Description
Mexican-inspired Shredded Chicken & Rice Stuffed Peppers deliver a flavor-packed meal combining tender bell peppers with savory seasoned chicken and fluffy rice. Simmered in zesty sauce and topped with melted cheese, you’ll savor this comforting dish that brings southwestern charm straight to your dinner table.
Ingredients
Scale
Protein:
- 2 cups cooked shredded chicken
- 1/2 cup shredded cheese (optional)
Vegetables and Aromatics:
- 4 large bell peppers, tops cut and seeds removed
- 1/2 cup onion, diced
- 2 garlic cloves, minced
- 1 can (14.5 ounces/411 grams) diced tomatoes, drained
Grains and Seasonings:
- 1 1/2 cups cooked rice (white or brown)
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Warm the oven to 375°F, preparing a baking dish for the colorful bell peppers.
- Heat a skillet and gently sauté diced onions and minced garlic until they release their aromatic essence and become translucent.
- In a spacious mixing bowl, thoroughly blend shredded chicken, perfectly cooked rice, tangy diced tomatoes, caramelized onions, fragrant garlic, earthy cumin, smoky paprika, and seasoning.
- Carefully hollow out bell peppers, removing seeds and membranes to create edible vessels for the flavorful mixture.
- Generously fill each pepper with the robust chicken and rice medley, ensuring a compact and even distribution.
- Arrange the stuffed peppers in the prepared baking dish, drizzling a light stream of olive oil over their surfaces.
- Securely cover the dish with aluminum foil, protecting the peppers from direct heat.
- Slide the covered dish into the preheated oven and roast for approximately 30 minutes, allowing flavors to meld and peppers to soften.
- Remove the foil, optionally sprinkle a layer of melting cheese across the peppers, and return to the oven.
- Bake for an additional 10 minutes until the cheese transforms into a golden, bubbling crust and the peppers reach perfect tenderness.
- Remove from the oven and let rest briefly before serving these vibrant, flavor-packed stuffed peppers.
Notes
- Choose peppers with a sturdy, upright shape to ensure they stand well and hold the filling without collapsing during baking.
- Use leftover rotisserie chicken or quickly shred chicken breasts for a time-saving preparation technique.
- Swap white rice with quinoa or cauliflower rice to make the dish lower-carb and more nutrient-dense for health-conscious eaters.
- Add a dollop of Greek yogurt or sour cream on top for extra creaminess and a tangy flavor contrast to the spiced filling.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 70 mg