Description
These Shredded Chicken & Rice Stuffed Peppers are packed with protein, veggies, and cheesy flavor. A family-friendly recipe that’s easy to prepare and perfect for meal prepping. Use leftover chicken or rotisserie for a quick weeknight dinner!
Ingredients
Scale
- 4 large bell peppers (any color)
- 2 cups cooked shredded chicken
- 1 cup cooked rice (white or brown)
- 1/2 cup diced onion
- 1 cup canned diced tomatoes (drained)
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Instructions
- Prep Peppers: Preheat oven to 375°F (190°C). Slice the tops off bell peppers and remove seeds and membranes. Place them in a baking dish.
- Make Filling: In a large bowl, mix shredded chicken, cooked rice, onion, diced tomatoes, half of the shredded cheese, and seasonings.
- Stuff & Bake: Spoon the mixture into each bell pepper. Top with remaining cheese.
- Bake: Add a splash of water to the baking dish, cover with foil, and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes, or until cheese is golden and bubbly.
- Serve: Garnish with parsley and serve warm!
Notes
You can swap rice with quinoa or cauliflower rice for a low-carb version. Add a dash of hot sauce or taco seasoning for extra flavor!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
Keywords: stuffed peppers, chicken stuffed peppers, healthy dinner, meal prep, easy chicken recipe