Can I use different colored bell peppers for this recipe?

Absolutely! Red, yellow, green, or orange bell peppers all work perfectly. The main difference is in sweetness - red and orange tend to be sweeter, while green peppers have a slightly more bitter flavor that some people prefer.

Can I make these stuffed peppers ahead of time?

Yes! This is actually one of my favorite meal prep recipes. Assemble the stuffed peppers completely, wrap them in plastic wrap, and refrigerate for up to 2 days. When ready to serve, remove the plastic and bake for about 1 hour at 350°F.

What type of rice works best for stuffed peppers?

Mexican rice adds the most authentic flavor to these Mexican stuffed peppers with black beans , but plain white rice, brown rice, or even cauliflower rice work well too. If using plain rice, consider adding a packet of taco seasoning to the filling for extra flavor.

Can I freeze stuffed peppers for later?

Definitely! These freeze beautifully for up to 2 months. Wrap each stuffed pepper tightly in foil or place in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven until warmed through.

Easy Chicken and Rice Stuffed Peppers Recipe

Description

There’s something magical about chicken and rice stuffed peppers that transforms an ordinary weeknight into something special. These colorful beauties are family-friendly, packed with protein, and absolutely delicious!

Ingredients

Scale

2 boneless, skinless chicken breasts
1 teaspoon ground cumin
1 teaspoon garlic salt
1 teaspoon chili powder
½ teaspoon black pepper
1 can (10 oz) diced tomatoes with green chilies
4 orange bell peppers
2 cups cooked Mexican rice
1 cup shredded cheddar cheese
1 can (15 oz) black beans, rinsed and drained

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Instructions

Place chicken breasts in slow cooker and sprinkle with cumin, garlic salt, chili powder, and black pepper
Pour diced tomatoes with green chilies over chicken
Cover and cook on low for 6-8 hours or high for 4-6 hours
Shred chicken directly in pot using two forks and stir into juices
Bring large pot of water to boil
Slice tops off peppers and hollow out seeds and membranes
Boil peppers and tops for 5 minutes, then remove and cool
Mix cooked rice, shredded chicken, black beans, and most of the cheese in large bowl
Stuff peppers generously with mixture
Top with remaining cheese and replace pepper lids
Arrange in baking dish with splash of water in bottom
Bake at 350°F for 30 minutes until cheese is melted and peppers are tender

Notes

Perfect for meal prep! Assemble ahead and refrigerate wrapped in plastic for up to 2 days. Remove plastic and bake for 1 hour when ready to serve. These also freeze beautifully for up to 2 months.