Description
Juicy bell peppers filled with tender shredded chicken, fluffy rice, and spices for a wholesome meal.
Ingredients
Scale
- 4 large bell peppers (any color – red, yellow, green, or orange)
- 2 cups shredded cooked chicken (rotisserie chicken works great)
- 1 cup cooked rice (white, brown, or cauliflower rice)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 cup corn (fresh, frozen, or canned)
- 1 cup salsa (your favorite kind)
- 1 teaspoon cumin
- 1 teaspoon chili powder (optional)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Salt and pepper to taste
- Fresh cilantro (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare your bell peppers by slicing off the tops and removing the seeds and membranes.
- Combine the shredded chicken, cooked rice, black beans, corn, salsa, cumin, chili powder, and half of the shredded cheese in a large bowl. Season with salt and pepper.
- Spoon generous amounts of the mixture into each bell pepper, pressing down lightly to fill them completely.
- Sprinkle the remaining cheese on top of the stuffed peppers.
- Cover the baking dish with aluminum foil and bake for about 20 minutes.
- Remove the foil and bake for an additional 5-10 minutes, until the cheese is bubbly and golden.
- Cool for a few minutes and garnish with fresh cilantro before serving.
Notes
For vegetarian, replace chicken with beans or quinoa. For low-carb, use cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg