Simple & Zesty Shredded Chicken & Rice Stuffed Peppers Recipe

Crafting delicious shredded chicken & rice stuffed peppers can turn an ordinary dinner into a memorable feast.

Colorful bell peppers become delightful vessels for a hearty mixture bursting with savory flavors.

Tender chicken blends seamlessly with fluffy rice, creating a satisfying meal that feels both comforting and exciting.

Mediterranean-inspired seasonings add depth to each carefully assembled pepper, making every bite a celebration of simple ingredients.

Packed with protein and vibrant vegetables, this dish offers a nutritious alternative to traditional weeknight meals.

Minimal prep work means you can assemble these stuffed peppers quickly, perfect for busy schedules.

Serve these peppers hot and watch as everyone at the table eagerly digs in, requesting seconds before the first round is finished.

Storage Advice for Shredded Chicken and Rice Stuffed Peppers

• Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3-4 days.
• Wrap individual peppers tightly in plastic wrap or aluminum foil before refrigerating to maintain moisture and prevent odor transfer.
• Avoid leaving stuffed peppers at room temperature for more than 2 hours to prevent bacterial growth.

FAQs

• Can I use different types of peppers for this recipe?

Yes, you can substitute bell peppers with poblano, anaheim, or even jalapeño peppers depending on your spice preference and availability.

• Is this recipe gluten-free?

The recipe is naturally gluten-free if you use gluten-free rice and ensure all other ingredients are certified gluten-free.

• Can I make this recipe ahead of time?

You can prepare the stuffed peppers in advance and refrigerate them. Just add an extra 10-15 minutes to the baking time when cooking from cold.

• What protein alternatives work if I don't have chicken?

Ground turkey, shredded beef, or even plant-based meat alternatives like crumbled tofu can be excellent substitutes for shredded chicken in this recipe.

Flavorful Shredded Chicken and Rice Stuffed Peppers

• Simplify Meal Prep: Combine ingredients in one bowl, stuff peppers quickly, and bake for a hassle-free dinner solution that saves time and reduces kitchen cleanup.
• Boost Nutrition Powerhouse: Pack bell peppers with protein-rich chicken, fiber-filled rice, and vibrant vegetables for a balanced, wholesome meal that supports healthy eating goals.
• Customize with Ease: Swap ingredients based on dietary preferences or what's in your pantry, making this recipe adaptable for different tastes and nutritional needs.
• Kid-Friendly Comfort: Create a colorful, fun meal that encourages children to enjoy vegetables while savoring a delicious, cheesy chicken and rice combination.

Ingredients for Shredded Chicken and Rice Stuffed Peppers

• Bell Peppers: Colorful vegetables that serve as the edible container for the flavorful stuffing.
• Shredded Chicken: Tender protein that provides a hearty and satisfying base for the stuffing.
• Cooked Rice: Fluffy grain that adds substance and helps bind the filling together.

• Garlic Powder, Cumin, Salt, Pepper: Spices that create a warm and savory flavor profile for the stuffing.

• Diced Tomatoes, Onion: Fresh ingredients that add moisture and depth to the chicken and rice mixture.
• Shredded Cheese: Optional topping that melts beautifully and adds a creamy, rich finish.
• Fresh Parsley or Cilantro: Herb garnish that provides a bright, fresh accent to the dish.

How to Prepare Shredded Chicken and Rice Stuffed Peppers

Step 1: Fire Up the Oven

Crank the oven to a toasty 375°F (190°C) so it’s ready for delicious pepper magic.

Step 2: Prep the Pepper Vessels

Slice off the pepper tops and scoop out all the seeds, creating perfect edible containers for your tasty filling.

Step 3: Create the Flavor-Packed Mixture

• Tender shredded chicken
• Fluffy cooked rice
• Juicy diced tomatoes
• Finely chopped onion
• Garlic powder
• Ground cumin
• Salt
• Black pepper

Stir everything together until perfectly blended.

Step 4: Fill the Pepper Boats

Generously stuff each pepper shell with the chicken and rice mixture, making sure to pack in all the delicious goodness.

Step 5: Bake and Cover

Nestle the stuffed peppers into a baking dish, cover snugly with aluminum foil, and slide into the preheated oven for 30 minutes.

Step 6: Cheese and Finish

Remove the foil and sprinkle shredded cheese on top if desired.

Return to the oven for an additional 10 minutes until peppers are soft and cheese is melted.

Step 7: Serve and Garnish

Finish with a sprinkle of fresh parsley or cilantro.

Serve these mouth-watering stuffed peppers piping hot and enjoy!

Pro Tips for Shredded Chicken and Rice Stuffed Peppers

• Swap ground chicken for shredded chicken to add more texture and variety to the dish.
• Choose bell peppers with a flat bottom to ensure they stand upright during baking and prevent tipping.
• Pre-cook rice slightly firmer than usual to prevent becoming mushy when baked inside peppers.
• Add a splash of salsa or hot sauce to the chicken mixture for an extra flavor kick and depth.
• Consider using low-fat cheese or dairy-free alternatives to make the recipe more diet-friendly for those watching calories or with dietary restrictions.

Variations on Shredded Chicken and Rice Stuffed Peppers

• Vegetarian Pepper Poppers: Replace chicken with black beans, quinoa, and roasted corn for a plant-based protein-packed version.
• Mediterranean Style: Swap seasonings with oregano, mint, and feta cheese, using ground lamb or turkey instead of chicken.
• Low-Carb Cauliflower Edition: Substitute rice with riced cauliflower and add extra vegetables like zucchini for a keto-friendly alternative.
• Spicy Southwest Remix: Incorporate jalapeños, chipotle peppers, and use pepper jack cheese for a fiery kick with added heat.

Serving Ideas for Shredded Chicken and Rice Stuffed Peppers

• Flavor Fiesta Plating: Serve these peppers on a colorful ceramic plate with a small dollop of sour cream and sprinkle extra fresh herbs for a vibrant, restaurant-style presentation.
• Weekend Meal Prep Champion: Prepare multiple stuffed peppers in advance, store in individual containers, and reheat for quick lunches or dinners throughout the week.
• Mexican-Inspired Side Kick: Pair with black beans, fresh salsa, and a zesty lime wedge to elevate the dish's flavor profile and create a complete, satisfying meal that packs a punch of southwestern flair.
• Crowd-Pleasing Potluck Star: Arrange peppers on a large platter, garnish with extra cheese and herbs, making them an impressive and delicious contribution to any group gathering.

Easy Shredded Chicken & Rice Stuffed Peppers Recipe

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4.8 from 20 reviews

• Total Time: 1 hour
• Yield: 4 1x

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Description

Mexican-inspired stuffed peppers delight dinner guests with tender shredded chicken and hearty rice nestled inside roasted bell peppers. Cheesy, zesty flavors complement each layer, promising a satisfying meal for hungry companions you’ll eagerly serve.

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Ingredients

Scale 1x2x3x

Main Protein and Carbohydrates:

• 1 cup shredded chicken
• 1 cup cooked rice
• 4 bell peppers

Vegetables and Seasonings:

• 1/2 cup diced tomatoes
• 1 small onion, diced
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and pepper to taste

Garnish and Optional Topping:

• 1/2 cup shredded cheese (optional)
• Fresh parsley or cilantro

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Instructions

1. Preheat the oven to 375°F (190°C), creating an ideal environment for baking the stuffed peppers.
2. Slice off the tops of bell peppers and meticulously remove all seeds and membranes to prepare a clean vessel for the filling.
3. Create a flavorful mixture by thoroughly blending shredded chicken, perfectly cooked rice, diced tomatoes, finely chopped onion, garlic powder, cumin, salt, and black pepper in a mixing bowl.
4. Carefully fill each pepper to the brim with the robust chicken and rice combination, ensuring an even distribution of ingredients.
5. Arrange the stuffed peppers upright in a baking dish, then securely cover with aluminum foil to trap moisture and prevent excessive browning.
6. Bake for 30 minutes, allowing the peppers to soften and the flavors to meld together intensely.
7. Uncover the dish, sprinkle with shredded cheese if desired, and return to the oven for an additional 10 minutes until the peppers become tender and the cheese melts beautifully.
8. Finish by garnishing with freshly chopped parsley or cilantro, adding a vibrant touch of color and fresh flavor before serving piping hot.

Notes

• Use red, yellow, or green peppers to add vibrant colors and slightly different flavor profiles to the dish.
• Replace shredded chicken with ground turkey, beef, or plant-based alternatives like tofu for dietary preferences or restrictions.
• Prepare stuffed peppers in advance, wrap tightly in plastic, and freeze for up to 3 months for convenient meal prep.
• Add extra vegetables like spinach, zucchini, or corn to the filling for increased nutrients and texture variation.

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

Nutrition

• Serving Size: 4
• Calories: 180 kcal
• Sugar: 4 g
• Sodium: 250 mg
• Fat: 5 g
• Saturated Fat: 2 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 3 g
• Protein: 15 g
• Cholesterol: 45 mg