Description
Shredded Chicken and Rice Stuffed Peppers are a delightful combination of tender chicken, fluffy rice, and vibrant bell peppers. Each bite bursts with flavor, making this dish perfect for busy weeknights or gatherings. Easy to prepare and customizable, these stuffed peppers not only look stunning on your table but also offer a comforting, satisfying meal that the whole family will love.
Ingredients
Scale
- 4 bell peppers (red, yellow, or green)
- 3 boneless skinless chicken breasts (about 1.5 lbs)
- 2 cups cooked rice (white or brown)
- 1 can (15 oz) black beans, rinsed
- 1 medium onion, chopped
- 1 cup shredded cheese (cheddar or Monterey Jack)
- ½ cup sour cream (for topping)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Grease a baking dish with nonstick spray.
- Cook the chicken in water or broth over medium heat for about 15-20 minutes until fully cooked. Shred the chicken using two forks.
- In a bowl, mix the shredded chicken with cooked rice, black beans, chopped onion, salt, and pepper until well combined.
- Cut the tops off the bell peppers and remove seeds. Fill each pepper generously with the chicken-rice mixture.
- Place stuffed peppers upright in the baking dish. Cover with foil and bake for 30 minutes.
- Remove foil, sprinkle cheese on top of each pepper, and bake uncovered for an additional 10-15 minutes until cheese is melted.
Nutrition
- Serving Size: 1 stuffed pepper (245g)
- Calories: 360
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Customize by adding vegetables like corn or zucchini. For a low-carb option, substitute rice with quinoa or cauliflower rice. Leftovers can be stored in an airtight container in the fridge for up to three days.