18 Spicy Chicken and Bell Pepper Recipes Delight

Oh, the sizzle of spicy chicken paired with the sweet crunch of bell peppers—it’s a match made in culinary heaven! Whether you’re craving a quick weeknight dinner or looking to spice up your meal prep, these 18 fiery recipes are sure to delight. From stir-fries to skewers, each dish promises a burst of flavor that’ll keep you coming back for more. Ready to turn up the heat? Let’s dive in!

Spicy Chicken and Bell Pepper Stir Fry

Mmm, there’s nothing like a quick stir fry to spice up your weeknight dinner routine. This spicy chicken and bell pepper stir fry is your ticket to a flavorful, fuss-free meal that’ll have everyone asking for seconds.

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced thin (I find freezing for 15 minutes makes slicing easier)
• 2 tbsp extra virgin olive oil (my go-to for its flavor)
• 1 red bell pepper, sliced (for that sweet crunch)
• 1 yellow bell pepper, sliced (adds a pop of color)
• 2 cloves garlic, minced (because more garlic is always better)
• 1 tbsp soy sauce (low sodium works great here)
• 1 tsp red pepper flakes (adjust to your heat preference)
• 1/2 tsp ground black pepper (freshly ground packs more punch)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken slices, spreading them out in the pan. Cook for 5 minutes without stirring to get a nice sear.
3. Flip chicken pieces and cook for another 4 minutes until fully cooked through. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Add bell peppers and garlic to the skillet. Stir fry for 3 minutes until peppers are slightly softened but still crisp.
5. Pour in soy sauce, then sprinkle red pepper flakes and black pepper over everything. Stir well to coat evenly. Tip: Taste as you go to adjust the spice level.
6. Cook for another 2 minutes, stirring constantly, until everything is beautifully glazed and fragrant. Tip: A splash of water can help deglaze the pan if things start sticking.

Unbelievably easy, right? The chicken comes out juicy and tender, while the peppers add a sweet contrast to the heat. Serve it over a bed of fluffy rice or wrap it in warm tortillas for a fun twist.

Grilled Chicken with Roasted Bell Peppers

Hey there! If you’re looking for a dish that’s both vibrant and packed with flavor, you’ve got to try this grilled chicken with roasted bell peppers. It’s the perfect combo of smoky, sweet, and savory that’ll have everyone asking for seconds.

Ingredients

• 2 boneless, skinless chicken breasts (I like to pound them to an even thickness for uniform cooking)
• 2 large bell peppers, any color (the more colors, the prettier the dish!)
• 2 tbsp extra virgin olive oil (my go-to for its fruity flavor)
• 1 tsp salt (I use sea salt for a cleaner taste)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1 tsp smoked paprika (for that irresistible smoky hint)

Instructions

1. Preheat your grill to medium-high heat, about 375°F to 400°F. A properly heated grill ensures those perfect grill marks.
2. While the grill heats, slice the bell peppers into 1/2-inch strips. Toss them with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. This little marinade makes them caramelize beautifully.
3. Season the chicken breasts with the remaining olive oil, salt, black pepper, garlic powder, and smoked paprika. Rub the spices in to coat evenly. This step is key for flavor in every bite.
4. Place the chicken on the grill. Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F. No peeking too often—let those grill marks form!
5. Add the bell peppers to the grill during the last 5 minutes of cooking, turning once. They should be slightly charred and tender.
6. Remove everything from the grill and let the chicken rest for 5 minutes before slicing. This keeps it juicy.

Serve this dish with the chicken sliced over a bed of the roasted peppers. The smokiness of the paprika and the sweetness of the peppers complement each other perfectly. Try adding a squeeze of lemon for a bright finish!

Chicken Bell Pepper Fajitas

Kick off your weeknight dinner with these vibrant Chicken Bell Pepper Fajitas. They’re a breeze to make and packed with flavors that’ll have everyone asking for seconds.

Ingredients

• 1.5 lbs chicken breast, sliced into strips (I find thinner strips cook faster and soak up more flavor)
• 2 bell peppers, any color, sliced (I love using a mix for that pop of color)
• 1 large onion, sliced (yellow onions are my pick for their sweetness when cooked)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp fajita seasoning (homemade or store-bought, both work great)
• 1/2 lime, juiced (fresh is key here for that zesty kick)
• 4 flour tortillas (warmed up, they’re just better)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add chicken strips to the skillet, spreading them out in a single layer for even cooking. Cook for 5-6 minutes until golden brown.
3. Sprinkle fajita seasoning over the chicken, stirring to coat evenly. Tip: Don’t overcrowd the pan to get a nice sear.
4. Toss in the sliced bell peppers and onion, stirring to mix with the chicken. Cook for another 5 minutes until veggies are just tender but still crisp.
5. Squeeze lime juice over the mixture, giving it a final stir. Tip: A splash of lime brightens up the whole dish.
6. Warm the tortillas in a dry skillet for about 30 seconds each side or until pliable. Tip: Keep them wrapped in a towel to stay warm.
7. Serve the chicken and veggie mix on the tortillas, folding them into fajitas.

Perfectly juicy chicken with a hint of smokiness from the seasoning pairs wonderfully with the crisp veggies. Try topping with avocado slices or a dollop of sour cream for extra creaminess.

Stuffed Bell Peppers with Chicken

Back in college, my roommate and I would whip up these stuffed bell peppers whenever we wanted something hearty yet healthy. They’re packed with flavor and surprisingly easy to make.

Ingredients

• 4 large bell peppers (I like using a mix of colors for a vibrant dish)
• 1 lb ground chicken (lean works best here)
• 1 cup cooked quinoa (for a bit of texture and protein)
• 1/2 cup shredded mozzarella cheese (because everything’s better with cheese)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 small onion, diced (white or yellow, whatever you have on hand)
• 2 cloves garlic, minced (fresh is key for that punch of flavor)
• 1 tsp dried oregano (or Italian seasoning if you’re feeling fancy)
• Salt and pepper to taste (don’t skimp on the seasoning)

Instructions

1. Preheat your oven to 375°F. This ensures everything bakes evenly.
2. Cut the tops off the bell peppers and remove the seeds. A sharp knife makes this step a breeze.
3. Heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
4. Add the ground chicken to the skillet. Break it apart with a spoon and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Stir in the cooked quinoa, oregano, salt, and pepper. Mix well to combine all the flavors.
6. Stuff each bell pepper with the chicken mixture. Pack it in tightly for a hearty bite.
7. Sprinkle the tops with mozzarella cheese. It’ll melt into gooey perfection in the oven.
8. Bake for 25-30 minutes, until the peppers are tender and the cheese is golden. Tip: Place them on a baking sheet for easy cleanup.
9. Let them cool for a few minutes before serving. They’re piping hot straight out of the oven!

When you bite into these peppers, you’ll get a burst of juicy chicken and melted cheese, all hugged by the sweet, tender bell pepper. Serve them with a side of crusty bread to soak up any extra goodness.

Chicken and Bell Pepper Skewers

Wow, you’re going to love these Chicken and Bell Pepper Skewers. They’re perfect for a quick dinner or a fun weekend BBQ, and they’re packed with flavor.

Ingredients

• 1.5 lbs chicken breast, cut into 1-inch pieces (I like to use organic for that extra quality)
• 2 large bell peppers, any color, cut into chunks (the more colors, the prettier your skewers will look)
• 1/4 cup extra virgin olive oil (my go-to for its rich flavor)
• 2 tbsp soy sauce (low sodium works great if you’re watching your salt intake)
• 1 tbsp honey (for that perfect sweet glaze)
• 2 cloves garlic, minced (fresh is best here)
• 1 tsp smoked paprika (adds a nice depth)
• Salt and pepper to taste (but really, don’t skip the pepper)

Instructions

1. Preheat your grill to medium-high heat, about 375°F. A well-heated grill means better grill marks.
2. In a large bowl, whisk together olive oil, soy sauce, honey, minced garlic, smoked paprika, salt, and pepper. This marinade is a game-changer.
3. Add the chicken pieces to the marinade, tossing to coat evenly. Let it sit for at least 15 minutes. Tip: The longer it marinates, the more flavorful your chicken will be.
4. Thread the marinated chicken and bell pepper chunks onto skewers, alternating between them. If using wooden skewers, soak them in water for 30 minutes first to prevent burning.
5. Place the skewers on the grill. Cook for about 4-5 minutes per side, or until the chicken is fully cooked and has nice char marks. Tip: Don’t overcrowd the grill to ensure even cooking.
6. Once done, let the skewers rest for a couple of minutes before serving. This keeps the juices in.

Here’s the deal: these skewers come out juicy with a smoky-sweet flavor that’s irresistible. Serve them over a bed of quinoa or with a side of garlic aioli for dipping, and watch them disappear.

Bell Pepper Chicken Curry

Unbelievably easy and packed with flavor, this Bell Pepper Chicken Curry is your weeknight dinner savior. You’ll love how the spices meld together, creating a dish that’s both comforting and exciting.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lb chicken breast, cubed (thighs work great too for more flavor)
• 1 large onion, diced (yellow or white, whatever’s in your pantry)
• 2 bell peppers, sliced (I love using one red and one green for color)
• 3 garlic cloves, minced (fresh is best here, trust me)
• 1 tbsp curry powder (adjust if you’re sensitive to spice)
• 1 can (14 oz) coconut milk (full fat for that creamy texture)
• 1 cup chicken broth (low sodium lets you control the salt)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the cubed chicken, seasoning lightly with salt. Cook until no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
3. Remove the chicken and set aside. In the same pan, add the onion and bell peppers. Cook until softened, about 5 minutes. Tip: Stir occasionally to prevent burning.
4. Stir in the garlic and curry powder, cooking for 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the spices.
5. Pour in the coconut milk and chicken broth, stirring to combine. Bring to a simmer.
6. Return the chicken to the pan. Simmer for 10 minutes, allowing the flavors to meld.
7. Adjust salt if needed, then serve hot.

Aromatic and vibrant, this curry is perfect over steamed rice or with naan for dipping. The bell peppers add a slight crunch, contrasting beautifully with the tender chicken and creamy sauce.

Chicken and Bell Pepper Pasta

Busy weeknights call for something quick, delicious, and colorful. You’ll love this Chicken and Bell Pepper Pasta—it’s a one-pan wonder that’s as easy to make as it is to devour.

Ingredients

• 2 boneless, skinless chicken breasts (I like to slice them thin for quicker cooking)
• 1 red bell pepper, sliced into strips (adds a sweet crunch)
• 1 yellow bell pepper, ditto (for that pop of color)
• 8 oz penne pasta (whole wheat works great here for extra fiber)
• 2 tbsp extra virgin olive oil (my go-to for its fruity flavor)
• 3 cloves garlic, minced (because more garlic is always better)
• 1/2 tsp red pepper flakes (adjust based on your heat preference)
• 1/2 cup grated Parmesan cheese (the real deal, please)
• Salt and freshly ground black pepper (to season perfectly)

Instructions

1. Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente, about 11 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken slices, season with salt and pepper, and cook until golden and no longer pink inside, about 5 minutes per side. Remove and set aside.
3. In the same skillet, add the bell peppers and cook until just softened, about 3 minutes. Tip: Don’t overcrowd the pan to get a nice char.
4. Add the garlic and red pepper flakes, stirring for about 30 seconds until fragrant. Tip: Keep the garlic moving to prevent burning.
5. Return the chicken to the skillet, add the drained pasta, and toss everything together. If needed, add a splash of the reserved pasta water to loosen the sauce.
6. Sprinkle with Parmesan cheese, give it one final toss, and serve hot.

Zesty and vibrant, this dish is a feast for the eyes and the palate. The chicken stays juicy, the peppers add a sweet crunch, and the Parmesan brings it all together with its salty depth. Try serving it with a sprinkle of fresh basil for an extra layer of flavor.

Chicken Bell Pepper Quesadillas

Alright, let’s dive into making these Chicken Bell Pepper Quesadillas that are sure to be a hit at your next meal. You’ll love how simple and flavorful they are, perfect for a quick lunch or a cozy dinner.

Ingredients

• 2 cups shredded chicken (I like using leftover rotisserie chicken for extra flavor)
• 1 large bell pepper, thinly sliced (any color works, but I’m partial to red for sweetness)
• 1 cup shredded cheese (a mix of cheddar and Monterey Jack is my go-to)
• 4 large flour tortillas (the burrito-sized ones give you more room to stuff)
• 2 tbsp olive oil (extra virgin is my favorite for its fruity notes)
• 1 tsp cumin (for that warm, earthy kick)
• 1/2 tsp garlic powder (because everything’s better with garlic)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat (about 350°F).
2. Add the sliced bell peppers, cooking for 3-4 minutes until they start to soften. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Sprinkle in the cumin and garlic powder, stirring to coat the peppers evenly. Cook for another minute until fragrant.
4. Remove the peppers from the skillet and set aside. Wipe the skillet clean with a paper towel.
5. Lay a tortilla flat and sprinkle half of it with 1/4 cup cheese. Top with 1/2 cup chicken and a quarter of the cooked peppers.
6. Fold the tortilla in half over the filling, pressing lightly. Repeat with the remaining tortillas and filling.
7. Heat the remaining 1 tbsp olive oil in the skillet over medium heat. Cook each quesadilla for 2-3 minutes per side, until golden brown and the cheese is melted. Tip: Use a spatula to press down lightly for even browning.
8. Let the quesadillas sit for a minute before cutting into wedges. Tip: This helps the cheese set so the filling doesn’t spill out.

Zesty and satisfying, these quesadillas have the perfect balance of creamy cheese, tender chicken, and sweet bell peppers. Serve them with a dollop of sour cream or a side of fresh salsa for an extra kick.

Chicken and Bell Pepper Soup

Feeling under the weather or just in need of some comfort? This Chicken and Bell Pepper Soup is your go-to for a hearty, flavorful pick-me-up that’s as easy to make as it is delicious.

Ingredients

• 2 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1 lb chicken breast, diced (I find organic tastes better here)
• 1 large onion, chopped (yellow onions are my favorite for sweetness)
• 2 bell peppers, diced (mix colors for a prettier soup)
• 3 cloves garlic, minced (fresh is always best)
• 4 cups chicken broth (homemade if you have it, but store-bought works)
• 1 tsp salt (start with this, adjust later)
• 1/2 tsp black pepper (freshly ground if possible)
• 1 tsp paprika (smoked paprika adds a nice depth)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced chicken and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Toss in the onion and bell peppers, sautéing until soft, about 5 minutes. Tip: Stir occasionally to prevent burning.
4. Add the garlic and cook for 1 minute until fragrant. Tip: Garlic burns quickly, so keep an eye on it.
5. Pour in the chicken broth, then stir in salt, pepper, and paprika.
6. Bring the soup to a boil, then reduce heat and simmer for 20 minutes. The flavors meld beautifully here.

Ladle this vibrant soup into bowls and enjoy the tender chicken and crisp bell peppers in every spoonful. It’s perfect with a slice of crusty bread or over a bed of rice for a more filling meal.

Bell Pepper Chicken Pizza

Perfect for those nights when you’re craving something homemade but don’t want to spend hours in the kitchen, this Bell Pepper Chicken Pizza is a game-changer. You’ll love how the flavors come together, and it’s surprisingly easy to make.

Ingredients

• 1 pre-made pizza dough (I grab mine from the local bakery for that extra freshness)
• 1/2 cup pizza sauce (homemade or store-bought, but go for one with a bit of spice)
• 1 cup shredded mozzarella cheese (because let’s be honest, more cheese is always better)
• 1/2 cup cooked chicken, diced (leftover rotisserie chicken works wonders here)
• 1/2 bell pepper, thinly sliced (I like using a mix of colors for a pop of color)
• 1 tbsp olive oil (extra virgin is my go-to for that rich flavor)
• 1 tsp garlic powder (for that irresistible aroma)

Instructions

1. Preheat your oven to 425°F. This ensures your pizza cooks evenly and gets that perfect crust.
2. Roll out the pizza dough on a floured surface to your desired thickness. Tip: A thinner crust will be crispier, while a thicker one is chewier.
3. Spread the pizza sauce evenly over the dough, leaving a small border for the crust.
4. Sprinkle the shredded mozzarella cheese over the sauce. Tip: Adding a little extra cheese on the edges helps prevent the toppings from sliding off.
5. Evenly distribute the diced chicken and sliced bell peppers over the cheese.
6. Drizzle the olive oil over the top and sprinkle with garlic powder for that extra flavor kick.
7. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly. Tip: Keep an eye on it after 10 minutes to avoid over-browning.

The crust comes out perfectly crispy, with the cheese beautifully melted and the bell peppers adding a slight crunch. Try serving it with a side of garlic butter for dipping—trust me, it’s a game-changer.

Chicken and Bell Pepper Tacos

These chicken and bell pepper tacos are your next weeknight dinner hero. They’re quick, packed with flavor, and totally customizable to whatever you’ve got in the fridge.

Ingredients

• 1 lb chicken breast, thinly sliced (I like to toss it in a bit of olive oil and spices the night before for extra flavor)
• 2 bell peppers, any color, sliced into strips (go for a mix if you can—it’s prettier)
• 1 tbsp olive oil (extra virgin is my go-to for that fruity punch)
• 1 tsp cumin (trust me, it makes all the difference)
• 1/2 tsp garlic powder (or fresh minced garlic if you’re feeling fancy)
• Salt to taste (I start with 1/4 tsp and adjust from there)
• 8 small flour tortillas (corn works too if that’s your jam)
• Lime wedges, for serving (don’t skip these—they brighten everything up)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
2. Add the chicken slices, spreading them out so they cook evenly. Cook for about 5 minutes, flipping halfway, until no pink remains.
3. Sprinkle the cumin, garlic powder, and salt over the chicken. Stir to coat evenly.
4. Add the bell pepper strips to the skillet. Cook for another 5 minutes, stirring occasionally, until the peppers soften but still have a bit of crunch.
5. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until they’re soft and pliable.
6. Divide the chicken and pepper mixture among the tortillas. Squeeze a lime wedge over each taco before serving.

And that’s it! The chicken is juicy, the peppers add a sweet crunch, and that lime ties it all together. Try topping these with a dollop of sour cream or a sprinkle of fresh cilantro for an extra layer of flavor.

Chicken Stuffed Bell Peppers with Cheese

Craving something hearty yet easy to whip up? These chicken stuffed bell peppers with cheese are your go-to for a satisfying meal that’s as fun to make as it is to eat.

Ingredients

• 4 large bell peppers (I love using a mix of colors for a vibrant dish)
• 1 lb ground chicken (lean works best here)
• 1 cup cooked rice (white or brown, your choice)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice kick)
• 1/2 cup diced onions (yellow onions are my favorite for sweetness)
• 2 cloves garlic, minced (fresh is always better)
• 1 tbsp olive oil (extra virgin is my go-to for flavor)
• 1 tsp salt (adjust to your liking)
• 1/2 tsp black pepper (freshly ground tastes best)
• 1/2 tsp paprika (smoked paprika adds a lovely depth)

Instructions

1. Preheat your oven to 375°F. This ensures a perfectly cooked pepper without overcooking the filling.
2. Cut the tops off the bell peppers and remove the seeds. A quick tip: Save the tops for a rustic garnish if you’re feeling fancy.
3. Heat olive oil in a skillet over medium heat. Add onions and garlic, sautéing until soft, about 3 minutes.
4. Add ground chicken to the skillet. Cook until no longer pink, breaking it apart as it cooks, about 5 minutes.
5. Stir in the cooked rice, salt, pepper, and paprika. Mix well to combine all those flavors.
6. Stuff each bell pepper with the chicken and rice mixture. Pack it in there—these peppers love a hearty filling.
7. Sprinkle shredded cheddar cheese on top of each stuffed pepper. Because cheese makes everything better.
8. Place the peppers in a baking dish and bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden.
9. Let them cool for a few minutes before serving. Trust me, they’re worth the wait.

Look at that cheesy, golden perfection! The peppers soften just enough to complement the savory filling, while the cheese adds a creamy texture. Serve them with a side of sour cream or a crisp salad for a complete meal that’ll have everyone asking for seconds.

Bell Pepper Chicken Stir Fry

Kickstart your weeknight dinner with this vibrant Bell Pepper Chicken Stir Fry that’s as colorful as it is delicious. You’ll love how quick it comes together, making it perfect for those busy evenings when you’re craving something homemade but hassle-free.

Ingredients

• 1 lb chicken breast, sliced thin (I find thinner slices cook faster and soak up more flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 bell peppers, sliced (mix colors for a prettier dish)
• 2 cloves garlic, minced (fresh is best here, trust me)
• 1 tbsp soy sauce (low sodium works great if you’re watching salt)
• 1 tsp honey (for that perfect sweet and savory balance)
• 1/2 tsp red pepper flakes (adjust based on your heat preference)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken slices, spreading them out in the pan. Cook for 4-5 minutes until no longer pink, flipping halfway through. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Toss in the bell peppers and garlic, stirring frequently for 3-4 minutes until peppers are slightly softened but still crisp.
4. Pour in soy sauce and honey, then sprinkle red pepper flakes over the top. Stir everything together and cook for another 2 minutes to let the flavors meld. Tip: A quick taste here can help you adjust seasoning if needed.
5. Remove from heat and let it sit for a minute before serving. Tip: This rest time lets the sauce thicken slightly.

Mouthwatering doesn’t even begin to describe this stir fry. The chicken is juicy, the peppers add a sweet crunch, and that sauce? Absolutely addictive. Try serving it over a bed of fluffy jasmine rice or wrapped in warm tortillas for a fun twist.

Chicken and Bell Pepper Salad

After a long day, you want something fresh, flavorful, and fuss-free. This Chicken and Bell Pepper Salad is your answer—packed with crunch, color, and just the right amount of zest to brighten up your meal.

Ingredients

• 2 cups cooked chicken, shredded (I like using leftover rotisserie chicken for extra flavor)
• 1 large red bell pepper, thinly sliced (the sweeter, the better!)
• 1 large yellow bell pepper, thinly sliced (adds a nice pop of color)
• 1/4 cup extra virgin olive oil (my go-to for dressings)
• 2 tbsp apple cider vinegar (for a tangy kick)
• 1 tsp honey (just a touch to balance the acidity)
• Salt and freshly ground black pepper (to your liking, but don’t skimp!)
• 1/4 cup fresh parsley, chopped (adds a fresh herby note)

Instructions

1. In a large bowl, combine the shredded chicken and sliced bell peppers.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until well blended. Tip: Taste the dressing before adding it to the salad to adjust the seasoning.
3. Pour the dressing over the chicken and bell peppers, tossing gently to coat everything evenly. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
4. Sprinkle the chopped parsley over the top for a fresh finish. Tip: For an extra crunch, add some toasted almonds or walnuts.

Mmm, the crisp bell peppers and tender chicken make every bite a delight. Serve it over a bed of greens or stuff it into a pita for a quick lunch on the go.

Chicken Bell Pepper Casserole

You know those nights when you want something hearty but don’t want to spend hours in the kitchen? This Chicken Bell Pepper Casserole is your answer. It’s packed with flavor, easy to make, and sure to please everyone at the table.

Ingredients

• 2 cups cooked chicken, shredded (I love using rotisserie chicken for extra flavor)
• 1 cup bell peppers, diced (any color works, but I’m partial to red for sweetness)
• 1 cup shredded cheddar cheese (sharp cheddar gives the best melt)
• 1/2 cup sour cream (full fat for creaminess)
• 1/4 cup mayonnaise (it’s the secret to richness)
• 1 tbsp olive oil (extra virgin is my go-to)
• 1 tsp garlic powder (because garlic makes everything better)
• 1/2 tsp salt (I like sea salt for its mild flavor)
• 1/4 tsp black pepper (freshly ground if you have it)

Instructions

1. Preheat your oven to 375°F. This ensures a perfectly bubbly top.
2. In a large bowl, mix the shredded chicken, diced bell peppers, cheddar cheese, sour cream, mayonnaise, garlic powder, salt, and black pepper. Tip: Let the mixture sit for 5 minutes to let the flavors meld.
3. Grease a casserole dish with olive oil. This prevents sticking and adds a slight crispness to the edges.
4. Spread the chicken mixture evenly in the dish. Tip: Press down lightly to compact it, which helps it hold together when serving.
5. Bake for 25 minutes, or until the top is golden and the edges are bubbly. Tip: For an extra crispy top, broil for the last 2 minutes.

Mmm, the casserole comes out creamy, cheesy, with a slight crunch from the peppers. Serve it over a bed of greens for a lighter meal or with crusty bread to soak up all the goodness.

Bell Pepper Chicken Wraps

Summer’s here, and you’re probably looking for something light, flavorful, and easy to whip up. These Bell Pepper Chicken Wraps are just the ticket, packed with crunch and a hint of spice that’ll make your taste buds dance.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb) – I like to butterfly them for even cooking.
• 1 tbsp olive oil – extra virgin is my kitchen staple for its fruity notes.
• 1 large bell pepper, thinly sliced – go for red or yellow for a sweeter touch.
• 1/2 cup shredded cheddar cheese – because everything’s better with cheese, right?
• 4 large flour tortillas – warm them slightly for extra pliability.
• 1 tsp garlic powder – a little goes a long way to elevate the chicken.
• Salt and pepper to taste – but be generous, it’s all about layering flavors.

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Tip: Let the oil shimmer before adding the chicken to ensure a good sear.
2. Season the chicken breasts with garlic powder, salt, and pepper, then add them to the skillet. Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Resist the urge to move them around too much for that perfect golden crust.
3. Remove the chicken from the skillet and let it rest for 5 minutes before slicing thinly. This keeps the juices locked in.
4. In the same skillet, toss the bell pepper slices for 2-3 minutes until just softened but still crisp. Tip: A quick cook preserves their vibrant color and crunch.
5. Lay out the tortillas, divide the chicken and peppers among them, sprinkle with cheddar cheese, and roll them up tightly.

Wrapped up, these beauties offer a delightful contrast between the tender chicken and the crisp peppers, with the melted cheese bringing it all together. Try serving them with a side of cool ranch or a spicy salsa for an extra kick.

Chicken and Bell Pepper Kebabs

Alright, let’s dive into making these vibrant Chicken and Bell Pepper Kebabs that are perfect for your next BBQ or even a quick weeknight dinner. You’re going to love how simple and flavorful they are.

Ingredients

• 1.5 lbs chicken breast, cut into 1-inch pieces (I find that slightly freezing the chicken makes it easier to cube)
• 2 large bell peppers, any color, cut into 1-inch pieces (the more colors, the prettier your kebabs)
• 1/4 cup extra virgin olive oil (my go-to for its fruity flavor)
• 2 tbsp lemon juice (freshly squeezed makes all the difference)
• 2 garlic cloves, minced (because garlic is life)
• 1 tsp smoked paprika (adds a nice depth)
• 1 tsp ground cumin (for that earthy note)
• Salt and pepper to taste (but really, don’t skimp on the salt)

Instructions

1. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, smoked paprika, cumin, salt, and pepper.
2. Add the chicken pieces to the bowl and toss to coat evenly. Let it marinate for at least 30 minutes in the fridge (overnight is even better for maximum flavor).
3. While the chicken is marinating, soak your wooden skewers in water for at least 30 minutes to prevent burning.
4. Preheat your grill to medium-high heat, about 375°F to 400°F.
5. Thread the marinated chicken and bell pepper pieces onto the skewers, alternating between them.
6. Grill the kebabs for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
7. Let the kebabs rest for a couple of minutes before serving to keep them juicy.

Just imagine biting into these kebabs—juicy chicken with a hint of smokiness, paired with sweet, slightly charred bell peppers. Serve them over a bed of fluffy couscous or with a side of tzatziki for dipping, and you’ve got yourself a meal that’s as colorful as it is delicious.

Chicken Bell Pepper Fried Rice

Just when you think fried rice can’t get any better, here comes Chicken Bell Pepper Fried Rice to prove you wrong. It’s a vibrant, one-pan wonder that’s as easy to make as it is delicious.

Ingredients

• 2 cups cooked rice (day-old rice works best for that perfect fry)
• 1 chicken breast, diced (I like to marinate mine in a bit of soy sauce for extra flavor)
• 1 bell pepper, diced (any color works, but I’m partial to red for sweetness)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 eggs (I prefer room temp eggs here for even cooking)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 1 tbsp soy sauce (low sodium is my preference)
• 1/2 tsp black pepper (freshly ground, if you can)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat (about 350°F).
2. Add diced chicken breast and cook until no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
3. Push chicken to one side, add the remaining oil, and crack the eggs into the skillet. Scramble until just set, about 2 minutes.
4. Add minced garlic and diced bell pepper, stirring frequently for about 3 minutes until peppers soften. Tip: Keep the heat high to avoid soggy veggies.
5. Stir in the cooked rice, breaking up any clumps, and mix well with the other ingredients.
6. Pour soy sauce evenly over the rice and sprinkle with black pepper. Stir-fry for another 2-3 minutes until everything is heated through. Tip: Taste and adjust seasoning, but remember the soy sauce is salty.

Vibrant and packed with flavor, this dish has a delightful mix of textures from the tender chicken, crisp bell peppers, and fluffy rice. Serve it straight from the skillet for a rustic touch, or top with a fried egg for an extra protein kick.

Conclusion

Absolutely bursting with flavor, these 18 Spicy Chicken and Bell Pepper Recipes are sure to spice up your mealtime routine! Whether you’re craving something sweet, smoky, or seriously hot, there’s a dish here for every palate. We’d love to hear which recipes you try and adore—drop a comment below with your favorites. Don’t forget to share the love by pinning this article on Pinterest for fellow spice enthusiasts to discover!

Bella Bacinos