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Chicken-Stuffed Peppers

Tender bell peppers filled with a seasoned chicken, rice, and tomato mixture topped with melted cheddar.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 4 servings

Ingredients

  • 4 medium bell peppers halved lengthwise and seeded
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 pound chicken breast diced
  • 2 teaspoons chili powder
  • 3/4 teaspoon cumin
  • salt and pepper to taste
  • 1 1/4 cups cooked brown rice
  • 1 cup canned diced tomatoes drained
  • 1 cup shredded cheddar cheese
  • fresh cilantro for garnish (optional)

Instructions

  • Preheat the oven to 375°F (190°C). Place the halved, seeded bell peppers cut side up in a baking dish.
  • Heat the olive oil in a large skillet over medium heat.
  • Add the chopped onion and sauté about 3 minutes until softened, then stir in the minced garlic.
  • Add the diced chicken to the skillet and season with chili powder, cumin, salt, and pepper; cook 5–7 minutes until the chicken is browned and cooked through.
  • Stir in the cooked brown rice and drained diced tomatoes until evenly combined and heated through.
  • Spoon the chicken and rice mixture evenly into the pepper halves.
  • Cover the baking dish with foil and bake for 20 minutes.
  • Remove the foil, sprinkle the shredded cheddar over each pepper, and bake uncovered 5–10 minutes more until the cheese is melted and peppers are tender.
  • Garnish with fresh cilantro if desired and serve warm.

Equipment

  • Baking Dish
  • Large Skillet
  • Spatula or Wooden Spoon
  • Knife
  • Cutting Board
  • Aluminum Foil

Notes

  • Use any color bell peppers you prefer.
  • Drain tomatoes well to avoid soggy filling.
  • Leftover filling works well for bowls or tacos.