Shredded Chicken & Rice Stuffed Peppers Recipe
This Shredded Chicken & Rice Stuffed Peppers recipe is a wholesome, flavorful meal filled with tender shredded chicken, seasoned rice, and cheese. These stuffed bell peppers make for an easy, healthy dinner option with simple ingredients that pack flavor and nutrition. Perfect for a quick family meal or meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 4 large bell peppers
- 2 cups shredded chicken (cooked)
- 1 cup cooked rice
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 small onion (diced)
- 2 garlic cloves (minced)
- 1 can diced tomatoes (optional)
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 tbsp olive oil
- Fresh parsley or cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cut off the tops of the bell peppers and remove seeds.
- Heat olive oil in a pan, sauté onions and garlic until soft.
- Add shredded chicken, cooked rice, diced tomatoes, cumin, paprika, salt, and pepper to the pan. Stir well.
- Stuff the peppers with the chicken and rice mixture, then top with shredded cheese.
- Place the stuffed peppers in a baking dish, cover with foil, and bake for 25-30 minutes.
- Remove the foil and bake for an additional 5 minutes until the cheese is bubbly and golden.
- Garnish with fresh parsley or cilantro and serve warm.
Notes
- You can use brown rice for a healthier alternative.
- Adjust the seasonings to your taste, or add hot sauce for a spicy kick.
- This recipe can be made ahead and stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 310
- Sugar: 5g
- Sodium: 550mg