Ingredients
Scale
- 4 large bell peppers (assorted colors)
- 2 cups cooked shredded chicken
- 1 cup cooked rice
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds and membranes.
- In a skillet, heat olive oil and sauté onion and garlic until translucent.
- Mix cooked chicken, rice, sautéed onion, garlic, chili powder, cumin, salt, and pepper in a bowl.
- Stuff each pepper with the chicken and rice mixture and place in a baking dish.
- Top with shredded cheese and bake for 25-30 minutes until peppers are tender and cheese is melted.
- Garnish with chopped parsley before serving.
Notes
- You can substitute ground turkey or beef for chicken.
- For a spicy kick, add chopped jalapeños.
- Remain the peppers in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking, sautéing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320 kcal Kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 70 mg