Description
A warm and comforting dish of bell peppers filled with shredded chicken, rice, salsa, and cheese, perfect for a cozy weeknight dinner.
Ingredients
Scale
- 5 bell peppers (any color)
- 2 cups cooked chicken, shredded
- 1 cup cooked rice
- 1 cup salsa
- 1 cup shredded cheese (cheddar or a blend)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds. Set aside.
- Combine the shredded chicken, cooked rice, salsa, and half of the cheese in a large mixing bowl. Stir until well-mixed.
- Stuff each bell pepper with the chicken mixture, packing it in generously.
- Place the stuffed peppers in a baking dish, standing upright, and sprinkle the remaining cheese on top.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and the peppers are tender.
Notes
Make-ahead advice: Assemble the stuffed peppers in advance and store them in the fridge for quick baking later.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg