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Shredded Chicken and Rice Stuffed Peppers on a white plate

Shredded Chicken and Rice Stuffed Peppers

Enjoy a hearty and flavorful meal with these shredded chicken and rice stuffed peppers. Bell peppers are filled with a savory mixture of tender chicken, seasoned rice, and baked until tender and golden brown.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 peppers
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 large bell peppers
  • 2 cups cooked shredded chicken
  • 1.5 cups cooked rice
  • 0.5 medium onion diced
  • 2 garlic cloves minced
  • 1 cup tomato sauce
  • 0.5 cup chicken broth
  • 1 cup shredded cheese (cheddar or mozzarella)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp paprika
  • 0.5 tsp cumin

Equipment

  • Baking dish
  • Large skillet
  • Mixing bowl

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish. Cut the bell peppers in half lengthwise, remove the seeds and membranes, then set aside.
  2. Heat olive oil in a large skillet over medium heat. Sauté the diced onion for 3-5 minutes until softened, then add the minced garlic and cook for another minute until fragrant.
  3. Stir in the shredded chicken, cooked rice, tomato sauce, chicken broth, salt, pepper, paprika, and cumin. Cook for 2-3 minutes, ensuring all ingredients are well combined and heated through.
  4. Remove the skillet from heat and stir in half of the shredded cheese (0.5 cup). Evenly divide the chicken and rice mixture among the prepared bell pepper halves.
  5. Place the stuffed peppers in the baking dish and top each with the remaining shredded cheese. Cover the baking dish with foil.
  6. Bake for 25 minutes, then remove the foil and continue baking for another 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden. Serve hot.

Notes

For a spicier kick, add a pinch of red pepper flakes to the filling. These peppers can be prepared ahead of time and baked just before serving.