Chicken Stuffed Mini Bell Peppers

Today I want to share a delicious and healthy recipe with you that is perfect for an hour’douvre, snack or side dish: Chicken Stuffed Mini Bell Peppers. When I eat a stuffed pepper, I love it but it can be too much bell pepper, if you know what I mean. I think that’s why it took me so long to love them, which is why I adore these tiny mini peppers! They are such a great, bite-sized twist on a classic stuffed pepper and whip up quickly using fresh garden goodness (aka veggies)!!

Mini chicken stuffed  peppers

When I made the mini stuffed peppers I boiled the chicken before shredding it, but you could also make crockpot salsa chicken (chicken + jar of salsa+crockpot on low for 4-5 hours) or rotissere chicken to shred. I also doubled this recipe and saved some of the chicken/rice mixture for topping salads and in tortillas later in the week. I love it when you can cook once and have multiple meals! Mini bell peppers with chicken

This recipe was inspired by Mini Taco Stuffed Peppers from Christy. I stuffed my peppers the traditional way so the mini peppers were standing upright, but depending on the size of your peppers you may want to slice off a quarter of the pepper longways like she did and fill it from there so they lay down nicely in the pan. You can also adjust the heat of the recipe by using hot or mild salsa.

Mini Chicken Stuffed Peppers

Mini Chicken Stuffed Peppers

Yield: 20 peppers
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Chicken Stuffed Mini Bell Peppers are a great healthy appetizer or side for your next get together! 


  • 2 cups shredded chicken
  • 1 cup cooked brown rice
  • 1/2 diced onion
  • 1 cup salsa of choice
  • 2 teaspoons chili pepper
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 bag mini bell peppers


  1. Combine shredded chicken, rice, diced onion, and salsa. Add spices and mix. Cut off the tops of the mini peppers and de-seed. Fill the peppers with the chicken mixture. Top with shredded cheese and bake at 375 for 30 minutes.
Nutrition Information:
Yield: 20 Serving Size: 1 grams
Amount Per Serving: Calories: 40Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 103mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 4g

All nutritional information is approximate

Hope you enjoy these adorable Mini Chicken Stuffed Peppers! They are great for cookouts and get-togethers with family.  Top with a dollop of sour cream and a sprinkle of cheese and dig in!

Mini Stuffed Chicken Bell Peppers

[tweetthis]Chicken Stuffed Mini Bell Peppers are a great healthy appetizer or side for your next get together! [/tweetthis]

I’m all about the easy eats and multiple meals this summer….aka only firing up the oven when necessary! I think we are in what they call the “dog days” of summer. We had quite the hot and muggy weekend here in Michigan. It’s the kind of heat that makes me grateful for ice cubes and air conditioning and living near a lake. I’m thankful we live in Michigan where that kind of heat only lasts for a couple days tops. Bless all of you southern folk, I don’t know how you do it.

Has it been hot where you live? Do you like stuffed peppers? 

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  1. We have a great range of peppers in the garden this year and this is on the list for us todo, we normally stuff them with a veggie mix and have with a slab of meat, however a few mini pepper would work a treat stuffed with a meaty mix. Thanks.

  2. Eating these right now. Very good! Thanks for sharing.
    I also doubled the recipe and it was perfect for a two pound bag of mini peppers. I did not change the recipe at all except for the prep of the peppers. They can be time consuming so i chopped the tops off, sliced the peppers lengthwise on one side only, and then I slid out the little seeds with my finger. Finally, I slightly opened them up and used my fingers to fill each boat shaped pepper. Much easier.

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