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Chicken Stuffed Peppers

User Rating 5 Star Rating (1 Review)


stuffed peppers with chicken
Alex Hayden/UpperCut Images/Getty Images
These baked stuffed peppers are stuffed with a chicken and rice mixture with mayonnaise and a little curry powder for flavor. 

Cook Time: 45 minutes

Total Time: 45 minutes


  • 6 medium green bell peppers
  • 2 cups cooked rice
  • 2 cups cooked cubed chicken
  • 1 cup chopped celery
  • 1/4 cup chopped onion
  • 2 tablespoons chopped pimiento, drained
  • 1 cup mayonnaise, or as desired
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • dash pepper


Heat the oven to 350° F (180° C/Gas Mark 4).

Cut tops off peppers; remove seeds and membranes. Cook peppers in simmering water to cover for 10 to 15 minutes. Drain.

Combine cooked rice, chicken, celery, onion, and pimiento in a  bowl.

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

Gently toss mayonnaise mixture with rice and chicken mixture.

Fill peppers; place in a greased shallow baking dish and pour a small amount of water in the baking dish, enough to cover the bottom.

Bake 30 minutes, or until the peppers are tender and filling is hot.

Serves 6.


See Also

More Stuffed Pepper Recipes

More Stuffed Peppers

Crockpot Stuffed Green Peppers

Stuffed Peppers with Ground Beef and Rice

Ness's Stuffed Green Peppers


User Reviews

Reviews for this section have been closed.

 5 out of 5
, Member ggadd

These stuffed peppers are delicious! I've been searching for a good stuffed pepper recipe for several months, and being a fairly picky eater, there wasn't a single recipe I felt compelled to try until I saw this one. The curry powder and pepper add a very nice kick to what would otherwise be quite bland, and the celery keeps the stuffing from being too stodgy by adding freshness and bite. I only made three changes to the recipe as it appears here, purely out of personal preference: first, I found that the first time I made it, the onion and celery were too crunchy, so the second time around I chucked them in with the rice during the last 5 minutes of cooking. Second, I covered the baking dish with tin foil until it was time to sprinkle with the parmesan cheese, then baked the peppers uncovered for the last 10 minutes, thereby preventing the stuffing on top from getting too brown or crunchy during cooking. Finally, I prepared my chicken slightly differently by ""shredding"" the chicken (really just mashing it up with a fork), which allowed for a more even distribution of texture and flavour than cubed chicken. This dish has entered our menu rotation and I'm sure we'll be enjoying it for a long time to come. Thanks very much!

24 out of 24 people found this helpful.

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