Ingredients
Scale
- 4 large bell peppers (assorted colors)
- 2 cups cooked shredded chicken
- 1 cup cooked rice
- 1/2 cup diced onions
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds and membranes.
- In a mixing bowl, combine shredded chicken, cooked rice, diced onions, garlic, cumin, paprika, chili powder, salt, and pepper.
- Stuff each pepper with the chicken and rice mixture.
- Place stuffed peppers in a baking dish and top with shredded cheese.
- Bake for 25-30 minutes until peppers are tender and cheese is bubbly.
- Garnish with fresh parsley before serving.
Notes
- For a vegetarian version, substitute shredded chicken with black beans or lentils.
- Use your favorite cheese for topping for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 290 Kcal
- Sugar: 4g
- Sodium: 560mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg
