Description
These Shredded Chicken and Rice Stuffed Peppers are a cozy, easy-to-make meal perfect for cleaning out your fridge while being deliciously satisfying.
Ingredients
Scale
Main Ingredients
- 4 pieces Bell Peppers (Choose any color you like)
- 2 cups Shredded Chicken (Cooked and shredded, rotisserie works well)
- 1 cup Cooked Rice (White or brown rice works)
- 1 cup Salsa (Adjust spice level to taste)
- 1.5 cups Shredded Cheese (Cheddar or your favorite blend)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Prep the bell peppers by chopping off the tops and scooping out the insides.
- In a big mixing bowl, combine shredded chicken, cooked rice, salsa, and seasonings such as cumin and chili powder.
- Spoon the mixture into the halved peppers, sprinkle generously with shredded cheese.
- Place the stuffed peppers in a baking dish. Pour a splash of water into the bottom of the dish.
Cooking
- Bake in the preheated oven for about 30 minutes, or until the cheese is bubbling.
- Once done, remove from the oven and let cool for a moment before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen, though the texture may change. Reheat in a microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: dinner, Main Course
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 15
- Saturated Fat: 7
- Carbohydrates: 25
- Fiber: 3
- Protein: 30
