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Katie's Cucina Β» Recipes Β» Chicken

Southwestern Chicken And Rice Stuffed Peppers

Published: Jan 9, 2014 Β· Modified: Jan 17, 2022 by Katie Β· This post may contain affiliate links

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Southwestern Chicken & Rice Stuffed Peppers
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

What do you do when you have leftover rotisserie chicken? Why, make Southwestern Chicken And Rice Stuffed Peppers!
5 from 1 vote
Print Pin Rate
Course: Appetizer, Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 5 servings
Calories: 412kcal
Author: Katie

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
  • Β½ 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, Β½ 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.

Notes

Everyone has their favorite variety of bell pepper, so make sure to grab a variety at the store!

Nutrition

Calories: 412kcal | Carbohydrates: 51g | Protein: 28g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 65mg | Sodium: 933mg | Potassium: 948mg | Fiber: 11g | Sugar: 7g | Vitamin A: 4439IU | Vitamin C: 163mg | Calcium: 225mg | Iron: 4mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Denise

    March 28, 2020 at 5:43 pm

    These look delicious
    Can they be frozen?

    Reply
    • Katie

      March 31, 2020 at 10:27 am

      Hi Denise! Yes you can definitely freeze the leftovers to this recipe! I would fully cook them first and then freeze.

  2. Nellie

    November 29, 2019 at 4:13 pm

    Hi, can these frozen after baking, thank you

    Reply
    • Katie

      December 01, 2019 at 11:16 pm

      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.

  3. Kevin @ Closet Cooking

    January 12, 2014 at 5:33 am

    These stuffed peppers sound so nice and easy and tasty!

    Reply
    • Katie

      January 12, 2014 at 12:15 pm

      Kevin–I love using up leftovers and making stuffed peppers!

  4. Samantha

    January 10, 2014 at 11:14 am

    I love stuffed peppers… You can’t go wrong with adding chicken!

    Reply
    • Katie

      January 10, 2014 at 11:33 am

      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.

  5. Karen Petersen

    January 10, 2014 at 12:35 am

    Yum! These are right up my alley.
    Definitely trying these in the crockpot! I’ll let you know how it goes πŸ™‚

    Reply
    • Katie

      January 10, 2014 at 11:32 am

      Karen–had I planned accordingly I was originally going to cook them in my crockpot. I know they will come out just as good! πŸ˜‰

  6. grace

    January 09, 2014 at 6:42 pm

    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. πŸ™‚

    Reply
    • Katie

      January 10, 2014 at 11:33 am

      Thanks Grace!

  7. Gerry @ Foodness Gracious

    January 09, 2014 at 11:42 am

    I love stuffed peppers, these would actually be good for dinner tonight as I9 do have some chicken leftovers! Hmmm Thanks Katie πŸ™‚

    Reply
    • Katie

      January 10, 2014 at 11:33 am

      Awesome Gerry! Glad I could help! πŸ™‚

  8. David @ Spiced

    January 09, 2014 at 8:55 am

    Wow…these look delicious! I love Southwestern food…especially in the winter. Can’t wait to give these a shot sometime soon!

    Reply
    • Katie

      January 10, 2014 at 11:34 am

      Thanks David!

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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