Shredded Chicken & Rice Stuffed Peppers Recipe
This shredded chicken & rice stuffed peppers recipe combines tender shredded chicken, fluffy rice, and savory spices stuffed into sweet bell peppers for a flavorful and satisfying meal. Ideal for family dinners, these stuffed peppers are baked to perfection and full of wholesome ingredients.
- Prep Time: 15 minutes
- Cook Time: 40 minute
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 4 large bell peppers (any color)
- 2 cups cooked shredded chicken
- 1 cup cooked rice
- 1 cup diced tomatoes (canned or fresh)
- 1/2 cup shredded cheese (optional)
- 1/4 cup chopped onions
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes.
- In a bowl, mix shredded chicken, cooked rice, diced tomatoes, onions, spices, and half of the cheese (if using). Season with salt and pepper.
- Stuff each pepper with the chicken and rice mixture, filling them to the top.
- Place the stuffed peppers in a baking dish, drizzle with olive oil, and cover with foil.
- Bake for 30 minutes, remove foil, sprinkle with the remaining cheese, and bake uncovered for an additional 10 minutes.
- Remove from the oven and let the peppers cool slightly before serving.
Notes
- Feel free to add beans or corn to the filling for extra texture.
- Can be made ahead of time and refrigerated until ready to bake.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 kcal
- Sugar: 6g
- Sodium: 650mg