Shredded Chicken and Rice Stuffed Peppers

Why Make This Recipe

Shredded Chicken and Rice Stuffed Peppers is a fantastic choice for a meal. It’s easy to prepare, packed with flavor, and a great way to use up leftover chicken. This dish is not only delicious but also healthy, thanks to the colorful bell peppers and wholesome ingredients. Plus, it’s a fun recipe to make with family and friends!

How to Make Shredded Chicken and Rice Stuffed Peppers

Ingredients

• 4 bell peppers
• 2 cups shredded cooked chicken
• 1 cup cooked rice
• 1 cup salsa
• 1 cup shredded cheese
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon olive oil

Directions

1. Cut the tops off the bell peppers and remove the seeds.
2. In a mixing bowl, combine shredded chicken, cooked rice, salsa, cumin, salt, and pepper.
3. Stuff each bell pepper with the chicken and rice mixture.
4. Place the stuffed peppers in the crockpot. Drizzle with olive oil and top with shredded cheese.
5. Cover and cook on low for 4-6 hours or until the peppers are tender.
6. Serve warm.

How to Serve Shredded Chicken and Rice Stuffed Peppers

You can serve these stuffed peppers as a main dish. They pair well with a simple green salad or some garlic bread. If you want, top them with sour cream or guacamole for added flavor. They look great on a plate and are perfect for a family dinner or a casual gathering.

How to Store Shredded Chicken and Rice Stuffed Peppers

To store leftovers, let the stuffed peppers cool down completely. Place them in an airtight container and store in the refrigerator for up to 3 days. If you want to keep them longer, you can freeze the stuffed peppers for up to 2 months. Just make sure to wrap them well to prevent freezer burn.

Tips to Make Shredded Chicken and Rice Stuffed Peppers

• Use different colors of bell peppers for a visually appealing dish.
• If you like it spicy, add jalapeños or extra salsa to the filling.
• Feel free to mix in black beans, corn, or other vegetables to the filling for more flavor and nutrition.
• You can use pre-cooked rotisserie chicken to save time.

Variation

If you prefer a vegetarian version, you can omit the chicken and replace it with black beans or lentils. You can also add some chopped vegetables like zucchini or spinach for extra texture and taste.

FAQs

Q: Can I make these stuffed peppers ahead of time?
A: Yes! You can prepare the stuffed peppers and store them in the refrigerator before cooking. Just make sure to cook them within 24 hours.

Q: Can I use brown rice instead of white rice?
A: Absolutely! Brown rice works well and adds more nutrients to the dish.

Q: What should I do if I don’t have a crockpot?
A: You can bake the stuffed peppers in an oven at 375°F (190°C) for about 30 minutes, or until the peppers are tender.