Shredded Chicken and Rice Stuffed Peppers
Deliciously hearty stuffed peppers filled with shredded chicken, rice, black beans, and corn, offering the perfect comfort food experience.
- Prep Time: 20 minutes
- Cook Time: 360 minutes
- Total Time: 380 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Crockpot
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 4 Large Bell Peppers (red, yellow, or orange)
- 2 Cups Shredded Cooked Chicken
- 1 Cup Cooked Rice
- 1 Cup Black Beans (rinsed and drained)
- 1 Cup Corn (frozen)
- 1 Cup Salsa
- 1 Teaspoon Chili Powder
- 1 Teaspoon Garlic Powder
- Salt and Pepper to taste
- 1 Cup Shredded Cheese (optional)
Instructions
- Prep the Peppers: Cut the tops off and remove the seeds; rinse and set aside.
- Make the Filling: In a bowl, mix shredded chicken, rice, black beans, corn, salsa, chili powder, garlic powder, salt, and pepper.
- Stuff the Peppers: Fill each bell pepper generously with the mixture.
- Crockpot Time: Place the stuffed peppers in a crockpot, standing them upright.
- Cook It Up: Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
- Cheesy Goodness: In the last 15 minutes, sprinkle cheese on top if using.
- Serve Warm: Once cooked, serve warm and enjoy!
Notes
These stuffed peppers can be made ahead and stored in the fridge before cooking for up to 2 days.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
