Shredded Chicken and Rice Stuffed Peppers
Shredded Chicken and Rice Stuffed Peppers are a delightful and colorful dish that combines tender shredded chicken, fluffy rice, and vibrant bell peppers, all topped with melted cheese. This hearty meal is not only visually appealing but also easy to prepare, making it a perfect option for busy weeknights or gatherings. Each bite bursts with flavor, ensuring satisfaction for everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lb)
- 2 cloves fresh garlic, minced
- 4 large bell peppers (any color)
- 1 cup cooked rice (white or brown)
- 1 cup shredded cheese (Cheddar or Monterey Jack)
- 2 tbsp low-sodium soy sauce
- 1 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C) and spray a baking dish with nonstick cooking spray.
- Boil chicken breasts in a pot until fully cooked (15-20 minutes), then shred them with two forks.
- Sauté minced garlic in olive oil over medium heat until fragrant (about 1 minute).
- In a bowl, combine shredded chicken, cooked rice, sautéed garlic, soy sauce, and half of the cheese. Mix well.
- Cut the tops off the bell peppers and remove the seeds. Stuff each pepper with the chicken-rice mixture.
- Arrange stuffed peppers upright in the baking dish, cover with foil, and bake for 25 minutes. Remove foil, sprinkle remaining cheese on top, and bake for an additional 10-15 minutes until golden brown.
Nutrition
- Serving Size: 1 stuffed pepper (250g)
- Calories: 350
- Sugar: 4g
- Sodium: 590mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 75mg