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Cheesy Chicken And Rice Stuffed Peppers loaded with long grain rice, shredded cheese, and chicken stuffed into bell peppers and topped with microgreens!

Cheesy Chicken And Rice Stuffed Peppers

Cheesy, savory, hearty, and perfect for any gathering. These Cheesy Chicken And Rice Stuffed Peppers are incredibly easy to make and SO delicious!
Course Lunch, Dinner, Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6 peppers
Calories 243kcal


  • 6 bell peppers
  • 1 cup Mahatma Jasmine Rice, dry
  • 1 1/2 cups chicken broth
  • 1/2 cup shredded cheese
  • 1/4 cup unsweetened almond milk
  • 1 1/2 cups cooked chicken, cubed the amount of 1 large chicken breast
  • 2 tsp seasoning blend of choice
  • salt/pepper


  • Preheat oven to 375 degrees.
  • Cut the tops off of the peppers and remove seeds/middle of peppers.
  • Place on a baking sheet or casserole dish, cover with foil, and bake for 30 minutes.
  • While the peppers are baking, cook the rice according to directions (using chicken broth instead of water).
  • Once the rice has cooked, add in the cheese, cooked chicken, seasoning, salt, and pepper.
  • If the rice is too thick and dry, stir in the unsweetened almond milk while the cheesy rice is warm.
  • Fill each pepper with the rice mixture.
  • Top each pepper with additional cheese (optional) and bake for another 5-10 minutes.
  • Garnish each pepper (optional) and serve fresh out of the oven!


  1. Feel free to add more of the unsweetened almond milk if the rice is too thick or sticky!
  2. These can also be refrigerated and heated up for lunch the next day!


Calories: 243kcal