Description
This Chicken Stuffed Peppers recipe features tender bell peppers filled with a flavorful mixture of shredded chicken, rice, beans, corn, and spices, all topped with melted cheddar cheese. Baked to perfection, these stuffed peppers make a wholesome and satisfying meal perfect for family dinners or meal prep.
Ingredients
Vegetables
- 4 large bell peppers (any color)
- ½ onion (finely chopped)
- 1 cup frozen corn
- chopped fresh cilantro (optional, for garnish)
Filling
- 3 cups shredded cooked chicken
- 1½ cups cooked white rice
- 1 cup canned black beans (drained)
- 1 tablespoon taco seasoning
- 1½ cups chunky salsa
Dairy & Oils
- ½ tablespoon olive oil
- 1 cup shredded cheddar cheese
Instructions
- Preheat and prepare: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and for easy cleanup.
- Prepare the peppers: Slice each bell pepper in half lengthwise, then carefully remove all ribs and seeds to create a hollow cavity for stuffing.
- Sauté the onion: Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until softened and translucent.
- Create the filling: To the skillet, add shredded cooked chicken, cooked white rice, drained black beans, frozen corn, taco seasoning, and chunky salsa. Stir well to combine all ingredients into a cohesive mixture.
- Stuff the peppers: Spoon a generous amount of the chicken mixture into each pepper half, packing the filling firmly. Arrange the stuffed peppers upright in the prepared baking dish and sprinkle shredded cheddar cheese evenly on top.
- Add water and cover: Pour ½ cup of water into the bottom of the baking dish to keep the peppers moist while baking. Cover the dish tightly with aluminum foil.
- Bake the peppers: Bake covered for 25 minutes in the preheated oven. After 25 minutes, remove the foil and continue to bake uncovered for an additional 5 minutes to melt and slightly brown the cheese topping.
- Garnish and serve: Once baked, remove the stuffed peppers from the oven and garnish with chopped fresh cilantro if desired. Serve warm as a delicious and complete meal.
Notes
- You can use any color of bell peppers according to your preference or availability.
- Leftover rotisserie chicken works great for the shredded chicken component.
- If you want a spicier flavor, add extra taco seasoning or a dash of hot sauce to the filling.
- For a dairy-free option, substitute cheddar cheese with a vegan cheese or omit it completely.
- Make sure to remove all seeds and ribs from the peppers to avoid bitterness.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
