Cheesy Southwestern Chicken & Rice Stuffed Peppers
- May 21, 2019
- 0 Comments
These Cheesy Southwestern Chicken & Rice Stuffed Peppers are so easy to make and will quickly become a fan-favorite!
Guess what, y’all?? Summer is just around the corner and I couldn’t be happier! This is actually a little weird for me because I never liked Summer….until now! It’s true! I was definitely more of a Fall/Winter type of gal, but lately I’ve been spending more time outside which has really made me embrace this relaxing warm weather!
If you like this recipe, you’ll LOVE these:
- Philly Cheesesteak Stuffed Bell Peppers
- Mediterranean Stuffed Hummus Peppers
- BEST Ever Open-Faced Veggie Quesadilla
Since Summer is quickly approaching, my goal is to spend less time in the kitchen and more time enjoying nature with my family! And these Cheesy Southwestern Chicken & Rice Stuffed Peppers will help me do just that!! This is the perfect summer recipe because it requires very little time to make!
If you like this recipe, you’ll LOVE these:
- Philly Cheesesteak Stuffed Bell Peppers
- Mediterranean Stuffed Hummus Peppers
- BEST Ever Open-Faced Veggie Quesadilla
These Cheesy Southwestern Chicken & Rice Stuffed Peppers remind me of a loaded burrito but with less calories! Using bell peppers instead of tortillas also added a few more essential nutrients.
Did You Know…???
- Bell peppers are loaded with vitamin C. One medium-sized red bell pepper provides 169% of the Reference Daily Intake (RDI) for vitamin C, making it one of the richest dietary sources of this essential nutrient.
- Bell peppers are a great source of vitamin B6. Pyridoxine is the most common type of vitamin B6, which is a family of nutrients important for the formation of red blood cells.
- Bell peppers contain a source of potassium and folate. Potassium may help to improve heart health and an adequate folate intake is very important during pregnancy.
To help save a little time when preparing this recipe, you can use pre-cooked grilled chicken strips! I usually keep a few bags of the southwestern flavored grilled chicken strips on hand for tacos, quesadillas, and soups.
If you like this recipe, you’ll LOVE these:
- Philly Cheesesteak Stuffed Bell Peppers
- Mediterranean Stuffed Hummus Peppers
- BEST Ever Open-Faced Veggie Quesadilla
The finishing touch was definitely the grilled corn! You can certainly use canned corn, but to add a little more flavor, I decided to grill some corn on the cob on my stovetop grill, and add it on top of the peppers! It gave this recipe a flavorful crunch that was sooo good!
The kids were huge fans of these Cheesy Southwestern Chicken & Rice Stuffed Peppers! They think it’s “super cool” to have bell pepper bowls! Lol! This recipe is also great for meal prep because they taste even better the next day!
Go ahead and give this recipe a try and let me know what you think in the comments below!
If you like this recipe, you’ll LOVE these:
- Philly Cheesesteak Stuffed Bell Peppers
- Mediterranean Stuffed Hummus Peppers
- BEST Ever Open-Faced Veggie Quesadilla
Cheesy Southwestern Chicken & Rice Stuffed Peppers
Ingredients
- 8 bell peppers sliced in half & seeds removed
- 4 cups cooked white rice
- 1 can diced chiles & tomatoes
- 4 tbsp of taco seasoning
- 1 cup canned black beans drained
- 2 tbsp cilantro minced
- 2 tbsp green onion chopped
- 1 tbsp garlic powder
- 1 lb boneless chicken tenders
- 1 tbsp oil
- Salt/pepper to taste
- ½ cup corn
- ½ cup reduced fat Colby cheese shredded
Instructions
- Pre-heat oven to 350 degrees Fahrenheit.
- In a medium bowl, season chicken with 1 tbsp of taco seasoning, garlic powder, and salt/pepper. Heat a medium skillet to med-high heat, add 1 tbsp oil and cook chicken for about 5 minutes on each side until thoroughly cooked throughout.
- In a large bowl, mix together white rice, chicken, black beans, cilantro, green onions, diced tomatoes and green chiles, half of the shredded cheese, 3 tbsp taco seasoning, and salt/pepper to taste. Mix well.
- Place bell peppers on a sheet pan and begin to stuff with chicken and rice filling. Cover with foil and bake for about 30-35 minutes.
- Remove foil and sprinkle remaining shredded cheese and corn on top and bake for a remaining 5 minutes or until the cheese is melted and bubbly.
- Garnish with cilantro, and serve with sour cream if desired.
- Enjoy!
Notes
Did you make this?
I’d love to know! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @beautifuleatsandthings
