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–+ servings
Shredded Chicken & Rice Stuffed Peppers

Savor Every Bite: Shredded Chicken & Rice Stuffed Peppers

Enjoy the vibrant flavors of Shredded Chicken & Rice Stuffed Peppers, perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course One-Pot Meals
Cuisine Mexican
Servings 4 stuffed peppers
Calories 350 kcal

Equipment

  • Slow Cooker
  • large pot
  • mixing bowl
  • baking dish

Ingredients
  

For the Filling

  • 2 pieces chicken breasts Cooked until juicy
  • 1 teaspoon cumin Adds warm, earthy notes
  • 1 teaspoon garlic salt Enhances overall flavor
  • 1 teaspoon chili powder Infuses subtle heat
  • ½ teaspoon black pepper Adds hint of spiciness
  • 1 can diced tomatoes with green chilies Provides zesty layer
  • 2 cups Mexican rice Fluffy component
  • 1 cup shredded cheddar cheese Melts beautifully on top
  • 1 can black beans Rinsed and drained

For the Peppers

  • 4 pieces bell peppers Choose favorite colors

Instructions
 

Step-by-Step Instructions

  • Prepare the Chicken: Place chicken breasts in the slow cooker. Sprinkle cumin, garlic salt, chili powder, and black pepper on top. Cover with diced tomatoes and green chilies. Cook on low for 6–8 hours, or high for 4–6 hours.
  • Shred the Chicken: Use two forks to shred the chicken in the sauce while it soaks up flavorful juices.
  • Prepare the Bell Peppers: Boil water. Rinse bell peppers, slice off tops, and hollow them out.
  • Boil the Peppers: Add bell peppers to boiling water and cook for about 5 minutes until slightly tender.
  • Mix the Filling: In a mixing bowl, combine Mexican rice, shredded chicken mixture, black beans, and shredded cheddar cheese.
  • Stuff the Peppers: Fill each bell pepper with the chicken and rice mixture, pack it well, and top with cheese if desired.
  • Bake the Stuffed Peppers: Preheat oven to 350°F (175°C). Bake stuffed peppers for about 30 minutes until cheese is melted and bubbly.
  • Store for Later: Wrap stuffed peppers in plastic wrap and refrigerate, or freeze tightly wrapped in plastic wrap for up to 3 months.

Notes

These stuffed peppers can be customized based on your preferences or leftovers.

Nutrition

Serving: 1stuffed pepperCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 7gSugar: 3gVitamin A: 25IUVitamin C: 50mgCalcium: 15mgIron: 20mg
Keyword chicken, easy meals, Healthy Dinner, rice, Shredded Chicken & Rice Stuffed Peppers, stuffed peppers
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