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Shredded Chicken and Rice Stuffed Peppers

Shredded Chicken and Rice Stuffed Peppers are a quick and delicious meal, perfect for busy weeknights. Loaded with flavor, they're also customizable for your family's preferences.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large bell peppers (any color)
  • 2 cups cooked shredded chicken (rotisserie chicken works great!)
  • 1 cup cooked rice (white or brown)
  • 1 cup black beans (drained and rinsed)
  • 1 cup corn
  • 1 cup salsa (spicy or mild)
  • 1 teaspoon cumin
  • to taste Salt and pepper
  • 1 cup shredded cheese (cheddar or a blend)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Wash your bell peppers and slice off the tops, removing the seeds and membranes.
Mixing
  1. In a large bowl, combine the shredded chicken, cooked rice, black beans, corn, salsa, cumin, salt, and pepper. Mix until well-blended.
Stuffing
  1. Spoon the filling into each bell pepper, packing it tightly.
Baking
  1. Place the stuffed peppers upright in a baking dish and sprinkle shredded cheese on top.
  2. Cover the baking dish with foil and bake for about 25-30 minutes.
  3. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Serving
  1. Let the stuffed peppers cool for a minute before serving. Plate with a side salad or avocado slices.

Notes

Customize your fillings by adding olives, diced tomatoes, or hot sauce. These peppers can be prepared ahead of time and kept in the fridge until ready to bake. Any laughter over cheese overflow is 'extra flavoring'.