Ingredients
Scale
- 4 large bell peppers (any color)
- 2 cups cooked shredded chicken
- 1 cup cooked rice
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 1/4 cup chopped cilantro
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional: sour cream and hot sauce for serving
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds and membranes.
- Mix shredded chicken, rice, chili powder, cumin, salt, pepper, and cilantro in a bowl.
- Stuff each pepper with the chicken mixture and place on a baking dish.
- Top with shredded cheese and bake for 25-30 minutes until peppers are tender and cheese is melted.
- Serve hot with optional sour cream and hot sauce.
Notes
- Use red, yellow, or orange peppers for a festive look.
- Can be prepared in advance and baked before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 kcal Kcal
- Sugar: 5g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg