Ingredients
Scale
- 4 large bell peppers (orange, green, or red)
- 2 cups cooked shredded chicken
- 1 cup cooked rice
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup chopped onions
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Preheat oven to 375°F (190°C). Slice the tops off bell peppers and remove seeds.
- In a mixing bowl, combine shredded chicken, rice, onions, garlic, cumin, paprika, salt, and pepper.
- Stuff each pepper with the chicken mixture and top with shredded cheese.
- Place stuffed peppers in a baking dish and bake for 25-30 minutes or until peppers are tender and cheese is bubbly.
- Garnish with fresh herbs before serving.
Notes
- You can prepare the stuffing mixture ahead of time for quicker assembly.
- Use different colored peppers for a more festive look.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baked
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 560 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg
