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Chicken-Stuffed Peppers

Bell peppers filled with a savory chicken, rice, and tomato mixture topped with melted cheddar.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 4 servings

Ingredients

  • 4 medium bell peppers halved lengthwise and seeded
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 pound chicken breast diced
  • 2 teaspoons chili powder
  • 3/4 teaspoon cumin
  • salt to taste
  • black pepper to taste
  • 1 1/4 cups cooked brown rice
  • 1 cup canned diced tomatoes drained
  • 1 cup shredded cheddar cheese
  • fresh cilantro for garnish (optional)

Instructions

  • Preheat the oven to 375°F (190°C). Arrange the pepper halves cut side up in a baking dish.
  • Heat the olive oil in a large skillet over medium heat.
  • Add the chopped onion and sauté until softened, about 3 minutes.
  • Stir in the minced garlic and diced chicken, then season with chili powder, cumin, salt, and pepper.
  • Cook, stirring occasionally, until the chicken is browned and cooked through, about 5–7 minutes.
  • Mix the cooked brown rice and drained diced tomatoes into the skillet until combined and heated through.
  • Spoon the chicken and rice mixture evenly into each pepper half.
  • Cover the baking dish with foil and bake for 20 minutes.
  • Remove the foil, sprinkle shredded cheddar over the peppers, and bake uncovered for an additional 5–10 minutes, until the cheese is melted and peppers are tender.
  • Garnish with fresh cilantro if desired and serve warm.

Equipment

  • Baking Dish
  • Large Skillet
  • spatula or spoon
  • Knife
  • Cutting Board
  • Aluminum Foil

Notes

  • Use any color bell peppers you prefer.
  • Drain tomatoes well to avoid a soggy filling.
  • Leftover filling can be reheated and used in wraps.