Shredded Chicken and Rice Stuffed Peppers

Shredded Chicken and Rice Stuffed Peppers became a weeknight lifesaver after long days in Austin kitchens when comfort needed to be quick, colorful, and hearty. Shredded Chicken & Rice Stuffed Peppers started as a way to repurpose rotisserie chicken and leftover rice into something fresh, melty, and packed with spice. Shredded Chicken and Rice Stuffed Peppers taught smart layering—sauce in the dish, seasoned filling, then cheese—to lock in moisture and deliver tender peppers with clean slices. Shredded Chicken and Rice Stuffed Peppers also scale beautifully for meal prep, baking up juicy with minimal effort and maximum satisfaction at the table.

Why You’ll Love These Shredded Chicken and Rice Stuffed Peppers

Shredded Chicken and Rice Stuffed Peppers deliver a complete meal in one pan—lean protein, cozy carbs, and melty cheese tucked inside sweet bell peppers for a colorful, satisfying dinner that reheats like a dream. Rotisserie shortcuts make assembly fast, while a little sauce in the baking dish steams peppers tender without turning soggy for clean, juicy slices. The filling flexes: go Mexican, Italian, or BBQ with the same base, so weeknights never feel repetitive and everyone gets bold, familiar flavor.

Ingredients for Shredded Chicken and Rice Stuffed Peppers

• 4 large bell peppers, halved lengthwise and seeded
• 2 cups cooked shredded chicken (rotisserie or poached)
• 1 1/2 cups cooked rice (white, brown, or Spanish-style)
• 1 cup tomato sauce or salsa (plus 1/2 cup for the baking dish)
• 1 cup shredded Monterey Jack or mozzarella
• 1/2 cup shredded cheddar or Parmesan (for topping)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp chili powder or Italian seasoning (choose flavor path)
• 1/2 tsp cumin (if using Mexican profile)
• 1/2–3/4 tsp kosher salt, 1/4 tsp black pepper
• 1–2 tbsp olive oil
  Optional add-ins: 1 cup black beans or corn; 1/4 cup chopped cilantro; 1/2 tsp smoked paprika; squeeze of lime to finish.

Ingredient	Purpose
Bell peppers	Edible vessel; sweet balance to savory filling
Shredded chicken	Lean protein that absorbs seasoning
Rice	Hearty body; binds with sauce and cheese
Sauce + cheese	Moisture, flavor, and melty top

Substitutions & Variations for Shredded Chicken and Rice Stuffed Peppers

• Low-carb: Swap rice for riced cauliflower; keep sauce and cheese amounts the same for moisture and structure that still slices cleanly.
• Mexican style: Use salsa, cumin, chili powder, black beans, and Jack cheese; finish with cilantro and lime for brightness and taco-night vibes.
• Italian style: Use marinara, Italian seasoning, and mozzarella-Parmesan; garnish with basil for a cozy, pizza-adjacent profile in every bite.
• Make-ahead meal prep: Stuff peppers and refrigerate 24 hours; add 5–10 minutes to bake time, or bake fully and reheat covered for quick weeknights

Step-by-Step Instructions for Shredded Chicken and Rice Stuffed Peppers

• Preheat oven to 375∘F375∘F. Spread 1/2 cup tomato sauce or salsa in a 9×13-inch dish to create steam and tender peppers without soggy bottoms.
• Sauté onion in olive oil until translucent; add garlic 30 seconds. Stir in shredded chicken, cooked rice, seasonings, and 1 cup sauce. Fold in half the cheese until cohesive and spoonable, not wet.
• Halve and seed peppers; nestle cut-side up in the sauced dish. Generously fill each half, mounding slightly; top with remaining cheese for bubbly coverage.
• Cover tightly with foil and bake 30 minutes to steam and soften peppers throughout; uncover and bake 10–20 minutes until peppers are tender and cheese browns at the edges.
• Check the center with an instant-read thermometer; fillings containing chicken should reach 165∘F165∘F for safety before serving.
• Rest 5–10 minutes for clean slices and set layers; garnish with cilantro, basil, or a squeeze of lime depending on flavor profile chosen.

Pro Tips for Success with Shredded Chicken and Rice Stuffed Peppers

• Keep filling saucy but thick; add a splash of broth if dry or a handful of cheese if loose so it binds and slices neatly without leaking.
• Par-cook peppers 10 minutes covered if very thick-walled; this ensures tenderness on tighter schedules while preserving structure for plating.
• Use day-old rice; drier grains absorb sauce and seasonings better, yielding a cohesive, flavorful filling with less wateriness.
• Mix-and-match cheeses; Monterey Jack melts creamy, mozzarella stretches, cheddar adds sharpness—combining creates gooey tops with great browning.
• For a baked “crust,” add buttered crumbs or crushed crackers in the last 10 minutes uncovered for texture that contrasts the soft pepper.

Storage & Reheating Tips for Shredded Chicken and Rice Stuffed Peppers

• Refrigerate in an airtight container 3–5 days or freeze up to 3 months; cool completely before sealing to prevent condensation and soggy tops.
• Reheat in the oven at 350∘F350∘F covered 15–25 minutes, then uncover 5 minutes to re-melt cheese; add a spoon of water to the dish to restore steam and moisture.
• For food safety, reheat stuffed peppers until the center reaches 165∘F165∘F; check with an instant-read thermometer before serving, especially from chilled or frozen.

What to Serve With Shredded Chicken and Rice Stuffed Peppers

• Add a bright side salad—romaine, corn, black beans, tomatoes, and cilantro-lime vinaigrette—to balance the cozy filling with crunch, color, and acidity for a complete, fresh-feeling plate.
• Serve with quick skillet corn or roasted broccoli; both finish while peppers rest and bring sweet or charred notes that contrast melty cheese and tender peppers well.
• Offer toppings at the table: avocado or guacamole, sour cream or Greek yogurt, chopped herbs, lime wedges, and hot sauce so everyone customizes heat and creaminess to taste.
• Round it out with a simple grain or bread—Spanish rice, quinoa, or warm tortillas—to soak up saucy edges and make leftovers stretch for meal prep wins.

FAQs for Shredded Chicken and Rice Stuffed Peppers

• Do peppers need pre-cooking? Not always; baking covered steams them tender. Par-cook 10 minutes if thick-walled or if a softer texture is preferred on busy nights.
• Best rice choice? Day-old white or brown rice absorbs sauce and seasonings for cohesive filling; Spanish rice adds extra flavor without extra steps in the pan.
• How to keep filling juicy, not soggy? Aim for thick-saucy—use about 1 cup sauce in the mix and 1/2 cup in the pan; avoid overfilling and bake covered, then uncover to brown.
• Can these be made ahead? Yes—stuff and chill up to 24 hours; add 5–10 minutes to the covered bake, or bake fully and reheat covered at 350∘F350∘F until hot throughout.
• Safe internal temp? Fillings with chicken should reach 165∘F165∘F; verify with an instant-read thermometer in the center before serving or after reheating.

Nutrition Information (per pepper half)

• Approximate per serving: 260–380 calories, 18–28g protein, 9–16g fat, 20–34g carbs, depending on cheese type, rice choice, and sauce used in the mixture.
• Lighten by using brown rice, part-skim mozzarella, and extra veggies like corn or black beans; richness scales with cheese quantity and Monterey Jack vs. cheddar picks.
• Sodium varies with jarred sauces and cheese; choose lower-sodium options and season to taste at the end to keep flavors bright and balanced for weeknights and meal prep.

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