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–+ servings
Shredded Chicken and Rice Stuffed Peppers

Savory Shredded Chicken and Rice Stuffed Peppers Delight

Enjoy these Shredded Chicken and Rice Stuffed Peppers, a customizable dish packed with flavor and comfort.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 pieces Bell Peppers Choose vibrant colors like red, yellow, or orange.
For the Filling
  • 2 cups Shredded Chicken Slow-cooked or store-bought.
  • 1 cup Mexican Rice Or substitute with quinoa or brown rice.
  • 1 cup Cheddar Cheese Can use dairy-free cheese.
  • 1 can Black Beans Rinse and drain.
For Seasoning
  • 1 teaspoon Cumin
  • 1 teaspoon Garlic Salt
  • 1 teaspoon Chili Powder Adjust for heat preference.
  • 1/2 teaspoon Black Pepper

Equipment

  • Slow Cooker
  • Large Pot
  • Mixing bowl
  • Baking dish

Method
 

Cooking Steps
  1. Prepare the Chicken by slow cooking it with seasonings for 6-8 hours on low or 4-6 hours on high until tender, then shred.
  2. Boil the Peppers for about 5 minutes until slightly tender and then let cool.
  3. Mix the shredded chicken, cooked Mexican rice, drained black beans, and shredded cheddar cheese in a bowl.
  4. Stuff each boiled bell pepper with the filling and arrange in a baking dish.
  5. Bake the peppers for about 30 minutes at 350°F until the cheese is bubbly and the peppers are tender.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 6gSugar: 3gVitamin A: 1500IUVitamin C: 80mgCalcium: 200mgIron: 3mg

Notes

These stuffed peppers can be customized with various cheeses and vegetables according to your preference.

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