Shredded Chicken & Rice Stuffed Peppers Recipe
These Shredded Chicken & Rice Stuffed Peppers are a healthy, hearty, and flavorful meal that’s perfect for busy weeknights. Made with tender shredded chicken, cooked rice, and seasoned with spices, this easy recipe is a great way to serve a balanced, colorful dish. Topped with cheese and baked to perfection, these stuffed peppers are customizable with your favorite ingredients and make a perfect meal for the whole family.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 stuffed peppers 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican, American
- Diet: Gluten Free
Ingredients
Scale
- 4 large bell peppers
- 2 cups cooked shredded chicken
- 1 cup cooked rice (white or brown)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup tomato sauce
- 1/2 cup black beans (optional)
- 1/2 cup corn kernels (optional)
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Fresh cilantro or parsley (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish, cut side up.
- In a large bowl, combine the shredded chicken, cooked rice, tomato sauce, black beans, corn, cumin, paprika, garlic powder, salt, and pepper. Mix well.
- Stuff each bell pepper with the chicken and rice mixture, filling them generously.
- Top each pepper with shredded cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro or parsley before serving.
Notes
- For extra flavor, add diced onions or jalapeños to the filling mixture.
- You can make this recipe vegetarian by omitting the chicken and adding extra beans or tofu.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 6g
- Sodium: 650mg