Chichen Stuffed Peppers

Chichen Stuffed Peppers Recipe

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Kristi Gould


I love stuffed peppers but wanted something different than beef. Tried this and everyone loved it so much when I went back for seconds, it was all gone and I made it in my turkey roasting pan.


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30 Min
2 Hr 30 Min


  • 2 box
    chicken rice a roni
  • 2 large
    chicken breasts cut up in bit size pieces
  • 1/2 + gal
    skim milk
  • 1 jar(s)
    alfredo sauce
  • 1 pkg
    shredded parmesan cheese
  • 1/2 c
    chopped celery(may substitute 1 teaspoon seeds or flakes)
  • 1/2 c
    chopped onions( may use 1 teaspoon onion powder)
  • 2 or 3 clove
    garlic chopped
  • ·
    salt and pepper to taste(i use q teaspoon salt 1/2 tea. pepper)
  • 4 + Tbsp
  • 3 - 4 large
    peppers cut in half without ribs and seeds

How to Make Chichen Stuffed Peppers


  1. In a lg fry pan melt 3 or 4 tablespoons butter when melted add chicken veggies and spices. Fry until done.
  2. If chicken is dry add more butter to fry rice a roni. Add rice to pan. Fry until rice is golden brown.
  3. Get out a large roasting pan and spray or oil. Place 6-8 pepper half's. May use any you like I like the green ones.
  4. Now pour milk and seasoning packs into fry pan and stir. Pour over Peppers. Be sure to get enough rice in peppers. If peppers are not covered add more milk until just covered. rice in peppers will be dry if milk can not get into peppers
  5. Cover pan with tin foil loosely and put in 400 degree oven for 2 hours. When done remove from oven sprinkle cheese on top let rest 10 minutes to allow rice to absorb and extra milk. Enjoy

Printable Recipe Card

About Chichen Stuffed Peppers

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Fat
Hashtags: #rice, #chicken

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