Description
Cheesy Chicken Stuffed Peppers are a delicious and satisfying meal perfect for a family dinner or entertaining guests. Tender bell peppers are filled with a flavorful mixture of chicken, rice, cheese, and spices, then baked to melty perfection. This easy-to-make dish is sure to become a new favorite!
Ingredients
Bell Peppers:
4 large bell peppers (any color, halved and seeds removed)
Chicken Filling:
2 cups cooked chicken breast (shredded), 1 cup cooked rice or quinoa, 1 cup shredded cheddar or Monterey Jack cheese (plus more for topping), ½ cup salsa or diced tomatoes, ¼ cup sour cream or Greek yogurt, 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon garlic powder, salt and black pepper to taste, chopped cilantro or green onions for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Prepare the peppers: Arrange the halved bell peppers cut side up in the dish.
- Make the filling: In a large bowl, combine the shredded chicken, cooked rice, cheese, salsa, sour cream, chili powder, cumin, garlic powder, salt, and pepper. Mix until well combined.
- Fill the peppers: Spoon the filling evenly into each pepper half and top with a little extra cheese.
- Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake an additional 10–15 minutes, or until the cheese is melted and the peppers are tender.
- Serve: Garnish with chopped cilantro or green onions and serve warm.
Notes
- You can make these ahead and refrigerate before baking.
- Substitute cauliflower rice for a low-carb version or add black beans or corn for more texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 stuffed pepper halves
- Calories: 370
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg
