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Homemade Chicken-Stuffed Peppers photo

Chicken-Stuffed Peppers

Chicken-Stuffed Peppers are a vibrant, flavorful dish that brings joy to weeknight dinners!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Stuffing:
  • 4 medium bell peppers halved lengthwise and seeded
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 pound chicken breast diced
  • 2 teaspoons chili powder
  • 3/4 teaspoon cumin
  • to taste Salt and pepper
  • 1 1/4 cups cooked brown rice
  • 1 cup canned diced tomatoes drained
  • 1 cup shredded cheddar cheese
  • to taste Fresh cilantro for garnish (optional)

Equipment

  • Chef's knife
  • Cutting board
  • Skillet
  • Baking Dish
  • Aluminum foil

Method
 

Cooking Instructions
  1. Step 1: Preheat your oven to 375°F (190°C).
  2. Step 2: Cut the bell peppers in half lengthwise and remove the seeds. Place them cut-side up in a baking dish.
  3. Step 3: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute.
  4. Step 4: Add the diced chicken breast to the skillet. Season with chili powder, cumin, salt, and pepper. Cook until the chicken is no longer pink, about 5-7 minutes.
  5. Step 5: Stir in the cooked brown rice and drained diced tomatoes. Heat through for another 2-3 minutes.
  6. Step 6: Spoon the chicken and rice mixture into each bell pepper half, packing it in gently. Top with shredded cheddar cheese.
  7. Step 7: Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
  8. Step 8: Let cool for a few minutes, garnish with fresh cilantro, and serve hot.

Notes

  • Serve with a refreshing salad for a light meal.
  • Try adding black beans and corn for a winter twist.
  • Leftovers can be refrigerated for up to 4 days or frozen for 3 months.