Looking for a healthy, delicious, and easy-to-make dish that's packed with flavor and nutrition? These Shredded Chicken & Rice Stuffed Peppers are just what you need! Not only is this recipe perfect for family dinners or meal prep, but it’s also highly customizable to fit your preferences. With tender bell peppers stuffed with seasoned shredded chicken, fluffy rice, and a blend of spices, it’s a meal that’s sure to impress. Read on to discover how to make this mouth-watering dish step-by-step, along with tips and tricks to perfect it every time.

What are Shredded Chicken & Rice Stuffed Peppers?
Shredded Chicken & Rice Stuffed Peppers are bell peppers that have been hollowed out and filled with a savory mixture of shredded chicken, rice, seasonings, and other ingredients, then baked to perfection. This dish is a healthy and balanced meal, combining protein from the chicken, carbs from the rice, and plenty of vitamins and antioxidants from the bell peppers. It's a versatile recipe that can be tailored to different tastes and dietary needs.
Ingredients List for Shredded Chicken & Rice Stuffed Peppers
To make these flavorful stuffed peppers, you'll need the following ingredients:
For the Peppers and Filling:
- 4 large bell peppers (any color, though red and yellow are typically sweeter)
- 2 cups cooked and shredded chicken (rotisserie chicken works well here)
- 1 ½ cups cooked rice (white, brown, or even wild rice)
- 1 cup diced tomatoes (canned or fresh, drained)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder (optional, for a bit of heat)
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
- 2 tablespoons olive oil for sautéing
- Fresh cilantro for garnish (optional)
For the Sauce:
- 1 ½ cups tomato sauce (or marinara sauce)
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional, for a kick)
- ½ teaspoon garlic powder
- Salt and pepper to taste
Substitutions and Variations
This recipe is very adaptable, so feel free to get creative with it. Here are some ideas for substitutions and variations to suit different dietary needs and taste preferences:
- Protein Variations: If you’re not in the mood for chicken, you can substitute ground beef, turkey, or even a plant-based meat alternative. Ground beef adds a richer flavor, while turkey is leaner but still delicious.
- Rice Alternatives: If you want to cut down on carbs, consider using cauliflower rice instead of traditional rice. Quinoa is another great alternative that’s high in protein.
- Cheese Substitutes: For a dairy-free version, use a plant-based cheese or simply omit the cheese altogether.
- Vegan Option: Swap out the chicken for black beans, chickpeas, or lentils. This will still give you plenty of protein and texture.
- Spice Level: You can easily adjust the spiciness of the dish by increasing or decreasing the amount of chili powder or adding a splash of hot sauce to the filling.
Step-by-Step Cooking Instructions

1. Prepare the Bell Peppers
Start by preheating your oven to 375°F (190°C). Cut the tops off of the bell peppers and remove the seeds and membranes. Set the peppers aside while you prepare the filling. If needed, you can slightly trim the bottoms of the peppers so they stand upright, but be careful not to cut too much so the filling doesn’t spill out.
2. Cook the Filling
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 4 minutes. Add the minced garlic and cook for another minute. Stir in the shredded chicken, cooked rice, diced tomatoes, cumin, smoked paprika, chili powder, salt, and pepper. Cook the mixture for 5-6 minutes, allowing all the flavors to meld together. If the mixture seems dry, you can add a splash of chicken broth or water. Once everything is combined, turn off the heat and stir in half of the shredded cheese.
3. Make the Sauce
In a small saucepan, combine the tomato sauce, oregano, red pepper flakes (if using), garlic powder, and a pinch of salt and pepper. Let the sauce simmer on low for about 5 minutes to allow the flavors to develop.
4. Stuff the Peppers
Carefully spoon the chicken and rice mixture into each of the prepared bell peppers, packing it down slightly to fit as much filling as possible. Place the stuffed peppers in a baking dish and pour the tomato sauce evenly over the tops.
5. Bake
Cover the dish with foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and sprinkle the remaining cheese on top of each pepper. Return to the oven uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
6. Garnish and Serve
Once baked, remove the peppers from the oven and let them cool for a few minutes before serving. Garnish with fresh cilantro or parsley for a pop of color and extra flavor.
How to Cook Shredded Chicken & Rice Stuffed Peppers: A Step-by-Step Guide
To recap, here’s a simplified breakdown of the steps:
- Preheat the oven and prepare the peppers by hollowing them out.
- Cook the filling by sautéing onions, garlic, shredded chicken, rice, tomatoes, and spices.
- Make the sauce by simmering tomato sauce with seasonings.
- Stuff the peppers with the filling and pour the sauce on top.
- Bake, then add cheese, and finish baking until bubbly and golden.
Common Mistakes to Avoid
- Overcooking the Peppers: Be careful not to overbake the peppers as they can become too soft and mushy. You want them to retain a bit of their structure for the perfect bite.
- Underseasoning the Filling: Since rice and chicken can be a bit bland on their own, make sure to taste and adjust the seasoning of the filling before stuffing the peppers.
- Using Raw Chicken: Always use cooked and shredded chicken for this recipe. If you add raw chicken, it may not cook thoroughly by the time the peppers are done baking.
Serving and Presentation Tips
Presentation plays a big role in making this dish appealing, especially if you're serving guests. Here are some ideas:
How to Serve Shredded Chicken & Rice Stuffed Peppers
- Serve the stuffed peppers as a main course alongside a light salad or steamed vegetables.
- For an extra burst of flavor, top each stuffed pepper with a dollop of sour cream, guacamole, or salsa.
- If you want a heartier meal, pair the peppers with a side of crusty bread or garlic bread.
Presentation Ideas for Shredded Chicken & Rice Stuffed Peppers
- Garnish with fresh herbs like cilantro or parsley to add a pop of color.
- For a touch of elegance, drizzle a little extra tomato sauce around the base of each pepper when plating.
- Serve in colorful individual bowls for a festive and vibrant presentation.
Shredded Chicken & Rice Stuffed Peppers Recipe Tips
- Meal Prep Friendly: These stuffed peppers can be made ahead of time and stored in the fridge for up to 3 days. You can also freeze them before baking for a convenient, ready-to-go meal later.
- Cheese Lovers: If you love extra cheese, you can mix some cheese into the filling as well as sprinkling it on top.
- Perfect Rice: Make sure your rice is fully cooked before adding it to the filling, as the baking time won’t be long enough to cook the rice from raw.
Frequently Asked Questions (FAQs)
1. Can I make these stuffed peppers ahead of time?
Yes! You can prepare the peppers and filling, then refrigerate them for up to 24 hours before baking. If you want to freeze them, do so before baking and they will last up to 3 months in the freezer.
2. What’s the best way to reheat stuffed peppers?
Reheat stuffed peppers in a 350°F oven for 20-25 minutes, or until heated through. You can also microwave them for a quick meal, but the texture might not be as firm.
3. Can I use ground meat instead of shredded chicken?
Absolutely! Ground beef, turkey, or pork can be used instead of shredded chicken. Just brown the meat with the onions and garlic before mixing it with the rice and seasonings.
4. Are these stuffed peppers gluten-free?
Yes, this recipe is naturally gluten-free as long as you use a gluten-free tomato sauce and ensure your spices don’t have added gluten.
Conclusion
Shredded Chicken & Rice Stuffed Peppers are a delicious, nutritious, and versatile dish that is perfect for any occasion. Whether you're cooking for your family or meal prepping for the week, these stuffed peppers are a fantastic choice. With a variety of possible substitutions and endless ways to customize, this recipe is sure to become a staple in your kitchen. Try it out today, and enjoy the perfect blend of savory chicken, tender rice, and juicy bell peppers.
PrintShredded Chicken & Rice Stuffed Peppers Recipe
Shredded Chicken & Rice Stuffed Peppers is a healthy, protein-packed dish with tender bell peppers stuffed with juicy shredded chicken, rice, and spices. Perfect for meal prep or a family dinner. Keywords: stuffed peppers, shredded chicken, rice stuffed peppers, healthy dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American, Mexican-inspired
- Diet: Gluten Free
Ingredients
- 4 large bell peppers, tops cut and seeds removed
- 2 cups cooked shredded chicken
- 1 ½ cups cooked rice (white or brown)
- 1 can (14.5 oz) diced tomatoes, drained
- ½ cup shredded cheese (optional)
- ½ cup onion, diced
- 2 garlic cloves, minced
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat oven to 375°F (190°C).
- In a pan, sauté onions and garlic until fragrant.
- In a large bowl, combine shredded chicken, cooked rice, diced tomatoes, sautéed onions, garlic, cumin, paprika, salt, and pepper.
- Stuff each bell pepper with the chicken-rice mixture.
- Place stuffed peppers in a baking dish, drizzle with olive oil, and cover with foil.
- Bake for 30 minutes. Remove foil, sprinkle cheese (optional), and bake for an additional 10 minutes until cheese is melted and peppers are tender.
- Serve warm.
Notes
- You can substitute brown rice or quinoa for a healthier option.
- Add chopped cilantro or a squeeze of lime for extra flavor.
- This recipe can be made ahead and refrigerated before baking.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
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