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
Scale
- 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