Grilled Peppers with Chicken Santa Fe

Grilled Peppers with Chicken Santa Fe

Crisp-tender grilled bell pepper halves, stuffed with a delicious Chicken Santa Fe rice and shredded Mexican cheese blend


8 stuffed pepper halves


4 large bell peppers (any color), halved with stems and seeds removed
Olive oil
1 clove garlic, minced
1/2 cup diced onion
1/2 cup diced fresh tomato
1/4 cup chopped bell pepper (any color)
6 cups hot cooked rice*
2 grilled chicken breasts (freshly grilled or leftover), thinly sliced
1 teaspoon salt (or more to taste)
1/4 teaspoon black pepper
2 tablespoons chopped fresh cilantro

For serving:

Chopped fresh cilantro, optional
Sliced green onions, optional
Shredded Mexican cheese blend
Your favorite hot sauce (we like Cholula or Tapatio)


1. Preheat grill or prepare charcoal grill. Brush oil on the rims of the cut pepper halves (oil on the cut part). Grill peppers cut-side-down on MEDIUM for about 6 minutes. Then flip and grill on LOW for an additional 5 minutes or so. You want the peppers to be crisp-tender and with some dark grill marks (but not burnt).

2. Heat a large heavy skillet (I use cast iron) over medium heat. Put a couple tablespoons of oil in the skillet, and then add the garlic, onion, tomato, and bell pepper. Saute for a couple minutes. Add the grilled chicken, rice, salt, and pepper, and toss everything together. Saute until everything is hot. Toss in the fresh cilantro and stir. Add additional salt if needed (taste).

3. To serve, place the grilled pepper halves on plates and stuff with (or spoon in) the fried rice mixture. Top with fresh cilantro, green onions, shredded cheese, and hot sauce. Enjoy!

Grilled Peppers with Chicken Santa Fe

Additional Notes: 

*I like to add a tablespoon of oil and a dash of salt to the water when I cook the rice. This helps prevent it from sticking together too much and is evenly salted.

Grilled Peppers with Chicken Santa Fe

Preparation Time: 

15 minutes

Cooking Time: 

20 minutes (plus rice cooking time)

Tammy's Review: 

Joshua came up with the idea of this recipe when colored bell peppers were on sale and he wanted a main dish that included grilled bell pepper halves.

When he suggested "stuffing" them with "Chicken Santa Fe", I got busy creating a delicious fried rice with grilled chicken, fresh tomatoes, peppers, and cilantro. Shredded cheese sprinkled on top -- and of course, my favorite -- fresh cilantro completes the presentation and taste!

Grilled bell peppers are sweet and crunchy. This recipe is the perfect hot weather version of traditional stuffed peppers!

See my blog post for more info about this recipe! :)

Grilled Peppers with Chicken Santa Fe


will try it tonight and see how it comes out. I have some red peppers in the fridge. But my peppers in the garden are wayyy behind... this NW summer is slow in coming


We loved this- I'll definitely be making it again! I made some minor adaptations- substituted black beans for 2 cups of the rice, did 1+ cup of onion and sauted it by itself before adding the other veggies (so the onions were completely soft) and, since I only had some cut pieces of chicken on hand, sauted in some olive oil with salt, pepper, garlic powder and chili powder, instead of grilling. I used the leftover liquid from that to cook my rice, to give it more flavor.....YUM! Oh....and we served with sour cream- because that makes everything taste better! :-)


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