Shredded Chicken Stuffed Peppers + Mexican Rice

Shredded Chicken Stuffed Peppers + Mexican Rice

These Shredded Chicken Stuffed Peppers are packed with flavor! The tender shredded chicken, flavorful Mexican rice, and cheesy goodness come together to create a perfect meal that’s easy to make and full of zest. Plus, the slow cooker does most of the work for you!

Prep Time: 15 minutes | Cook Time: 6–8 hours (for chicken) + 30 minutes (baking) | Total Time: 6–8 hours and 45 minutes | Servings: 4

Ingredients

For the Shredded Chicken:

2 chicken breasts

1 tsp cumin

1 tsp garlic salt

1 tsp chili powder

½ tsp black pepper

1 can (14.5 oz) diced tomatoes with green chilies

For the Mexican Rice:

1 Tbsp oil

1 cup uncooked long grain white rice

½ cup tomato sauce

2 cups water (or 1 can chicken broth)

1 tsp chicken base or bouillon (optional if using broth)

1 tsp garlic salt

1 tsp cumin

1 tsp taco seasoning

For the Stuffed Peppers:

4 bell peppers (any color)

2 cups cooked Mexican rice (from above)

1 shredded chicken breast (from above)

1 cup shredded cheddar cheese

1 can black beans (rinsed and drained)

Step-by-Step Directions

1. Make the Shredded Chicken: Place the chicken breasts in the bottom of your slow cooker. Sprinkle the cumin, garlic salt, chili powder, and black pepper over the chicken. Pour the diced tomatoes with green chilies over the top. Cook on low for 6-8 hours or high for 4-6 hours. Once done, shred the chicken and allow it to soak in the sauce.
2. Prepare the Mexican Rice: Heat the oil in a saucepan over medium heat. Add the rice and stir until it turns golden. Add the garlic salt, cumin, and taco seasoning, and stir for about 30 seconds until fragrant. Pour in the tomato sauce and water (or broth) and bring to a boil. Cover, reduce the heat to low, and simmer for 20-25 minutes, or until the rice is tender. Fluff with a fork once done.
3. Prepare the Bell Peppers: Bring a large pot of water to a boil. Slice the tops off the bell peppers and hollow out the insides, removing the seeds. You can carve a jack-o-lantern face for fun if desired. Boil the peppers for about 5 minutes until they are slightly tender. Remove from water and set them aside to cool.
4. Assemble the Stuffed Peppers: In a large bowl, combine the cooked Mexican rice, shredded chicken, black beans, and cheddar cheese. Stuff each bell pepper with the mixture, and top with extra cheese if desired. Place the tops back on the peppers.
5. Bake: Preheat the oven to 350°F. Place the stuffed peppers in a baking dish and bake for 30 minutes, or until the cheese is melted and the peppers are tender to your liking.

Why You’ll Love This Recipe

• Flavor Packed: With the combination of cumin, chili powder, taco seasoning, and shredded chicken, these stuffed peppers are bursting with flavor.
• Easy to Make: The slow cooker does most of the work for the chicken, and the rice is simple to prepare.
• Fun Presentation: The peppers are not only delicious but also fun to look at, especially with carved faces if you choose!

Tips for Success

• Customize the Filling: Feel free to add more veggies like corn or bell peppers to the rice mixture for extra flavor and color.
• Make Ahead: You can prepare the stuffed peppers the night before and bake them the next day for an easy dinner.
• Adjust the Spice Level: Add more chili powder or jalapeños for extra heat, or tone it down for a milder dish.

These Slow Cooker Shredded Chicken Stuffed Peppers with Mexican Rice are a delicious and satisfying meal that everyone will love. Whether you’re cooking for the family or entertaining guests, this dish is sure to impress! Enjoy!