If you’re anything like me, there are two things you’ll never say no to: cheesy Mexican food and an easy dinner that looks way fancier than it actually is. Enter these Mexican Chicken Rice Stuffed Peppers—a colorful, flavor-bomb take on the classic stuffed pepper, but loaded with all the comforting goodness of a pollo loco Mexican chicken and rice plate. This dish brings together seasoned chicken, quick Mexican rice, melty cheese, and that irresistible Mexican restaurant chicken and rice vibe, all tucked neatly into sweet bell peppers. It’s like a chicken cheese rice casserole… but make it fun and personal-sized!
Mexican Chicken Rice Stuffed Peppers
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Main Course
Cuisine Mexican, Tex-Mex
Servings 4 (1 pepper per person, hearty and filling)
Large skillet For sautéing and building the filling mixture. A deep sauté pan or Dutch oven also works great.
Medium saucepan To cook the rice if not using pre-cooked rice. Alternatively, a rice cooker is your best friend for quick Mexican rice prep.
Baking Dish A 9x13-inch works well to nestle all the peppers together.
Aluminum foil Helps keep the peppers moist while baking.
- 4 large bell peppers any color, tops cut off, seeds removed
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 pound cooked chicken shredded rotisserie chicken or grilled chicken breast or thigh works well
- 1 cup uncooked white rice
- 2 cups chicken broth
- 1 10 oz can diced tomatoes with green chilies
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded Mexican blend cheese
- ½ cup queso blanco or nacho cheese sauce
- Fresh cilantro for garnish
- Lime wedges for serving
Cook the Rice
In a medium saucepan, combine white rice and chicken broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until rice is fluffy. You can also use leftover rice or microwaveable rice for a shortcut.
Sauté the Aromatics
Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3–4 minutes until soft. Stir in the garlic and cook for another minute.
Make the Filling
Add shredded chicken, diced tomatoes with green chilies, cooked rice, cumin, paprika, chili powder, salt, and pepper to the skillet. Stir to combine and heat through. Fold in half of the shredded cheese and about ¼ cup of queso sauce until melty and creamy. This filling tastes just like a mashup of a Mexican acp recipe chicken and a cozy Mexican chicken with cheese casserole.
Stuff the Peppers
Spoon the filling into each hollowed-out bell pepper. Place them in a baking dish and drizzle with a bit more queso or cheese sauce.
Bake
Cover the dish with foil and bake at 375°F for 30 minutes. Remove foil, sprinkle the rest of the shredded cheese over the peppers, and bake uncovered for another 5 minutes until bubbly and golden.
Garnish & Serve
Top with fresh cilantro, squeeze a little lime juice over each, and serve hot. A dollop of sour cream or a spoonful of salsa never hurts either!
Perfect Pairings
Pair these peppers with a side of chips and guac or a bright corn salad for a full-on Mexican-inspired spread. A chilled glass of hibiscus agua fresca or a tangy margarita will seal the deal. If you're going all out, a mini serving of elote (Mexican street corn) will make it feel like you're dining at your favorite local spot.
FAQs
1. What type of chicken should I use?
You can use grilled chicken breast, boneless chicken thighs, or even leftover roasted chicken. Rotisserie chicken makes this dish come together fast and gives that classic Mexican chicken over rice flavor.
2. Can I make this ahead?
Yes! You can prepare the filling a day in advance and even stuff the peppers ahead of time. Just cover and refrigerate, then bake when you're ready.
3. What cheese works best?
A mix of Mexican blend cheese and queso blanco is the dream combo. You can also use Monterey Jack or cheddar. If you're chasing that creamy Mexican chicken with cheese sauce vibe, nacho cheese sauce or Velveeta stirred in does the trick.
4. Can I freeze these?
Definitely. Assemble the stuffed peppers and freeze before baking. When ready to eat, bake from frozen, covered, for about 50–60 minutes.
5. How spicy is this?
The diced green chilies add just a gentle kick. To turn up the heat, toss in jalapeños or add hot sauce to the filling.
