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