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–+ servings

Shredded Chicken and Rice Stuffed Peppers

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A comforting dish featuring bell peppers stuffed with a savory mixture of shredded chicken, rice, and spices, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces bell peppers (any color)
  • 2 cups shredded cooked chicken
  • 1 cup cooked rice
  • 1 cup diced tomatoes
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 1 cup shredded cheese (optional) Cheese can be added during the last 15 minutes of cooking.

Method
 

Preparation
  1. Cut the tops off the bell peppers and discard the seeds.
  2. In a large mixing bowl, combine the shredded chicken, cooked rice, diced tomatoes, garlic powder, onion powder, chili powder, salt, and pepper. Mix well until everything is evenly coated.
  3. Stuff each bell pepper with the chicken and rice mixture, pressing down lightly to pack it in.
Cooking
  1. Place the stuffed peppers into your slow cooker.
  2. Cook on low for 4 to 6 hours, or until the peppers are tender and succulent.
  3. Sprinkle cheese on top during the last 15 minutes of cooking and cover until melted.
  4. Serve warm and enjoy!

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 5gSodium: 600mgFiber: 3gSugar: 4g

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze wrapped in plastic wrap and placed in a freezer-safe bag for up to 3 months.
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