Shredded Chicken and Rice Stuffed Peppers
A flavor-packed comfort meal featuring tender bell peppers stuffed with savory shredded chicken, rice, and spices.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 4 large bell peppers
- 2 cups cooked shredded chicken
- 1 cup cooked rice
- 1 cup salsa
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: sour cream, jalapeños, fresh cilantro
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the peppers by slicing the tops off, and removing seeds and membranes. Sprinkle insides with salt.
- Make the filling by combining shredded chicken, rice, salsa, cumin, salt, and pepper in a bowl.
- Stuff the prepared peppers with the filling.
- Top each pepper with shredded cheese.
- Bake in a baking dish, covered with foil, for 30 minutes. Remove foil and bake for an additional 10-15 minutes.
- Serve and enjoy after cooling for 5 minutes.
Notes
For a vegetarian version, substitute the chicken with black beans or lentils. You can also substitute rice with quinoa for added protein.
Nutrition
- Serving Size: 1 pepper
- Calories: 325
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 30mg
Keywords: stuffed peppers, chicken recipe, comfort food, healthy dinner