Shredded Chicken and Rice Stuffed Peppers
Shredded Chicken and Rice Stuffed Peppers are vibrant and savory, perfect for busy days and customizable to your family's preferences.
Ingredients
For the Stuffed Peppers
- 4 large large bell peppers (red, yellow, or green) Choose your favorite color
- 2 cups shredded cooked chicken Leftover rotisserie chicken works wonders
- 1 cup cooked rice White or brown, based on preference
- 1 cup diced tomatoes Canned or fresh, whatever is on hand
For the Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder Add more if you like a kick!
For the Topping
- 1 cup shredded cheese Cheddar, mozzarella, or a fancy blend
- Fresh herbs Optional, for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds and membranes.
Filling
- In a large bowl, combine the shredded chicken, cooked rice, diced tomatoes, garlic powder, onion powder, chili powder, salt, and pepper. Mix well.
Stuffing and Baking
- Heap the chicken and rice mixture into each bell pepper.
- Sprinkle some shredded cheese on top of each stuffed pepper.
- Cover the baking dish with aluminum foil and bake for about 25 minutes.
- Remove the foil and bake for an additional 10 to 15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
Serving
- Sprinkle with fresh herbs before serving.
Notes
Customize the ingredients based on your family's preferences and make ahead of time for easier dinner prep. Leftovers can be stored in an airtight container in the fridge for up to three days.