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Southwestern Chicken And Rice Stuffed Peppers

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


  • 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


  • 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.


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