Traditional Chicken Stuffed Banana Peppers

You know those nights when you want something a bit different for dinner but don’t feel like spending hours in the kitchen? That’s exactly why I love these chicken stuffed banana peppers. They’ve become a regular at our family table, and for good reason.

I started making these peppers last summer when my garden was overflowing with banana peppers, and I needed new ways to use them up. Now, even when I have to grab peppers from the store, this recipe stays in my regular rotation. They’re easy enough for a weeknight dinner but still feel special enough to serve when friends come over.

The combination of tender chicken, melty cheese, and mild banana peppers just works. And the best part? While they’re in the oven, you can help with homework or catch up on your favorite show. Sometimes I’ll even prep them in the morning, pop them in the fridge, and they’re ready to bake when I get home.

What Kind of Banana Peppers Should I Use?

Fresh banana peppers are the star of this dish, and you’ll want to look for ones that are firm, bright yellow, and about 4-6 inches long. These peppers are typically mild with just a hint of heat, making them perfect for stuffing – though you might occasionally find some that pack a bit more punch. When shopping, pick peppers that are similar in size so they’ll cook evenly, and check that they’re free from soft spots or blemishes. If you can’t find yellow banana peppers, Hungarian wax peppers make a good substitute, but keep in mind they’re usually a bit spicier than their banana pepper cousins.

Options for Substitutions

This recipe can be adapted with several easy swaps if you need them:

• Banana peppers: If you can’t find banana peppers, you can use Hungarian wax peppers or even bell peppers. Bell peppers will give you a milder dish, but they’ll need a longer cooking time since they’re thicker.
• Chicken breast: Feel free to swap in ground chicken or turkey. You could even use rotisserie chicken – just skip the cooking step and mix it right in with the other filling ingredients.
• Cream of chicken soup: Cream of mushroom or cream of celery soup work just as well. For a homemade option, mix 1 cup of chicken broth with 1/2 cup of heavy cream and 2 tablespoons of flour.
• Saffron yellow rice: Regular long-grain rice works fine – just add 1/2 teaspoon of turmeric for color and flavor. You can also use brown rice, but you’ll need to adjust cooking time according to package instructions.
• Cheddar cheese: Any melting cheese works here – try Monterey Jack, Colby, or even pepper jack for extra kick.
• Mrs. Dash seasoning: Any salt-free all-purpose seasoning blend will work, or make your own with dried herbs like basil, oregano, and garlic powder.

Watch Out for These Mistakes While Cooking

The biggest challenge when preparing stuffed banana peppers is not removing the seeds and membranes properly – take your time to clean them thoroughly, as this step prevents unwanted heat and ensures even cooking of the filling. A common error is overcooking the chicken before stuffing, which can lead to dry, tough meat inside the peppers – instead, cook the chicken until it’s just barely done since it will continue cooking inside the peppers. Many cooks make the mistake of not letting the stuffed peppers rest for 5-10 minutes after baking, but this resting period allows the cheese to set and makes the peppers easier to handle. For the best results, avoid overstuffing the peppers, leaving a small gap at the top to allow for the filling to expand during cooking, and consider placing them in a baking dish with sides to catch any delicious juices that might escape.

What to Serve With Stuffed Banana Peppers?

These cheesy, chicken-filled banana peppers are already pretty filling, but they pair really nicely with some simple side dishes to round out the meal. A fresh garden salad with cucumber and tomatoes helps balance out the richness of the stuffed peppers, while some crusty Italian bread is perfect for soaking up any extra sauce. Since the peppers have a bit of heat to them, I like serving them with a cool side like sour cream or even a dollop of plain Greek yogurt. For a complete meal, you could also add some roasted vegetables like zucchini or carrots, which complement the flavors without overwhelming the main dish.

Storage Instructions

Keep Fresh: These yummy stuffed peppers will stay good in an airtight container in the fridge for up to 4 days. I like to place them in a single layer to keep their shape intact – they’re just as good for lunch the next day!

Freeze: Want to make a big batch? These peppers freeze really well! Let them cool completely, then place them in a freezer-safe container and they’ll keep for up to 3 months. Just remember to leave a little space between each pepper to prevent them from sticking together.

Reheat: When you’re ready to eat your stored peppers, pop them in the microwave for 2-3 minutes or in the oven at 350°F for about 20 minutes until heated through. If they’re frozen, thaw them in the fridge overnight first. You might want to add a sprinkle of fresh cheese on top after reheating!

Prep Ahead: You can stuff these peppers up to 24 hours before cooking – just keep them covered in the fridge. This makes them perfect for preparing the night before a busy day. Just remember to add about 5-10 minutes to the cooking time if you’re baking them straight from the fridge.

Preparation Time	30-45 minutes
Cooking Time	240-260 minutes
Total Time	270-305 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 90-100 g
• Fat: 50-60 g
• Carbohydrates: 120-130 g

Ingredients

• 10 to 12 whole fresh banana peppers
• 1 to 2 lb boneless, skinless chicken breast
• 1 can (8 oz) cream of chicken soup
• 1 bag (10 oz) saffron yellow rice
• 2 tbsp olive oil
• 1 cup water, plus extra as needed for preparing rice
• 3/4 cup cheddar cheese, shredded
• Salt, as desired
• Mrs. dash seasoning blend, as desired

Step 1: Cook and Shred the Chicken

• 1 to 2 lb boneless, skinless chicken breast
• salt, as desired
• Mrs. Dash seasoning blend, as desired
• 1 cup water

Season the chicken breasts with salt and Mrs.

Dash seasoning blend.

Place the chicken in a crock pot with 1 cup of water and cook on low for about 4 hours, or simmer in a pot of water on the stove for a quicker method.

The chicken should be cooked through and easy to shred.

After cooking, allow the chicken to cool for 15 minutes before shredding it with two forks.

Step 2: Prepare the Rice

• 1 bag (10 oz) saffron yellow rice
• water, as needed for preparing rice

While the chicken cooks, prepare the saffron yellow rice according to the package directions, using additional water as needed.

Set the cooked rice aside.

Step 3: Prepare and Season the Banana Peppers

• 10 to 12 whole fresh banana peppers
• 2 tbsp olive oil
• salt, as desired
• Mrs. Dash seasoning blend, as desired

Preheat your oven to 400°F (200°C).

Wash the banana peppers thoroughly and remove the seeds.

Make a slit down the center of each pepper so it can be stuffed.

Then, coat the banana peppers with olive oil, sprinkle with salt and Mrs.

Dash seasoning blend, and arrange them in a baking dish.

I find massaging the oil and seasoning into the peppers helps them roast more evenly.

Step 4: Make the Chicken-Rice Mixture

• shredded chicken (from Step 1)
• half of the prepared saffron yellow rice (from Step 2)
• 1 can (8 oz) cream of chicken soup
• 1 can water (use empty soup can to measure)

In a large mixing bowl, shred the cooled chicken (from Step 1).

In a separate bowl, mix the cream of chicken soup with one can (8 oz) of water and whisk until blended.

Add about half of the prepared rice (from Step 2) and half of the prepared cream of chicken soup mixture to the shredded chicken.

Mix well until creamy but not runny.

Step 5: Stuff and Bake the Peppers

• stuffed banana peppers (prepared in Steps 3 and 4)
• 3/4 cup cheddar cheese, shredded

Carefully stuff each prepared banana pepper (from Step 3) with the chicken-rice mixture (from Step 4).

Top the stuffed peppers with shredded cheddar cheese.

Transfer the baking dish to the preheated oven and bake for 25 minutes, or until the cheese is melted and bubbly.

For even more golden color on top, you can broil for 2 minutes at the end.

I like to let these rest for 5 minutes before serving so the filling sets a bit.