why make this recipe
Shredded Chicken and Rice Stuffed Peppers is a simple and delicious meal that your whole family will enjoy. It’s packed with protein and fiber, making it healthy as well as filling. This recipe allows you to use leftover chicken and rice, which saves you time and reduces waste. Plus, you can customize the flavors to suit your taste. Cooking them in a crockpot also means you can set it and forget it!
how to make Shredded Chicken and Rice Stuffed Peppers
Ingredients:
- 4 large bell peppers
- 2 cups shredded cooked chicken
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Directions:
- Cut the tops off the bell peppers and remove the seeds.
- In a mixing bowl, combine shredded chicken, cooked rice, black beans, corn, salsa, cumin, chili powder, salt, and pepper.
- Stuff each pepper with the chicken and rice mixture.
- Place the stuffed peppers in the crockpot.
- If using cheese, top each pepper with shredded cheese.
- Add a splash of water to the bottom of the crockpot to help steam the peppers.
- Cook on low for 4-6 hours or until the peppers are tender.
how to serve Shredded Chicken and Rice Stuffed Peppers
You can serve the stuffed peppers hot right from the crockpot. They are great on their own or with a dollop of sour cream, sliced avocado, or fresh cilantro on top. You can also pair them with a side salad or some tortilla chips for a complete meal.
how to store Shredded Chicken and Rice Stuffed Peppers
If you have leftovers, place them in an airtight container and store them in the refrigerator. They should last for about 3-4 days. You can also freeze the stuffed peppers before cooking them. Wrap them tightly and store them in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and cook as directed.
tips to make Shredded Chicken and Rice Stuffed Peppers
- Experiment with different types of bell peppers; red, yellow, and orange add a sweet touch.
- Try adding other vegetables like diced tomatoes, zucchini, or spinach to the filling for extra nutrition.
- For a spicier kick, add jalapeños or sprinkle some hot sauce into the mixture.
- If you like more cheese, add a layer of cheese inside the stuffed peppers and not just on top.
variation
You can make a vegetarian version by using chickpeas instead of chicken, and add more vegetables like mushrooms or carrots. Additionally, using quinoa instead of rice can give it a different texture and flavor.
FAQs
Can I use fresh chicken instead of cooked chicken?
Yes, but you will need to cook the chicken first. You can sauté it or boil it before shredding.
Can I use brown rice instead of white rice?
Absolutely! Brown rice is a healthy alternative and would work perfectly in this recipe.
How do I know when the peppers are done?
The peppers should be tender when you poke them with a fork, and the filling should be hot throughout.
Shredded Chicken and Rice Stuffed Peppers
Ingredients
Method
- Cut the tops off the bell peppers and remove the seeds.
- In a mixing bowl, combine shredded chicken, cooked rice, black beans, corn, salsa, cumin, chili powder, salt, and pepper.
- Stuff each pepper with the chicken and rice mixture.
- If using cheese, top each pepper with shredded cheese.
- Add a splash of water to the bottom of the crockpot to help steam the peppers.
- Place the stuffed peppers in the crockpot.
- Cook on low for 4-6 hours or until the peppers are tender.