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Homemade Chicken-Stuffed Peppers photo

Chicken-Stuffed Peppers

This Chicken-Stuffed Peppers recipe is vibrant and delicious! A hearty mix of chicken, spices, and rice, all packed in sweet bell peppers.
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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 Stuffed Peppers:
  • 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
  • Fresh cilantro for garnish (optional)

Equipment

  • Large skillet
  • Baking dish
  • Knife and cutting board
  • Measuring cups and spoons
  • Aluminum foil

Method
 

Preparation Steps:
  1. Preheat your oven to 375°F (190°C).
  2. Carefully cut the bell peppers in half lengthwise and remove the seeds. Place the halved peppers cut-side up in a baking dish.
  3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.
  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 in the center, about 7-10 minutes.
  5. Once the chicken is fully cooked, stir in the cooked brown rice and drained diced tomatoes. Mix well to combine all the flavors. Taste and adjust the seasoning if necessary.
  6. Spoon the chicken mixture into each halved bell pepper, packing it gently but firmly until they are filled to the top.
  7. Sprinkle the shredded cheddar cheese generously over the stuffed peppers.
  8. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
  9. Once out of the oven, let the peppers cool for a few minutes. Garnish with fresh cilantro if desired, and serve warm.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze individually wrapped peppers for up to 3 months.
  • Swap chicken for ground turkey or beef for a different protein option.
  • Use quinoa instead of brown rice for a protein-packed alternative.
  • Top with avocado or a dollop of sour cream for a creamy finish.