Description
Dinner that looks impressive and tastes comforting, these chicken stuffed peppers are filled with a savory chicken and rice mixture, topped with melted cheese, and ready to impress.
Ingredients
- 4 medium green bell peppers
- 2 pound chicken breast, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup precooked rice
- 2 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 2 tablespoon lime juice
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup pico de gallo
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Instructions
- 1. Preheat your oven to 375°F (190°C).
- 2. Cut the tops off the green bell peppers and remove the seeds and membranes.
- 3. In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt, pepper, chili powder, and cumin. Cook until browned and cooked through.
- 4. Stir in the diced onion and minced garlic, sautéing until softened.
- 5. Mix in the precooked rice, cilantro, and lime juice, adjusting seasoning as needed.
- 6. Stuff each bell pepper with the chicken mixture, packing it gently.
- 7. Place the stuffed peppers in a baking dish, cover with foil, and bake for about 25 minutes.
- 8. Remove the foil, sprinkle with cheddar cheese, and return to the oven for an additional 5 to 10 minutes until the cheese is melted and bubbly.
- 9. Let cool a couple minutes before serving.