Description
Shredded Chicken & Rice Stuffed Peppers are hearty, colorful, and comforting. They use rotisserie chicken, cooked rice, sauce, and melty cheese baked inside sweet bell peppers for an easy, complete meal that reheats beautifully.
Ingredients
4 large bell peppers, halved lengthwise and seeded
2 cups cooked shredded chicken
1 1/2 cups cooked rice
1 cup tomato sauce or salsa (plus 1/2 cup for the 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
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: black beans, corn, cilantro, smoked paprika, lime
Instructions
1. Preheat oven to 375°F. Spread 1/2 cup sauce in a 9×13-inch baking dish.
2. Sauté onion in oil until translucent. Add garlic and cook 30 seconds.
3. Stir in chicken, rice, seasonings, and 1 cup sauce. Fold in half the cheese.
4. Halve and seed peppers, place cut-side up in dish. Fill generously with mixture.
5. Top with remaining cheese. Cover tightly with foil.
6. Bake 30 minutes covered, then uncover and bake 10–20 minutes until tender and cheese browns.
7. Check filling reaches 165°F. Rest 5–10 minutes before serving.
Notes
Use day-old rice for best texture.
Par-cook thick peppers if needed for tenderness.
Mix cheeses for better melt and browning.
Store 3–5 days in fridge or freeze up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: American, Mexican-Inspired, Italian-Inspired
Nutrition
- Serving Size: 1 pepper half
- Calories: 320
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 55 mg