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Chicken-Stuffed Peppers


"Stuffed peppers that even the kids will enjoy! Super tasty and easy to make!"
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1 h servings 377 cals
Original recipe yields 4 servings (4 stuffed peppers)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Heat oil in a small skillet over medium-high heat. Saute pepper and onion mix in hot oil until the onions are translucent, 7 to 10 minutes.
  3. Mix sauteed pepper and onion mix, chicken, kale, goat cheese, garlic powder, cayenne pepper, and salt together in a bowl; spoon into bell peppers to overflowing. Arrange stuffed peppers in a casserole dish. Brush coconut oil on outside of peppers, if desired.
  4. Bake peppers in preheated oven until soft, 30 to 40 minutes. Top each pepper with a half-slice of cheese and continue cooking until cheese melts, about 5 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 377 calories; 21.7 g fat; 18.6 g carbohydrates; 30.3 g protein; 81 mg cholesterol; 357 mg sodium. Full nutrition

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Read all reviews 3
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I love stuffed peppers, but most recipes have the usual rice/meat/tomato combo. This is a nice change! I love that it's lower carb too! One pepper is very filling, and healthy! I would suggest d...

This is a great recipe! I did some tweaking of my own. I used fresh onions and red pepper and sautéed them then cooked the chicken. I sautéed purple kale for a bit with olive oil and the rest of...

Really nice alternative to traditional stuffed peppers and a great use for left over chicken. I think the goat cheese is worth the money as it imparts a particular earthy flavor to the mix. I wi...