Savory Leftover Rotisserie Chicken Stuffed Peppers

Looking for a way to make your leftover rotisserie chicken exciting again? These stuffed peppers are the answer! They are a vibrant and delicious dish that transforms simple ingredients into a hearty meal. Perfect for using up that extra chicken from last night’s dinner, this recipe is sure to become a favorite in your household.

Imagine biting into a tender bell pepper filled with juicy, seasoned chicken, rice, and melted cheese. It’s a comforting and satisfying dish that bursts with flavor, making it an ideal option for busy weeknights or a casual gathering with friends.

Not only are these stuffed peppers delicious, but they are also versatile! Customize them with your favorite spices, add some veggies, or swap out the cheese for a dairy-free option. They’re a fun way to reinvent leftovers and impress your family!

Delicious Rotisserie Chicken Stuffed Peppers Recipe

Stuffed bell peppers filled with chicken and rice, topped with cheese on a wooden table.

These savory stuffed peppers combine leftover rotisserie chicken, fluffy rice, and a blend of spices, all baked in vibrant bell peppers. The dish is topped with melted cheese, creating a delightful texture and taste that will leave you craving more.

Ingredients

4 large bell peppers (any color)
2 cups cooked rotisserie chicken, shredded
1 cup cooked rice (white, brown, or quinoa)
1 cup diced tomatoes (canned or fresh)
1 cup shredded cheese (cheddar, mozzarella, or your choice)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prep the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
Mix the Filling: In a large bowl, combine the shredded rotisserie chicken, cooked rice, diced tomatoes, half of the cheese, garlic powder, onion powder, chili powder, salt, and pepper.
Stuff the Peppers: Spoon the chicken mixture into each pepper, packing it down gently. Top each filled pepper with the remaining cheese.
Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
Serve: Garnish with fresh parsley if desired, and serve hot.