Chicken Stuffed Peppers

Yields: 6 Servings Difficulty: Easy Prep Time: 15 Mins Cook Time: 40 Mins Total Time: 55 Mins

Bird is the word for these easy one pan chicken stuffed peppers!


0/14 Ingredients
Adjust Servings
    Pressure Cooker Rice (optional)
  • Main Dish


0/6 Instructions
  • Place rice, water, butter, and salt in pressure cooker and set to high pressure for 4 minutes, and use the keep warm feature for a natural release.
  • Preheat oven to 425 F. Use an oven-safe 5 qt or larger pan. Over medium heat, caramelize the onion in olive oil, then add all herbs and spices. When you start to smell the herbs become aromatic, deglaze the pan with water, then add the chicken. Stir to coat the chicken, reduce the heat to medium low, and place the lid on the pan.
  • Cut peppers in half lengthwise, and remove the seeds and stem.
  • Remove the lid from the pan and push contents to the side and begin adding peppers one at a time stuffing each one as you add them to the pan. Don't worry if liquid is left in the bottom of the pan.
  • Top stuffed peppers with cheese, and place on the bottom rack of the oven. Bake for 20 minutes uncovered.
  • Plate peppers on a bed of rice, and top with hot sauce and sour cream if desired. Enjoy!