Shredded Chicken & Rice Stuffed Peppers
Easy-to-make stuffed peppers filled with shredded chicken, rice, and beans, perfect for a hearty family meal.
- Prep Time: 15 minutes
- Cook Time: 240-360 minutes
- Total Time: 255-375 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Crockpot
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 4 large bell peppers
- 2 cups cooked shredded chicken
- 1 cup cooked rice
- 1 cup black beans, rinsed and drained
- 1 cup corn
- 1 cup salsa
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 cup shredded cheese (optional)
- Salt and pepper to taste
Instructions
- Prepare the peppers: Cut the tops off the bell peppers and remove the seeds.
- Mix the filling: In a large bowl, combine the shredded chicken, cooked rice, black beans, corn, salsa, cumin, garlic powder, salt, and pepper.
- Stuff the peppers: Generously fill each hollowed bell pepper with the chicken and rice mixture.
- Arrange in the crockpot: Place the stuffed peppers upright in the crockpot.
- Cook until tender: Cover and cook on low for 4-6 hours, or until the peppers are tender.
- Add cheese (optional): If desired, add shredded cheese on top in the last 30 minutes of cooking.
- Serve warm: Carefully remove the stuffed peppers from the crockpot and serve warm.
Notes
Choose firm peppers and avoid overfilling them. This dish can be customized with various vegetables and spices!