Shredded Chicken & Rice Stuffed Peppers Recipe
These shredded chicken & rice stuffed peppers are a nutritious, flavorful meal. Bell peppers are stuffed with a savory blend of shredded chicken, rice, tomatoes, and seasonings. A great option for a low-carb, high-protein dinner that’s simple to make and perfect for family meals.
- Prep Time: 15 minutes
- Cook Time: 45
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American-Mexican
- Diet: Gluten Free
Ingredients
Scale
- large bell peppers (any color)
- 2 cups cooked, shredded chicken
- 1 cup cooked rice
- 1 can (14.5 oz) diced tomatoes
- 1 small onion, diced
- 1 garlic clove, minced
- 1 cup shredded cheese (optional)
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper, to taste
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds and membranes.
- In a skillet, heat olive oil over medium heat. Add onions and garlic, sauté until softened.
- Stir in shredded chicken, cooked rice, diced tomatoes, cumin, paprika, salt, and pepper. Cook for 5 minutes.
- Stuff the bell peppers with the chicken and rice mixture. Top with cheese, if using.
- Place stuffed peppers in a baking dish and cover with foil.
- Bake for 30 minutes, then remove foil and bake an additional 10 minutes, or until peppers are tender and cheese is melted.
Notes
- You can substitute quinoa or cauliflower rice for a low-carb version.
- Add more veggies, like corn or black beans, to the stuffing for extra texture.
- For a dairy-free option, skip the cheese or use a vegan alternative.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 300
- Sugar: 5g
- Sodium: 550mg