Shredded Chicken & Rice Stuffed Peppers Recipe
This Shredded Chicken & Rice Stuffed Peppers recipe combines juicy shredded chicken, fluffy rice, and vibrant bell peppers for a wholesome, protein-packed dish. It's a simple, nutritious meal that’s great for family dinners. Perfect for a quick weeknight fix with minimal prep time!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 4 large bell peppers
- 1 cup cooked shredded chicken
- 1 cup cooked rice
- 1 cup diced tomatoes
- 1/2 cup shredded cheese
- 1/4 cup chopped onions
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- Heat olive oil in a pan, sauté onions until softened.
- Mix cooked chicken, rice, tomatoes, onions, garlic powder, salt, and pepper in a bowl.
- Stuff each pepper with the mixture and top with shredded cheese.
- Place stuffed peppers in a baking dish, cover with foil, and bake for 25 minutes.
- Uncover and bake for an additional 10 minutes until cheese is bubbly.
- Garnish with fresh parsley and serve.
Notes
- Use different colored peppers for visual variety.
- Substitute quinoa or cauliflower rice for a low-carb option.
- Make it spicy by adding diced jalapeños or chili flakes to the stuffing.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 290 kcal
- Sugar: 5g
- Sodium: 520mg