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Shredded Chicken and Rice Stuffed Peppers

Delicious Shredded Chicken and Rice Stuffed Peppers You'll Love

These Shredded Chicken and Rice Stuffed Peppers are a comforting blend of flavors and colors, perfect for any gathering or busy weeknight.
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Course: Main Dishes
Cuisine: Mexican
Keyword: easy recipe, family dinner, Freezer-Friendly, Rice, shredded chicken, stuffed peppers
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling Time: 10 minutes
Total Time: 1 hour
Servings: 4 peppers
Calories: 350kcal

Equipment

  • Slow Cooker
  • Baking dish
  • Mixing bowl
  • Pot

Ingredients

For the Chicken Filling

  • 2 pieces Chicken Breasts Fresh, boneless
  • 1 teaspoon Cumin
  • 1 teaspoon Garlic Salt
  • 1 teaspoon Chili Powder
  • ½ teaspoon Black Pepper Freshly ground
  • 1 can Diced Tomatoes with Green Chilies

For the Peppers

  • 4 pieces Bell Peppers Choose your favorite colors

For the Rice Base

  • 2 cups Mexican Rice

For the Assembly

  • 2 cups Shredded Chicken From the slow cooker
  • 1 cup Shredded Cheddar Cheese For topping
  • 1 can Black Beans Rinsed and drained

Instructions

Preparation Steps

  • Place the chicken breasts in the slow cooker and sprinkle cumin, garlic salt, chili powder, and black pepper. Top with diced tomatoes. Cook on low for 6-8 hours or high for 4-6 hours until tender, then shred the chicken.
  • Bring a large pot of water to a boil. Slice off the tops of the bell peppers and remove seeds. Optionally carve designs on the peppers.
  • Blanch the hollowed peppers in boiling water for about 5 minutes. Remove and set aside to cool slightly.
  • In a mixing bowl, combine cooked Mexican rice, shredded chicken, shredded cheddar cheese, and rinsed black beans. Stir until mixed.
  • Stuff each pepper with the chicken and rice mixture, packing it gently. Optionally add more cheese on top. Place in a baking dish.
  • Preheat oven to 350°F (175°C). Bake the stuffed peppers for about 30 minutes until cheese is melted and peppers are tender.

Notes

These stuffed peppers are freezer-friendly, making them a great choice for meal prep. Wrap tightly and bake from frozen when ready.

Nutrition

Serving: 1pepper | Calories: 350kcal | Carbohydrates: 30g | Protein: 26g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 800mg | Potassium: 600mg | Fiber: 6g | Sugar: 4g | Vitamin A: 900IU | Vitamin C: 100mg | Calcium: 300mg | Iron: 3mg