There’s something irresistibly charming about the sight of vibrant bell peppers, their glossy skin glistening like jewels. Stuffed with a savory blend of shredded chicken and rice, these Shredded Chicken & Rice Stuffed Peppers create a culinary masterpiece that dances on your palate. savory stuffed pepper alternatives The aroma wafts through your kitchen, teasing your senses and inviting you to dig in.
I remember the first time I made these beauties; my friends erupted into applause like I had just won an Oscar for Best Dinner. The flavors harmonized effortlessly, making it an ideal dish for cozy family dinners or lively gatherings with friends. quick and easy dinner idea Trust me; each bite is a delightful explosion of textures and tastes that will have you coming back for seconds—and maybe thirds.
Why You'll Love This Recipe
- This dish combines ease of preparation with mouthwatering flavors, making weeknight dinners less stressful
- Customize the stuffing based on what you have at home, ensuring it suits everyone’s taste buds
- The colorful presentation will dazzle your dinner guests and make any meal feel special
- Perfect for meal prep or serving fresh, these peppers are versatile enough to be enjoyed any day of the week
I once served these stuffed peppers at a potluck, and they vanished faster than a magician’s rabbit! Who knew healthy could taste this good?
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Bell Peppers: Choose vibrant colors like red, yellow, or green for visual appeal and sweetness.
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Shredded Chicken: Use rotisserie chicken for convenience; it adds flavor without the fuss of cooking raw chicken. Mediterranean flavor pairings.
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Cooked Rice: White or brown rice works well; ensure it’s fluffy to absorb the flavors beautifully.
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Onion: Finely chopped onion adds depth; sauté until translucent for best results.
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Garlic: Fresh minced garlic elevates the dish’s aroma and flavor profile significantly.
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Cheddar Cheese: Grated cheese on top creates a delicious melty layer that pulls everything together.
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Spices (Cumin, Paprika): These spices add warmth and complexity to the stuffing mixture.
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Tomato Sauce: A splash of sauce keeps the stuffing moist and adds richness.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Start by preheating your oven to 375°F (190°C). This ensures that your stuffed peppers cook evenly and develop a lovely roasted flavor.
Sauté Onions and Garlic: In a skillet over medium heat, sauté chopped onions until they turn translucent and aromatic. Add minced garlic, cooking until fragrant—it’s such a heavenly scent!
Prepare the Stuffing Mixture: In a large bowl, combine shredded chicken, cooked rice, sautéed onions and garlic, spices, and tomato sauce. Stir everything until well mixed—this is where all that mouthwatering magic happens!
Stuff Those Peppers!: Cut the tops off your bell peppers and remove seeds. Generously fill each pepper with the chicken-rice mixture using a spoon or your hands—don’t be shy!
Add Cheese Topping: Sprinkle shredded cheddar cheese on top of each stuffed pepper. This cheesy goodness will melt into pure delight as they bake.
Bake to Perfection: Place your stuffed peppers upright in a baking dish with some water at the bottom to keep them moist. Bake covered with foil for 30 minutes; then uncover and bake for another 10-15 minutes until cheese is bubbly.
Now that you’ve mastered this recipe for Shredded Chicken & Rice Stuffed Peppers, get ready to impress! Each bite is not just food—it’s an experience that says comfort food done right! perfect side for stuffed peppers.
You Must Know
- Shredded chicken & rice stuffed peppers are not just a meal; they’re a colorful, nutritious escape
- The burst of flavors and textures will make your taste buds dance
- Plus, these vibrant peppers make for an Instagram-worthy dish that’s perfect for gatherings or cozy dinners
Perfecting the Cooking Process
Start by cooking the rice and shredding the chicken simultaneously. While those are happening, prepare the peppers by cutting the tops off and removing seeds. This way, everything comes together seamlessly.
Add Your Touch
Feel free to swap brown rice for quinoa or add black beans for extra protein. You can also spice things up with jalapeños or top with avocado for creamy goodness.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to four days. When reheating, pop them in the oven at 350°F until heated through for the best texture.
Chef's Helpful Tips
- For perfectly cooked shredded chicken, use a slow cooker on low for six hours
- Avoid overcooking rice to prevent mushiness
- Drizzle lime juice just before serving to brighten flavors and refresh the dish
The first time I made shredded chicken & rice stuffed peppers, my friends couldn’t stop raving about them! It’s now our go-to dish for potlucks—it always disappears fast! For more inspiration, check out this chicken rice bowl recipe recipe.
FAQ
What type of peppers work best for stuffing?
Bell peppers are ideal due to their sweetness and sturdy structure.
Can I use leftover chicken in this recipe?
Absolutely! Leftover rotisserie chicken is perfect and saves time.
How long does it take to bake stuffed peppers?
Bake them at 350°F for about 25-30 minutes until they are tender.
Shredded Chicken & Rice Stuffed Peppers
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
Description
Shredded Chicken & Rice Stuffed Peppers are a colorful and nutritious dish, perfect for family dinners or gatherings. Bursting with flavors, these vibrant bell peppers are filled with a savory mixture of shredded chicken, fluffy rice, and aromatic spices, topped with melted cheese. Easy to prepare and customize, they not only satisfy your taste buds but also make a stunning presentation for any meal.
Ingredients
- 4 large bell peppers (red, yellow, or green)
- 2 cups shredded rotisserie chicken
- 1 cup cooked white or brown rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1 tsp cumin
- 1 tsp paprika
- ½ cup tomato sauce
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, sauté chopped onions until translucent. Add garlic and cook until fragrant.
- In a large bowl, mix shredded chicken, cooked rice, sautéed onions and garlic, spices, and tomato sauce.
- Cut the tops off the bell peppers and remove seeds. Stuff each pepper generously with the chicken-rice mixture.
- Top each stuffed pepper with shredded cheddar cheese.
- Place peppers upright in a baking dish with water at the bottom. Cover with foil and bake for 30 minutes; uncover for another 10-15 minutes until cheese is bubbly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper (approx. 300g)
- Calories: 350
- Sugar: 4g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
