Ingredients
Scale
- 4 large bell peppers (orange, yellow, or red)
- 2 cups cooked shredded chicken
- 1 cup cooked rice
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds.
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent.
- In a bowl, mix shredded chicken, cooked rice, sautéed onions and garlic, cumin, salt, and pepper.
- Stuff the peppers with the chicken mixture, and place them in a baking dish.
- Top each with shredded cheese.
- Bake for 25-30 minutes, until peppers are tender and cheese is melted and bubbly.
Notes
- You can add chopped black beans or corn for extra flavor and texture.
- Use any color of bell peppers for a vibrant presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking, stuffing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg