Description
Bell peppers filled with a savory mixture of shredded chicken, rice, and spices.
Ingredients
Scale
- 4 bell peppers (various colors)
- 1.5 cups cooked shredded chicken
- 1 cup cooked rice
- 1/2 cup diced onion
- 1/2 cup diced bell pepper (different color than main peppers)
- 1/4 cup chopped cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 375°F (190°C).
- Cut bell peppers in half lengthwise and remove seeds and membranes.
- In a large bowl, combine cooked shredded chicken, rice, diced onion, diced bell pepper, cilantro, chili powder, cumin, garlic powder, salt, and pepper.
- Stuff each bell pepper half with the chicken and rice mixture.
- Place stuffed peppers in a baking dish and top with shredded cheddar cheese.
- Bake for 20-25 minutes, or until peppers are tender and cheese is melted and bubbly.
- Let cool slightly before serving.
Notes
- You can use any color bell peppers you like.
- Feel free to add other vegetables to the filling, such as corn, black beans, or diced tomatoes.
- For a spicier dish, add a pinch of cayenne pepper to the filling.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg