Description
Delicious and hearty chicken-stuffed bell peppers filled with a flavorful mixture of sautéed chicken, aromatic spices, brown rice, and tomatoes, topped with melted cheddar cheese and garnished with fresh cilantro. Perfect for a wholesome and satisfying meal.
Ingredients
Scale
Peppers
- 4 medium bell peppers, halved lengthwise and seeded
Filling
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 pound chicken breast, diced
- 2 teaspoons chili powder
- 3/4 teaspoon cumin
- Salt and pepper to taste
- 1 1/4 cups cooked brown rice
- 1 cup canned diced tomatoes, drained
Topping
- 1 cup shredded cheddar cheese
- Fresh cilantro for garnish (optional)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C). Arrange the halved bell peppers cut side up in a baking dish, preparing them for stuffing.
- Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3 minutes until softened. Stir in the minced garlic and diced chicken, cooking together briefly to release their flavors.
- Cook filling: Season the chicken mixture with chili powder, cumin, salt, and pepper. Continue cooking the chicken until browned and fully cooked through, about 5-7 minutes. Then mix in the cooked brown rice and drained diced tomatoes, stirring well to combine all flavors.
- Stuff peppers: Spoon the warm chicken and rice filling evenly into each bell pepper half. Cover the baking dish tightly with foil to maintain moisture during baking.
- Bake: Place the covered dish into the preheated oven and bake for 20 minutes, allowing the peppers to soften and the filling to meld.
- Add cheese and finish baking: Carefully remove the foil and sprinkle shredded cheddar cheese over each stuffed pepper. Return to the oven and bake for an additional 5-10 minutes until the cheese melts and the peppers are tender.
- Garnish and serve: Remove from the oven and optionally garnish with fresh cilantro. Serve warm and enjoy your flavorful chicken-stuffed peppers.
Notes
- Use any color of bell peppers you prefer for variety and sweetness.
- Leftover cooked chicken and rice can be used to save prep time.
- For a spicier dish, add chopped jalapeños or increase chili powder.
- If dairy-free, omit the cheese or substitute with a vegan cheese.
- Brown rice can be substituted with quinoa or white rice if preferred.
- Make sure to drain the canned tomatoes well to prevent sogginess.
- This recipe can be prepared in advance and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: chicken stuffed peppers, baked stuffed peppers, ground chicken recipe, healthy stuffed peppers, easy dinner recipe, chicken and rice stuffed peppers
