Easy Shredded Chicken & Rice Stuffed Peppers Recipe for Dinner

Vibrant bell peppers burst with flavor in this hearty stuffed peppers with shredded chicken & rice recipe that promises a delightful meal.

Tender chicken mingles perfectly with fluffy rice, creating a mouthwatering filling that will make dinner irresistible.

Each colorful pepper becomes a vessel of savory goodness, packed with protein and wholesome ingredients.

The combination of spices and fresh herbs adds depth and complexity to every bite.

These stuffed peppers offer a balanced and nutritious option for busy weeknight dinners.

Simple to prepare and incredibly satisfying, this dish brings comfort and excitement to your table.

Grab a fork and savor the delicious blend of textures and flavors that await you.

Peppers Packed with Shredded Chicken & Rice

• Simplify Meal Prep: Combine all ingredients quickly in one bowl, creating a hassle-free dinner solution that saves precious kitchen time.
• Customize with Ease: Swap ingredients like chicken with ground turkey or add extra spices to match your family's taste preferences without complicated adjustments.
• Nutrition Packed Powerhouse: Delivers balanced meal with protein from chicken, complex carbohydrates from rice, and vitamins from bell peppers in a single delicious serving.
• Family-Friendly Comfort: Offers kid-approved flavors with melted cheese and mild seasonings that appeal to both adults and children without complex techniques.

Shredded Chicken & Rice Stuffed Pepper Ingredients

• Bell Peppers: Fresh peppers that serve as the colorful and edible vessel for the delicious stuffing.
• Shredded Chicken: Tender and flavorful protein that forms the core of the stuffing mixture.
• Cooked Rice: Fluffy base ingredient that adds texture and helps bind the filling together.

• Shredded Cheese: Melty topping that provides a rich and creamy finish to the stuffed peppers.
• Chicken Broth: Moisture-providing liquid that keeps the peppers tender during baking.

• Garlic Powder, Onion Powder, Cumin, Paprika, Salt, Pepper: Spice blend that adds depth and complexity to the chicken and rice mixture.
• Diced Tomatoes: Juicy ingredient that introduces additional moisture and a slight tangy flavor to the stuffing.

• Fresh Parsley, Cilantro: Bright and fresh herbs that add a pop of color and herbal freshness to the finished dish.

Instructions for Chicken and Rice Stuffed Peppers

Step 1: Prepare the Peppers

Warm up your oven to a toasty 375°F.

Slice off the tops of bell peppers and carefully scoop out all the seeds and white membranes.

These colorful vessels are ready for their delicious filling.

Step 2: Create the Savory Filling

• Tender shredded chicken
• Fluffy cooked rice
• Zesty diced tomatoes
• Garlic powder
• Onion powder
• Cumin
• Paprika
• Salt
• Black pepper

Blend these ingredients until they’re perfectly mixed and singing with flavor.

Step 3: Add Cheesy Goodness

Fold half of the shredded cheese into the chicken and rice mixture, creating pockets of melty deliciousness.

Step 4: Stuff the Peppers

Generously fill each pepper with the chicken and rice blend, nestling them snugly in a baking dish.

Step 5: Create Moisture Magic

Pour chicken broth into the bottom of the baking dish, ensuring your peppers stay juicy and tender during cooking.

Step 6: First Baking Phase

Cover the dish with foil and bake for 30 minutes, allowing the flavors to meld and the peppers to soften.

Step 7: Cheese Finale

Remove the foil, sprinkle the remaining cheese on top of each pepper, and return to the oven.

Bake uncovered for 10-15 minutes until the cheese transforms into a golden, bubbly masterpiece.

Step 8: Serve and Enjoy

Garnish with fresh parsley or cilantro.

Serve these mouth-watering stuffed peppers piping hot and watch everyone’s eyes light up with excitement.

Pro Tips for Perfect Peppers

• Core and trim bell peppers carefully to create a perfect vessel for the delicious filling, ensuring even cooking and maximum flavor absorption.
• Pour chicken broth into the baking dish to prevent drying out and create a succulent, tender texture for the stuffed peppers.
• Add cheese in two stages – mix some into the filling and sprinkle the rest on top for a creamy interior and golden, crispy cheese topping.
• Swap shredded chicken with ground turkey, lean beef, or plant-based alternatives to suit different dietary preferences and nutritional needs.
• Experiment with spice combinations like smoked paprika, chili powder, or herbs like oregano to elevate the overall taste profile of the stuffed peppers.

Stuffed Pepper Variations to Try

• Vegetarian Pepper Stuffers: Replace chicken with black beans, quinoa, and roasted corn for a plant-based protein-packed alternative.
• Low-Carb Cauliflower Swap: Substitute rice with riced cauliflower and ground turkey for a lighter, keto-friendly version.
• Mediterranean-Style Peppers: Use lamb, feta cheese, and add oregano, mint, and diced olives for a Greek-inspired flavor profile.
• Spicy Southwest Peppers: Incorporate chorizo, pepper jack cheese, and add diced green chiles for a zesty, heat-packed variation.

Serving Stuffed Peppers Family-Style

• Fresh Herb Sprinkle: Chop fresh cilantro or parsley and generously scatter over the peppers for a bright, zesty flavor boost that adds color and freshness.
• Creamy Sour Cream Dollop: Add a cool, tangy dollop of sour cream on top of each stuffed pepper to balance the warm, spicy filling and create a creamy contrast.
• Side Salad Companion: Pair the peppers with a crisp mixed green salad dressed in a light vinaigrette to provide a refreshing and light accompaniment that cuts through the richness of the dish.
• Salsa Drizzle Finish: Spoon some homemade or store-bought salsa over the peppers just before serving to introduce an extra layer of mexican-inspired flavor and moisture.

Stuffed Pepper Storage Guide

• Store leftover stuffed peppers in an airtight container within 2 hours of cooking. Keep in the refrigerator for up to 3-4 days. Ensure peppers are completely cooled before sealing to prevent moisture buildup.
• Wrap individual peppers tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2-3 months. Label with the date to track freshness.
• Place a single pepper on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure even warming.

FAQs

• Can I use a different type of meat instead of chicken?

Yes, you can substitute shredded chicken with ground turkey, beef, or even plant-based protein like shredded jackfruit for a vegetarian option.

• How do I prevent the peppers from falling over in the baking dish?

Arrange the peppers snugly in the baking dish or use a muffin tin to help them stand upright during baking.

• 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 prepare these stuffed peppers in advance?

Yes, you can assemble the peppers a day ahead and store them covered in the refrigerator. Add an extra 5-10 minutes to baking time if cooking directly from the fridge.

Shredded Chicken & Rice Stuffed Peppers Recipe

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4.7 from 25 reviews

• Total Time: 1 hour 5 minutes
• Yield: 4 1x

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Description

Spicy Southwestern Stuffed Peppers blend zesty chicken and fluffy rice inside roasted bell peppers, creating a mouthwatering Mexican-inspired dish. Colorful, nutritious, and packed with bold flavors, this recipe delivers a satisfying meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Peppers:

• 4 large bell peppers (red, yellow, orange, or green)
• 1 tablespoon (15 milliliters) olive oil
• Salt
• Black pepper

Filling:

• 2 cups shredded chicken
• 1 cup cooked rice
• 1 small onion
• 1 can (14.5 ounces/411 grams) diced tomatoes
• 0.5 cup frozen corn
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt
• Black pepper
• 1 cup shredded cheese

Topping:

• Shredded cheese
• Fresh cilantro
• Fresh parsley
• Sour cream
• Greek yogurt

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Instructions

1. Preheat the oven to 375°F and prepare bell peppers by carefully trimming their tops and thoroughly removing internal seeds and membranes.
2. In a comprehensive mixing bowl, thoroughly combine shredded chicken, precooked rice, diced tomatoes, and all specified seasonings until ingredients are evenly distributed.
3. Gently fold half of the shredded cheese into the chicken-rice blend, ensuring uniform incorporation of dairy components.
4. Methodically stuff each bell pepper with the prepared mixture, positioning them upright in a suitable baking vessel.
5. Delicately pour chicken broth into the baking dish’s base to maintain moisture and prevent pepper dehydration during cooking.
6. Securely cover the entire dish with aluminum foil, creating a sealed environment for initial baking phase, and cook for 30 minutes.
7. Carefully remove foil, generously sprinkle remaining cheese atop each pepper, and return to oven for an additional 10-15 minutes until cheese transforms into golden, bubbling perfection.
8. Enhance visual appeal and flavor profile by garnishing with freshly chopped parsley or cilantro, then serve immediately while temperature and texture are optimal.

Notes

• Swap protein easily by using ground turkey, beef, or plant-based crumbles for varied dietary preferences.
• Choose colorful bell peppers like red, yellow, or orange for vibrant presentation and added nutrition boost.
• Enhance flavor by adding diced jalapeños or green chiles for those who enjoy a spicy kick.
• Prep peppers ahead of time and store in refrigerator for quick weeknight meal, maintaining freshness up to 24 hours before baking.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 350 kcal
• Sugar: 5 g
• Sodium: 400 mg
• Fat: 15 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 4 g
• Protein: 30 g
• Cholesterol: 75 mg