Chicken Stuffed Peppers
The ultimate comfort food, Chicken Stuffed Peppers offers a perfect blend of flavorful spices and tender chicken, all wrapped in sweet bell peppers. This easy weeknight dinner is not only satisfying but also nutritious, making it a must-try for your next meal!
Equipment
- Wooden Spoon
- Mixing Bowl
- Skillet
- Chef's Knife
- Cutting Board
- Baking Sheet
- Oven
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
- to taste salt
- to taste pepper
- 1 1/4 cups cooked brown rice
- 1 cup diced tomatoes drained
- 1 cup shredded cheddar cheese
- to garnish Fresh cilantro optional
Instructions
- Preheat your oven to 375°F. Place the pepper halves in a baking dish with the cut side up.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3 minutes until it softens.
- Stir in the minced garlic and diced chicken. Season with chili powder, cumin, salt, and pepper.
- Cook until the chicken is browned and cooked through, about 5 to 7 minutes.
- Mix in the cooked brown rice and diced tomatoes, stirring to incorporate the flavors.
- Spoon the chicken and rice mixture evenly into the pepper halves.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil, sprinkle the cheese, and bake for an additional 5 to 10 minutes, or until the cheese is melted and the peppers are tender.
- Garnish with fresh cilantro, if desired.
Notes
- Storage: How to store leftovers: Keep them in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze the stuffed peppers before baking for a quick meal option later.
- Pairing: Serve with a light salad or a side of roasted vegetables for a complete meal.
- Stuffing Variations: Consider adding beans or different grains to the filling for extra texture.
- Cheese Choices: Experiment with various cheeses for added flavor.