These double stuffed peppers use Stouffer's Grandma's Chicken & Vegetable Rice Bake as a ready-made filling inside tender bell peppers for a semi-homemade dinner that's ready in about 35 minutes. With just two ingredients and almost no prep, this recipe is quick to make on a busy weeknight. It serves 6.
The term "double stuffed" refers to the richness of the filling, since Stouffer's rice bake already combines chicken, vegetables, and a creamy rice base, so every pepper has more flavor and texture than a typical stuffed pepper made from scratch.
Why this recipe works
Traditional stuffed peppers require cooking rice, browning meat, building a sauce, and assembling everything before the peppers even go in the oven. This version skips those steps, because the Stouffer's rice bake provides a fully seasoned, protein-rich filling straight from the package.
Microwaving the peppers before baking softens them enough so they become tender in the oven without collapsing. The short 20-minute bake at 350°F heats the filling through and lets the peppers finish cooking while the flavors come together. The result is a hearty, satisfying meal with minimal hands-on effort.
What you need to know before starting
Equipment needed: a microwave-safe dish, a knife, and a baking dish that fits 6 peppers upright. If you don't have a microwave, blanch the hollowed peppers in boiling water for 3 to 4 minutes until slightly softened, then continue with the recipe as written.
Any color bell pepper works. Red and yellow peppers are sweeter, while green peppers have a slightly more bitter, earthy flavor. Use whatever you prefer or mix colors for a more colorful presentation.
