Chicken and Rice Stuffed Peppers
Bright and colorful, Chicken and Rice Stuffed Peppers are a delightful twist on a classic dish. Loaded with protein, fiber, and flavorful ingredients, these stuffed peppers are not only visually appealing but also satisfying and nutritious. They make for a perfect family meal or a fun weeknight dinner that everyone will love!
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 350
- Protein: 28 grams
- Carbohydrates: 45 grams
- Fat: 10 grams
- Fiber: 8 grams
- Sugar: 3 grams
- Sodium: 600 mg
Why Make This Chicken and Rice Stuffed Peppers
Chicken and Rice Stuffed Peppers are a fantastic option for a wholesome meal that the entire family can enjoy. They come packed with protein and veggies, making them rich in nutrients. These peppers are versatile; you can adjust the ingredients based on what you have on hand, and they’re a great way to use up leftover chicken or rice. Plus, the cheesy topping adds a comforting element that makes each bite delicious! Perfect for meal prep, they reheat well, saving you time during busy weekdays.
How to Make Chicken and Rice Stuffed Peppers
Creating these scrumptious stuffed peppers is simple and fun. Follow the steps below to prepare a delightful dinner that’s sure to impress!
Ingredients:
- 4 large bell peppers
- 1 cup cooked rice
- 1 pound cooked chicken, shredded
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 cup salsa
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Directions:
Step 1: Preparation
Preheat the oven to 375°F (190°C). While the oven warms up, cut the tops off the bell peppers and carefully remove the seeds and membranes. This will create a cavity for your delicious stuffing.
Step 2: Mixing
In a large bowl, combine the cooked rice, shredded chicken, black beans, corn, salsa, cumin, salt, and pepper. Mix well until all ingredients are uniformly combined. The mixture should be vibrant and colorful, with a pleasant aroma wafting through your kitchen.
Step 3: Cooking
Stuff each bell pepper generously with the chicken and rice mixture. Ensure they are filled to the top. Place the stuffed peppers upright in a baking dish and cover them with aluminum foil to keep in moisture while baking. Bake in the preheated oven for 30 minutes.
Step 4: Finishing
After 30 minutes, if you’d like, remove the foil and sprinkle shredded cheese on top of each pepper. Return them to the oven for an additional 10 minutes until the cheese is melted and lightly golden. Enjoy the delightful smell filling your home as you wait. Once done, serve warm and enjoy!
How to Serve Chicken and Rice Stuffed Peppers
These stuffed peppers can be served as a meal on their own or paired with a fresh green salad for extra crunch. A dollop of sour cream or Greek yogurt on top adds a creamy element that complements the flavors perfectly. These peppers also make a great option for a lunchbox meal, enjoyed at room temperature.
How to Store Chicken and Rice Stuffed Peppers
You can store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, these stuffed peppers freeze beautifully. Wrap them tightly in plastic wrap and foil, and they’ll last in the freezer for up to 3 months. To reheat, bake from frozen at 350°F (175°C) for about 40 minutes or until heated through.
Expert Tips for Perfect Chicken and Rice Stuffed Peppers
- Choose Your Peppers Wisely: Opt for firm peppers with no blemishes for the best results. Red, yellow, or orange peppers offer a sweeter flavor compared to green peppers.
- Customize the Filling: Feel free to add other ingredients such as chopped onions, diced tomatoes, or even different spices based on your taste preference.
- Check for Doneness: Ensure your peppers are fork-tender when done. If they need more time, bake them a little longer without the foil.
Delicious Variations
- Quinoa Substitute: Swap the rice for quinoa for an even healthier option!
- Vegetarian Version: Replace the chicken with additional beans or lentils to make a satisfying vegetarian dish.
- Spicy Kick: Add jalapeños or a sprinkle of chili flakes to the filling for those who enjoy a bit of heat.
Frequently Asked Questions
-
Can I make these ahead of time?
Yes! You can prepare the stuffed peppers ahead of time and store them in the fridge before baking. Just cover them tightly with foil. -
What can I use instead of black beans?
You can substitute with kidney beans, chickpeas, or even lentils for different flavors and textures. -
Are there any good substitutes for salsa?
You can use diced tomatoes or tomato sauce mixed with spices if you don’t have salsa on hand. -
Can these peppers be grilled?
Absolutely! You can grill them instead of baking; just ensure the filling is heated thoroughly. -
What’s the best way to reheat leftovers?
Reheat in the oven at 350°F (175°C) for about 20 minutes or until hot throughout. You can also microwave them for quicker reheating.
Conclusion
Chicken and Rice Stuffed Peppers are not only easy to make but also delicious and visually exciting. They are a perfect solution for busy weeknight dinners or meal prep for the week ahead. With endless customization options and leftovers that keep well, this recipe is an efficient, wholesome choice that will become a favorite in your home. Give these stuffed peppers a try and savor the delightful flavors they offer!
Print
Chicken and Rice Stuffed Peppers
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Meal Prep, High Protein
Description
Bright and colorful, Chicken and Rice Stuffed Peppers are a delightful twist on a classic dish, loaded with protein and fiber, making them perfect for family meals.
Ingredients
- 4 large bell peppers
- 1 cup cooked rice
- 1 pound cooked chicken, shredded
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 cup salsa
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
- In a large bowl, combine the cooked rice, shredded chicken, black beans, corn, salsa, cumin, salt, and pepper. Mix well.
- Stuff each bell pepper with the mixture and place them in a baking dish. Cover with aluminum foil and bake for 30 minutes.
- If desired, remove the foil, sprinkle cheese on top, and bake for an additional 10 minutes until the cheese is melted and golden.
Notes
These peppers can be frozen for up to 3 months and reheat well in the oven. Customize the filling with additional vegetables or spices as desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pepper
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg
