Shredded Chicken & Rice Stuffed Peppers

These quick and delicious stuffed peppers are filled with shredded chicken, rice, and cheese, making them a perfect weeknight meal.

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Prep Time 10

Cook Time 30

Total Time 40

Course dinner, Main Course

Cuisine American

Servings servings

Calories 350 kcal

Ingredients

Main Ingredients

3-4 pieces Bell Peppers Any color, not squishy
2 cups Shredded Chicken Cooked, can use rotisserie
1.5 cups Cooked Rice Any type works
1 cup Cheese Shredded or cubed
1 cup Salsa or Diced Tomatoes For added moisture and flavor
To taste Spices (Salt, Pepper, Optional) Customize to your liking

Instructions

Preparation

Preheat your oven to 375°F (190°C).
Cut the bell peppers in half and scoop out the insides, placing them in a baking dish.
In a large bowl, combine the shredded chicken, cooked rice, cheese, salsa, and a pinch of salt and pepper.
Mix the filling until well combined.

Stuffing and Baking

Generously spoon the filling into the halved peppers until they are bursting.
Sprinkle some extra cheese on top.
Bake in the oven for about 30 minutes or until the cheese is bubbly and golden.
Optional: Broil for an additional 2 minutes for a crispy top.
Let cool for 5 minutes before serving.

Notes

These stuffed peppers can last up to 4 days in the fridge when stored in an airtight container. They can be reheated in the microwave or oven. For freezing, wrap each pepper half in foil and store in a freezer bag for up to 2 months.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gSodium: 800mgFiber: 4gSugar: 3g

Keyword Chicken Recipe, easy dinner, Healthy Eating, Quick Meal, Stuffed Peppers

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