Description
Chicken Stuffed Peppers are a crowd-pleasing dish that combines the vibrant flavors of bell peppers with the juicy goodness of seasoned chicken. This versatile recipe is a fan favorite across various cuisines, from Southwestern-inspired to Mediterranean-style.
Ingredients
- 4 medium green bell peppers
- 2 pound chicken breast, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup precooked rice
- 2 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 2 tablespoon lime juice
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup pico de gallo
Instructions
1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the green bell peppers and remove the seeds and membranes.
3. In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt, pepper, chili powder, and cumin. Cook until browned and cooked through.
4. Stir in the diced onion and minced garlic, sautéing until softened.
5. Mix in the precooked rice, cilantro, and lime juice. Adjust seasoning as needed.
6. Stuff each bell pepper with the chicken mixture, pressing gently to fill.
7. Place the stuffed peppers in a baking dish, cover with foil, and bake for about 25 minutes.
8. Remove the foil, sprinkle with cheddar cheese, and return to the oven for an additional 5-10 minutes until cheese is melted.
Notes
Serve topped with sour cream and pico de gallo. Pair with a garden salad or roasted vegetables.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 90mg