Chicken and Rice Stuffed Peppers

Red peppers stuffed with rice and vegetables
Stuffed peppers with rice. Steve Brown Photography / Getty Images
  • 65 mins
  • Prep: 20 mins,
  • Cook: 45 mins
  • Yield: 6 Servings
Ratings (7)

These easy stuffed peppers are filled with a chicken and rice mixture with mayonnaise to hold it all together and a little curry powder for extra flavor.  The stuffed peppers are baked to perfection in 30 minutes.

Leftover turkey or even ham could be used in this easy dish, and they would be excellent with a some shredded cheddar or Swiss cheese melted over the top. Or sprinkle them with grated or shredded Parmesan cheese. See the tips and variations for some substitutions and add-in ideas.

What You'll Need

  • 6 medium green bell peppers or use a variety of colors
  • 2 cups cooked long-grain white or brown rice
  • 2 cups cooked cubed chicken
  • 1 cup chopped celery
  • 1/4 cup finely chopped sweet onion
  • 2 tablespoons chopped pimento from a jar, drained
  • 1 cup mayonnaise, or as desired to moisten the ingredients
  • 1 teaspoon curry powder
  • 1/2 teaspoon kosher salt, or to taste
  • dash freshly ground black pepper

How to Make It

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

Cut the tops off peppers and scrape out the seeds and membranes. Put the peppers in a large saucepan and cover with water. Bring to a boil, reduce heat to low, and simmer for about 10 minutes, or until just tender. Drain well.

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

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

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

Fill the peppers and place them  in the prepared baking dish. Pour a small amount of hot water in the baking dish, enough to cover the bottom.

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

Serves 6.

Tips and Variations

  • Replace the chicken with diced cooked turkey or diced cooked ham.
  • Replace the chicken with about 1 cup of flaked white canned tuna or salmon.
  • Use half diced ham along with the chicken.
  • Top each stuffed pepper with a few tablespoons of shredded cheese about 10 minutes before they are finished baking.
  • Instead of sweet onion, use green onion or red onion. 
  • Replace the pimento with 2 tablespoons of finely chopped red bell pepper or roasted red bell pepper.
  • Omit the curry powder and salt; season with Cajun or Creole seasoning or a seasoned salt blend, to taste. Add salt, as needed, to taste.

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