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Chicken Stuffed Peppers

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A comforting and easy recipe for chicken stuffed bell peppers filled with shredded chicken, rice, cheese, and spices, baked to perfection.

Ingredients

Scale
  • 4 large bell peppers, halved and seeded
  • 2 cups cooked shredded chicken (rotisserie or cooked breasts)
  • 1 cup cooked rice (or quinoa or cauliflower rice)
  • 1 cup shredded cheese (cheddar or mozzarella)
  • 1/2 cup diced onion
  • 1/2 cup diced tomato or canned diced tomatoes, drained
  • 1/4 cup tomato sauce or salsa
  • 1 teaspoon garlic powder
  • 1 teaspoon salt (to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • 2 tablespoons chopped fresh parsley or cilantro (optional)
  • Olive oil for drizzling

Instructions

  1. Preheat oven to 375°F (190°C). Lightly oil a baking dish.
  2. Wash peppers, cut in half lengthwise, and remove seeds and membranes.
  3. In a bowl, combine shredded chicken, cooked rice, cheese (reserve a little for topping), onion, tomato, tomato sauce, garlic powder, salt, pepper, and paprika. Mix well.
  4. Spoon the filling into each pepper half, pressing gently. Top with reserved cheese.
  5. Place filled peppers in the baking dish, cover with foil, and bake 25 to 35 minutes until peppers are tender and filling is hot.
  6. Remove foil and bake 5 more minutes to brown the cheese if you like a crusty top.
  7. Let rest 5 minutes before serving.

Notes

Serve with a green salad or steamed vegetables. Great for meal prep and leftovers.

Nutrition

Find it online: https://voxrecipes.com/chicken-stuffed-peppers/