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.
Ingredients
Scale
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
Instructions
- Prepare the oven to 375F (190C) for optimal cooking temperature.
- Trim bell pepper tops and thoroughly clear out inner seeds and membranes, creating hollow vessels for stuffing.
- Warm olive oil in a skillet over medium heat, gently sautéing onions and garlic until they become translucent and fragrant.
- 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.
- Generously fill each bell pepper with the savory chicken and rice mixture, ensuring even distribution.
- Optional: Sprinkle cheese over the filled peppers for added richness and flavor.
- Position stuffed peppers in a baking dish, initially covering with aluminum foil to trap moisture and promote even cooking.
- 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.
- 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