Creole Chicken & Wild Rice Stuffed Bell Peppers

These Creole Chicken & Wild Rice Stuffed Bell Peppers are a quick, lean way to bring Southern-inspired comfort to your dinner table. Tender bell peppers are filled with seasoned chicken, nutty wild rice, and just the right amount of Creole spice to awaken your taste buds—without feeling heavy. This recipe is designed for busy, hard-working families who want a flavorful weeknight meal that also feels special enough for guests.

The Reason You'll Love This Recipe

• Packed with lean protein and fiber-rich wild rice to keep you full longer.

• Uses everyday ingredients you can find in most grocery stores.

• Creole seasoning adds flavor without the need for heavy cream or cheese.

• Perfect for make-ahead meals—leftovers reheat well for lunch.

Servings: 4

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Calories: ~380 per serving (estimate)

Ingredients

• 4 large green bell peppers, tops sliced off or halved, seeds and membranes removed

• 1 tablespoon olive or avocado oil (for sautéing)

• 1–2 teaspoons olive or avocado oil (for brushing peppers)

• 1 pound ground boneless-skinless chicken thighs

• 1½ cups cooked wild rice (about ½ cup dry cooked according to package)

• ½ cup minced green bell pepper (extra, for the filling)

• ½ cup finely minced red onion

• 1 small red bell pepper, finely chopped

• 1 small yellow bell pepper, finely chopped

• 1 red onion, finely chopped

Seasonings

• ½–¾ teaspoon pink Himalayan salt, to taste

• ½ teaspoon freshly ground black pepper

• 1 teaspoon paprika (smoked or sweet)

• ½–1 teaspoon dried rosemary, lightly crushed

• 1–2 teaspoons low-sodium Creole seasoning, to taste

• 2–3 tablespoons low-sodium chicken broth or water, if filling seems dry

Instructions

• Step 1: Preheat oven to 375°F (190°C).

• Step 2: Prepare the 4 large bell peppers by slicing off the tops or cutting them in half crosswise. Remove seeds and membranes. Lightly brush the outsides and insides with a little oil and place them cut side up in a baking dish.

• Step 3: Pre-bake the peppers for 10 minutes to soften slightly, then remove from the oven and set aside.

• Step 4: While the peppers pre-bake, heat 1 tablespoon avocado oil in a large skillet over medium heat. Add the minced green pepper, red onion, minced red pepper, and minced yellow pepper. Sauté for 4–5 minutes, until softened.

• Step 5: Add the ground boneless chicken thighs to the skillet. Cook for 6–8 minutes, breaking it apart with a spatula, until no longer pink.

• Step 6: Season the mixture with pink salt, black pepper, paprika, rosemary, and low-sodium Creole seasoning. Stir and taste; adjust seasoning to your preference.

• Step 7: Add the cooked wild rice to the skillet and stir until everything is evenly combined. If the mixture looks dry, add 2–3 tablespoons chicken broth or stock and stir until heated through.

• Step 8: Spoon the chicken and wild rice mixture into the pre-baked bell peppers, packing it down gently and mounding the tops.

• Step 9: Cover the baking dish loosely with foil and bake for 20–25 minutes, until the peppers are tender and the filling is hot and lightly browned on top.

• Step 10: Remove from the oven and let rest for 5 minutes before serving. Garnish with a small sprig of rosemary or chopped green onion, if desired.

Tips, Variations & Storage

• Tip: For extra flavor, lightly char the stuffed peppers under the broiler for 2–3 minutes at the end of baking.

• Variation: You can swap ground chicken thighs for lean ground turkey or leftover rotisserie chicken.

• Make it milder: Reduce the Creole seasoning or skip any extra spicy ingredients if cooking for kids.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer until warmed through.

Frequently Asked Questions

Can I use another type of rice? Yes. You can substitute cooked brown rice or white rice. Just keep the total amount the same so the filling doesn’t overflow.

Can I make these stuffed peppers ahead of time? Yes. Assemble the peppers up to a day in advance, cover tightly, and refrigerate. When you’re ready to bake, add 5–10 minutes to the cook time since they’re starting cold.