Ingredients
Scale
- 4 large bell peppers (any color)
- 2 cups cooked shredded chicken
- 1 cup cooked rice
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
- 1/4 cup chopped cilantro
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the peppers and remove seeds and membranes.
- In a bowl, mix shredded chicken, rice, cheese, cilantro, olive oil, cumin, paprika, salt, and pepper.
- Stuff the peppers with the chicken and rice mixture.
- Place stuffed peppers in a baking dish and bake for 25-30 minutes until peppers are tender and cheese is melted.
- Serve hot, garnished with extra cilantro if desired.
Notes
- Feel free to add chopped onions or diced tomatoes to the filling for extra flavor.
- Use any color of bell peppers for a festive look.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg