1. Can I make shredded chicken and rice stuffed peppers ahead of time?

Yes! You can prepare the stuffed peppers and refrigerate them for up to 24 hours before baking. Simply stuff the peppers, wrap them tightly in plastic wrap, and store them in the fridge. When ready to cook, bake them at 350°F for an hour or until heated through.

2. Can I freeze shredded chicken and rice stuffed peppers?

Absolutely! You can freeze the stuffed peppers before or after baking. To freeze them before baking, stuff the peppers and wrap them in plastic wrap, then place them in an airtight container or freezer bag. When you're ready to bake, thaw them in the refrigerator overnight and then bake as instructed. If freezing after baking, reheat them in the oven until heated through.

3. Can I use a different type of rice for the stuffing?

Yes, feel free to substitute the Mexican rice with any rice of your choice, such as brown rice, white rice, or even quinoa for a healthier alternative. Keep in mind that different types of rice may require different cooking times, so adjust accordingly.

4. How can I make these stuffed peppers spicier?

If you prefer a spicier dish, you can add diced jalapeños to the chicken and rice filling or sprinkle some chili flakes over the top before baking. Another great option is to drizzle hot sauce on the stuffed peppers before serving.

Shredded Chicken and Rice Stuffed Peppers - Easy Recipe

Name: Shredded Chicken and Rice Stuffed Peppers
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: 4 Bell Peppers (your choice of color); 2 cups Mexican Rice; 1 shredded chicken breast (from slow-cooked chicken); 1 cup shredded cheddar cheese; 1 can black beans (rinsed and drained); 1 teaspoon cumin; 1 teaspoon garlic salt; 1 teaspoon chili powder; 1/2 teaspoon black pepper; 1 can diced tomatoes with green chilies

Description

Shredded chicken and rice stuffed peppers are a hearty and flavorful dish, combining slow-cooked shredded chicken, seasoned rice, black beans, and cheddar cheese. These peppers are perfect for a family-friendly meal, whether you’re celebrating Halloween or just looking for a satisfying dinner.

Ingredients

Scale

4 Bell Peppers (your choice of color)
2 cups Mexican Rice
1 shredded chicken breast (from slow-cooked chicken)
1 cup shredded cheddar cheese
1 can black beans (rinsed and drained)
1 teaspoon cumin
1 teaspoon garlic salt
1 teaspoon chili powder
1/2 teaspoon black pepper
1 can diced tomatoes with green chilies

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Instructions

Prepare the chicken: Cook the chicken in a slow cooker with cumin, garlic salt, chili powder, black pepper, and diced tomatoes with green chilies. Cook on low for 6-8 hours or high for 4-6 hours, then shred the chicken.
Boil the peppers: Bring a large pot of water to a boil. Slice off the tops of the peppers, remove seeds, and carve jack-o-lantern faces if desired. Boil the peppers for about 5 minutes until they are tender.
Mix the filling: In a bowl, combine the shredded chicken, cooked rice, black beans, and shredded cheddar cheese.
Stuff the peppers: Fill each pepper with the chicken and rice mixture and top with more shredded cheese if desired. Place the tops back on the peppers.
Bake the peppers: Preheat the oven to 350°F. Place the stuffed peppers in a baking dish and bake for 30 minutes, or until cheese is melted and peppers are tender.

Notes

If you have extra chicken, you can prepare these peppers later, as they can be refrigerated or frozen before baking.
You can substitute the Mexican rice with any other rice of your choice.
Feel free to customize the spice level by adding jalapeños or hot sauce to the filling.

Prep Time: 15 minutes
Cook Time: 1 hour (including slow-cooker chicken time)
Category: Main Course
Method: Baking, Slow-cooking
Cuisine: Mexican, American

Nutrition

Serving Size: 1 stuffed pepper
Calories: 350
Sugar: 5g
Sodium: 480mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 6g
Protein: 24g
Cholesterol: 60mg