Description
Stuffed bell peppers chicken is a vibrant and hearty dish that marries tender, juicy chicken with colorful vegetables and spices, all encased in sweet bell peppers. This one-pan meal is not only visually stunning but also incredibly easy to prepare, making it perfect for family dinners or entertaining guests. Each bite bursts with flavor and warmth, sure to leave everyone smiling.
Ingredients
Scale
- 4 medium bell peppers (red, yellow, or green)
- 1 lb boneless skinless chicken breasts, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup cooked rice
- 1 cup diced tomatoes (canned or fresh)
- 1 cup shredded mozzarella cheese
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp Italian herbs
Instructions
- Preheat your oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
- Cut the tops off the bell peppers and remove the seeds. Place them upright in the baking dish.
- In a skillet over medium heat, cook the chopped chicken with diced onions and minced garlic until cooked through (about 7-10 minutes).
- Stir in the cooked rice, diced tomatoes, mozzarella cheese, salt, pepper, paprika, and Italian herbs until well combined.
- Spoon the mixture generously into each prepared bell pepper.
- Cover with foil and bake for 30 minutes; uncover for the last 10 minutes to allow cheese to melt and brown.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed bell pepper (about 250g)
- Calories: 340
- Sugar: 6g
- Sodium: 610mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg
Keywords: - For added flavor, consider using leftover roasted chicken or adding black beans for extra protein. - Customize by using quinoa instead of rice or different cheeses like feta or pepper jack. - Store leftovers in an airtight container in the fridge for up to four days.