Description

Shredded Chicken and Rice Stuffed Peppers are a deliciously vibrant meal that combines tender chicken, fluffy rice, and spices, all nestled in sweet bell peppers. Baked to perfection with melted cheese on top, these stuffed peppers are not just a feast for the eyes but also a crowd-pleaser at any dinner table. Perfect for family gatherings or as meal prep for busy weeks, this dish makes wholesome eating easy and enjoyable.

Ingredients

Scale

4 bell peppers (any color)
3 cups shredded boneless, skinless chicken breasts
2 cups cooked jasmine rice
1 can (14.5 oz) diced tomatoes
1 medium onion, chopped
3 cloves garlic, minced
1 cup shredded cheddar cheese
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
1 cup chicken broth

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Instructions

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds.
In a skillet over medium heat, add olive oil and sauté chopped onions until translucent. Add minced garlic and cook for an additional minute.
Stir in shredded chicken, cooked rice, diced tomatoes, cumin, chili powder, salt, and pepper. Mix well.
Stuff each pepper generously with the chicken mixture and place them upright in a baking dish.
Pour chicken broth around the peppers in the dish. Cover with foil and bake for 30 minutes.
Remove foil, sprinkle cheese on top of each pepper, and bake uncovered for another 10 minutes or until cheese is bubbly.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed pepper (approx. 300g)
Calories: 385
Sugar: 5g
Sodium: 600mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 30g
Cholesterol: 75mg