Description
These shredded chicken and rice stuffed peppers are a hearty, wholesome, and festive dinner idea. With a flavorful filling of shredded chicken, rice, beans, salsa, and spices, topped with melted cheddar, they’re nutritious, delicious, and fun. Carve jack-o’-lantern faces into the peppers for a spooky holiday twist that kids and adults will love.
Ingredients
4 large bell peppers (red, yellow, or green)
2 cups cooked shredded chicken
1 cup cooked jasmine rice
1 can (15 oz) black beans, rinsed
1 cup grated cheddar cheese
2 tablespoons taco seasoning
1 cup salsa
Fresh cilantro, optional for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds and membranes. For Halloween, carve jack-o’-lantern faces into the peppers before stuffing.
- In a large bowl, mix shredded chicken, rice, black beans, taco seasoning, and salsa until well combined.
- Stuff the peppers tightly with the filling and place upright in a baking dish.
- Top each pepper with grated cheddar cheese.
- Bake for 25–30 minutes until peppers are tender, filling is heated through, and cheese is golden.
- Let cool for 5 minutes before serving. Garnish with cilantro if desired.
Notes
- Use ground beef or turkey instead of chicken for variety.
- Swap jasmine rice with brown rice, quinoa, or cauliflower rice.
- Try Monterey Jack or pepper jack cheese for a flavor boost.
- Add corn or chopped vegetables for extra texture.
- Make vegetarian by skipping chicken and doubling the beans.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 380
- Sugar: 6g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 70mg
