Ingredients
Scale
- 4 large bell peppers (orange or green)
- 2 cups cooked shredded chicken
- 1 cup cooked rice
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 1/4 cup chopped onions
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds.
- In a mixing bowl, combine shredded chicken, rice, onions, garlic, chili powder, cumin, salt, and pepper.
- Stuff the peppers with the chicken and rice mixture.
- Place stuffed peppers in a baking dish and drizzle with olive oil.
- Top with shredded cheese and bake for 25-30 minutes until peppers are tender and cheese is bubbly.
Notes
- Use different colored peppers for a festive look.
- Adjust spice levels as preferred.
- Great served with a side of guacamole or salsa.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg