Easy Shredded Chicken & Rice Stuffed Peppers Recipe for Dinner Joy

Crafting delectable shredded chicken & rice stuffed peppers requires minimal kitchen skills and maximum flavor potential.

Bell peppers become magical vessels for a hearty, satisfying meal that sparkles with southwestern spirit.

Tender chicken blends seamlessly with fluffy rice, creating a symphony of textures and tastes.

Spices dance through each bite, promising a culinary adventure that feels both comforting and exciting.

Mexican-inspired ingredients transform ordinary ingredients into an extraordinary dinner experience.

Fresh herbs and a sprinkle of cheese complete this simple yet impressive dish.

Prepare to impress everyone at the table with these irresistible stuffed peppers that practically guarantee clean plates and happy smiles.

FAQs

• Can I use a different type of meat instead of chicken?

Yes, ground beef, turkey, or even pulled pork work great as alternative protein options for stuffed peppers.

• Are bell peppers the only option for this recipe?

No, you can use various peppers like poblano, jalapeño, or even zucchini boats as alternative vessels for the stuffing.

• How can I make this recipe healthier?

Use brown rice instead of white rice, opt for low-fat cheese, and add more vegetables like spinach or zucchini to the filling for extra nutrients.

• Is this recipe gluten-free?

Yes, the ingredients are naturally gluten-free, but always double-check individual ingredient labels to ensure no hidden gluten sources.

Shredded Chicken & Rice Stuffed Peppers – Colorful and Filling

• Simplify Weeknight Cooking: This one-pot wonder transforms dinner prep into a stress-free experience, letting you create a delicious meal without wrestling multiple pots and pans.
• Speed Up Meal Preparation: Combines protein, grains, and cheese in a single skillet, cutting down cooking time and minimizing kitchen cleanup for busy families and individuals.
• Customize Your Comfort: Easily adaptable recipe allows home cooks to swap ingredients or add personal touches like extra spices, different proteins, or additional toppings to match taste preferences.
• Family-Friendly Flavor Explosion: Delivers a crowd-pleasing combination of cheesy, savory goodness that appeals to both kids and adults, making mealtime enjoyable and satisfying for everyone around the table.

Ingredient List for Stuffed Peppers

• Bell Peppers: Colorful vegetables that serve as the main vessel for the delicious stuffing in this recipe.

• Shredded Chicken: Tender and flavorful meat that provides the main protein component of the stuffing.

• Cooked Rice: Fluffy and filling grain that helps bind the stuffing together and adds substance to the dish.

• Onions, Garlic: Aromatic ingredients that provide a deep, savory flavor base for the stuffing.
• Cumin, Paprika, Salt, Pepper: Spices that enhance the overall taste and add warmth to the chicken and rice mixture.

• Diced Tomatoes: Juicy ingredient that adds moisture and a slight tangy flavor to the stuffing.

• Shredded Cheese: Melty and rich ingredient that creates a golden, crispy top and helps bind the stuffing.

• Fresh Parsley, Cilantro: Bright and fresh herbs that add a pop of color and a light, herbal note to the finished dish.

• Olive Oil: Used for sautéing the aromatics and adding a subtle richness to the stuffing.
• Aluminum Foil: Helps to steam and cook the peppers evenly during the initial baking process.

Stepwise Guide for Chicken & Rice Stuffed Peppers

Step 1: Warm Up The Oven

Set your oven to a toasty 375 degrees Fahrenheit (190 degrees Celsius) so it’s ready for baking.

Step 2: Prepare Bell Peppers

Slice off the pepper tops and carefully remove all seeds, creating perfect little boats for your delicious filling.

Step 3: Sizzle Aromatics

In a skillet, drizzle olive oil and gently cook onions and garlic until they become soft and fragrant, releasing their delightful flavors.

Step 4: Create Flavorful Filling

• Shredded chicken
• Cooked rice
• Diced tomatoes
• Cumin
• Paprika
• Salt
• Black pepper

Mix everything thoroughly to ensure each bite is packed with deliciousness.

Step 5: Load Up Peppers

Generously stuff each pepper with the savory chicken and rice mixture, then sprinkle shredded cheese on top for extra yumminess.

Step 6: Initial Baking

Place stuffed peppers in a baking dish, cover with aluminum foil, and bake for 25-30 minutes to ensure peppers are tender.

Step 7: Cheese Melt

Remove foil and return peppers to the oven for an additional 5 minutes, allowing cheese to become golden and bubbly.

Step 8: Serve With Flair

Garnish with fresh chopped parsley or cilantro, then serve these delectable stuffed peppers while they’re piping hot.

Tips for Shredded Chicken & Rice Stuffed Peppers

• Select bell peppers with sturdy walls to prevent collapsing during baking and ensure clean, even stuffing.
• Make the dish gluten-free by using cauliflower rice instead of traditional rice for a low-carb alternative.
• Prep peppers ahead of time and store in the refrigerator for quick weeknight meals, saving valuable cooking time.
• Enhance flavor by adding a splash of chicken broth to the mixture, keeping the filling moist and preventing dryness during baking.
• Swap chicken with black beans or tofu for a vegetarian version that maintains the recipe's delicious texture and spice profile.

New Ideas for Chicken & Rice Stuffed Peppers

• Spicy Southwest Sensation: Replace cumin and paprika with chili powder, add diced jalapeños, and top with pepper jack cheese for a kick.
• Mediterranean Magic: Swap chicken for ground lamb, incorporate oregano and mint, use feta cheese, and mix in diced kalamata olives.
• Vegetarian Veggie Blast: Substitute shredded chicken with black beans and roasted corn, add quinoa instead of rice, and sprinkle with nutritional yeast.
• Tex-Mex Fiesta: Include taco seasoning, mix in corn kernels, use cheddar cheese, and serve with a dollop of sour cream and fresh salsa.

Present Stuffed Peppers for Any Gathering

• Southwestern Fiesta Platter: Arrange stuffed peppers on a colorful platter surrounded by crispy tortilla chips, fresh salsa, and creamy guacamole. Drizzle extra cheese and herbs on top for a vibrant presentation that screams flavor and fun.
• Family-Style Sharing Bowl: Create a deconstructed version by chopping peppers and mixing ingredients in a large serving bowl. Add extra toppings like sour cream, sliced jalapeños, and green onions for a customizable meal where everyone can scoop and enjoy.
• Protein-Packed Lunch Prep: Pack individual stuffed peppers in meal prep containers with a side of mixed greens or quinoa salad. These make perfect grab-and-go lunches that stay fresh and delicious, providing a balanced and satisfying midday meal.

Storing Shredded Chicken & Rice Stuffed Peppers

• Store leftover stuffed peppers in an airtight container for up to 3-4 days. Seal tightly to maintain freshness and prevent moisture absorption.
• Wrap individual peppers in plastic wrap, then place in freezer-safe containers. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Warm refrigerated or thawed peppers in the oven at 350F (175C) for 15-20 minutes. Cover with foil to prevent drying out and maintain moisture.
• Keep the stuffing and peppers in separate containers if preparing in advance. This prevents soggy peppers and helps maintain their texture when reheating.

Shredded Chicken & Rice Stuffed Peppers Recipe

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4.8 from 38 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

Mexican-inspired Shredded Chicken & Rice Stuffed Peppers combine robust flavors in a hearty meal. Colorful bell peppers nestle tender chicken and seasoned rice, offering a complete dinner packed with protein and zesty spices you’ll crave.

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Ingredients

Scale 1x2x3x

• 4 bell peppers (large)
• 2 cups chicken (shredded, cooked)
• 1 cup rice (cooked)
• 1 cup cheese (shredded, cheddar or mozzarella)
• 1 onion (small, diced)
• 2 garlic cloves (minced)
• 1 can tomatoes (diced, optional)
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• salt (to taste)
• pepper (to taste)
• parsley or cilantro (fresh, for garnish)

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Instructions

1. Warm the oven to 375F (190C) to prepare for roasting the peppers.
2. Trim the bell pepper tops and carefully hollow out the interior, discarding seeds and membranes.
3. In a skillet, warm olive oil and gently sauté diced onions and minced garlic until they become translucent and fragrant.
4. Combine shredded chicken, cooked rice, diced tomatoes, cumin, paprika, salt, and pepper into the skillet, mixing thoroughly to create a cohesive filling.
5. Generously fill each prepared pepper with the chicken and rice mixture, ensuring an even distribution of ingredients.
6. Sprinkle a layer of shredded cheese over the top of each stuffed pepper for added richness.
7. Transfer the peppers to a baking dish, completely cover with aluminum foil to retain moisture, and roast for 25-30 minutes.
8. Remove the foil during the final 5 minutes of cooking to allow the cheese to melt and develop a golden, crispy texture.
9. Finish the dish by garnishing with freshly chopped parsley or cilantro, and serve immediately while still warm.

Notes

• Prevent soggy peppers by patting bell peppers dry before stuffing to remove excess moisture.
• Swap chicken with black beans or tofu for a vegetarian version that maintains the protein-packed profile.
• Use leftover rotisserie chicken to cut down on cooking time and add extra flavor to the stuffing mixture.
• Choose colorful bell peppers like red, yellow, and orange for a visually appealing and nutritionally diverse dish.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 350 kcal
• Sugar: 4 g
• Sodium: 450 mg
• Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 4 g
• Protein: 30 g
• Cholesterol: 75 mg