop of color and freshness that really makes them look appealing.

Serve Hot: Use a spatula to transfer each pepper to a plate. They’re substantial enough that one pepper per person is usually plenty.

Serving Suggestions

These chicken stuffed peppers work with almost any side dish or flavor profile:

Italian Style: Use Italian seasoning in the filling, add some diced zucchini, top with mozzarella and parmesan, and serve with a side of garlic bread and Caesar salad.

Mexican Style: Season with taco seasoning or cumin, add black beans and corn to the filling, top with pepper jack cheese, and serve with sour cream, salsa, and avocado slices.

Mediterranean Style: Use Greek seasoning (oregano, dill, garlic), add sun-dried tomatoes and olives to the filling, top with feta cheese, and serve with a cucumber-tomato salad.

Buffalo Chicken Version: Mix buffalo sauce into the filling, top with a mix of cheddar and blue cheese crumbles, and drizzle with ranch dressing when serving. For buffalo chicken lovers, this is a game-changer.

Low-Carb Option: Use cauliflower rice instead of regular rice and skip any starchy sides. Serve with a simple salad or roasted vegetables. Keeps the carbs under 10g per pepper.

With Simple Sides: A crisp green salad, roasted asparagus, or garlic green beans all pair perfectly. Keep the sides light since the peppers are pretty filling on their own.

Storage Tips

Refrigerator: Store leftover stuffed peppers in an airtight container for up to 4 days. They actually taste better after a day when all the flavors have melded together.

Reheating: Microwave individual peppers for 2-3 minutes until heated through. Or reheat in a 350°F oven for 15-20 minutes covered with foil. Add a splash of chicken broth if they look dry.

Freezing Before Cooking: Stuff the peppers, wrap each one individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw in the fridge overnight, then bake as directed.

Freezing After Cooking: Let the cooked peppers cool completely, then wrap and freeze the same way. Reheat from frozen at 350°F for 35-40 minutes, covered with foil, until heated through.

Meal Prep Strategy: Make the filling and prep the peppers on Sunday. Store them separately in the fridge. During the week, stuff a fresh pepper and bake it for 30 minutes. You get the convenience of meal prep with the freshness of cooking to order.

Leftover Filling Uses: Got extra filling? Use it in lettuce wraps, over cauliflower rice for a quick bowl, or stuffed into a whole wheat pita. Nothing goes to waste.