Chicken Stuffed Peppers
Chicken stuffed peppers loaded with shredded chicken, salsa, black beans and rice. Ready in just 30 minutes for an easy weeknight dinner the whole family will love!
Ingredients
- 2-3 cups cooked chicken (shredded)
- 1 cup salsa
- 1 cup black beans (rinsed)
- 1 cup cooked rice (optional)
- 2 teaspoons taco seasoning (more to taste)
- 6 bell peppers (red yellow or orange)
Optional toppings: shredded cheese, sour cream, cilantro
Instructions
- Preheat oven to 350ºF. Spray a baking dish with cooking spray and set aside. Boil a large pot of water. Cut the tops off the 6 bell peppers off and remove the seeds. Then place the bell peppers in the water for 5 to 7 minutes, or until tender.
- While the peppers are cooking, warm the 2-3 cups shredded chicken in a frying pan over medium-heat. Then mix in 1 cup salsa, 1 cup black beans, 1 cup cooked rice and 2 teaspoons taco seasoning. Cook until warm. Salt and pepper to taste.
- Remove peppers from the water and set on a paper towel. Once dry, stuff peppers with chicken mixture. Place in the baking dish and then add shredded cheese if desired.
- Bake for 10-15 minutes, or until cheese is bubbly. Add desired toppings and enjoy while hot!
Notes
Toppings: Serve the stuffed peppers garnished with sour cream, cilantro, sliced avocados and salsa.
Store leftovers in an airtight container in the fridge for up to 5 days. To reheat, microwave for 1 to 2 minutes, or warm in a 350°F oven for 10 to 15 minutes until heated through. The air fryer also works great, 350°F for about 5 minutes.
To freeze, wrap individually in foil and place in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
Nutrition
Serving: 1pepper, Calories: 122kcal, Carbohydrates: 24g, Protein: 5g, Fat: 1g, Saturated Fat: 1g, Sodium: 314mg, Potassium: 486mg, Fiber: 6g, Sugar: 7g, Vitamin A: 3934IU, Vitamin C: 153mg, Calcium: 32mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
