Shredded Chicken & Rice Stuffed Peppers
A comforting and satisfying meal featuring tender chicken, fluffy rice, and spices stuffed in vibrant bell peppers, perfect for weeknight dinners or meal prep.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Total Time: 255 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Crockpot
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 4 large bell peppers
- 2 cups shredded cooked chicken
- 1 cup cooked rice
- 1 can 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)
Instructions
- Prepare the peppers: Cut the tops off the bell peppers and remove the seeds.
- Mix the filling: In a large bowl, combine the shredded chicken, cooked rice, black beans, corn, salsa, cumin, chili powder, salt, and pepper.
- Stuff the peppers: Generously fill each bell pepper with the chicken and rice mixture.
- Arrange in the crockpot: Place the stuffed peppers upright in the crockpot.
- Add cheese (optional): Sprinkle the tops with shredded cheese if desired.
- Cook: Cover and cook on low for 240 to 360 minutes, or until the peppers are tender.
- Serve warm: Enjoy the stuffed peppers as a wholesome meal.
Notes
Choose fresh peppers and avoid overstuffing to prevent splitting. Adjust spices to suit your preferences.