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Chicken Stuffed Peppers

Flavorful chicken, rice, beans, and salsa stuffed into bell peppers and baked until tender.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 4 servings

Ingredients

  • 4 large bell peppers any color, halved and seeded
  • 1/2 tablespoon olive oil
  • 1/2 onion finely chopped
  • 3 cups shredded cooked chicken
  • 1 1/2 cups cooked white rice
  • 1 cup canned black beans drained
  • 1 cup frozen corn
  • 1 tablespoon taco seasoning
  • 1 1/2 cups chunky salsa
  • 1 cup shredded cheddar cheese
  • fresh cilantro chopped, optional for garnish

Instructions

  • Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set it aside.
  • Slice each bell pepper in half lengthwise and remove the ribs and seeds; arrange the pepper halves in the prepared baking dish.
  • Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Add the finely chopped onion and cook 3–4 minutes until softened.
  • Add the shredded cooked chicken, cooked white rice, drained black beans, frozen corn, taco seasoning, and chunky salsa to the skillet; stir until evenly combined and heated through.
  • Fill each pepper half with a heaping amount of the chicken mixture, packing it gently so each pepper is well stuffed. Place the stuffed peppers upright in the baking dish.
  • Sprinkle the shredded cheddar cheese evenly over the stuffed peppers. Pour 1/2 cup of water into the bottom of the baking dish and cover the dish tightly with aluminum foil.
  • Bake covered for 25 minutes. Remove the foil and bake an additional 5–10 minutes until the peppers are tender and the cheese is melted and lightly browned.
  • Remove from the oven and garnish with chopped fresh cilantro, if desired, before serving.

Equipment

  • 9x13 inch Baking Dish
  • Large Skillet
  • Knife
  • Cutting Board
  • Measuring spoons
  • measuring cups
  • Aluminum Foil

Notes

  • Boil peppers for 3 minutes and cool in an ice bath for softer peppers.
  • Use cooked white rice; raw rice will not cook through inside the peppers.
  • Minute rice can be used if you don't have leftover cooked rice.
  • If you cut off the tops instead of halving, increase bake time to 45–60 minutes.