Description
Cheesy Chicken Stuffed Peppers are a wholesome and satisfying dish made with colorful bell peppers filled with a savory mixture of chicken, rice, veggies, and melted cheese. Perfect for family dinners or meal prep.
Ingredients
Units
Scale
- 4 bell peppers (any color), halved and seeded
- 2 cups cooked chicken, shredded or chopped
- 1 cup cooked rice (white or brown)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 cup tomato sauce or salsa
- 1/2 cup corn (optional)
- 1/2 cup black beans (optional)
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt, to taste
- Black pepper, to taste
- 1 1/2 cups shredded cheddar cheese or Mexican blend
- Fresh cilantro or parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Slice bell peppers in half lengthwise and remove seeds and membranes. Set aside.
- Heat olive oil in a skillet over medium heat. Sauté diced onion and garlic until translucent.
- Add cooked chicken, rice, tomato sauce or salsa, corn, black beans (if using), cumin, chili powder, salt, and pepper. Stir until combined and heated through.
- Remove from heat and mix in half the shredded cheese.
- Stuff each pepper half with the chicken mixture.
- Place stuffed peppers in a baking dish and top with remaining cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
- Garnish with chopped cilantro or parsley and serve warm.
Notes
- Use rotisserie chicken for a quick prep option.
- Swap rice with cauliflower rice for a low-carb version.
- Customize filling with your favorite veggies or seasonings.
- Freeze individual portions for convenient future meals.
- Parboil peppers for 5 minutes if you prefer them softer.
Nutrition
- Serving Size: 2 halves
- Calories: 410
- Sugar: 6g
- Sodium: 590mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg