Shredded chicken & rice stuffed peppers are an explosion of flavor wrapped in a vibrant, crunchy shell. Imagine sinking your teeth into a juicy pepper bursting with seasoned chicken, fluffy rice, and a medley of spices that dance on your taste buds. The aroma wafting through your kitchen as they bake is enough to make even the pickiest eater perk up and say, “What’s cooking?” For more inspiration, check out this smothered chicken and rice recipe recipe.
This dish has a special place in my heart. It reminds me of family gatherings where we’d all pitch in to prepare a feast. As the peppers roasted in the oven, laughter filled the air, and we eagerly awaited the moment when we could dig in. creamy chicken chili recipe Perfect for busy weeknights or festive occasions, shredded chicken & rice stuffed peppers promise an unforgettable flavor experience. You might also enjoy this white chicken chili recipe recipe.
Why You'll Love This Recipe
- This dish is incredibly simple to prepare, making it perfect for weeknight dinners
- The flavors meld beautifully, creating a savory delight everyone will enjoy
- With their bright colors and appealing presentation, they brighten up any table
- These stuffed peppers are versatile—you can customize them to suit any palate by adding different ingredients!
I remember serving these at a potluck once; everyone went back for seconds!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Bell Peppers: Choose vibrant colors like red, yellow, or green for visual appeal and sweetness.
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Boneless Skinless Chicken Breasts: About 3-4 chicken breasts work nicely depending on how many people you’re feeding.
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Cooked Rice: Use leftover rice or freshly cooked for a fluffy texture that complements the filling.
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Onion: A medium onion adds sweetness; sauté it until translucent to release its flavor.
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Garlic: Fresh minced garlic elevates the dish with its aromatic goodness; don’t be shy!
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Diced Tomatoes: Canned tomatoes add moisture and a hint of acidity that balances the flavors perfectly.
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Cheese (optional): Shredded cheese like mozzarella or cheddar tops off these stuffed peppers beautifully. healthy cottage cheese wraps.
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Spices (Cumin, Paprika): A dash of cumin and smoked paprika brings warmth and depth to the filling.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Your Peppers: Start by preheating your oven to 375°F (190°C). Slice the tops off each bell pepper and remove seeds gently; set aside.
Sauté Onions and Garlic: In a skillet over medium heat, add oil and toss in diced onions. Sauté until they turn translucent and fragrant—about 5 minutes—then stir in minced garlic.
Cook the Chicken: Add the boneless chicken breasts to the skillet with onions and garlic. Cook until browned on both sides; about 6-8 minutes per side should do it.
Add Rice and Spices: Once cooked, shred the chicken with two forks right in the skillet. Mix in cooked rice, diced tomatoes, cumin, smoked paprika, salt, and pepper until well combined.
Stuff Those Peppers!: Spoon generous amounts of the chicken-rice mixture into each hollowed pepper. Pack them well but secure enough so they won’t spill out during baking.
Bake to Perfection!: Place stuffed peppers upright in a baking dish. Cover with foil and bake for 25 minutes. Remove foil for an additional 10 minutes until tops are golden brown.
Enjoy these shredded chicken & rice stuffed peppers hot from the oven! They make fantastic leftovers too—if there are any left!
You Must Know
- This delightful shredded chicken & rice stuffed peppers recipe is not just tasty; it’s a colorful feast!
- The vibrant peppers filled with savory goodness create an irresistible dish that’s perfect for gatherings
- Plus, they’re easy to prepare, making them ideal for busy weeknights
Perfecting the Cooking Process
Start by cooking the rice first while you shred the chicken. Sauté onions and garlic, then mix everything before stuffing into the peppers. garlic parmesan chicken This sequence ensures flavors meld beautifully and you maximize your time in the kitchen.
Add Your Touch
Feel free to swap out the chicken for turkey or add black beans for a vegetarian twist. Toss in extra spices or cheese to customize the flavor profile and make it your own!
Storing & Reheating
Store leftover stuffed peppers in an airtight container in the refrigerator for up to four days. To reheat, pop them in the oven at 350°F until heated through, ensuring they maintain their delicious texture. delicious stuffed pepper soup.
Chef's Helpful Tips
- Always use fresh vegetables for maximum flavor and texture in your stuffed peppers
- Adjust seasonings based on personal preference, and don’t hesitate to experiment with herbs that excite your palate!
- An extra sprinkle of cheese on top is never a bad idea either
Cooking these stuffed peppers reminds me of my best friend’s birthday party where we served them as a surprise dish. Everyone loved them so much that they voted it “best party food” of the year!
FAQ
What can I substitute for chicken in shredded chicken & rice stuffed peppers?
You can use turkey, beef, or even lentils for a vegetarian option.
Can I freeze shredded chicken & rice stuffed peppers?
Absolutely! Freeze them before baking for up to three months.
How do I enhance the flavor of my stuffing?
Add spices like cumin or chili powder; they elevate the taste immensely!
Shredded Chicken & Rice Stuffed Peppers
- Total Time: 50 minutes
- Yield: Serves 4
Description
Shredded chicken and rice stuffed peppers are a deliciously vibrant dish that combines tender chicken, fluffy rice, and spices, all nestled in colorful bell peppers. Perfect for busy weeknights or festive gatherings, this recipe is simple to prepare and customizable to fit any palate. Enjoy the warm aroma wafting through your kitchen as you bake these delightful stuffed peppers!
Ingredients
- 4 medium bell peppers (red, yellow, or green)
- 3 boneless skinless chicken breasts (about 1.5 lbs)
- 2 cups cooked rice
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup shredded cheese (optional)
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds.
- In a skillet over medium heat, heat olive oil. Add diced onions and sauté until translucent (about 5 minutes). Stir in minced garlic.
- Add chicken breasts to the skillet and cook until browned on both sides (6-8 minutes per side). Shred the chicken in the skillet using two forks.
- Mix in cooked rice, diced tomatoes, cumin, smoked paprika, salt, and pepper until well combined.
- Stuff each bell pepper generously with the chicken-rice mixture and place them upright in a baking dish.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until tops are golden brown.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper (approximately 300g)
- Calories: 350
- Sugar: 5g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
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