Description
Colorful and protein-packed stuffed chicken peppers, perfect for a quick weeknight meal or an impressive dish for guests.
Ingredients
Scale
- 4 large bell peppers
- 2 cups cooked chicken, shredded
- 1 cup cooked rice
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Carefully slice the tops off the bell peppers and remove the seeds.
- Heat a splash of olive oil in a pan and sauté the diced onion and minced garlic until they’re soft and fragrant.
- In a mixing bowl, combine the cooked chicken, cooked rice, the sautéed onion and garlic, paprika, cumin, and half of the cheese. Season with salt and pepper to taste.
- Stuff this flavorful mixture into each prepared bell pepper, packing it firmly.
- Stand the stuffed peppers upright in a baking dish and sprinkle the remaining cheese on top.
- Cover the dish with foil and bake for about 25–30 minutes.
- After 30 minutes, remove the foil and bake for an additional 10 minutes, allowing the cheese to get bubbly and golden.
- Let cool for a few moments before serving.
Notes
For a creamy touch, consider serving with sour cream or guacamole. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: stuffed peppers, chicken peppers, easy dinner, healthy recipe