4 Ingredient Savory Chicken Stuffed Peppers

4 Ingredient Chicken Stuffed Peppers are a savory, quick, and easy-to-make recipe for any weeknight dinner. It’s crazy just how versatile this pepper recipe is to make because it can be changed up so many ways, you can easily make it your own unique recipe every single time. 

Using chicken lightens things up but still provides lots of protein, and the other ingredients add spectacular flavor to this stuffed peppers recipe. Similar to my 4 Ingredient Cheater Lasagna, this easy dinner is perfect for those busy weeknights where you want something delicious but easy to get on the table!

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Half of a chicken stuffed red pepper with creamy coleslaw beside it.

What’s to Love about this 4 Ingredient Easy Chicken and Peppers Recipe

I love really easy meals that are fun to make and are a bit unique without sacrificing flavor.

  • It takes less than 15 minutes to assemble and get into the oven.
  • It only uses 4 simple main ingredients (NO RICE!) that are easy to find at any grocery store.
  • You can easily meal prep this recipe in batches and freeze it for even quicker future meals.
  • It’s absolutely amazing how versatile this recipe is. It’s so simple to switch up and make your very own.
A yellow bell peppers stuffed with chicken and topped with cheese.

Groceries Needed:

  • Ground Chicken: This recipe uses lean ground chicken but there are multiple ways to switch up the protein with this roasted pepper recipe that I’ll go over below in the post.
  • Sweet Bell Peppers: If you prefer a specific flavor of bell pepper (in terms of color) then use all that color. I prefer to use an array of colorful bell peppers because I think they’re pretty and nicer in flavor than green bell peppers. I find red bells are the sweetest.
  • Stovetop Stuffing: This is the ‘helper’ ingredient for this recipe. It adds huge flavor in return for little effort and fills tummies while being absolutely delicious. I used chicken stovetop but any of the stovetop flavors will work with this recipe. Also, most grocery “house brand” boxed stuffing mixes will work as well.
  • Shredded Cheese: Cheddar cheese is great and is also what I used. Shred it yourself if you’d like or the bagged versions are wonderful for saving time.

Pantry Ingredients: Salt and pepper and minced garlic (garlic powder is fine).

EAZYTIP: Remember, ingredients like salt, pepper, garlic powder, sugar, and oil don’t count towards the ingredient list because most people have these items in the pantry.

How to Make these Easy Stuffed Peppers

The reason why we can get these peppers on the table in under 30 minutes is that we do a few things at the same time.

  • Start by preheating your oven.
  • Start by making your chicken mixture filling.
  • In a large skillet over medium heat, start to brown the ground chicken. Season with salt pepper and garlic.
Ground chicken cooking with garlic, salt and pepper added.
  • Meanwhile, make the boxed stuffing according to the directions on the box. This takes 5 minutes.
  • Preparing the peppers: Slice the peppers in half horizontally and clean them by removing the seeds and ribs, and discard stems. Grease a baking dish with cooking spray and place the peppers in the dish cut side up. Set aside.
  • When the chicken is finished browning, incorporate the dressing with the meat and mix well. Add the cheese.
  • How to Fill the Peppers: Using a spoon, stuff with the filling by dividing it evenly amongst the pepper halves. Loosely pack down the filling so it holds in the pepper shell.
Stuffed peppers ready to go into the oven.
  • Roast in the oven and in the last few minutes, sprinkle the shredded cheese over the tops of the peppers and continue to roast until the cheese has melted.

For a complete guide to ingredient amounts and directions, look below at the bottom of this post for a printable recipe card.

A half of a filled red pepper with cheese on it, fresh from the oven.

Ideas to Level Up this Perfect Weeknight Dinner

This is what’s so incredibly awesome about this stuffed pepper recipe. Just with a few changes, you can make it a whole new dish every time.

  • Change up the Protein – Using ground turkey is a perfect substitute for ground chicken. If you have leftover cooked chicken or turkey, mince it fine and skip the cooking step by adding it directly to the stuffing after it’s prepared.
  • Switching cheeses – No one says you have to stick with cheddar cheese. Parmesan cheese would be amazing, and mozzarella cheese, gruyere, or provolone cheeses would be fantastic as well. You could also spice it up a tad by using some zesty grated pepper jack.
  • Add more aromatics – adding things like Italian seasoning, diced onions, and celery to the ground chicken during sauteing, or adding dried chili flakes can take things up a notch easily.
  • If you had tomato puree or marinara sauce on hand you could pour a cup or so on the bottom of the baking dish before placing down the peppers. You could also try making your own quick marinara sauce and that would switch up the entire feel and flavor of the recipe.
  • Volume: Adding a single chopped frozen vegetable or a vegetable medley to the ground meat while it cooks will add volume to the filling to fill more peppers, stretching your grocery dollar.

EAZYTIP: Make these stuffed peppers ahead of time as part of your monthly meal plan and pop the assembled peppers in a freezer-safe baking dish. You’ll have to add on extra 20 minutes cooking time but this makes a great make-ahead meal for those nights you just don’t feel like cooking.

A stuffed red pepper on a white plate.

Sides to Serve with this Hearty Chicken Dish

These chicken stuffed peppers will go with so many great side dishes.

  • Try my 3 Ingredient Creamy Hashbrown Bake
  • Macaroni Salad
  • Baked potatoes (try wrapping them in aluminum foil and putting them in the oven for 20 minutes before the stuffed peppers go in. Everything will be done at the same time!)
  • Maple Glazed Carrots
  • Chopped Garden Salad

Handling Leftovers

Leftovers will keep well in the fridge for up to 4 days. Keep them in an airtight container.

Freezing the leftovers is an awesome option as well. Use freezer-friendly containers, and store them for up to 2 months.

Thaw overnight in the fridge, or if you freeze them in individual portions, then heating them in the microwave for a few minutes from frozen make a perfect lunch or quick dinner.

A bite of the stuffed pepper on a fork.

Questions You Might Have

Do I have to precook the peppers?

I never have. That being said, I prefer to still have a bit of ‘texture’ or ‘bite’ to the peppers even though they are cooked through. I don’t like an overly soft pepper, but if you prefer them more tender, feel free to pop the cleaned peppers in boiling water for 3-4 minutes and then remove them and let them cool. Careful not to cook too long as they will get mushy.

If you’ve already made this recipe, please leave a review below letting me know what you think of it! Thanks for stopping by today!

~Joanne

Yield: 6 Half Peppers

4 Ingredient Savory Chicken Stuffed Peppers

A ground chicken stuffed pepper on a white plate.

Savory and delicious, this easy-to-make 4 Ingredient chicken Stuffed Peppers recipe comes together so quickly it's perfect for weekday dinners. The best part is that it's only 4 Ingredients to deliciousness!

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

  • 3 Bell Peppers, any color you prefer.
  • 1 pound Ground Chicken
  • 1 box Stovetop Stuffing
  • 2 cups Cheddar cheese, shredded

Instructions

  1. Preheat the oven to 350.
  2. In a large skillet over medium heat, start to brown the ground chicken. Season with salt pepper and garlic.
  3. Meanwhile, make the boxed stuffing according to the directions on the box. This takes 5 minutes.
  4. Preparing the peppers: Slice the peppers in half horizontally and clean them by removing the seeds and ribs, and discard stems. Grease a baking dish with cooking spray and place the peppers in the dish cut side up. Set aside.
  5. When the chicken is finished browning, incorporate the dressing with the meat and mix well. Add the cheese.
  6. How to Fill the Peppers: Using a spoon, stuff with the filling by dividing it evenly amongst the pepper halves. Loosely pack the filling in each shell.
  7. Roast in the oven and in the last few minutes, sprinkle the shredded cheese over the tops of the peppers and continue to roast until the cheese has melted.
  8. Plate with your chosen sides and enjoy!

Notes

  • Change up the Protein – Using ground turkey is a perfect substitute for ground chicken. If you have leftover cooked chicken or turkey, mince it fine and skip the cooking step by adding it directly to the stuffing after it's prepared.
  • Switching cheeses – No one says you have to stick with cheddar cheese. Parmesan cheese. would be amazing, as well as mozzarella cheese, gruyere, or provolone cheeses would be fantastic as well. You could also spice it up a tad by using some zesty grated pepper jack.
  • Add more aromatics – adding things like Italian seasoning, diced onions, and celery to the ground chicken during sauteing, or adding dried chili flakes can take things up a notch easily.
  • If you had tomato puree or marinara sauce on hand you could pour a cup or so on the bottom of the baking dish before placing down the peppers. You could also try making your own quick marinara sauce and that would switch up the entire feel and flavor of the recipe.
  • Volume: Adding a single chopped frozen vegetable or a vegetable medley to the ground meat while it cooks will add volume to the filling to fill more peppers, stretching your grocery dollar.
  • Nutrition Information

    Yield

    6

    Serving Size

    1 half pepper

    Amount Per Serving Calories 320Total Fat 22gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 10gCholesterol 118mgSodium 326mgCarbohydrates 6gFiber 1gSugar 2gProtein 27g

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands used, measuring methods and portion sizes per household.

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