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