Description
A healthy and satisfying dinner recipe featuring bell peppers stuffed with cheesy chicken and rice, perfect for busy weeknights.
Ingredients
Scale
- 4 medium bell peppers (red, yellow, orange, or green)
- 2 cups cooked shredded chicken
- 1 cup cooked rice (white, brown, or cauliflower rice)
- 1 cup shredded cheese (sharp cheddar, mozzarella, or Monterey Jack)
- 1/2 cup salsa (mild or spicy)
- 1/2 cup black beans, drained and rinsed (optional)
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: sour cream, cilantro, avocado slices
Instructions
- Preheat your oven to 375°F (190°C). Slice the bell peppers in half lengthwise and remove seeds and membranes. Arrange them cut-side up in a greased baking dish.
- In a large mixing bowl, combine shredded chicken, cooked rice, half the cheese, salsa, black beans, cumin, chili powder, salt, and pepper. Mix well.
- Divide the filling evenly among the pepper halves, pressing it down gently.
- Cover the dish tightly with foil and bake for 25 minutes.
- Remove the foil, sprinkle the remaining cheese over the peppers, and bake uncovered for an additional 10-15 minutes until the cheese is melted and bubbly.
- Let the peppers cool for 5 minutes, then top with sour cream, cilantro, or avocado slices if desired. Serve and enjoy!
Notes
[‘Covering the peppers with foil during baking keeps them tender and juicy.’, ‘Rotisserie chicken is a great time-saver and adds flavor.’, ‘Taste the filling before stuffing the peppers to adjust seasoning.’, ‘You can prepare the filling and stuff the peppers up to a day ahead and refrigerate until ready to bake.’]
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250
- Fat: 10
- Carbohydrates: 16
- Fiber: 4
- Protein: 18
Keywords: stuffed peppers, cheesy chicken, healthy dinner, easy recipe, weeknight meal, meal prep, Mexican-inspired