Description

This Shredded Chicken & Rice Stuffed Peppers recipe captures a global spirit perfectly, blending wholesome ingredients with a vibrant presentation.

Ingredients

Scale

6 large Bell Peppers, tops removed and seeds discarded
3 cups Cooked Shredded Chicken Breast
2 cups Cooked Long-Grain White Rice
1 cup Black Beans, rinsed and drained
1 cup Corn Kernels
1 can (15 oz) Diced Tomatoes, drained slightly
1 small Yellow Onion, finely diced
3 cloves Garlic, minced
1 tablespoon Extra Virgin Olive Oil
1 teaspoon Ground Cumi
1 teaspoon Smoked Paprika
1/2 teaspoon Chili Powder
1.5 cups Shredded Monterey Jack or Sharp Cheddar Cheese
Fresh Cilantro for garnish
Lime Wedges for garnish

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Instructions

Preheat your oven to 375°F (190°C) and lightly grease a large 9×13 inch baking dish
Slice the tops off the bell peppers and remove the ribs and seeds
In a large skillet over medium heat, add the olive oil and sauté the onions until translucent. Add the garlic and cook for another minute until fragrant
Stir in the shredded chicken, cooked rice, black beans, corn, diced tomatoes, cumin, paprika, and chili powder. Mix well
Add half of the shredded cheese to the mixture and stir until it begins to melt
Spoon the filling generously into each pepper and place the peppers upright in the prepared baking dish
Pour about 1/4 cup of water into the bottom of the baking dish. Cover the dish tightly with aluminum foil
Bake for 30 minutes. Remove the foil, sprinkle the remaining cheese over the tops, and bake for another 10 to 15 minutes until the peppers are tender and the cheese is golde
Garnish with fresh cilantro and lime before serving

Notes

For softer peppers, pre-roast them for 10 minutes before filling.

Use a mix of breast and thigh meat for juicier filling.

Prep Time: 20 mins
Cook Time: 40 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed pepper
Calories: 385 kcal
Sugar: 5g
Sodium: 450mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 6g
Protein: 29g
Cholesterol: 65mg