Shredded Chicken & Rice Stuffed Peppers Recipe
This Shredded Chicken & Rice Stuffed Peppers recipe combines tender chicken, fluffy rice, and vibrant bell peppers. A perfect blend of protein and vegetables, this dish is a wholesome and hearty meal for any occasion. Ideal for meal prep or family dinners, these stuffed peppers are easy to make and packed with flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- Bell peppers
- Shredded chicken (cooked)
- Cooked rice
- Onion
- Garlic
- Tomato sauce
- Shredded cheese (optional)
- Olive oil
- Salt & pepper
- Seasonings (paprika, cumin, etc.)
Instructions
- Preheat the oven to 375°F (190°C). Slice off the tops of the bell peppers and remove the seeds.
- Sauté onions and garlic in olive oil until soft. Add shredded chicken, cooked rice, tomato sauce, and seasonings. Mix well.
- Stuff the bell peppers with the chicken and rice mixture. Place them in a baking dish.
- Optionally, sprinkle shredded cheese on top of each pepper.
- Cover with foil and bake for 25-30 minutes, until the peppers are tender. Remove foil for the last 5-10 minutes for a crispy top.
- Serve hot and enjoy!
Notes
- You can use rotisserie chicken for convenience.
- Substitute quinoa or cauliflower rice for a low-carb option.
- Add black beans or corn for extra texture and flavor.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 300 kcal
- Sugar: 5g
- Sodium: 600mg