Description
A simple and delicious recipe for chicken stuffed peppers, perfect for a weeknight meal.
Ingredients
- 1 pound ground chicken
- 1 cup cooked rice
- 1/2 cup chopped onion
- 1/4 cup chopped bell pepper (any color)
- 1/4 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1/4 cup salsa
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 4 large bell peppers, halved and seeded
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, cook ground chicken over medium heat until browned. Drain any excess fat.
- Add chopped onion and bell pepper to the skillet and cook until softened, about 5 minutes.
- Stir in cooked rice, shredded cheese, salsa, chili powder, cumin, salt, and pepper. Mix well.
- Spoon the chicken mixture evenly into the halved bell peppers.
- Place the stuffed peppers in a baking dish. Add about 1/2 inch of water to the bottom of the dish to help steam the peppers.
- Cover the dish with foil and bake for 30-40 minutes, or until the peppers are tender and the filling is heated through.
- Remove foil and bake for another 5-10 minutes, or until the cheese is melted and lightly browned.
- Serve hot.
Notes
- You can use leftover cooked chicken instead of ground chicken. Shred or dice it before adding to the mixture.
- Feel free to add other vegetables like corn, black beans, or zucchini to the filling.
- For a spicier kick, add a pinch of cayenne pepper or a diced jalapeño to the filling.
- If you don’t have salsa, you can use tomato sauce with a bit of extra seasoning.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American