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
Scale
- 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