Easy Shredded Chicken and Rice Stuffed Peppers: A Comforting Family Favorite
Shredded chicken and rice stuffed peppers bring together the perfect combination of tender, seasoned chicken, fluffy Mexican rice, and vibrant bell peppers in one satisfying meal.
Picture this: it’s a busy Tuesday evening, and you’re looking through your refrigerator wondering how to transform simple ingredients into something your whole family will actually be excited to eat. These colorful stuffed peppers are your answer – they’re like little edible bowls packed with all the flavors of your favorite Mexican restaurant, but made right in your own kitchen.
There’s something magical about the way the bell peppers become tender and sweet as they bake, creating the perfect vessel for the savory filling inside.
The slow-cooked taco chicken adds incredible depth of flavor, while the Mexican rice provides that comforting, hearty base that makes this dish truly satisfying.
Whether you’re meal prepping for the week ahead or looking for a dinner that will impress your family without keeping you in the kitchen all evening, this recipe delivers on every front.
Why You’ll Love This Recipe
This recipe holds a special place in my heart because it reminds me of Sunday dinners at my grandmother’s house, where the kitchen always smelled like cumin and chili powder.
She had this incredible ability to take simple ingredients and transform them into something that brought the whole family together around the dinner table. These stuffed peppers capture that same feeling – they’re approachable enough for a weeknight dinner, yet special enough to serve when you want to show someone you care.
What I absolutely love about this dish is how it practically cooks itself once you get everything assembled. The slow cooker does all the heavy lifting for the chicken, infusing it with those bold taco flavors, while the peppers bake to perfection in the oven.
Plus, it’s one of those wonderfully flexible recipes where you can prep components ahead of time, making your actual dinner prep incredibly smooth. Explore more quick & easy recipes here to discover similar time-saving meal ideas that will revolutionize your weeknight cooking routine.
Ingredients List of Shredded Chicken and Rice Stuffed Peppers
Here’s everything you’ll need to create these delicious stuffed peppers, organized by component for easy preparation:
| Slow Cooker Shredded Taco Chicken | Stuffed Peppers |
|---|---|
| 2 chicken breasts | 4 bell peppers (your choice of color) |
| 1 teaspoon cumin | 2 cups Mexican rice |
| 1 tsp garlic salt | 1 shredded chicken breast (from above recipe) |
| 1 tsp chili powder | 1 cup shredded cheddar cheese |
| 1/2 tsp black pepper | 1 can black beans (rinsed and drained) |
| 1 can diced tomatoes with green chilies |
The beauty of this ingredient list lies in its simplicity – most of these items are probably already sitting in your pantry right now. The combination creates layers of flavor that will have your kitchen smelling absolutely incredible. Find more healthy recipe ideas here to continue building your collection of nutritious, family-friendly meals that everyone will love.
Step-by-Step Directions
Preparing the Slow Cooker Taco Chicken:
Start by placing your chicken breasts in the slow cooker and seasoning them generously with cumin, garlic salt, chili powder, and black pepper. Pour the can of diced tomatoes with green chilies over the chicken, ensuring the pieces are well-coated with the flavorful liquid. Set your slow cooker to low heat and let it work its magic for 6-8 hours, or on high for 3-4 hours if you’re pressed for time.
Once the chicken is tender and falls apart easily with a fork, remove it from the slow cooker and shred it using two forks. The meat should practically fall apart on its own at this point. Reserve about a cup of the cooking liquid to keep the chicken moist and add extra flavor to your stuffed peppers.
Assembling Your Stuffed Peppers:
Preheat your oven to 375°F while you prepare the bell peppers. Cut the tops off each pepper and carefully remove the seeds and membranes, creating hollow shells ready for stuffing. If your peppers don’t stand upright easily, trim a small slice from the bottom to create a stable base.
In a large mixing bowl, combine the prepared Mexican rice, one shredded chicken breast, half a cup of shredded cheddar cheese, and the drained black beans. Mix everything together gently, adding a few spoonfuls of the reserved chicken cooking liquid to bind the mixture and add moisture.
Carefully stuff each pepper with the rice and chicken mixture, packing it down lightly but not too firmly. Top each pepper with the remaining cheddar cheese, creating a beautiful golden crown that will melt and bubble during baking.
Place the stuffed peppers in a baking dish with about half an inch of water in the bottom. This creates steam that helps the peppers cook evenly and prevents them from drying out. Cover with foil and bake for 35-40 minutes, then remove the foil and bake for an additional 10-15 minutes until the cheese is golden and the peppers are tender when pierced with a fork.
Exact Timing to Make Shredded Chicken and Rice Stuffed Peppers
Total Preparation Time: 8.5-9 hours (including slow cooking)
- Slow cooker setup: 10 minutes
- Slow cooking time: 6-8 hours on low (or 3-4 hours on high)
- Rice preparation: 20 minutes (if making fresh Mexican rice)
- Pepper preparation and stuffing: 15 minutes
- Baking time: 45-55 minutes
- Resting time: 5 minutes before serving
The beauty of this timeline is that most of the work happens while you’re away from the kitchen. You can start the chicken in the morning before work, and when you return home, you’re just 45 minutes away from a complete dinner that will have your family gathering around the table with anticipation.
Nutritional Information
Here’s a comprehensive breakdown of the nutritional content per serving (based on 4 servings):
| Nutrient | Per Serving | % Daily Value |
|---|---|---|
| Calories | 385 | 19% |
| Total Fat | 12g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 85mg | 28% |
| Sodium | 820mg | 36% |
| Total Carbohydrates | 45g | 16% |
| Dietary Fiber | 8g | 29% |
| Total Sugars | 12g | – |
| Protein | 32g | 64% |
| Vitamin A | 3,200 IU | 64% |
| Vitamin C | 190mg | 211% |
| Calcium | 280mg | 22% |
| Iron | 3.2mg | 18% |
These Shredded Chicken and rice stuffed peppers provide an excellent source of lean protein, essential vitamins, and fiber. The bell peppers alone contribute over 200% of your daily vitamin C needs, while the black beans add heart-healthy fiber and plant-based protein. The combination creates a well-balanced meal that supports muscle maintenance and immune system health.
Healthier Alternatives
Transform your Shredded Chicken and rice stuffed peppers into an even more nutritious powerhouse with these simple swaps and modifications:
| Original Ingredient | Healthier Alternative | Nutritional Benefits |
|---|---|---|
| White Mexican rice | Cauliflower rice or brown rice | Reduces carbs by 75% or adds fiber and B vitamins |
| Cheddar cheese | Greek yogurt + nutritional yeast | Cuts calories in half, adds probiotics and protein |
| Regular bell peppers | Rainbow bell peppers + mini peppers | Increases antioxidant variety and portion control |
| Canned diced tomatoes | Fresh diced tomatoes + herbs | Reduces sodium, increases fresh vitamin content |
| Black beans (canned) | Fresh cooked lentils | Higher protein, lower sodium, more iron |
| Chicken breasts | 93/7 ground turkey | Leaner protein option with similar flavor absorption |
Dietary Adaptations:
- Keto-friendly: Replace rice with riced cauliflower and increase cheese content
- Dairy-free: Use cashew cream and nutritional yeast instead of cheese
- Vegetarian: Substitute chicken with seasoned quinoa and extra beans
- Low-sodium: Use fresh herbs instead of seasoning salts and rinse beans thoroughly
Discover more nutritious dinner recipes here to continue building your repertoire of healthy, satisfying meals that don’t compromise on flavor.
Serving Suggestions
Create a Mexican-Inspired Feast: Serve your Shredded Chicken and rice stuffed peppers alongside warm corn tortillas, fresh guacamole, and a crisp jicama slaw. The contrast of textures and complementary flavors will transport your dinner table straight to your favorite Mexican restaurant. Add a dollop of Greek yogurt mixed with lime juice and cilantro on top of each pepper for a cooling, creamy finish.
Make It a Complete Comfort Meal: Pair these hearty stuffed peppers with a simple green salad dressed with lime vinaigrette and a side of roasted sweet potato wedges. The sweetness of the roasted vegetables beautifully balances the savory, spiced filling, while the fresh salad adds a bright, crisp element that cleanses the palate between bites.
Perfect for Meal Prep Bowls: Deconstruct the stuffed peppers for grab-and-go lunches by serving the filling over fresh pepper strips with additional toppings like diced avocado, salsa, and a sprinkle of cheese. This approach gives you all the flavors of the original dish in a convenient, portable format that’s perfect for busy weekdays.
Common Mistakes to Avoid
Overcooking the Bell Peppers: One of the most frequent mistakes is baking the peppers until they’re mushy and lose their structural integrity. The peppers should be tender but still hold their shape when properly cooked. Test for doneness by gently piercing the pepper wall with a fork – it should slide in easily but the pepper should still feel firm enough to hold the filling without collapsing.
Underseasoning the Rice Mixture: Since the peppers themselves are relatively mild, your filling needs to carry most of the flavor in this dish. Don’t be afraid to taste and adjust seasoning in your rice and chicken mixture before stuffing. The filling should be well-seasoned enough that it tastes delicious on its own, as the pepper will dilute some of the flavors during baking.
Skipping the Water in the Baking Dish: Many home cooks forget this crucial step, which results in peppers that cook unevenly and can become tough or burnt on the bottom. The small amount of water creates steam that helps the peppers cook gently and evenly from all sides, ensuring they become perfectly tender while maintaining their beautiful shape and vibrant color.
Storing Tips
Refrigerator Storage: Store leftover Shredded Chicken and rice stuffed peppers in the refrigerator for up to 4 days in airtight containers. Let them cool completely before covering to prevent condensation from making the peppers soggy. When reheating, add a tablespoon of water to the container and microwave in 30-second intervals, or reheat in a 350°F oven for 15-20 minutes until heated through.
Freezer-Friendly Preparation: These stuffed peppers freeze beautifully for up to 3 months. Wrap each cooled pepper individually in plastic wrap, then place them in freezer bags with the date labeled clearly. For best results, freeze them before baking – assemble the stuffed peppers completely, then freeze. When ready to eat, thaw overnight in the refrigerator and bake as directed, adding an extra 10-15 minutes to the cooking time.
Make-Ahead Strategy: Prepare the chicken filling up to 2 days in advance and store it separately from the prepared peppers in the refrigerator. This approach keeps the peppers from getting soggy while allowing you to do most of the prep work ahead of time. Assemble and bake the peppers on the day you plan to serve them for the freshest taste and best texture.
FAQs
Can I make Shredded Chicken and rice stuffed peppers without a slow cooker?
Absolutely! You can prepare the shredded chicken using other methods. Bake seasoned chicken breasts at 375°F for 25-30 minutes until cooked through, then shred with forks and mix with the diced tomatoes and green chilies. Alternatively, use a pressure cooker for 15 minutes on high pressure with natural release, or even use rotisserie chicken from the store mixed with the seasonings and tomatoes for a quick weeknight option.
What’s the best way to prevent Shredded Chicken and rice stuffed peppers from getting watery?
The key is managing moisture levels throughout the cooking process. Make sure to drain your black beans thoroughly and avoid adding too much of the reserved chicken cooking liquid to the filling mixture. Also, don’t skip the step of adding water to the bottom of the baking dish – this creates the right amount of steam without making the peppers soggy. If your mixture seems too wet, add a handful of breadcrumbs or extra cheese to absorb excess moisture.
Can I prepare Shredded Chicken and rice stuffed peppers for a crowd?
This recipe scales up beautifully for larger gatherings. Double or triple the ingredients as needed and use multiple slow cookers if preparing large amounts of chicken. You can stuff the peppers a day ahead and refrigerate them covered, then bake when ready to serve. For parties, consider using mini bell peppers as appetizers, reducing the baking time to 20-25 minutes for the smaller size.
How do I know when my Shredded Chicken and rice stuffed peppers are fully cooked?
The peppers are done when they’re tender enough to pierce easily with a fork but still hold their shape without collapsing. The internal temperature of the filling should reach 165°F, and the cheese on top should be golden and bubbly. If the peppers are browning too quickly but aren’t tender yet, cover them with foil and continue baking until they reach the proper texture.
Shredded Chicken and Rice Stuffed Peppers
- Total Time: 8 hours 45 minutes
- Yield: 4 servings 1x
Description
These Easy Shredded Chicken and Rice Stuffed Peppers combine tender taco-seasoned chicken, fluffy Mexican rice, and melted cheese in perfectly roasted bell peppers. A cozy, family-friendly dinner that’s hearty, colorful, and packed with flavor. Ideal for recipes chicken, recipes dinner, or recipes quick and easy nights at home.
Ingredients
- Slow Cooker Shredded Taco Chicken:
- 2 chicken breasts
- 1 teaspoon cumin
- 1 teaspoon garlic salt
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1 can diced tomatoes with green chilies
- Stuffed Peppers:
- 4 bell peppers (any color)
- 2 cups Mexican rice
- 1 shredded chicken breast (from slow cooker recipe)
- 1 cup shredded cheddar cheese
- 1 can black beans, rinsed and drained
Instructions
- Prepare the Shredded Chicken: Place chicken breasts in a slow cooker. Season with cumin, garlic salt, chili powder, and black pepper. Pour in diced tomatoes with green chilies. Cook on low for 6–8 hours or on high for 3–4 hours.
- Once the chicken is tender, shred it using two forks. Reserve 1 cup of the cooking liquid to keep it moist.
- Assemble the Stuffed Peppers: Preheat oven to 375°F (190°C). Cut tops off peppers and remove seeds and membranes.
- In a large bowl, mix cooked Mexican rice, shredded chicken, half of the cheese, and black beans. Add a few spoonfuls of reserved cooking liquid for moisture.
- Stuff each pepper with the chicken and rice mixture, then top with remaining cheese.
- Place peppers in a baking dish with 1/2 inch of water at the bottom. Cover with foil and bake for 35–40 minutes. Remove foil and bake 10–15 more minutes until cheese is golden and peppers are tender.
- Let rest for 5 minutes before serving.
Notes
Use different bell pepper colors for a beautiful presentation. Substitute quinoa for rice for a protein boost or use leftover rotisserie chicken for an even quicker meal.
- Prep Time: 15 minutes
- Cook Time: 8 hours (including slow cooker time)
- Category: Dinner
- Method: Baked and Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 340
- Sugar: 6g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
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