Chicken and Rice Stuffed Bell Peppers
If you’re looking for a filling and nutritious meal that’s as colorful as it is flavorful, these Chicken and Rice Stuffed Bell Peppers are just what you need. With tender chicken, savory rice, and a variety of spices all wrapped up in a sweet bell pepper, this dish is sure to delight your taste buds and fill you up!
Ingredients:
- 4 large bell peppers, tops cut off and seeds removed
- 1 cup cooked rice
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound ground chicken
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup canned diced tomatoes
- 1 cup shredded cheddar cheese
- Fresh parsley for garnish (optional)
Instructions:
- Preheat your oven to 375°F (190°C).
- Prepare the bell peppers by cutting off the tops and removing the seeds. Place the peppers in a baking dish.
- In a large skillet, heat the olive oil over medium heat. Add in the diced onion and minced garlic, sautéing until the onions are translucent.
- Add the ground chicken to the skillet. Cook, breaking it apart with a spoon, until it’s no longer pink and is fully cooked.
- Stir in the cooked rice, cumin, smoked paprika, oregano, salt, and black pepper. Cook for another 2 minutes to let the flavors meld.
- Mix in the diced tomatoes and about half of the shredded cheddar cheese until everything is well combined.
- Spoon the chicken and rice mixture into the hollowed-out bell peppers, packing the mixture tightly.
- Sprinkle the remaining cheddar cheese on top of the stuffed peppers.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly browned.
- Remove from the oven and let the stuffed peppers cool for a few minutes.
- Garnish with fresh parsley if desired before serving.
Tips and Variations:
- If you have leftover chicken, feel free to chop it up and use it in place of ground chicken.
- For a spicier kick, add some chili flakes or a diced jalapeño to the chicken and rice mixture.
- Swap out the cheddar cheese for mozzarella or pepper jack for a different flavor profile.
- Vegetarians can substitute the chicken with a mix of beans and more vegetables like corn and zucchini.
- To make it gluten-free, ensure that the canned tomatoes and other ingredients are all gluten-free.
Nutrition Facts:
Per serving: Calories: 350; Fat: 18g; Carbohydrates: 25g; Protein: 22g