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Rotisserie chicken stuffed peppers start with a store-bought chicken and a cup of cooked rice. The filling is creamy and cheesy, with softened cream cheese, diced tomatoes and green chiles, and a pinch of red pepper flakes for a little heat. Each pepper gets a golden layer of melted Mexican-blend cheese on top. In the air fryer, supper is on the table in 20 minutes.

Three bell peppers stuffed with a savory filling, garnished with parsley on a white platter.
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David and I probably eat stuffed peppers a couple of times a month. We enjoy them, and they’re so easy to make. You can use just about anything for the filling. I like these stuffed peppers with farro, and we also like the fresh stuffed peppers from Costco. I buy a pack of 6 and freeze them for days when I don’t feel like cooking. Yep. Even food bloggers don’t want to cook every day!

These chicken-stuffed peppers are the answer when I want to cook but don’t have a ton of time. Rotisserie chicken is my secret weapon for so many recipes, and it works particularly well with bell peppers. Add some cooked rice and cheese, maybe a simple salad on the side, and you’ve got a quick and easy meal.

Testing results for chicken stuffed peppers

  1. I put the filled peppers in the air fryer raw, standing upright, and after 10 minutes at 375 degrees F, they came out crisp-tender with the cheese melted and golden.
  2. Baked in the oven at 400 degrees F, the peppers still had some bite at 30 minutes and were tender by 40.
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I hope you make this recipe. I think you’ll love it!

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Chicken stuffed peppers need no pre-cooking

Everything in this filling is cooked before you stuff the peppers. The rotisserie chicken, the rice, and the canned tomatoes only need to get hot, so you stuff the peppers raw, with no blanching first.

I make these in the air fryer. The peppers stand upright in a preheated basket for 10 minutes at 375 degrees F and come out soft enough to cut with a fork but still with some snap. I like them to retain a bit of crispness. Ten minutes works for small and large peppers alike, so there’s no need to adjust for size. Start the air fryer preheating before you mix the filling, and it’ll be ready by the time the peppers are stuffed.

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The oven works too. Stand the stuffed peppers upright in a baking dish and bake them at 400 degrees F for 30 to 40 minutes. At 30 minutes, the peppers still have a little bite, and by 40 minutes they’re pretty soft. Test and pull them when they’re as tender as you like.

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Two halves of a stuffed red bell pepper on a white plate, with a fork holding a bite of the filling.

Tools for quick air fryer suppers

I use a Breville Smart Oven with an air fryer function, but a regular air fryer works too if that’s what you have.

air fryerair fryerlarge mixing bowllarge mixing bowlsmart ovensmart oven

Start with rotisserie chicken

➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card.

Rotisserie chicken: For shredded chicken stuffed peppers, pull the meat off the bones while the chicken is still warm. It comes away easily, and two forks make quick work of shredding it. Leave the skin out of the filling. One store-bought rotisserie chicken usually gives you about 4 cups.

Cooked rice: Use rice that’s already cooked. Leftover white or brown rice works. I don’t recommend microwave pouches of rice for this recipe because the texture is just a little off.

Cream cheese: Let it soften on the counter before you mix. Softened cream cheese stirs evenly through the chicken and rice and holds the filling together, making these peppers creamy rather than crumbly.

Diced tomatoes and green chiles: Drain the can well. The extra liquid would make the filling watery.

Sides for a Tex-Mex supper

The green chiles, paprika, and red pepper flakes give these peppers a mild Tex-Mex flavor, so sides from the same family fit right in. A cool black bean salad with cumin-lime dressing balances the warm, cheesy filling. Put out a bowl of fresh corn salsa with cherry tomatoes and some tortilla chips while the peppers cook, and everyone has something to snack on. A wedge of jalapeno cheddar cornbread baked in cast iron rounds out the plate.

Three stuffed bell peppers arranged on a white platter, with one additional stuffed pepper in an air fryer basket nearby and a jar of red pepper flakes.

If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!

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Chicken Stuffed Peppers Recipe

Shredded rotisserie chicken, rice, cream cheese, and diced tomatoes and green chiles fill raw bell peppers under melted Mexican-blend cheese. Air fry them in 10 minutes or bake them in the oven.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4 peppers
A red bell pepper stuffed with a baked mixture of rice and cheese, garnished with fresh herbs.

Equipment

air fryer
air fryer
large mixing bowl
large mixing bowl

Ingredients 

  • 4 bell peppers
  • 4 cups shredded rotisserie chicken
  • 1 (10-ounce) can diced tomatoes and green chiles such as Ro-Tel, drained
  • 1 cup cooked rice
  • ¾ cup shredded Mexican-blend cheese divided
  • 4 ounces cream cheese softened
  • ½ teaspoon paprika
  • ¼ teaspoon coarse kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons chopped parsley

Instructions 

  • Preheat the air fryer to 375 degrees F.
  • Slice the tops off 4 bell peppers and remove the seeds and ribs. Discard the tops.
    Two red and two yellow bell pepper halves arranged on a wooden cutting board, with a bowl of filling nearby.
  • In a large bowl, add 4 cups shredded rotisserie chicken, 1 (10-ounce) can diced tomatoes and green chiles, 1 cup cooked rice, 1/2 cup of the Mexican-blend cheese, 4 ounces cream cheese, 1/2 teaspoon paprika, 1/4 teaspoon coarse kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon red pepper flakes.
    A skillet filled with shredded chicken, cooked rice, shredded cheese, cream cheese, diced tomatoes, and spices, with parsley and seasoning jars nearby.
  • Stir until the cream cheese is fully mixed in and the filling is evenly combined.
    Shredded chicken in a creamy red sauce in a metal skillet with a wooden spoon, next to sprigs of parsley and jars of spices.
  • Spoon the filling into the peppers, pressing it down gently to fill each one.
    Four bell pepper halves filled with a creamy chicken mixture on a wooden cutting board.
  • Top the peppers with the remaining 1/4 cup Mexican-blend cheese.
    Four halved bell peppers filled with a creamy chicken mixture and topped with shredded cheese on a wooden cutting board.
  • Stand the peppers upright in the air fryer basket and air fry for 10 minutes, until the cheese is golden.
    Four bell pepper halves stuffed with a meat and cheese mixture inside an air fryer basket, surrounded by jars of seasoning and parsley.
    • The peppers are done when they’re crisp-tender.
  • Sprinkle with 2 tablespoons chopped parsley and serve.
    Four stuffed bell peppers in an air fryer basket, surrounded by spice jars of garlic powder, onion powder, red pepper flakes, and paprika.

Notes

  • To bake in the oven, preheat the oven to 400 degrees F. Stand the stuffed peppers upright in a baking dish and bake for 30 to 40 minutes, until the peppers are as tender as you like.
  • Refrigerate leftovers, covered, for up to 3 days.
Course: Main Course
Cuisine: American
Calories:
Keyword: chicken and rice stuffed peppers, cream cheese chicken stuffed peppers, shredded chicken stuffed peppers
Leave a comment and ★★★★★ rating below!
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About the author

Hi, I’m Lucy! I’m a recipe developer, writer, and fourth-generation Southern cook sharing trusted recipes that help keep Southern food traditions alive. Every recipe is carefully tested and designed for today’s kitchens, gatherings, and family tables.

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