If you're looking for a delicious and healthy dinner option, you've come to the right place! These Shredded Chicken & Rice Stuffed Peppers are packed with flavor and are incredibly easy to make. Whether you're cooking for family or friends, or just prepping meals for the week, this dish will not disappoint. Loaded with juicy shredded chicken, tender rice, vibrant bell peppers, and a variety of tasty seasonings, these stuffed peppers are sure to become a regular in your meal rotation. Read on for the full recipe and helpful tips to ensure your stuffed peppers come out perfect every time.
What Are Shredded Chicken & Rice Stuffed Peppers?
Shredded Chicken & Rice Stuffed Peppers are a delightful, wholesome meal where sweet bell peppers are filled with a delicious mixture of shredded chicken, rice, seasonings, and other ingredients like cheese, herbs, and vegetables. The stuffed peppers are then baked to perfection, creating a flavorful, filling, and nutrient-dense meal that’s perfect for lunch or dinner. This dish is incredibly versatile, allowing for plenty of variations and substitutions to suit your taste preferences and dietary needs.
Ingredients List for Shredded Chicken & Rice Stuffed Peppers
Before diving into the recipe, let's take a look at the ingredients you'll need for the perfect Shredded Chicken & Rice Stuffed Peppers. This is a simple recipe with ingredients you likely already have in your pantry or fridge.
Ingredients:
- 4 large bell peppers (any color)
- 2 cups shredded cooked chicken (rotisserie chicken works great)
- 1 cup cooked white or brown rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- 1 can diced tomatoes (14.5 oz), drained
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon chili powder (optional for some heat)
- Salt and pepper to taste
- 1 tablespoon olive oil
- ¼ cup fresh cilantro, chopped (optional garnish)
- ¼ cup sour cream or Greek yogurt (optional for serving)
- Lime wedges for serving
Ingredients List for Shredded Chicken & Rice Stuffed Peppers (Vegetarian Option)
If you’re looking for a vegetarian version of this dish, you can easily substitute the shredded chicken with a plant-based protein or extra vegetables. Here’s an alternate ingredients list for a meatless version:
Ingredients (Vegetarian Version):
- 4 large bell peppers (any color)
- 1 cup cooked quinoa or extra rice
- 1 can black beans, drained and rinsed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheese (cheddar, mozzarella, or a plant-based cheese)
- 1 can diced tomatoes (14.5 oz), drained
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- ¼ cup fresh cilantro, chopped (optional garnish)
- ¼ cup sour cream or Greek yogurt (optional for serving)
- Lime wedges for serving
Substitutions and Variations
Shredded Chicken & Rice Stuffed Peppers are highly customizable, and there are plenty of substitutions and variations you can try to fit your dietary preferences or use what you have on hand:
- Protein Substitutes: Instead of shredded chicken, you can use ground turkey, beef, pork, or even tofu. For a vegetarian version, beans (black beans, chickpeas) or lentils work beautifully.
- Rice Alternatives: If you want to avoid rice or add more fiber, you can substitute it with quinoa, cauliflower rice, farro, or couscous.
- Cheese Variations: Use your favorite cheese! Monterey Jack, pepper jack for extra spice, or feta for a tangy flavor twist are great options.
- Extra Veggies: Add chopped spinach, corn, zucchini, or carrots to the stuffing for additional nutrients and flavor.
- Spice Level: For a spicier version, add jalapeños, more chili powder, or a dash of hot sauce to the mixture.
These variations make this recipe incredibly versatile and adaptable for different diets like low-carb, gluten-free, or even vegan (using plant-based cheese and omitting the chicken).
Step-by-Step Cooking Instructions

Follow these simple steps to prepare your Shredded Chicken & Rice Stuffed Peppers. You'll love how easy and straightforward this recipe is!
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). While the oven is heating, you can begin prepping your peppers and filling.
Step 2: Prepare the Bell Peppers
Slice the tops off the bell peppers and remove the seeds and membranes from inside. If your peppers don't stand upright, you can slice a thin piece off the bottom to create a flat surface. Place the hollowed-out peppers in a baking dish.
Step 3: Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 3-4 minutes.
Step 4: Combine the Filling
In a large mixing bowl, combine the cooked shredded chicken, cooked rice, sautéed onions and garlic, drained diced tomatoes, shredded cheese, cumin, paprika, chili powder, salt, and pepper. Mix well to ensure all ingredients are evenly distributed.
Step 5: Stuff the Peppers
Generously spoon the chicken and rice mixture into each hollowed pepper, packing it in tightly. Top each stuffed pepper with a little extra shredded cheese for a gooey, melty topping.
Step 6: Bake the Stuffed Peppers
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
Step 7: Garnish and Serve
Once the peppers are done baking, remove them from the oven and let them cool for a few minutes. Garnish with fresh cilantro and serve with a dollop of sour cream or Greek yogurt and lime wedges on the side.
How to Cook Shredded Chicken & Rice Stuffed Peppers: A Step-by-Step Guide
- Preheat oven to 375°F (190°C).
- Prep the peppers by slicing off the tops and removing seeds and membranes.
- Sauté onions and garlic in olive oil until softened.
- Mix the filling by combining shredded chicken, rice, sautéed vegetables, tomatoes, cheese, and seasonings.
- Stuff the peppers generously with the filling.
- Bake for 30 minutes covered, then uncover and bake for an additional 10-15 minutes.
- Garnish with fresh cilantro and serve with sour cream or yogurt.
Common Mistakes to Avoid
- Overcooking the peppers: Be sure not to bake the peppers for too long, as they can become mushy. You want them tender but still firm enough to hold their shape.
- Undercooking the rice: Ensure your rice is fully cooked before mixing it into the filling. The rice won't have enough time to cook in the oven, so it needs to be prepared in advance.
- Overstuffing the peppers: Avoid packing the filling too tightly, as it can cause the peppers to burst. Fill them generously but not to the point of overflowing.
- Skipping the foil cover: If you don’t cover the peppers for the first part of the baking process, they can dry out. Covering helps retain moisture for tender, juicy stuffed peppers.
Serving and Presentation Tips
Shredded Chicken & Rice Stuffed Peppers are a visually appealing dish, and with a little attention to detail, you can make them look as amazing as they taste. Here are some serving and presentation ideas:
- Serve with a dollop of sour cream or Greek yogurt on the side. The creamy texture balances the savory filling perfectly.
- Garnish with fresh cilantro or parsley for a pop of color and added freshness.
- Add lime wedges on the side for a zesty citrus squeeze.
- Arrange the peppers on a large platter with a bed of lettuce or baby spinach underneath for a vibrant, eye-catching presentation.
- Drizzle with hot sauce for a spicy kick.
How to Serve Shredded Chicken & Rice Stuffed Peppers
These stuffed peppers are a complete meal on their own but can be paired with a side dish to round out your meal. Here are some great serving suggestions:
- Serve with a side salad: A simple green salad with a vinaigrette dressing complements the peppers well.
- Rice or quinoa: Serve extra rice or quinoa on the side for a heartier meal.
- Grilled vegetables: Add a side of roasted or grilled veggies like zucchini, carrots, or asparagus for more color and nutrients.
Presentation Ideas for Shredded Chicken & Rice Stuffed Peppers
- Use multicolored peppers (red, yellow, orange, and green) for a vibrant, visually stunning platter.
- Sprinkle extra cheese on top and broil for a minute to get a golden, crispy cheese layer.
- Serve each pepper on a separate small plate with a garnish of fresh herbs and a drizzle of olive oil for a sophisticated presentation.
Shredded Chicken & Rice Stuffed Peppers Recipe Tips
- Use Rotisserie Chicken: For a quicker prep, rotisserie chicken works great in this recipe. Just shred the meat and mix it with the other ingredients.
- Prep Ahead: You can prepare the filling and stuff the peppers ahead of time. Store them in the refrigerator until you're ready to bake.
- Make it a Freezer Meal: These stuffed peppers freeze wonderfully! Assemble the peppers, then freeze them before baking. When you're ready to eat, bake them straight from the freezer, adding an extra 10-15 minutes to the cook time.
Frequently Asked Questions (FAQs)
Can I make stuffed peppers ahead of time?
Yes, you can make them ahead of time and refrigerate them until you're ready to bake. Alternatively, you can freeze them for longer storage.
How do I store leftovers?
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven.
Can I freeze stuffed peppers?
Absolutely! Prepare the peppers, stuff them, and freeze before baking. When ready to serve, bake directly from frozen, adding extra time as needed.
Can I use a different grain instead of rice?
Yes! Quinoa, couscous, or even cauliflower rice are excellent substitutes for rice.
Conclusion
These Shredded Chicken & Rice Stuffed Peppers are a delightful, versatile dish that you can easily customize to your liking. Whether you're making them for a weeknight dinner or prepping ahead for a busy week, this recipe is sure to be a hit. Packed with flavors and nutrients, it's a wholesome meal that’s satisfying and fun to make. Try this recipe today and enjoy a delicious, comforting meal that’s both healthy and hearty!
PrintShredded Chicken & Rice Stuffed Peppers Recipe
Shredded chicken and rice stuffed peppers are a healthy and flavorful meal, combining tender bell peppers stuffed with seasoned shredded chicken, rice, cheese, and marinara sauce. These baked peppers are easy to prepare and customizable with your favorite ingredients, making them a perfect weeknight dinner option. Packed with protein and veggies, this dish is a balanced meal that both kids and adults will love!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 stuffed peppers 1x
- Category: Main Course
- Method: Baking
- Cuisine: American, Mexican-inspired
- Diet: Gluten Free
Ingredients
- 4 large bell peppers (any color)
- 2 cups cooked shredded chicken
- 1 cup cooked rice (white, brown, or basmati)
- 1 cup marinara sauce
- 1 cup shredded cheddar or mozzarella cheese (plus extra for topping)
- ½ cup corn (optional)
- ½ cup black beans (optional)
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley or cilantro (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Prepare Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in the prepared baking dish.
- Make Filling: In a large bowl, combine shredded chicken, cooked rice, marinara sauce, cheese, corn, black beans, garlic powder, cumin, paprika, salt, and pepper. Mix until fully combined.
- Stuff Peppers: Spoon the chicken and rice mixture into each bell pepper, filling them generously.
- Top with Cheese: Sprinkle extra shredded cheese on top of each stuffed pepper.
- Bake: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Garnish: Garnish with fresh parsley or cilantro before serving.
Notes
- You can substitute quinoa or cauliflower rice for a healthier option.
- Make ahead tip: Prepare the stuffed peppers and refrigerate them before baking for an easy make-ahead meal.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 380
- Sugar: 6g
- Sodium: 620mg
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