Easy Shredded Chicken & Rice Stuffed Peppers Recipe

Tucking vibrant bell peppers with succulent shredded chicken and rice creates a delightful meal that sparks culinary excitement.

Colorful ingredients promise a feast for both eyes and palate.

Mediterranean influences shine through this simple yet elegant dish.

Tender chicken mingles with fluffy rice, nestled inside sweet pepper shells.

Seasonal vegetables add depth and nutrition to every delectable bite.

Quick to assemble and packed with flavor, these stuffed peppers will become your new weeknight favorite.

You’ll want to savor each morsel and share this delicious creation with everyone around your table.

Stuffed Peppers with Shredded Chicken & Rice: Comfort Redefined

• Create One-Dish Meals: Pack multiple food groups into a single colorful bell pepper, making dinner preparation simple and nutritious without multiple pots and pans.
• Customize with Ease: Swap ingredients like chicken with ground turkey, beef, or plant-based protein to match dietary preferences and what's available in your kitchen.
• Transform Leftovers Smartly: Utilize leftover rice and cooked chicken to create a brand new meal that feels fresh and exciting, reducing food waste and saving money.
• Kid-Friendly Presentation: Serve individual stuffed peppers that look fun and appealing, encouraging children to enjoy vegetables and protein in an interactive, delicious format.

What You Need for Stuffed Chicken & Rice Peppers

• Bell Peppers: Fresh and vibrant vegetables that serve as the colorful vessel for the delicious stuffing.
• Shredded Chicken: Tender and flavorful protein that forms the core of the filling.
• Cooked Rice: A hearty and filling base that adds texture and substance to the stuffed peppers.

• Onions, Garlic: Aromatic ingredients that provide a deep and savory flavor foundation for the dish.
• Cumin, Paprika, Salt, Pepper: Warm and fragrant spices that enhance the overall taste profile of the stuffed peppers.

• Diced Tomatoes: Juicy ingredient that adds moisture and a subtle tangy flavor to the filling.
• Olive Oil: Helps to sauté the aromatics and adds a smooth, rich undertone to the recipe.
• Cheese: Optional topping that melts beautifully and adds a creamy, indulgent finish to the stuffed peppers.

How to Fill and Bake These Hearty Peppers

Step 1: Warm Up the Oven

Crank the oven to a toasty 375°F (190°C) to get ready for some pepper magic.

Step 2: Prepare Peppers

Slice off the pepper tops and carefully scoop out all the seeds and white membranes, creating perfect little vessels for your delicious filling.

Step 3: Sizzle Aromatics

Heat olive oil in a skillet over medium heat. Toss in chopped onions and minced garlic, letting them dance and soften until they become fragrant and translucent.

Step 4: Create Flavor-Packed Filling

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

Stir everything together and let the flavors mingle for about 5 minutes.

Step 5: Stuff and Top Peppers

Generously fill each pepper with the chicken and rice mixture.

If you’re feeling extra indulgent, sprinkle some cheese on top for a golden, melty finish.

Step 6: Wrap and Bake

Place the stuffed peppers in a baking dish and cover snugly with aluminum foil.

Slide into the preheated oven.

Step 7: Cook to Perfection

Bake for 30 minutes covered, then remove the foil and continue baking for another 10 minutes.

You’re looking for tender peppers and bubbling, melted cheese.

Insider Hack for Extra Juicy Fillings

• Select bell peppers with thick, sturdy walls to prevent collapsing during baking and ensure a stable stuffed pepper structure.
• Use leftover rotisserie chicken or quickly shred chicken breasts for a time-saving protein option in this versatile recipe.
• Control spice levels by adjusting cumin and paprika quantities, making the dish adaptable for mild or more adventurous palates.
• Boost nutritional value by incorporating additional vegetables like diced zucchini or spinach into the chicken and rice mixture.
• Store leftovers in an airtight container for up to 3 days, reheating in the oven to maintain the peppers' crisp texture and prevent sogginess.

Creative Variants for Stuffed Peppers

• Vegetarian Stuffed Peppers: Replace shredded chicken with crumbled tofu or black beans for a plant-based protein option.
• Quinoa Power Peppers: Swap rice with quinoa for a higher protein and gluten-free alternative.
• Spicy Mexican Style: Add diced jalapeños, green chiles, and swap paprika for chili powder to create a zesty southwestern flavor profile.
• Low-Carb Cauliflower Version: Use cauliflower rice instead of regular rice to reduce carbohydrate content and create a lighter meal option.

Side Dishes That Pair Beautifully with These Stuffed Peppers

• Tex-Mex Fiesta Night: Serve these stuffed peppers with zesty salsa, sour cream, and chopped cilantro for a vibrant, restaurant-style presentation that brings southwestern flavors to your dinner table.
• Mexican-Inspired Family Platter: Arrange the peppers on a large wooden board with lime wedges, sliced avocado, and extra cheese, creating a colorful and inviting communal dining experience.
• Quick Weeknight Meal Prep: Pack leftover stuffed peppers in individual containers for easy lunch options, pairing them with a small side salad or quinoa for a balanced, protein-packed meal at work or school.
• Spice Level Customization: Offer hot sauce or additional spices on the side, allowing each person to adjust the heat and flavor intensity according to their personal taste preferences.

Tips for Keeping Stuffed Peppers Fresh

• Refrigerate leftover stuffed peppers in an airtight container for up to 3-4 days to maintain freshness and flavor.
• Allow the peppers to cool completely before storing to prevent condensation and soggy texture.
• Seal the container tightly to prevent other refrigerator odors from seeping into the dish.

FAQs

• Can I use different types of peppers?

Yes, you can substitute bell peppers with poblano, jalapeño, or even sweet mini peppers for variety in flavor and spice level.

• Is this recipe gluten-free?

The recipe is naturally gluten-free as long as you use gluten-free rice and check that your spices and chicken are certified gluten-free.

• Can I make this recipe ahead of time?

Absolutely! You can prepare the stuffed peppers up to a day in advance, refrigerate, and bake when ready to serve. Just add a few extra minutes to the baking time.

• How can I make this recipe more protein-rich?

Consider adding black beans or quinoa to the chicken and rice mixture to boost protein content. You can also use Greek yogurt as a topping for extra protein.

Best Shredded Chicken & Rice Stuffed Peppers Recipe

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4.5 from 19 reviews

• Total Time: 1 hour
• Yield: 4 1x

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Description

Mexican-inspired stuffed peppers with shredded chicken & rice blend hearty protein and colorful bell peppers into one delicious meal. Cheese melts perfectly over tender peppers, creating a satisfying dinner that delivers robust southwestern flavors you’ll crave again.

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Ingredients

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Protein Ingredients:

• 2 cups cooked, shredded chicken
• 1 cup shredded cheese (optional)

Vegetable and Grain Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked rice
• 1 can (14.5 ounces / 411 grams) diced tomatoes
• 1 small onion, diced
• 1 garlic clove, minced

Seasoning and Cooking Ingredients:

• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt, to taste
• Pepper, to taste
• 2 tablespoons olive oil

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Instructions

1. Prepare the oven to 375F (190C) for optimal cooking temperature.
2. Trim bell pepper tops and thoroughly clear out inner seeds and membranes, creating hollow vessels for stuffing.
3. Warm olive oil in a skillet over medium heat, gently sautéing onions and garlic until they become translucent and fragrant.
4. Combine shredded chicken, pre-cooked rice, diced tomatoes, and seasonings (cumin, paprika, salt, pepper) into the skillet, mixing thoroughly and allowing flavors to meld for approximately 5 minutes.
5. Generously fill each bell pepper with the savory chicken and rice mixture, ensuring even distribution.
6. Optional: Sprinkle cheese over the filled peppers for added richness and flavor.
7. Position stuffed peppers in a baking dish, initially covering with aluminum foil to trap moisture and promote even cooking.
8. Bake covered for 30 minutes, then uncover and continue baking for an additional 10 minutes until peppers become tender and any cheese topping melts and turns golden.
9. Remove from oven and allow to rest briefly before serving, letting flavors settle and ensuring safe handling temperature.

Notes

• Swap bell pepper colors for visual variety and different subtle flavor nuances, using red, yellow, or green peppers to create an appealing presentation.
• Use rotisserie chicken for a quicker preparation method that adds extra moisture and saves significant cooking time.
• Consider low-carb alternatives by replacing rice with cauliflower rice or quinoa, making the dish suitable for different dietary preferences like keto or gluten-free lifestyles.
• Enhance protein content by adding black beans or lentils to the chicken mixture, creating a more nutritionally balanced and filling stuffed pepper experience.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 310 kcal
• Sugar: 3 g
• Sodium: 320 mg
• Fat: 14 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 4 g
• Protein: 25 g
• Cholesterol: 60 mg