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Chicken, Rice and Black Bean Stuffed Peppers in white baking dish with white serving spoon.
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4.75 from 12 votes

Chicken and Spanish Rice Stuffed Peppers

Chicken and Spanish Rice Stuffed Peppers Peppers are loaded with flavor and make a fun, festive dinner anytime!  They can be made ahead of time and they're also freezer-friendly.
Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 45 minutes
Course: Chicken and Turkey
Cuisine: Southwestern, Southwestern / Mexican
Diet: Gluten Free
Servings: 8
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

  • 3 tablespoons canola oil divided
  • Cooking spray or additional canola oil, for pan
  • 2 boneless skinless chicken breast halves approximately 1 pound
  • 1/2 teaspoon salt plus more for rice
  • 1/4 teaspoon freshly ground black pepper plus more for rice
  • 1 teaspoon plus 1 tablespoon chili powder divided
  • 4 large bell peppers one each green, red, yellow, orange
  • 1 small onion finely chopped
  • 2 plum tomatoes seeded and chopped
  • 3 cloves garlic minced
  • 1 can (4-ounce) diced green chiles undrained
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 cup uncooked white rice
  • 2 cups water vegetable broth or chicken broth
  • 1 can (15-ounce) black beans drained and rinsed
  • 1 jar (16-ounce) chunky salsa divided
  • 1/4 cup chopped fresh cilantro divided
  • 2 cups shredded Monterey jack cheese divided

Instructions

  • Preheat oven to 375 degrees. Spray or oil a large, deep baking dish (at least 13 x 9-inch). Set aside.
  • Place chicken breasts on a baking sheet. Drizzle with 1 tablespoon canola oil. Season chicken with 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon chili powder. Bake for 20-23 minutes or until cooked through to 165 degrees in the center. Set aside to cool.
  • Prep the peppers: Cut in half from top to bottom. Remove membranes and stems. Place in the prepared baking dish.
  • Meanwhile, heat oil in a large saucepan over medium-high heat.
  • Add the onion, reduce heat to medium-low and cook, 4-5 minutes or until beginning to soften and is turning translucent.
  • Add the chopped tomato, garlic, green chiles, remaining 1 tablespoon chili powder, cumin and coriander. Cook 1 minute.
  • Add the rice and water or broth. Bring to a boil. Reduce heat to low, cover and simmer on low 10 minutes. Turn the heat off and let stand another 10 minutes. Season to taste with salt and black pepper.
  • Transfer rice to a large bowl. Add the black beans.
  • Dice the chicken into 1/2-inch pieces. Add to bowl.
  • Stir in 1/2 cup salsa, half the cilantro and half the cheese.
  • Divide the mixture among the peppers. Top with remaining salsa and cheese.
  • Cover loosely with aluminum foil. Bake for 30 to 35 minutes.
  • Remove the foil and bake an additional 10-12 minutes or until cheese is melted.
  • Garnish with remaining chopped fresh cilantro.

Notes

SUBSTITUTIONS:
  • Brown rice or quinoa may be substituted for the white rice. Increase cooking time accordingly per package directions.
  • A can of diced tomatoes with green chiles (such as Rotel) may be substituted for the fresh tomato and canned green chiles.
  • Substitute pinto beans for black beans.
  • Substitute enchilada sauce for chunky salsa.
MAKE AHEAD:
  • Prepare to the point of baking. Cover securely and refrigerate. Add 5-10 minutes to the baking time.
FREEZER-FRIENDLY:
  • Leave the cheese off until ready to bake. Wrap securely and freeze for up to 2 months.
  • Thaw in the refrigerator. Add cheese and bake as directed, but add baking time because the pan will be cold.

Nutrition

Serving: 1 | Calories: 401kcal | Carbohydrates: 26g | Protein: 16g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 362mg | Potassium: 398mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3035IU | Vitamin C: 109mg | Calcium: 237mg | Iron: 1mg