Chicken-Stuffed Peppers

Here’s a delicious way to enjoy chicken and vegetables in a complete dish!

I’ve been having so much fun experimenting with stuffing bell peppers lately. My goal is to try recipes from various cuisines with a myriad of different protein options to find my favorites. This recipe for chicken-stuffed peppers is right up there with the best of them, as it is loaded with savory Southwestern flavors, thanks to the cumin and chili powder. A dash or two of my Spanish smoked paprika (I like the hot variety for this dish) added even more umami the last time I made it.

Yes, I have already made this recipe multiple times, as it freezes well, and I’m all about meal planning because I tend to wait until the last minute to think about dinner and often pull something out of the freezer. This recipe works great with ground chicken as well as diced chicken (breasts or thighs). You can also make it with diced or ground turkey, beef, pork, or lamb.

Don’t fret if you want to go vegan or vegetarian with this recipe. While I haven’t made it with tofu or tempeh, or meatless crumbles, all of which will work, I have loaded the peppers up with vegetables and drained and rinsed canned beans. Black beans are one of my favorites, especially when using Tex-Mex seasonings like chili and cumin. I also like to use diced tomatoes with peppers for added flavor.

Mushrooms are my favorite vegetable addition to stuffed peppers, especially when making a meatless version. Shiitake, portobello, maitake, and oyster mushrooms have meaty textures that work well in this dish. I dice them up and sauté them with the onions. You can even add them to this recipe when making it with the chicken. They provide additional flavor and texture. Other great options to add include diced eggplant, yellow squash, and zucchini. Chopped spinach and kale are also great inclusions. I try to pack as many vegetables into dishes as I can to increase the nutritional value and reduce the need for additional side dishes.

Change the seasonings for new flavor profiles

As great as this recipe for chicken-stuffed peppers is, and believe me when I tell you it is incredibly yummy, you can still experiment with different spices and flavor profiles. If you want to keep with a Southwestern flair, omit the chili powder and cumin and substitute 1 teaspoon of smoked paprika, a half teaspoon of garlic powder, and a half teaspoon of onion powder. Omit the tomatoes and substitute a half cup of salsa verde, a half cup of shredded cheddar cheese, and four ounces of cream cheese (I used reduced-fat). Add those items in step three, along with the rice, in place of the diced tomatoes. Sprinkle the remaining cheese on top as in step five.

Here are some other flavor suggestions:

Greek: Omit the chili powder and cumin and add one teaspoon of dried oregano. Add a can of drained chickpeas, a quarter cup of chopped parsley, and a quarter cup of chopped, pitted kalamata olives when you add the tomatoes. Follow the same instructions, but when it is time to top with the cheese, substitute crumbled feta.

Italian: Omit the chili powder and cumin and add two teaspoons of Italian seasoning and one teaspoon dried oregano. Substitute mozzarella cheese for the cheddar cheese and sprinkle with freshly grated Parmesan cheese before serving.

Serving suggestions

Due to the Southwestern flavors of the chili powder and cumin in these chicken-stuffed peppers, I tend to gravitate towards other dishes with the same flavor profile. Guacamole Salad, Black Bean Salad, or Mexican Chopped Salad are ideal starters or accompanying dishes. Instant-Pot Black Bean Soup or Poblano Soup (a flavor-packed dish) are other delicious ways to start your meal.

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