Description
Mexican shredded chicken & rice stuffed peppers deliver hearty comfort with savory spices and robust flavors. Home cooks can craft these colorful bell peppers filled with tender chicken and seasoned rice for a satisfying meal.
Ingredients
Scale
Protein:
- 1 cup cooked shredded chicken
- 1/2 cup shredded cheese
Vegetables and Grains:
- 4 large bell peppers
- 1 cup cooked rice
- 1 cup diced tomatoes
- 1/4 cup chopped onions
Seasonings and Oils:
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Prepare bell peppers by carefully slicing off their tops and thoroughly eliminating all internal seeds and membranes.
- Warm olive oil in a skillet over medium heat, gently sautéing diced onions until they become translucent and softened.
- Create a flavorful filling by combining shredded chicken, cooked rice, diced tomatoes, sautéed onions, garlic powder, salt, and black pepper in a mixing bowl.
- Generously fill each hollowed pepper with the chicken and rice mixture, ensuring an even distribution of ingredients.
- Sprinkle a generous layer of shredded cheese over the top of each stuffed pepper.
- Transfer the peppers to a baking dish, covering tightly with aluminum foil to retain moisture.
- Bake in a preheated 375°F (190°C) oven for 25 minutes, allowing the peppers to steam and flavors to meld.
- Remove the foil and continue baking for an additional 10 minutes until the cheese melts and becomes golden and bubbly.
- Garnish with freshly chopped parsley for a vibrant finish and serve immediately while hot.
Notes
- Swap white rice for cauliflower rice to make the dish low-carb and keto-friendly.
- Use rotisserie chicken for a quicker preparation and added flavor boost.
- Choose bell peppers in different colors for a vibrant, visually appealing presentation that makes the dish more Instagram-worthy.
- Experiment with alternative protein sources like black beans or quinoa for vegetarian and plant-based variations.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 238 kcal
- Sugar: 3 g
- Sodium: 290 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 19 g
- Cholesterol: 45 mg