Description
Mexican-inspired stuffed peppers delight dinner guests with tender shredded chicken and hearty rice nestled inside roasted bell peppers. Cheesy, zesty flavors complement each layer, promising a satisfying meal for hungry companions you’ll eagerly serve.
Ingredients
Scale
Main Protein and Carbohydrates:
- 1 cup shredded chicken
- 1 cup cooked rice
- 4 bell peppers
Vegetables and Seasonings:
- 1/2 cup diced tomatoes
- 1 small onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Garnish and Optional Topping:
- 1/2 cup shredded cheese (optional)
- Fresh parsley or cilantro
Instructions
- Preheat the oven to 375°F (190°C), creating an ideal environment for baking the stuffed peppers.
- Slice off the tops of bell peppers and meticulously remove all seeds and membranes to prepare a clean vessel for the filling.
- Create a flavorful mixture by thoroughly blending shredded chicken, perfectly cooked rice, diced tomatoes, finely chopped onion, garlic powder, cumin, salt, and black pepper in a mixing bowl.
- Carefully fill each pepper to the brim with the robust chicken and rice combination, ensuring an even distribution of ingredients.
- Arrange the stuffed peppers upright in a baking dish, then securely cover with aluminum foil to trap moisture and prevent excessive browning.
- Bake for 30 minutes, allowing the peppers to soften and the flavors to meld together intensely.
- Uncover the dish, sprinkle with shredded cheese if desired, and return to the oven for an additional 10 minutes until the peppers become tender and the cheese melts beautifully.
- Finish by garnishing with freshly chopped parsley or cilantro, adding a vibrant touch of color and fresh flavor before serving piping hot.
Notes
- Use red, yellow, or green peppers to add vibrant colors and slightly different flavor profiles to the dish.
- Replace shredded chicken with ground turkey, beef, or plant-based alternatives like tofu for dietary preferences or restrictions.
- Prepare stuffed peppers in advance, wrap tightly in plastic, and freeze for up to 3 months for convenient meal prep.
- Add extra vegetables like spinach, zucchini, or corn to the filling for increased nutrients and texture variation.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 250 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 45 mg