Ingredients
Scale
- 4 medium bell peppers (red, yellow, or green)
- 3 boneless, skinless chicken breasts (about 1 lb)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 2 cups cooked rice
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 cup shredded cheese blend
- ½ cup low-sodium chicken broth
Instructions
- Preheat your oven to 375°F (190°C). Prepare bell peppers by cutting off the tops and removing seeds.
- In a skillet over medium heat, sauté chopped onion in olive oil until soft. Add minced garlic and cook for another minute.
- Add diced chicken breasts along with cumin and paprika; cook until golden brown and fully cooked.
- Stir in cooked rice and shredded cheese until well combined.
- Stuff each pepper with the chicken mixture and place them upright in a baking dish; pour chicken broth into the dish.
- Cover with foil and bake for 25 minutes. Remove foil and continue baking for an additional 10-15 minutes until tops are golden brown.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed bell pepper (approximately 250g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg