Description
Shredded Chicken & Rice Stuffed Peppers are a hearty, satisfying meal with bell peppers filled with a savory mixture of chicken, rice, cheese, and spices. Baked to perfection, they’re a wholesome, customizable dinner that’s great for meal prep or a weeknight favorite.
Ingredients
- 4 large bell peppers, halved and seeds removed
- 2 cups cooked shredded chicken
- 1 1/2 cups cooked rice (white, brown, or wild)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
- 1/2 cup salsa or diced tomatoes
- 1/2 cup corn (optional, fresh or frozen)
- 1/4 cup chopped green onions or diced red onion
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Extra shredded cheese for topping
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Place halved bell peppers cut side up in the dish.
- In a bowl, mix chicken, rice, 1 cup cheese, salsa, corn, onions, and seasonings until combined.
- Spoon the mixture into each pepper half, pressing gently.
- Top with additional shredded cheese.
- Cover with foil and bake for 25 minutes. Uncover and bake 10–15 more minutes until cheese is bubbly and peppers are tender.
- Cool slightly before serving. Garnish with cilantro, sour cream, or avocado if desired.
Notes
- Use quinoa or cauliflower rice for a low-carb option.
- Swap chicken with ground turkey, beef, or shredded pork.
- Sub enchilada sauce for salsa for a smokier flavor.
- Add black beans or chopped spinach for more fiber and nutrients.
- Top with crushed tortilla chips after baking for crunch.
Nutrition
- Serving Size: 2 pepper halves
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 65mg
