Shredded Chicken & Rice Stuffed Peppers Recipe

Looking for a delicious, satisfying, and healthy recipe to add to your meal rotation? These Shredded Chicken & Rice Stuffed Peppers are packed with flavor, easy to prepare, and loaded with nutrients. With tender bell peppers filled with shredded chicken, seasoned rice, vegetables, and a rich tomato sauce, this recipe makes a complete meal that’s both hearty and wholesome. Whether you’re cooking for your family or entertaining guests, these stuffed peppers are sure to impress. Read on for the full recipe and helpful tips to make this dish a success!

this Recipe

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What Are Shredded Chicken & Rice Stuffed Peppers?

Shredded Chicken & Rice Stuffed Peppers are bell peppers that have been hollowed out and filled with a savory mixture of shredded chicken, cooked rice, vegetables, and seasonings. After being filled, the peppers are baked in a flavorful tomato sauce until tender. This dish is versatile and allows for various adaptations, making it a great option for weeknight dinners, meal prep, or special occasions. Plus, it’s packed with protein, fiber, and essential nutrients, making it a balanced meal that’s both satisfying and healthy.

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Ingredients List for Shredded Chicken & Rice Stuffed Peppers

To prepare this delicious dish, gather the following ingredients:

For the Peppers:

• 6 large bell peppers (any color, tops cut off and seeds removed)

For the Filling:

• 2 cups cooked shredded chicken (use rotisserie chicken or cook your own)
• 1 ½ cups cooked rice (white, brown, or any grain of your choice)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup diced tomatoes (canned or fresh)
• 1 cup shredded cheese (cheddar, mozzarella, or a blend)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder (optional, for a little heat)
• Salt and pepper, to taste
• 2 tablespoons olive oil (for sautéing)

For the Sauce:

• 1 ½ cups tomato sauce (or marinara sauce)
• ½ cup chicken broth (or water)
• 1 tablespoon tomato paste
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste

For Garnishing (optional):

• Fresh cilantro or parsley, chopped
• Sour cream
• Lime wedges

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Substitutions and Variations

This recipe is highly customizable, so feel free to adapt it based on your preferences or dietary needs:

• Rice substitutes: You can use quinoa, couscous, or cauliflower rice instead of regular rice for a lower-carb or gluten-free option.
• Chicken alternatives: Swap the shredded chicken for ground turkey, beef, or plant-based crumbles if you prefer a different protein source.
• Vegetarian version: For a vegetarian version, omit the chicken and replace it with black beans, chickpeas, or lentils. Add extra veggies like zucchini, mushrooms, or corn to bulk up the filling.
• Cheese options: Use any type of melting cheese you enjoy—like Monterey Jack, provolone, or feta. For a dairy-free version, opt for a vegan cheese alternative or skip the cheese altogether.
• Seasoning variations: For a Mexican-inspired twist, add some taco seasoning to the filling. You can also experiment with Italian herbs or Mediterranean spices for different flavor profiles.

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Step-by-Step Cooking Instructions

1. Prepare the Peppers:

• Preheat your oven to 375°F (190°C).
• Cut the tops off the bell peppers and remove the seeds and membranes inside. Arrange the peppers upright in a baking dish. If the peppers are uneven on the bottom, carefully trim a small slice off the base to help them stand upright.

1. Cook the Filling:

• In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes.
• Stir in the diced tomatoes, cumin, smoked paprika, chili powder (if using), and a pinch of salt and pepper. Cook for another 2-3 minutes until fragrant and the tomatoes have broken down slightly.
• Add the cooked shredded chicken and rice to the skillet, mixing everything together until fully combined. Cook for an additional 2 minutes, allowing the flavors to meld.
• Remove the filling from heat and stir in half of the shredded cheese. Set the mixture aside.

1. Prepare the Sauce:

• In a small saucepan, combine the tomato sauce, chicken broth, tomato paste, Italian seasoning, and a pinch of salt and pepper. Simmer over low heat for 5-7 minutes, stirring occasionally. The sauce should thicken slightly.

1. Fill the Peppers:

• Spoon the chicken and rice filling into each bell pepper, packing it tightly and filling them to the top. If you have any leftover filling, you can scatter it around the peppers in the baking dish.
• Pour the prepared tomato sauce over and around the stuffed peppers in the baking dish, making sure they are well-coated.

1. Bake the Stuffed Peppers:

• Cover the baking dish with foil and place it in the preheated oven. Bake the peppers for 30-35 minutes, or until the peppers are tender.
• Remove the foil, sprinkle the remaining cheese over the tops of the stuffed peppers, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

1. Serve:

• Once the peppers are cooked through, remove them from the oven and let them cool for a few minutes before serving. Garnish with fresh cilantro or parsley, a dollop of sour cream, and a squeeze of lime juice if desired.

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How to Cook Shredded Chicken & Rice Stuffed Peppers: A Step-by-Step Guide

Cooking Shredded Chicken & Rice Stuffed Peppers may sound complex, but it’s actually a straightforward process. Here’s a quick breakdown of the key steps:

1. Prep the peppers by removing the tops and seeds.
2. Cook the filling, combining shredded chicken, rice, onions, garlic, and seasonings.
3. Prepare the sauce, allowing it to simmer and thicken.
4. Stuff the peppers with the flavorful chicken and rice mixture.
5. Bake the peppers in a rich tomato sauce, adding cheese for a melty, delicious finish.

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Common Mistakes to Avoid

• Under-cooking the peppers: If your peppers aren’t tender after baking, they may need more time in the oven. Be sure to cover them with foil initially to help steam the peppers and soften them.
• Overstuffing the peppers: It’s important to pack the filling tightly, but don’t overfill the peppers to the point where the filling spills out while baking. Leave a small space at the top for cheese.
• Using dry rice: Ensure that the rice is fully cooked before adding it to the filling. Dry or undercooked rice won’t absorb the flavors properly and will affect the texture of the dish.
• Skipping the sauce: The tomato sauce not only adds flavor but also helps keep the peppers moist. Don’t skip this step, as it’s key to making the peppers tender and juicy.

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Serving and Presentation Tips

When serving your Shredded Chicken & Rice Stuffed Peppers, presentation is everything! Here are some tips to elevate your dish:

• Garnish with fresh herbs: A sprinkle of fresh cilantro or parsley adds a burst of color and freshness to the dish.
• Serve with a side salad: A simple green salad or a tangy slaw pairs well with the rich flavors of the stuffed peppers.
• Offer a variety of toppings: Sour cream, guacamole, or hot sauce can be served on the side to allow guests to customize their peppers.

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How to Serve Shredded Chicken & Rice Stuffed Peppers

These stuffed peppers are a complete meal on their own, but you can enhance the meal by serving them with:

• A side of roasted vegetables like zucchini, carrots, or sweet potatoes.
• Garlic bread or a warm crusty loaf to soak up the flavorful sauce.
• Mexican-style rice or couscous for extra grains if you’re serving a larger crowd.

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Presentation Ideas for Shredded Chicken & Rice Stuffed Peppers

• Colorful peppers: Use a mix of red, yellow, orange, and green bell peppers for a vibrant presentation.
• Garnish with lime wedges or lemon slices for a fresh, citrusy look.
• Serve on a large platter with fresh herbs and sauces on the side for a family-style dinner.

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Shredded Chicken & Rice Stuffed Peppers Recipe Tips

• Make-ahead: These stuffed peppers can be assembled in advance and stored in the refrigerator. Just pop them in the oven when you’re ready to bake.
• Freezer-friendly: These peppers freeze well! Simply bake them first, cool completely, and freeze individually in airtight containers. Reheat in the oven when ready to serve.
• Double the recipe: If you’re feeding a crowd or want leftovers, this recipe is easy to double. Just make sure to use a larger baking dish.

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Frequently Asked Questions (FAQs)

1. Can I use ground chicken instead of shredded chicken?

• Yes! Ground chicken works well in this recipe. Just cook it thoroughly before mixing with the rice and other ingredients.

1. Can I make this dish vegetarian?

• Absolutely! Simply replace the shredded chicken with beans, lentils, or tofu.

1. How do I store leftovers?

• Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave.

1. Can I freeze stuffed peppers?

• Yes, stuffed peppers freeze very well. Freeze them after baking, and then thaw in the fridge before reheating in the oven.

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Conclusion

Shredded Chicken & Rice Stuffed Peppers are a delicious, nutritious, and versatile dish that can be enjoyed by everyone. Whether you’re looking for a satisfying weeknight dinner, a meal prep option, or a dish to impress guests, these stuffed peppers are sure to deliver. With tender bell peppers, a flavorful filling, and cheesy goodness on top, they’re the perfect combination of healthy and comforting. Give this recipe a try and enjoy a tasty meal that’s as good for you as it is fun to make!

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