Ingredients
Scale
- 4 large bell peppers (preferably red, green, or yellow for a spooky effect)
- 2 cups cooked chicken breasts, shredded
- 1 cup cooked rice
- ½ cup black beans (optional, for added texture)
- ½ cup corn kernels
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- ½ tsp cumin
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh cilantro or green onions for garnish
Instructions
- Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes. Lightly brush the outside and inside of the peppers with olive oil, then place them in a baking dish lined with parchment paper.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add diced onion and minced garlic, sauté until fragrant and translucent. Stir in shredded chicken, cooked rice, black beans, corn, chili powder, cumin, salt, and pepper. Mix well and cook for 3-4 minutes until heated through. Remove from heat and stir in half of the shredded cheese.
- Using a spoon, fill each prepared pepper with the chicken and rice mixture, pressing down gently. Top with remaining cheese.
- Cover the dish with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes, or until peppers are tender and cheese is bubbly.
Notes
- For extra spice, sprinkle chili flakes or hot sauce on top before baking.
- You can prepare the filling ahead and store it in the refrigerator for up to 24 hours.
- Adjust seasonings to your taste, adding more chili or cumin for spiciness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Gluten-Free (if gluten-free ingredients are used)
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 340 Kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg