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Description
These Chicken & Rice Stuffed Bell Peppers are a delicious and healthy meal. They are easy to make and perfect for a weeknight dinner or meal prep.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 pound ground chicken
- 1 cup cooked rice (white or brown)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup black beans, rinsed and drained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- Optional: fresh cilantro, chopped, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cut the bell peppers in half lengthwise and remove the seeds and membranes.
- In a large skillet, brown the ground chicken over medium heat. Drain off any excess grease.
- Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
- Stir in the diced tomatoes, corn, black beans, chili powder, cumin, salt, and pepper. Bring to a simmer and cook for 5 minutes.
- Remove from heat and stir in the cooked rice and 1/2 cup of the shredded cheddar cheese.
- Spoon the chicken and rice mixture into the bell pepper halves.
- Place the stuffed bell peppers in a baking dish and add 1/2 inch of water to the bottom of the dish.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and sprinkle the remaining 1/2 cup of cheddar cheese over the stuffed peppers.
- Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender.
- Garnish with fresh cilantro, if desired. Serve hot.
Notes
- For a spicier dish, add a pinch of cayenne pepper or a dash of hot sauce to the chicken and rice mixture.
- You can use any type of rice you like, such as white rice, brown rice, or quinoa.
- To make this dish vegetarian, substitute the ground chicken with black beans or lentils.
- These stuffed bell peppers can be made ahead of time and refrigerated for up to 2 days. Simply bake them as directed when you are ready to serve.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg