Looking for a wholesome, delicious, and easy dinner recipe? These Shredded Chicken & Rice Stuffed Peppers are the perfect option! Packed with tender shredded chicken, fluffy rice, flavorful spices, and melty cheese, these peppers make a well-rounded meal in one dish. Not only are they simple to prepare, but they’re also highly customizable, so you can add your favorite ingredients or adjust the flavors to suit your taste. Whether you’re prepping dinner for the family or looking for a make-ahead meal, these stuffed peppers are sure to satisfy.
What Are Shredded Chicken & Rice Stuffed Peppers?
Shredded Chicken & Rice Stuffed Peppers are bell peppers that have been hollowed out and filled with a savory mixture of shredded chicken, rice, cheese, and seasonings. The peppers are baked until tender, and the filling becomes a hearty, flavorful mix that’s both nutritious and comforting. This dish is versatile—you can adjust the seasonings, use different types of cheese, or even substitute other grains like quinoa or couscous for rice. They make for an easy weeknight meal or an impressive dish for entertaining.
Ingredients List for Shredded Chicken & Rice Stuffed Peppers
Here’s everything you’ll need to make these delicious stuffed peppers:
For the Stuffed Peppers:
- Bell peppers – 4 large (any color, though red, yellow, and orange are sweeter)
- Cooked shredded chicken – 2 cups (from rotisserie chicken or homemade)
- Cooked rice – 1 ½ cups (white or brown rice)
- Shredded cheese – 1 cup (cheddar, Monterey Jack, or mozzarella work well)
- Onion – 1 small, finely diced
- Garlic – 2 cloves, minced
- Canned diced tomatoes – 1 can (14.5 oz), drained
- Tomato sauce – ½ cup
- Taco seasoning – 1 tablespoon (store-bought or homemade)
- Olive oil – 1 tablespoon
- Salt and pepper – To taste
- Fresh cilantro or parsley – Optional, for garnish
For Extra Flavor:
- Chili powder – ½ teaspoon (for a spicier kick)
- Cumin – ½ teaspoon (for earthy flavor)
- Lime juice – 1 tablespoon (to add a zesty finish)
- Sour cream – For serving
Ingredients List for Shredded Chicken & Rice Stuffed Peppers (Variations)
Here are some additional ingredients you can use to switch up the flavor or cater to dietary needs:
- Quinoa or Couscous – Replace the rice with quinoa or couscous for a different grain option.
- Black beans – Add ½ cup of black beans for extra protein and fiber.
- Corn – Mix in ½ cup of corn kernels for added sweetness and texture.
- Vegan Option – Use plant-based shredded chicken or tofu and dairy-free cheese for a vegan-friendly version.
- Cauliflower Rice – Substitute cauliflower rice for a lower-carb option.
Substitutions and Variations
This recipe is highly customizable, so feel free to make it your own with these substitutions:
- Ground Meat: Swap the shredded chicken for ground beef, turkey, or pork for a different flavor profile.
- No Rice: Skip the rice altogether and add extra veggies like zucchini, mushrooms, or spinach to the filling.
- Mexican-Style: Add black beans, corn, and extra taco seasoning to give the filling a Tex-Mex twist.
- Italian-Style: Substitute the taco seasoning with Italian herbs and use marinara sauce in place of tomato sauce for an Italian-inspired stuffed pepper.
Step-by-Step Cooking Instructions
Now, let’s get started with this simple and delicious recipe for Shredded Chicken & Rice Stuffed Peppers.
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C).
2. Prepare the Bell Peppers:
- Slice the tops off the bell peppers and remove the seeds and membranes inside. If necessary, trim the bottoms slightly so the peppers can stand upright in the baking dish.
- Lightly drizzle the peppers with olive oil and season with a pinch of salt. Set them aside.
3. Sauté the Vegetables:
- In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for about 3-4 minutes, until softened and translucent.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
4. Make the Filling:
- In the same skillet, add the shredded chicken, cooked rice, diced tomatoes, tomato sauce, and taco seasoning (or other spices). Stir to combine and let everything heat through for about 5 minutes.
- Taste the filling and adjust the seasoning with salt and pepper as needed. You can also add a squeeze of lime juice for extra zest at this stage.
- Stir in ½ cup of the shredded cheese until melted and well incorporated.
5. Stuff the Peppers:
- Fill each prepared bell pepper with the chicken and rice mixture, packing it in tightly.
- Place the stuffed peppers in a lightly greased baking dish. Top each stuffed pepper with the remaining shredded cheese.
6. Bake the Peppers:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender.
7. Serve and Garnish:
- Remove the stuffed peppers from the oven and let them cool for a few minutes.
- Garnish with freshly chopped cilantro or parsley, and serve with a side of sour cream or a wedge of lime for an extra burst of flavor.
How to Cook Shredded Chicken & Rice Stuffed Peppers: A Step-by-Step Guide
- Preheat Oven – Preheat to 375°F.
- Prepare Peppers – Hollow out bell peppers, drizzle with olive oil, and set aside.
- Sauté Veggies – Cook onions and garlic until softened.
- Make Filling – Combine shredded chicken, rice, tomatoes, sauce, seasoning, and cheese.
- Stuff the Peppers – Fill the peppers with the chicken and rice mixture, then top with cheese.
- Bake – Cover and bake for 30 minutes, then uncover and bake for another 10-15 minutes.
- Serve – Garnish with cilantro or parsley and serve hot.
Common Mistakes to Avoid
- Not Pre-Cooking the Rice: Be sure to use cooked rice in the filling, as raw rice won’t cook fully inside the peppers.
- Overcrowding the Pan: Make sure the peppers have enough space in the baking dish, so they cook evenly and don’t steam.
- Under-Seasoning: The filling needs plenty of seasoning to stand up to the mild flavor of the peppers. Taste as you go and adjust the seasoning as needed.
- Using Cold Filling: Ensure the filling is warm before stuffing the peppers. This helps everything cook evenly in the oven.
Serving and Presentation Tips
These Shredded Chicken & Rice Stuffed Peppers are a meal in themselves, but you can serve them alongside a few simple sides to make the dish even more complete:
- Serve with a Salad: A crisp green salad or Mexican-style salad with avocado and lime dressing pairs perfectly with the stuffed peppers.
- Cornbread: Serve with warm cornbread or garlic bread to soak up any extra sauce from the peppers.
- Guacamole and Salsa: For a Tex-Mex twist, offer guacamole, salsa, or pico de gallo on the side for dipping.
How to Serve Shredded Chicken & Rice Stuffed Peppers
Once the peppers are done baking, serve them hot, either directly from the baking dish or individually plated. You can garnish with fresh herbs, a dollop of sour cream, or an extra sprinkle of cheese for an elegant presentation.
Presentation Ideas for Shredded Chicken & Rice Stuffed Peppers
Here are a few ideas to make your dish stand out:
- Colorful Plating: Use a mix of red, yellow, orange, and green bell peppers for a vibrant, colorful dish that’s visually appealing.
- Garnish with Fresh Herbs: Add a sprinkle of fresh cilantro, parsley, or green onions on top of the peppers for a pop of color and freshness.
- Serve in Cast Iron Skillet: For a rustic presentation, serve the stuffed peppers straight from a cast iron skillet or a stoneware dish.
Shredded Chicken & Rice Stuffed Peppers Recipe Tips
- Use Rotisserie Chicken: For a quick and easy option, use shredded rotisserie chicken instead of cooking your own.
- Make Ahead: You can prepare the peppers and filling up to a day in advance. Store them in the refrigerator, and bake when ready to serve.
- Double the Recipe: These stuffed peppers freeze well, so consider making a double batch and freezing extras for a future meal.
Frequently Asked Questions (FAQs)
Q: Can I make these stuffed peppers ahead of time?
A: Yes! You can prepare the stuffed peppers up to a day in advance. Cover and refrigerate, then bake them when you’re ready to serve. Add an extra 5-10 minutes to the baking time if baking straight from the fridge.
Q: Can I freeze stuffed peppers?
A: Absolutely! You can freeze the stuffed peppers before baking them. Place them in an airtight container, and when ready to eat, thaw them in the fridge overnight and bake as directed.
Q: Can I make this recipe with quinoa or cauliflower rice?
A: Yes! Simply replace the rice with cooked quinoa or cauliflower rice for a different texture and flavor.
Q: How do I know when the peppers are done?
A: The peppers should be tender but still hold their shape, and the cheese should be melted and bubbly. If the peppers are still firm after baking, leave them in the oven for another 5-10 minutes.
Conclusion
These Shredded Chicken & Rice Stuffed Peppers are a hearty, flavorful, and nutritious meal that’s perfect for a busy weeknight or a special dinner. Packed with tender chicken, rice, and cheese, they are easy to prepare and versatile enough to customize with your favorite ingredients. Whether you're serving them to family or guests, these stuffed peppers are sure to impress with both their flavor and presentation. So grab your ingredients and get cooking—you’ll love the savory, cheesy goodness of this satisfying dish!
PrintShredded Chicken & Rice Stuffed Peppers Recipe
- Total Time: 50 minutes
- Yield: 4 stuffed peppers
- Diet: Gluten Free
Description
These shredded chicken and rice stuffed peppers are a satisfying, easy-to-make meal filled with seasoned shredded chicken, rice, and melted cheese. Perfect for weeknight dinners or meal prep, this recipe combines juicy bell peppers, hearty chicken, and flavorful spices. Use keywords like "stuffed peppers," "shredded chicken recipe," and "healthy dinner" to discover this versatile and delicious dish. Customize with your favorite toppings for added flavor!
Ingredients
- 4 large bell peppers (any color)
- 2 cups cooked, shredded chicken (rotisserie works well)
- 1 cup cooked rice (white, brown, or wild rice)
- 1 cup marinara or tomato sauce
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar or Monterey Jack cheese
- Fresh cilantro or parsley (for garnish)
Instructions
- Prepare the Peppers:
Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Arrange the peppers upright in a baking dish. - Make the Filling:
In a large bowl, combine the shredded chicken, cooked rice, marinara sauce, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix until well combined. - Stuff the Peppers:
Spoon the chicken and rice mixture into each bell pepper, filling them to the top. Cover the baking dish with foil. - Bake:
Bake the stuffed peppers in the preheated oven for 25-30 minutes, or until the peppers are tender. - Add Cheese:
Remove the foil and sprinkle the tops of the peppers with shredded cheese. Bake uncovered for an additional 5-10 minutes, until the cheese is melted and bubbly. - Garnish and Serve:
Remove from the oven and garnish with fresh cilantro or parsley. Serve hot and enjoy!
Notes
- You can swap the rice for quinoa or cauliflower rice for a low-carb option.
- This recipe works well with leftover chicken or turkey.
- Add black beans or corn to the filling for extra texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American, Mexican-inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
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