Description
Bell peppers filled with seasoned shredded chicken and rice mixture, then baked.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups cooked shredded chicken breast
- 1 cup cooked white rice
- 1 (14.5 ounce) can diced tomatoes, drained
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 cup chicken broth
- 1/2 cup shredded Monterey Jack cheese
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a baking dish.
- Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves cut-side up in the prepared baking dish.
- Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more.
- In a large bowl, combine the cooked shredded chicken, cooked rice, drained diced tomatoes, cumin, chili powder, and chicken broth. Mix well. Season with salt and pepper.
- Spoon the chicken and rice mixture evenly into the pepper halves.
- Pour about 1/4 cup of water into the bottom of the baking dish around the peppers.
- Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.
- Remove the foil. Sprinkle the shredded cheese over the top of each stuffed pepper.
- Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Notes
- You can use pre-cooked rotisserie chicken for quicker preparation.
- For extra flavor, add 1/4 cup of chopped cilantro to the filling mixture.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pepper half
- Calories: 310
- Sugar: 7
- Sodium: 450
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 4
- Protein: 28
- Cholesterol: 75
Keywords: shredded chicken, stuffed peppers, rice filling, baked peppers, chicken and rice