This is another take on the potato stuffed peppers I made a few weeks ago. I absolutely love stuffed peppers, and there is so much you can do to create new and fun meals. A super easy way to cut back on the prep time in these recipes is to use a crock pot to prepare your stuffing. This way, you can throw it all in a pot in the morning. Another shortcut that I took on this recipe is using seasoned rice packets. They are cheap and fast, and let’s face it – with two small kids running around, I’ll take it.
Once again, I recommend prebaking your peppers. In the past, I would attempt a stuffed pepper by stuffing a raw bell pepper and baking it, and the shell never got as soft as I preferred it to be. By capping and baking the pepper in advance, you eliminate this problem. If you like crunchier peppers, skip or reduce the time on this step.
Another helpful tip when baking peppers is to use a cupcake pan. This helps the peppers to stay upright, which (trust me!) will save you some headache and cursing.
As a reminder, I included the cost of the peppers in the breakdown since it is the main ingredient this week. My peppers come from my garden, so my true cost to bake these was actually $.98 per pepper.
- 9 Peppers: $6.12
- Chicken: $4.73
- Mushrooms: $.74
- Onion: $.35
- Rice: $.78
- Cheese: $.99
- Cilantro: $.25
- Total: $13.96 for 8 servings or $1.75 per serving
Spanish Rice and Chicken Stuffed Peppers
Another version of my delicious all-in-one stuffed pepper.
- 2 boneless skinless chicken breasts
- 1 bell pepper chopped
- 8 bell peppers capped and seeded
- 1 cup white mushrooms chopped
- 1/2 onion chopped
- 2 cups Spanish Rice
- 1/2 cup pepper jack cheese shredded
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cumin
- 1/4 cup chopped cilantro
In advance, cook chicken until shreddable, either in a crock pot or stovetop.
Preheat oven to 350.
Cap peppers and remove all seeds and membranes.
Place on cooke sheet lined with aluminum with caps set on top.
Bake for 10-15 minutes to soften peppers.
Set aside for stuffing.
In a large skillet, combine chopped bell pepper, onion, mushrooms. Cook until desired level of softness.
Add shredded chicken, salt, pepper, and cumin and cook for an additional 5 minutes until flavors are well combined.
Prepare 2 cups of Spanish Rice according to package instructions.
Stuffing and baking peppers
in the peppers you previously prepared, drain any water that has cooked into the pepper base.
Spoon rice into the peppers, filling until halfway full.
Spoon chicken and veggie mix on top of the rice, filling pepper until full. Use a spoon or your hands to compact filling to get as much as possible inside the pepper base.
Place pepper caps back on, and bake peppers for 20 minutes, or until peppers are at desires level of softness.
Remove caps, place shredded cheese on top of peppers, and return to oven until cheese is melted, approximately 5-10 minutes.
Allow to cool for 5 minutes.
Top with chopped cilantro to serve.
If you prefer your peppers crunchier, cut back on the amount of time you prebake them.