Description
Shredded Chicken & Rice Stuffed Peppers are a delightful fusion of flavor and nutrition. Vibrant bell peppers cradle a savory filling of tender shredded chicken, fluffy rice, and aromatic spices, creating a dish that’s perfect for any occasion. Whether you’re hosting a family gathering or seeking a comforting weeknight meal, these stuffed peppers are sure to please everyone at the table.
Ingredients
Scale
- 4 large bell peppers (red, yellow, or green)
- 3 cups cooked shredded boneless skinless chicken breasts
- 2 cups cooked rice (white or brown)
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 cup tomato sauce
- 1 tsp ground cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- In a pot of boiling water, cook the chicken breasts for about 15-20 minutes until fully cooked. Let cool and shred.
- Sauté onions and garlic in a skillet over medium heat until translucent. Add the shredded chicken, rice, tomato sauce, cumin, salt, and pepper; mix well.
- Slice the tops off the bell peppers and remove seeds. Place them upright in the baking dish.
- Fill each pepper with the chicken and rice mixture.
- Cover with foil and bake for 25-30 minutes. Remove foil in the last five minutes to brown tops.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper (approximately 300g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg