Italian Chicken Stuffed Peppers

Saturday, September 5, 2020
These Italian Chicken Stuffed Peppers are very close to a Chicken Parmesan with a combination of Italian Style Spanish Rice in flavor.



We experiment with many different additions and combinations to stuff peppers but this is by far one of our very favorites!



You may remember Mom's Style Stuffed Peppers which are the traditional classic with meat and rice.



Through the years we have come up with many combinations using chicken and they are all so good.



Below you will find several suggestions and substitutions for the rice to make a new filling every time using this basic recipe as a guideline.



The herbs, spice, and tomato sauce make this a game-changer to the regular stuffed pepper classic and these are just bursting with flavor.



If you love stuffed peppers which is such an easy casserole you may also love my Best Italian Loved Family Recipe collection.



Take a look at this easy recipe and it's printable just scroll to the bottom, but do check out my tips and other suggestions also.









this is a casserole of stuffed bell peppers the filling is chicken rice and topped with cheese















this is a chicken stuffed bell pepper with sauce







Pepper Boats




I love making various fillings using colorful bell fresh peppers.



The pepper enhances the flavors of any filling perfectly.



I like to choose a colorful assortment to make a stunning looking casserole and the kids always called them pepper boats growing up.



Over the years as the family got larger I started slicing the peppers lengthwise to get more servings than using the whole pepper.



It seriously was the best idea since not everyone ate the pepper and only likes the stuffing, maybe you have someone you know that does the same!



The peppers should be nice and firm with no blemish spots, washed, stems, membranes, and seeds removed then sliced.



After roasting for a few minutes which is really optional (since the stuffing is cooked and doesn't take long) I prefer my peppers softer, so I baked them in a hot oven first.








these are raw bell peppers stuffed with chicken parmigiana







Ingredients Needed To Make This Recipe

Scroll down to the printable recipe for exact measurements


  • Bell Peppers assorted colors or all Green cleaned, membranes removed and sliced lengthwise
  • Cooked boneless chicken cubed ( I usually make soup with breast or thigh meat or a combination and use the chicken from it)  rotisserie chicken, leftover baked chicken all work great
  • Cooked rice ( any kind of rice you prefer)
  • Parmesan cheese plus more for serving
  • Shredded mozzarella divided or shredded provolone ( 1 cup goes into the filling the other cup on top)
  • Crushed canned tomatoes or chopped whole tomatoes peeled and diced ( you can also use your favorite marinara sauce in a jar or use homemade sauce)
  • white wine or chicken broth
  • leaves of fresh basil
  • minced garlic
  • dried Italian seasoning
  • Olive oil to drizzle over the top
  • salt, pepper to taste
  • Optional: Panko breadcrumbs, granulated garlic powder
  • Options: mushrooms, diced zucchini, diced eggplant, white beans, chopped celery, chopped artichoke hearts, black olives sliced, shredded carrots, fresh peas






these are stuffed pepper with cheese and chicken






Other Additions Suggestions:

(use in addition to or combination substitutions for rice)


  1. black olives
  2. sliced mushrooms
  3. diced zucchini
  4. chopped eggplant
  5. white cannellini beans or other beans
  6. shredded julienne carrots
  7. diced celery
  8. peas
  9. chopped asparagus






these are green bell peppers sliced in half and cleaned







Other Stuffed Pepper Filling Combinations:


  • Buffalo chicken and Cheddar Cheese using buffalo sauce, chopped celery, chicken, cheese and diced tomatoes
  • Ground chicken cooked with wild cooked rice and diced mushrooms
  • All vegetables using zucchini, onions, artichoke hearts and tomatoes with Parmesan cheese
  • Chicken, eggplant, mushrooms, tomatoes chopped and mozzarella cheese
  • Chicken, rice, shredded carrots, celery, garlic, and black beans with tomato sauce and cheese
  • Chicken sauteed with taco seasoning, beans, rice and diced tomatoes with cheddar
  • Chicken, ricotta cheese, spinach, chopped tomatoes topped with sauce and mozzarella







this is the stuffing for chicken stuffed peppers







Tips:


  • Use cooked rice any kinds brown or white or even wild rice
  • Make sure the meat is cooked and boneless flavored with herbs, salt, pepper and garlic
  • Rotisserie chicken is a great alternative
  • Leftover chicken cutlets also work well with this meal
  • You can substitute cooked Quinoa for rice or another grain you prefer
  • Any shredded cheese you like can be used we prefer provolone or Italian blends
  • For softer peppers roast them first at 400 degrees for around 15 to 20 minutes depending on the size
  • For crispier topping or pepper broil on medium heat for 3 to 4 minutes watching carefully
  • For colorful stuffed peppers use assorted bell peppers in yellow, red and green








this is a chicken stuffed pepper topped with cheeses and tomato sauce






Pin for later

this is a chicken stuffed pepper with cheese in a casserole dish baked and crispy mozzarella on top melted






More Recipes We Love


15 Pasta Recipes

20 Bean Recipes

Favorite One-Pan Recipes





Easy Stuffed Peppers



If you love stuffed peppers, this is the easiest recipe and so versatile.


Don't forget to check my delicious combinations above to find several alternatives for stuffing for another great meal.


Using the pepper as the stuffing holder is just the beginning of fabulous creative ideas for dinner!








Italian Chicken Stuffed Peppers
Print

Italian Chicken Stuffed Peppers

Yield: 12
Author: Claudia Lamascolo
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
Italian Chicken Stuffed Peppers are bursting with flavor. The chicken is mixed with Parmesan cheese, mozzarella, rice and Italian herbs then baked inside peppers that gives the filling the perfect blend of flavor.

Ingredients:

  • 6 Bell Peppers assorted colors or all Green cleaned, membranes removed and sliced lengthwise
  • 2 cups cooked boneless chicken cubed ( I usually make soup with breast or thigh meat or a combination and use the chicken from it) rotisserie chicken, leftover baked chicken all work great
  • 2 cups cooked rice ( any kind of rice you prefer)
  • 1/4 cup Parmesan cheese plus more for serving
  • 2 cups shredded mozzarella divided or shredded provolone ( 1 cup goes into the filling the other cup on top)
  • 2 cups crushed canned tomatoes or chopped whole tomatoes peeled and diced ( you can also use your favorite marinara sauce in a jar or use homemade sauce)
  • 1/4 white wine or chicken broth
  • 3 leaves of fresh basil
  • 1 tablespoon minced garlic
  • 1 tablespoon dried Italian seasoning
  • Olive oil to drizzle over the top
  • salt, pepper to taste
  • Optional: Panko breadcrumbs, granulated garlic powder
  • Options to add to the rice: 1/4 cup any of these, mushrooms, diced zucchini, diced eggplant, white beans, chopped celery, chopped artichoke hearts, black olives sliced, shredded carrots, fresh peas

Instructions:

  1. Preheat the oven to 350 degrees and oil spray a baking sheet pan for your peppers.
  2. Slice the peppers, lengthwise, or leave whole.
  3. Place the peppers in the oven and roast them for around 15 to 25 minutes depending on the thickness ( this is for softer peppers since the stuffing is already cooked.
  4. In the meantime make the stuffing.
  5. In a large bowl add the cooked chicken (if using raw cook this first), cooked rice, minced garlic,1 cup of crushed tomatoes, fresh basil, dried seasoning, salt and pepper to taste, Parmesan cheese, and 1 cup shredded mozzarella cheese.
  6. Remove hot pepper pan from the oven and carefully stuff them with the mixture.
  7. Top the peppers with the rest of the crushed tomatoes, remaining cheese, sprinkle with panko breadcrumbs if using, granulated garlic powder evenly over each one, and drizzle each one with a little bit of olive oil.
  8. Pour the wine or chicken broth around the bottom of the pan not touching the stuffing.
  9. Bake at 400 degrees until the cheese melts and peppers are cooked to your liking around 25 minutes.
  10. For crispier peppers and cheese broil on medium for 3 minutes watching carefully 
chicken and zucchini recipes, chicken stuffed peppers, Italian Chicken Parmesan stuffed peppers, Italian chicken stuffed peppers, Stuffed peppers with rice,
casseroles, vegetable recipes, baked vegetables, stuffed vegetables
Italian
Created using The Recipes Generator








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this is a pin for chicken parm stuffed peppers






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this is 8 stuffed chicken parmigiano stuffed peppers

2 comments

  1. We too just had some stuffed peppers. This looks so yummy with chicken filling. Gotta make this when I have some leftover roasted chicken next time.

    ReplyDelete
  2. These look delicious Claudia and a dish we will have to try.

    ReplyDelete

Thank you so much for your kind words and questions, I will try and reply to each of them. If you need help right away, contact me on Facebook or my email @pegasuslegend24@gmail.com