What do you do when you have leftover rotisserie chicken? Why, make Southwestern Chicken And Rice Stuffed Peppers! We love stuffed peppers in our home. From the traditional stuffed peppers with ground beef and rice to my favorite slow cooker chicken enchilada stuffed peppers. Any way you make them–we love stuffed peppers, and thanks to our winter garden I’ve grown a few green bell peppers. Growing up that was the only way we had stuffed peppers, but I learned once I was older that I really enjoyed all other bell peppers other than the green variety.
So when I make stuffed peppers I make them with a mix of colored peppers, that way everyone can enjoy what they like! So let’s talk about these Southwestern Chicken And Rice Stuffed Peppers. I combined black beans and chunky diced rotel and corn with my leftover chicken and rice. Mixed it all together with a little cheese and a few other ingredients and sliced my bell peppers in half. I stuffed them and backed them for an hour. I did not pre-boil the bell peppers like I’ve done in the past. By cooking them for so long and simply covering the baking dish with tin foil it creates enough steam and the peppers are cooked perfectly. So if your a lover of stuffed peppers definitely give my recipe a try for Southwestern Chicken And Rice Stuffed Peppers.
Katie Original
Southwestern Chicken And Rice Stuffed Peppers
Ingredients
- 2 cups leftover white rice
- 2 cups leftover shredded cooked rotisserie chicken
- 1 15 oz can of black beans drained
- 1 10 oz can of chunky diced tomatoes and green chiles
- 1 cup shredded Mexican cheese plus more for topping
- 1 cup frozen corn thawed
- ½ teaspoon salt
- 1 tablespoon chili powder
- 5 bell peppers multi-color
- Sour cream and cilantro for garnish
Instructions
- Pre-heat oven to 350 degrees Fahrenheit.
- In a large bowl, mix together white rice, chicken, black beans, chunky diced tomatoes and green chiles, ½ cup shredded cheese, corn, salt, and chili powder. Mix well and set to the side.
- Slice bell peppers in half, remove the seeds. Place in a baking dish and begin to stuff with chicken and rice filling. Add the remaining rice mixture around the peppers (it helps them to stay in place). Cover with tin foil and bake for 55 minutes. Remove tin foil and sprinkle the remaining Mexican shredded cheese on top and bake for a remaining 5 minutes or until the cheese is melted and bubbly.
- Serve with sour cream and cilantro if desired.
Denise
These look delicious
Can they be frozen?
Katie
Hi Denise! Yes you can definitely freeze the leftovers to this recipe! I would fully cook them first and then freeze.
Nellie
Hi, can these frozen after baking, thank you
Katie
Hi Nellie! Yes, you can freeze after baking. Freeze in an air tight container. Thaw out in the refrigerator overnight. Just my own rule of thumb… I typically don’t freeze food if it’s already been frozen, then cooked.
Kevin @ Closet Cooking
These stuffed peppers sound so nice and easy and tasty!
Katie
Kevin–I love using up leftovers and making stuffed peppers!
Samantha
I love stuffed peppers… You can’t go wrong with adding chicken!
Katie
Ummm me too. I can’t get enough of them of course I could leave the side of heartburn they are currently causing me. lol.
Karen Petersen
Yum! These are right up my alley.
Definitely trying these in the crockpot! I’ll let you know how it goes 🙂
Katie
Karen–had I planned accordingly I was originally going to cook them in my crockpot. I know they will come out just as good! 😉
grace
hollowed-out peppers make an excellent spicy chicken delivery system! the food of the southwest is my cuisine of choice and i think this looks fabulous. 🙂
Katie
Thanks Grace!
Gerry @ Foodness Gracious
I love stuffed peppers, these would actually be good for dinner tonight as I9 do have some chicken leftovers! Hmmm Thanks Katie 🙂
Katie
Awesome Gerry! Glad I could help! 🙂
David @ Spiced
Wow…these look delicious! I love Southwestern food…especially in the winter. Can’t wait to give these a shot sometime soon!
Katie
Thanks David!