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–+ servings

Easy BBQ Chicken Stuffed Peppers with Rice

Chicken & Rice Stuffed Peppers: A delicious, satisfying, and easy family meal! Tender chicken, fluffy rice, and veggies in vibrant bell peppers.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Everyday Inspiration
Cuisine: Latin American, Mexican, Tex-Mex
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 bell peppers medium (red, yellow, or green)
  • 1 pound cooked chicken shredded
  • 1 cup cooked rice
  • 1 cup black beans rinsed and drained
  • 1 cup corn
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup shredded cheese (cheddar or mozzarella)
  • 1/4 cup fresh cilantro chopped
  • 1 can diced tomatoes (15 oz)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon olive oil

Method
 

  1. Preheat oven to 375°F (190°C). Cut tops off bell peppers and remove seeds. Place peppers upright in a baking dish.
  2. In a large bowl, combine shredded chicken, cooked rice, black beans, corn, cumin, paprika, salt, and pepper. Mix well until all ingredients are evenly distributed.
  3. Generously fill each bell pepper with the chicken and rice mixture. Pack well to ensure it holds together.
  4. In a saucepan, heat olive oil over medium heat. Add diced tomatoes, garlic powder, and onion powder. Simmer for 5 minutes. Pour the tomato sauce over the stuffed peppers in the baking dish.
  5. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil, sprinkle cheese on top, and bake for an additional 5 minutes until the cheese is gooey and golden.
  6. Remove from the oven. Let cool for a few minutes. Garnish with chopped cilantro before serving.

Nutrition

Calories: 400kcalCarbohydrates: 43gProtein: 24gFat: 16g

Notes

Ingredient Swap: I've found that using leftover rotisserie chicken is a brilliant shortcut, or even ground turkey works wonderfully if you cook it first and crumble it into the mix.
Storage Tip

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