SHREDDED CHICKEN & RICE STUFFED PEPPERS (HALLOWEEN STYLE) that Delight!
A festive and delicious recipe for shredded chicken and rice stuffed peppers, perfect for Halloween celebrations.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 4 large bell peppers
- 2 cups shredded cooked chicken
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 cup salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a large bowl, combine shredded chicken, cooked rice, black beans, corn, salsa, cumin, chili powder, salt, and pepper.
- Stuff the mixture into each bell pepper.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 30 minutes, then remove the foil and sprinkle cheese on top.
- Bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Let cool slightly before serving.
Notes
- Feel free to customize the filling with your favorite ingredients.
- These can be made ahead of time and reheated before serving.
- For a spicier kick, add jalapeños to the filling.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg