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Shredded Chicken & Rice Stuffed Peppers Recipe

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These shredded chicken and rice stuffed peppers are a wholesome, flavorful dish perfect for weeknight dinners. Bell peppers are filled with a delicious mixture of shredded chicken, rice, cheese, and seasonings, then baked until tender and golden. This versatile recipe can be customized with various toppings, making it a great option for meal prep or family dinners. Packed with protein and vegetables, these stuffed peppers are a healthy and hearty meal.

Ingredients

Scale
  • 4 large bell peppers (any color)
  • 2 cups cooked shredded chicken (rotisserie or pre-cooked chicken)
  • 1 cup cooked rice (white, brown, or basmati)
  • 1 cup shredded cheddar or Mexican blend cheese (plus extra for topping)
  • 1 cup marinara or tomato sauce
  • 1/2 cup corn (optional)
  • 1/2 cup black beans (optional)
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp paprika
  • Salt and pepper to taste
  • Fresh cilantro or parsley (for garnish)

Instructions

  • Preheat oven to 375°F (190°C). Grease a baking dish large enough to fit the peppers.
  • Cut the tops off the bell peppers and remove seeds and membranes. Place the peppers in the baking dish.
  • In a large bowl, combine shredded chicken, cooked rice, cheese, marinara sauce, corn, black beans, garlic powder, cumin, paprika, salt, and pepper. Mix until well combined.
  • Spoon the chicken and rice mixture into each bell pepper, filling them generously.
  • Top each pepper with extra shredded cheese.
  • Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is bubbly and golden.
  • Garnish with fresh cilantro or parsley before serving.

Notes

  • You can substitute quinoa for rice for a healthier option.
  • These stuffed peppers can be prepped ahead and refrigerated before baking for an easy make-ahead meal.

Nutrition

Find it online: https://elianarecipes.com/shredded-chicken-rice-stuffed-peppers-recipe/