Shredded 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
Scale
- 4 large bell peppers, tops cut and seeds removed
- 2 cups cooked shredded chicken
- 1 1/2 cups cooked rice (white or brown)
- 1 can (14.5 oz) diced tomatoes, drained
- 1/2 cup shredded cheese (optional)
- 1/2 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