Marry me chicken stuffed bell peppers are filled with shredded chicken, rice, a creamy sauce and topped with mozzarella cheese. A perfect recipe that’s easy enough for a weekday meal. The “marry me” theme makes these bell peppers extra flavorful with the addition of herbs and sweet sun-dried tomatoes.

Recipe Highlights

How they taste: The sweetness of the bell peppers blend with the herby sauce that’s folded in to the rice and chicken. The sauce flavors everything and the touch of the sun-dried tomatoes lends a sweet acidic bit to the overall recipe.
Skill level: You’ll need to know how to cut the bell peppers and chose the best ones for the recipe but overall a beginner can make these with little mistakes. It’ll be hard to mess these up and they “not” come out tasting delicious.
Quick recipe note: Bell peppers range in sweetness. If you choose green bell peppers they are not sweet at all and are earthy tasting. The bell pepper you choose will change the overall experience of the recipe.
Storing: Leftovers can be kept in the fridge or frozen. The bell pepper texture will change slightly once thawed but the flavors will remain.

Ingredients tips

Chicken: For the recipe I played with shredded chicken, and sautéed chicken on the stove top. In the instructions I will write shredded chicken like from a rotisserie chicken from the store because it’s the easiest. However, if you have the time grilled or seared chicken will produce the best flavor in the recipe. Grilled chicken is super popular in Hawaiian recipes and for good reason.
The sauce: When making the sauce, watch the heat! You do not want to curdle the milk in the sauce. The flavor will remain the same but the texture of curdled milk is very gritty and unpleasing.
Rice: In the recipe I use regular white rice. You can play with the rice because rice such as jasmine can be more fragrant or the addition of a bouillon cube to give the rice a boost in flavor.
Bell peppers: Many people who make stuffed bell peppers complain that water collects in the bottom. Due to it being a water based vegetable it’s hard to completely eliminate this. However, after years of making them with these marry me chicken stuffed bell peppers I alway recommend pre-baking the peppers upside down to release the excess water at the beginning.

Prep tip

Recipes like these marry me chicken stuffed bell peppers can have leftovers depending on how you stuff the peppers. I always recommend a range, for example, this recipe is 4-5 bell peppers. The sizes vary so take this into account when choosing your bell peppers in the grocery store.

Recipes to try next

Marry Me Chicken Sliders
Chicken Parmesan Meatballs
Hawaiian Chicken Stuffed Bell Peppers
Chicken Stuffed Peppers

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Marry Me Chicken Stuffed Bell Peppers

Marry me chicken stuffed bell peppers are filled with shredded chicken, rice, a creamy sauce and topped with mozzarella cheese. A perfect recipe that's easy enough for a weekday meal.

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine American

Servings serving

Calories 543 kcal

Ingredients

1 pound shredded chicken
1 cup rice (dry, see instructions)
5 bell peppers
parmesan & basil for garnish

Sauce

2 tablespoon butter
2 tablespoon all-purpose flour
2 cup milk
1/4 cup sun-dried tomatoes
1/2 teaspoon oregano (dried)
1/2 teaspoon thyme (dried)
salt & pepper to taste

Topping

1.5 cup mozzarella (shredded)

Instructions

Preheat the oven to 425℉.
Prep the rice and bell peppers first. Place the 1 cup of dry rice on the stove and cook according to package instructions. For the bell peppers, slice them in half the long way then lay them cut-side down on a lined sheet pan. Place them in the oven and bake for 15 minutes. When done, remove them from the oven and allow them to cool while you make the rest of the recipe.
In a pan on medium heat, add the butter and allow to melt. Once melted, add in the flour and whisk the flour and butter for about 1 minute. Now, pour in the milk while whisking. Continue whisking until the sauce has thickened then turn off the heat.
Add in the sun-dried tomatoes, the herbs, then salt and pepper to taste into the sauce.
In a bowl, toss the sauce, cooked rice and the shredded chicken together with 1/2 cup of the cheese. Grab the bell peppers and sprinkle a little salt on the inside to season them a little. Next, spoon the filing into the bell peppers until they are full.
Lay them back on the sheet pan and top them off with the rest of the cheese. Place in the oven and allow to bake for 15 minutes then remove them. Allow them to cool a bit then serve with a garnishing of parmesan cheese and chopped basil.

Nutrition

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Keyword Marry Me Chicken Stuffed Bell Peppers

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