Description
These Shredded Chicken & Rice Stuffed Peppers are a healthy, balanced, and flavorful dinner option. Packed with protein, complex carbs, and veggies, they’re perfect for meal prep or weeknight dinners, delivering maximum flavor with minimal effort.
Ingredients
4 large bell peppers (any color)
2 cups cooked shredded chicken
1 1/2 cups cooked rice (white, brown, or cauliflower rice)
1 cup marinara sauce (or pasta sauce)
1 cup shredded mozzarella cheese, divided
1/2 cup diced onion
2 cloves garlic, minced
1 tsp Italian seasoning
Salt and pepper, to taste
Instructions
1. Preheat oven to 375°F (190°C). Prepare a baking dish large enough to hold peppers upright.
2. Slice tops off bell peppers and remove seeds and membranes.
3. In a large bowl, mix shredded chicken, cooked rice, marinara, 1/2 cup mozzarella, onion, garlic, and Italian seasoning. Season with salt and pepper.
4. Spoon filling into peppers, packing gently to the top.
5. Place peppers upright in baking dish. Add 1/4 inch water to bottom of dish.
6. Cover with foil and bake 25 minutes.
7. Remove foil, top peppers with remaining cheese, and bake uncovered 10-15 minutes until cheese is golden and bubbly.
8. Let rest a few minutes before serving.
Notes
Cool completely before storing. Refrigerate in airtight container up to 4 days.
Freeze up to 3 months, thaw overnight in fridge before reheating.
Reheat in microwave 2-3 minutes or bake at 350°F until hot.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 6g
- Sodium: 640mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 65mg